Roasted Beet and Greens Lasagna

Ingredients:

• 1 Tbsp olive oil
• 1 large onion, chopped
• 1 cup fresh basil or oregano, finely chopped
• 1 cup fresh parsley and/or chives, minced
• 1/4 cup fresh rosemary or thyme, minced
• 2 jars Field Day Organic Pizza Sauce (Bloomingfoods)
• 2.5 pounds of beets, sliced into 1/4 inch rounds
• 6-8 oz beet greens or swiss chard, remove stems
• 16 oz ricotta cheese
• 1/2 cup finely grated parmesan, plus more for top
• 1 large egg
• 4 cups mozzarella cheese, monterey jack, cheddar, or gouda cheese shredded

Directions:

1. In a large skillet over medium high heat add the olive oil and onion. Sauté until tender. Then add the herbs and cook for an 7 additional minutes or until the herbs have softened.
2. Roast beets for 25-35 minutes at 375°F. They should have wrinkled and shrunken to about half their original size. 
3. In a medium sized bowl, add the ricotta cheese, parmesan, and egg. Mix until incorporated.
4. To make the lasagna, spread a layer of pizza sauce on the bottom of a 9″×12″ glass dish. Then add a layer of:
   1. roasted beets, 
   2. greens, 
   3. the ricotta cheese mixture,
   4. the onion/herb mixture, 
   5. greens,
   6. pizza sauce,
   7. shredded cheese,
   8. Repeat.
5. Cover with a baking sheet or aluminum foil. Bake for 30 minutes at 350°F. 
6. Once baked remove the aluminum foil or pan. Sprinkle left-over shredded cheese and parmesan on top and turn off the oven. Let the cheese melt and then remove and let cool for at least 20 minutes before serving.