Long laboursome lasagna

This takes forever, it's SO good though. I made it up one day and it's worth the time...

Ingredient List
4 cups bechamel sauce (I made it from scratch but you could also use your favourite white sauce).
3 cups of slow roasted tomatoes (receipe to follow).
1 box of lasagna noodles that don't need pre-cooking (or feel free to make your own).
3 cups of mozza/asiago and parmesan mixed together.
1 tub of smooth ricotta, 1 cup of marscapone cheese. (called the wet cheese mix)
1 large roasted and mashed butternut squash (roast with a bit of butter and maple syrup or brown sugar).

Layers
Bottom of pan:
A slim coat of sauce.
Noodles
Squash then 1/2 wet cheese mix
Noodles
Roasted tomatoes then 1/2 wet cheese mix then sauce
Noodles
Sauce
All of the dry cheese mix.

Bake until noodles are cooked and cheese bubbles. Let sit for about 20 mins to ensure maximum sticky-togetherness.

Slow Roasted Tomatoes
These shrink A LOT. You need at least 6-7 medium tomatoes for a cup of roasted ones. Clean, halve, and season with your favourite herbs and a bit of black pepper. Leave the salt out until they are cooked. Roast in your oven at about 250 for 8 hours. Roast seeded side up. They taste SO good. It's a perfect way to keep summer tomatoes, they freeze great. Your house will smell awsome as well. Also good in grilled sandwiches and olive oil based pasta dishes. Also good for tomatoes that are about to go bad.

Stuffed Pasta Shells ( or as Hollystar calls it WFDL?)

This was tonights Dinner at KiS's house....

1 box of pasta shells (about 4 cups cooked, medium)

1 medium sized container of extra smooth ricotta
3/4 cup of fresh finely chopped parsley
2 tbsp of minced sundried tomatoes
1 clove of minced garlic
4 minced green onions
1/2 tsp of sea salt
1/2 tsp of fresh ground pepper
1 tbsp of garlic and herb Epicure spcie mix (optional)

Mix it all together and set aside until pasta is cooked al dente (and cooled with cold water). Pre-heat oven to 350degrees.

A jar of your favourite pasta sauce (of homemade if your ambitious)
1 small tin of tomato paste

Place a slim coat of sauce along the bottom of a baking dish (about 1/3 of your sauce).

1 cup of grated mozza
1 cup of freshly grated parmesan

Stuff shells with ricotta mixture and line up on their sides over the pasta sauce. Cover with remaining pasta sauce and mozza/parm mixture.

Bake at 350 for about 10 minutes then broil until cheese is bubbling. Sit down and eat.

Side note: this serves about 6 or 8 as sides. It isn't a cheap dish but would make great lunches as well.