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  • Vegetable Lasagna

    1 vote
    Vegetable Lasagna
    Prep: 12 min Cook: 27 min Servings: 6
    by "Cheffie Cooks"
    518 recipes
    >
    Wonderful Sunday Supper-using all the leftover veggies from the week (I can not throw away good food!). I used my fresh homemade chunky tomato sauce and we loved this dish.

    Ingredients

    • 16 ounces Lasagna Noodles
    • 22 ounce marinara or tomato sauce
    • One medium Zucchini
    • 1 cup mozzarella cheese
    • 1/2 cup parmesan grated cheese
    • 1 Cup sliced white button mushrooms
    • 2 carrots, peeled, diced
    • 1 tablespoon Italian seasoning
    • one teaspoon Garlic salt
    • pepper to taste

    Directions

    1. Boil lasagna noodles in salted water until cooked al dente, lay flat after draining them on a clean work surface
    2. Not necessary to heat up marinara or tomato sauce first
    3. Saute sliced mushrooms, diced carrots, sliced zucchini in a bit of olive oil under just tender, add spices, remove from heat source
    4. Layer non stick baking dish with lasagna noodles, sauce and veggies, repeat 3 layers, top with cheeses and Bake @ 375 F for 20 minutes covered with foil.
    5. I served a green mixed salad and garlic toast to round out the meal
    6. Enjoy!.

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