This is a print preview of "Vegetable Lasagna" recipe.

Vegetable Lasagna Recipe
by "Cheffie Cooks"

Vegetable Lasagna

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.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: green salad, garlic bread

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!.