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Veggie Lasagna

What you need: 

2 zucchini
2 yellow squash
1 large onion
16 oz mushrooms
1 large yellow pepper
1 large orange pepper
3 cloves garlic - minced
black olives, rough chopped (12 oz'ish)
artichokes, canned in water (12 oz'ish)
sun dried tomatoes
3-4 carrots
tomato sauce
lasagna pasta
olive oil

What you do: 

Heat 3 tablespoons olive oil in sauté pan - add minced garlic to oil. Allow to cook while you finish veggie prep.
Add carrots, zucchini, squash, onions, peppers and mushrooms to pan. All cooked veggies were chopped to a uniform size. Cook until tender. While veggies are sautéing create olive mixture by rough chopping olives, artichokes, and sun dried tomatoes and tossing with a bit of olive oil & oregano. note: we buy sun dried tomatoes comprised of just tomatoes and salt. We let the pasta sauce reconstitute the tomatoes so they never soak therefore they'll add a fair amount of salt to recipe. Do not add additional salt if you use similar sun dried tomatoes.
In a 9x13 rectangle baking pan - spoon enough tomato sauce to coat bottom of pan, layer 4 pieces of uncooked pasta and top with sautéed veggies and olive mixture and cover layer with generous amount of tomato sauce.
Repeat by adding another layer of pasta to veggie mixture and start over. For the last layer we ended with pasta covered in a generous amount of tomato sauce.
Cook for 45 minutes in a 375 degree oven.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

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