VERY VEGGIE LASAGNA

[Guest guest]

This is full of cheese, so obviously isn't vegan, but you can use

rice or almond based cheese substitutes for all but the ricatta.

It is quick and easy and oh so good.

 

 

VERY VEGGIE LASAGNA

 

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 cup cauliflower florets

1 cup broccoli florets

1 cup baby spinach

½ cup celery, diced

½ cup carrots, thinly sliced

½ cup sweet pepper, diced

1 cup mushrooms, sliced

1 ½ cup ricotta cheese

½ cup Romano cheese

1 package whole wheat lasagna noodles

1 ½ pints pasta sauce

¾ cup mozzarella cheese

¾ tsp dried parsley

¾ tsp dried basil

½ tsp dried oregano

 

 

Heat over to 350* and prepare vegetables. Prepare pasta sauce,

using plenty of garlic and onion. Cook lasagna noodles and drain

water.

Pour enough sauce into pan to cover the bottom. Layer on lasagna

noodles and cover with mixture of first four vegetables. Dot

liberally with ricotta cheese and sprinkle on ½ of the Romano

cheese. Top with a layer of sauce. Add another layer of noodles

and then mixture of the remaining vegetables. Dot with remaining

ricotta cheese and remaining Romano cheese. Cover with another

layer of sauce. Cover and bake 45 minutes. Turn off the oven.

Sprinkle on the mozzarella cheese and sprinkle on spices. Replace

cover and return to still hot oven for about 10 minutes to melt the

cheese