Vegetable Lasagna

This is a very easy and versatile recipe that is enjoyed by all, whether you are a vegetarian or not. It’s a great way to get a couple servings of vegetables into the kids too. You can add spinach or grated carrot to this recipe as well and substitute the mozzarella cheese for vegetarian cheese shreds.

It’s also one of those quick recipes that you can put together a day ahead, store it in the refrigerator and bake it the next day. I love to eat the leftover lasagna cold in my lunch at work. It is so good. Once cooked, it freezes really nice too. Just cut it into serving sizes and store it in containers in the freezer, ready to grab for lunch at anytime.

Directions:

Yield: One 9″ x 12″ pan

1. Mix sauce ingredients together in a bowl and set aside.
2. Chop veggies and set aside.
3. Spray lasagna pan with Pam. Cover the bottom of the pan with a light layer of sauce.
4. Add a layer of pasta. Add another layer of sauce. Add a layer of sliced/chopped vegetables.
5. Repeat layers one more time finishing with a layer of pasta.
6. Top with remaining sauce and bake covered in a 350°F oven for one hour or until the pasta and veggies are tender (can easily be pierced with a knife or fork) and cooked through.
7. Remove from oven and top with cheese. Return to oven, under broiler, until cheese is melted and golden brown.
8. Remove from oven, let stand for 30 minutes before cutting and serving.