Vegetable Lasagna
I whipped this up the other day with all kinds of vegetables from our garden! It turned out SO deliciously well that I’m sharing it with all of you too 
Vegetable Lasagna
Author: Ruthie
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- Vegetable Lasagna
- 1 large onion, diced
- 4 cloves garlic, minced (I used 4 tsp Gourmet Garden)
- 2 Tbsp olive oil
- 5 C tomatoes, sliced and quartered
- 3 C fresh basil, thinly sliced
- ½ C fresh Italian parsley, thinly sliced
- ¼ C fresh thyme, chopped
- 1½ C sliced zucchini squash
- 1½ C sliced yellow squash
- 1½ C egg plant, sliced
- 2 green peppers, diced
- 1½ tsp sea salt
- ¾ tsp pepper
- 3 C shredded mozzarella
- 1½ C lowfat ricotta cheese
- ½ C fresh grated parmesan
- 1 (12oz) whole grain lasagna noodles
Instructions
- In a large stock pot over medium heat olive oil, add onion and garlic.
- Saute for 3-4 minutes until slightly soften and lightly browned.
- Add fresh herbs, tomatoes, salt, and pepper.
- Cover and cook for 10 minutes.
- Add peppers, zucchini, egg plant, and yellow squash.
- Cover and cook for an additional 8-10 minutes until vegetables are slightly softened.
- Pre heat oven to 375 degrees.
- In a very large casserole dish 10×15 (or 2 smaller ones) layer dry noodles on the bottom, then vegetable sauce, then sprinkle on ricotta, parmesan, and mozzarella cheeses.
- Repeat for a total of 3 layers.
- Cover with a tin foil tent, bake 45-60 minutes until fork inserts easily.
- Remove foil and brown the top under the broiler if desired!
Vegetable Lasagna is just cheesy-yummy-good!
It even had some of our egg plant hidden in it that I shared with you on our garden tour How our garden grows post from last week AND no one even knew it was there
(That makes for one happy momma!)
I hope you all have a wonderful evening and thanks so much for keeping up with my blog!!
Love,
Ruthie
