06/07/2023
Scrolling down memory lane postings…at least as far back as 2012 posts…loved by all and a popular lunch choice…drum roll please…Veggie Lasagna…enjoy the recipe!
Veggie Lasagna
9 x 13 pan 350 oven
Tomato Sauce
28 oz can diced tomatoes
1/4 c chopped fresh basil
2 T olive oil
2 cloves garlic minced
1/2 t salt
1/2 t sugar
1/4 t red pepper flakes
Veggies
2 T olive oil
1 red + 1 yellow bell pepper
3 zucchini thinly sliced lengthwise
3 yellow squash thinly sliced lengthwise
1 yellow onion chopped
1/2 t salt
Plus
2 c ricotta cheese
2 c grated mozarella
1 c large grate parmesan
1 box no-boil lasagna noodles
Sauce:
In large pot stir together tomatoes, basil, garlic, salt, pepper flakes, sugar. Cook to reduce to right consistency for sauce. Place half sauce mixture in food processor and blend briefly. Pour back in pot with half not processed. This should not be a smooth sauce.
Veggies:
In large sauté pan, heat the olive oil and sauté all ingredients in the Veggies list until just beginning to soften. Remove from heat.
2 layers in this order in the 9 x 13 sprayed pan:
Sauce
no-bake lasagna noodles (single layer)
Ricotta
Veggies
Mozarella
Sprinkle/spread parmesan over top
Bake covered with foil 20 minutes…remove foil and bake 10 additional minutes or until bubbling slightly.
Let sit 10 minutes or so before serving.
