VEGETABLE LASAGNA 7 Recipe

Ingredients
  • 1 pound lasagna noodles
  • 3 zucchini or yellow squash (cut inch sticks) (medium)
  • 4 cups canned tomatoes
  • 2 onions (chopped) (large)
  • 1/2 tablespoon basil
  • 5 cloves garlic, minced
  • 1/2 tablespoon oregano
  • 2 tablespoons olive oil
  • 4 cups Mozzarella cheese (grated)
  • 1 package frozen French cut green beans
  • 2 cups Parmesan cheese (grated)
  • 2 red or green peppers (sliced) (medium)
  • salt & pepper to taste
Directions
Cook lasagna noodles until they are tender. Rinse in cold water to prevent sticking; drain. Combine tomatoes, one of the onions and 3 garlic cloves in sauce pan; set aside. In a separate pot, sauté the remaining 2 garlic cloves in the oil for 1 minute. Add the other onion, sauté 2 minutes. Add green beans & 3 Tbsp. water; cover and simmer 10 minutes. Add the peppers and zucchini or yellow squash and a pinch of salt and black pepper; cover and simmer while preparing sauce. Bring the ingredients in the first sauce pan to a boil. Add basil and oregano; simmer 2 minutes. Preheat oven to 350°. Lightly oil an 11 x 14 baking dish. Layer the tomato sauce, noodles, vegetables and cheeses. Bake tightly covered for 50 minutes.Serves 8
Similar Recipes
Light and Healthy Spinach Lasagne
egg
garlic salt
mozzarella cheese
cottage cheese
parmesan cheese
Cheese Lasagna
black pepper
(32 oz.) Marinara Sauce
parmesan cheese
lasagna noodles
Large Eggland's Best eggs
Eggplant Parmesan
a few leaves of fresh basil
eggplant
flour for coating
garlic
onion

VEGETABLE LASAGNA 7 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com