Vegetarian Lasagna Recipe

This vegetarian dish not only tastes great, it's simple to prepare. This meal uses oven-ready lasagna noodles; a real time-saver.

Running out of idea's for dinner? This simple and easy vegetarian lasagna is a big hit with children as well as adults.

It is summer time and finding ways to use up all those great garden veggies or vegetables purchased at the local Farmers Market can be a daunting task. Don't let them go to waste. Use whatever vegetables are on hand in this fabulous lasagna. This recipe is also a time-saver. By using oven-ready noodles, waiting for the water to boil is no longer necessary. This recipe is not only healthy but is saves time!

The kids are out of school. Ask them to help by choosing the vegetables they would love to have in this wonderfully simple dish while helping out in the kitchen! A great bonding experience and memory for everyone! And most importantly, this dish is a great way to incorporate healthy vegetables into the dining experience. Personalize the lasagna; use only the vegetables the family enjoys!

Ingredients:

• Cooking spray
• 1 box, of oven-ready lasagna noodles (any variety will do)
• 1 large can, 680mL, tomato sauce
• 1 small can, 5.5 oz, tomato paste
• 1 tsp. olive oil
• 1 tbsp. white sugar
• 1 tsp. soy sauce
• 3/4 cup water
• Small onion, chopped
• Zucchini, sliced
• 1/2 cup Fresh cauliflower, chopped
• 1 cup Fresh mushrooms, sliced
• 1/2 cup baby carrots, sliced and chopped
• Small green pepper, sliced
• Small red pepper, sliced
• Small tomato, chopped
• Green olives, chopped
• Black olives, chopped
• 1 tsp. Oregano
• 1 tsp. Basil
• Garlic salt to taste
• Red pepper flakes-to taste
• Pepper to taste
• Parsley flakes
• 1 large package shredded mozzarella cheese
• 1 large package cheddar cheese
• 1/ 2 cup grated Parmesan cheese

Directions:

1. (Wash all fresh vegetables prior to use)
2. Preheat over to 375 degrees F.
3. Spray 13 x 9 x 2 baking dish, including sides, with cooking spray.
4. In bowl, combine tomato sauce, tomato paste, and water. Stir until smooth.
5. Add olive oil, soy sauce, and sugar. Mix well.
6. Stir in herb seasonings, to taste.
7. Coat bottom of greased baking dish, with thin layer of tomato sauce mixture until bottom of pan is evenly coated.
8. Place 5 or 6 uncooked lasagna noodles, on top of sauce. Don't overlap noodles
9. Spread 1/3 chopped vegetables on top of first layer of noodles.
10. Spoon 1/3 tomato sauce mixture on top of veggies
11. Sprinkle 1/3 mozzarella and 1/3 cheddar cheeses on top of tomato sauce
12. Repeat-add another 5 or 6 uncooked noodles, spread chopped vegetables, tomato sauce, cheeses.
13. Repeat layering process until all noodles in box are used.
14. On final layer, add remaining vegetables, tomato sauce and sprinkle with remaining mozzarella and cheddar cheeses,
15. Sprinkle final layer with grated Parmesan or Romano cheese.
16. Top with parsley flakes or fresh parsley .
17. Cover tightly with aluminum foil.
18. Bake, covered, for 45 minutes.
19. Remove foil, and cook an additional 10-15 minutes, until cheese is golden brown and bubbly.
20. Let lasagna sit for 10 minutes prior to serving.

ENJOY!

green veggies

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