Veggie Lasagna Recipe

During Lent Presbytera Kathy asked me to post my Veggie Lasagna recipe and I just realized as I was preparing to make it today that I never posted it! Sorry Pres!

You can use any vegetables you want, the ones listed are just the ones I prefer.

Vegetable Lasagna

 

Ingredients:

  • 1 box lasagna noodles
  • 1 eggplant
  • 2 squash
  • 2 zucchini
  • 2 cups mushrooms, sliced
  • 1-2 jars spaghetti sauce
  • 4 T. collard greens, cooked & chopped
  • 2-3 bags veggie mozarella cheese (can usually be found in produce section of supermarkets)
  • 2 T. red wine, if desired add to sauce
  • 1 onion, chopped
  • oregano
  • garlic salt
  • pepper
  • olive oil

Directions:

  1. Cook noodles.
  2. Sautee onions in olive oil (if not using oil just omit and add onions to sauce) in a pot. Add sauce, oregano, garlic salt and pepper.
  3. Chop up vegetables and set aside.
  4. In greased 9 x 13 baking dish layer noodles, veggies, cheese and sauce, repeat; sprinkle top layer with lots of mozarrella.
  5. Bake @ 350 degrees for about an hour.

Enjoy with fresh garlic bread and tossed salad!

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