Garden Lasagna
Garden Lasagna is an impressive dinner. Made with 3 tbsp. peanut or olive oil, 4 zucchini, coarsely chopped, 1 onion, chopped, 1 or 2 carrots, diced and 1/2 c. chopped celery, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Heat oil in large pot.
Add next 6 ingredients (zucchini, onion, carrots, celery, garlic and stewed tomatoes).
Cook over medium heat for 15 minutes, stirring often.
Stir in next 7 ingredients (tomato sauce, paste, parsley, seasoning, basil, salt and pepper).
Bring to a boil, stirring to break up tomatoes into pieces.
Reduce heat, cover and bring to a boil.
Boil until liquid is reduced to approximately 5 cups.
Cook noodles (when made ahead of time, don't cook).
Preheat oven to 350Β°.
Place 1/4 of cooked sauce in a 9 x 13-inch pan.
Top with layer of noodles.
Top with 1/3 Ricotta cheese or cottage cheese, then 1/4 Parmesan cheese. Repeat this process two times.
Spread remaining sauce over the top.
Sprinkle with remaining cheeses.
Bake 30 to 35 minutes.
Set aside 5 minutes before cutting.
May freeze.
π· Perfect Pairings
Complete your meal with these
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