Vegetable Lasagna
Vegetable Lasagna is an impressive dinner. Made with 3 tbsp. peanut oil or vegetable oil, 4 medium zucchini, coarsely chopped, 1 large onion, chopped, 1 green pepper, chopped and 1 carrot, scraped and diced, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic.
Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil.
Cover; reduce heat and simmer 30 minutes.
Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally.
Combine water and salt; bring to a boil.
Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender.
Drain.
Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish.
Top with three noodles and one-quarter of cheeses.
Repeat until remaining ingredients are used.
Bake, uncovered, at 350Β° for 35 to 40 minutes.
Let stand five minutes before serving.
Serves 8.
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