Fresh Vegetable Lasagna

Name: Fresh Vegetable Lasagna
Ingredients: 2 Tbsp. oil; 3 small zucchini, sliced and quartered; 3 large carrots, sliced; 2 medium red sweet peppers, sliced; 4 green onions, sliced; 15 lasagna noodles, cooked; 1 (28 oz.) can Italian tomatoes, quartered; 1 (28 oz.) can tomato puree; 1 c. grated Parmesan cheese; 1 lb. pkg. Mozzarella cheese; salt and pepper

11 ingredients

7 steps

Ingredients

2 Tbsp. oil
3 small zucchini, sliced and quartered
3 large carrots, sliced
2 medium red sweet peppers, sliced
4 green onions, sliced
15 lasagna noodles, cooked
1 (28 oz.) can Italian tomatoes, quartered
1 (28 oz.) can tomato puree
1 c. grated Parmesan cheese
1 lb. pkg. Mozzarella cheese
salt and pepper

Directions

1

Stir-fry vegetables 5 to 15 minutes.
2

Mix cheeses.
3

Place 1/2 of noodles in a 10 1/2 x 15-inch greased pan.
4

Add half of vegetables, tomato pieces and puree, then 1/2 of cheeses. Repeat.
5

Cover pan with foil.
6

Bake at 350° for 1 hour (approximately).
7

Let stand 1/2 hour.