Sunday, September 1, 2013

Vegetable Lasagna

Happy Labor Day!  I love comfort foods and am forever looking for healthier options.  Here is a pasta free version of Vegetable Lasagna.  This recipe has been adopted and adapted by fellow foodies over the years, but not sure where it started originally.  

Cheers y’all,

Vegetable Lasagna

1 medium eggplant, sliced
1 zucchini, sliced
1 yellow squash, sliced
¼ c chopped onion
½ c cheddar cheese
2 c of kale
1 c of chopped mushrooms
3 cloves of garlic chopped
½ c low calorie or low sodium marinara
sprinkle Parmesan cheese on the top
1 tablespoon oregano
1 tablespoon crushed red pepper
salt and pepper to taste

Preheat the oven to 350.

In a 9 x 13 baking dish, even layer the sliced eggplant, zucchini, yellow squash and onion.  Sprinkle the cheddar cheese over the vegetables.  Evenly spread the kale over the top of the cheese, add mushrooms, and spread the chopped garlic.  Evenly pour the marinara over the vegetable mixture, sprinkle Parmesan cheese, oregano and crushed red pepper.

Bake in the oven for 45 minutes to 1 hour until the vegetables are soft.

Salt and pepper to taste.

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