EASY Yummy Veggie Lasagna

Here is another vegetarian meal brought to you by my farmer’s market veggies. I made a huge pan, knowing full well that I am the only one eating it. Whatever is leftover in a few days will go straight to the freezer for future consumption.

This lasagna was super easy to make. Store bought sauce, pre-shredded cheese, no boil pasta, and lots of sliced veggies. I threw this together in less than 10 minutes, baked for about 45 minutes until the cheese on top was bubbling and starting to turn brown. The end product was super cheesy yet still light and full of summer flavors! You can mix and match your sauce and veggies and even add in ground meat if you want to make it non-vegetarian. Or serve it as a veggie side pasta to some chicken parm etc.

EASY Yummy Veggie Lasagna

Ingredients
jarred sauce- I used a mixture of alfredo and vodka sauce. I find that for lasagna 1 container of thick sauce is never enough, so I experimented with 1 regular sized Vodka Sauce and 1 small jar of light mushroom alfredo sauce. Perfect amount! I love making different homemade pasta sauces, but I love the convenience and ease of a jarred sauce. I try to keep a couple in my pantry for quick dinners.

1 small bunch of kale, chopped- just the leaves- the ribs and stems are too fibrous to chew-
1 large or 2 small summer squash, sliced
2-3 summer tomatoes- I used one large yellow and 1 small red
1 package of no cook lasagna
1 pound of shredded mozzarella

Directions

Preheat oven to 350
Spray large oven safe casserole dish
put a bit of sauce spread on the bottom
add kale, then some cheese, then pasta, add sauce
add squash, then some cheese,then pasta, add sauce
add tomatoes, then some cheese, then pasta, add sauce

Bake for 45 min-1 hour until cheese is bubbly and brown. That combo of the mushroom alfredo and vodka sauce is unbelievable. It is rich and creamy, yet somehow still manages to feel light and delicate. It pairs perfectly with the veggies, which just kind of melt into the pasta and sauce. This is an awesome recipe to use some pretty amazing farmer’s market ingredients. I hope you give it a try!

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