Cannelloni Beans and Veggie Lasagna

Happy Saturday! Yesterday I did this…
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Today was amazing! The girls had an awesome birthday party at a horse stable.
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For dinner, I told the girls they could have breakfast for dinner. That ended up being cheesy scrambled eggs and frozen waffles. I made this for me and my friend who came over last minute. I used random ingredients in my fridge, pantry, and garden. I hope you always have some random ingredients to make a magic dinner! =)

Cannelloni Bean and Veggie Lasagna

Ingredients
2 carrots – sliced
1 small onion – chopped
2 Garlic cloves – minced
1 handful of cherry tomatoes, sliced in half
1 pepper; 1/2 red, 1/2 yellow pepper, chopped
1 can chopped green chilies
1 small can diced tomatoes
1 can crushed tomatoes
2 tablespoons tomato paste
1-2 squash, sliced
1 handful of fresh herbs, sliced sage, basil, marjoram, oregano
1 small can Cannelloni beans- rinsed and drained
9 No-boil lasagna noodles
1 small package mozzarella cheese

Directions

Add all veggies (except squash)in a large pan and cook down for about 5 minutes. Add in your tomato paste. Mix well and let cook for about 3 more minutes.
Add diced and crushed tomatoes. Mix well.
Add herbs and salt and pepper to taste.
Layer sauce, sliced squash, pasta, and cheese to pan
Cook at 350 for 20 minutes until cheese is brown and bubbly…

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