Sunday, January 22, 2012

healthy Veggie lasagna

•1 eggplant
•1 squash
•1 zucchini
• garlic
•1 box of mushrooms
•1 large block of white cheddar
•1 bad mall block of Parmesan
•1 lg jar of prego tomato sauce
•1 jar of 3 cheese pasta sauce
•1 box of no boil lasagna pasta
•1 stick of butter
•1 c milk

Slice eggplant, zucchini, squash; season with salt & pepper drizzle with olive oil and roast in 400 oven for about 25 minutes.

Melt butter in milk

Mix the 2 sauces

Put olive oil in a sauté pan with minced garlic (I like a lot do as much as you like) then add the sliced mushrooms till they cook down & add them to the sauce.

Layer the dry pasta in the bottom of a 13x9 pan pour over 1/4 of the milk/butter mixture over the pasta. Then pour 1/4 of the sauce over milk & pasta. Then layer 1/4 of veggies followed by a 1/4 of both cheeses. Repeat layering until you used all your ingredients.

Bake @ 350 for 20-30 minutes; or until heated through and bubbly.

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