Sunday, January 22, 2012
healthy Veggie lasagna
•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.