Vegetable No Cheese Lasagna |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna. Ingredients:
9 lasagna noodles |
1 cup red onion (diced) |
4 teaspoons garlic |
1 cup zucchini (diced) |
1 cup yellow squash (diced) |
1 cup carrot (diced) |
1 cup mushroom (diced) |
1 cup red pepper (diced) |
1 cup broccoli (diced) |
1 cup cauliflower (diced) |
1 teaspoon italian seasoning |
1/4 teaspoon red pepper flakes |
1 teaspoon salt |
1 teaspoon pepper |
26 ounces tomato sauce (classico sweet basil & tomato) |
2 cups chicken breasts (for topping only) |
Directions:
1. In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
2. Cook noodles to instructions on box.
3. Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
4. Bake at 375°F for 60-75 minutes check for veggie doneness.
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