Vegetable Lasagna

I absolutely love meaty lasagna but this veggie lasagna holds its own against any lasagna out there. I actually don't even cook any other type of lasagna other then this one. it's THAT GOOD!

Shmivous @cook_2975132

I absolutely love meaty lasagna but this veggie lasagna holds its own against any lasagna out there. I actually don't even cook any other type of lasagna other then this one. it's THAT GOOD!

Saved

Ingredients

2 can28 oz tomato sauce
2zucchini medium sized, sliced lengthwise into thin (between 1/8-1/4 inch) strips
2yellow squash, medium sized sliced like the zucchini. (zucchini and squash replace traditional lasagna noodles in this recipe)
1 lbfat free mozzarella
1 lbfat free ricotta
8 ozmushrooms, sliced. change amount added to suit your taste
1 smallonion, thinly sliced
1small-medium eggplant, diced
1 1/2 packagesbaby spinach
1/2 packagesboca crumbles
1basil
1italian seasoning

Saved

Steps

1

saute all veggies before assembly.
2

IMPORTANT: make sure all veggies are dry before adding to lasagna pan or else it will become to watery to eat
3

spray 8x14 in pan with cooking oil and preheat oven to 350
4

cover bottom on pan with even layer of tomato sauce
5

add layer of zucchini and yellow squash. the zucchini and squash replace lasagna noodles in this recipe
6

spread a few handfuls of veggies on top
7

sprinkle with basil and Italian seasoning
8

top with layer of sliced mozzarella
9

top with sauce layer
10

add layer of zucchini and squash, sprinkle some crumbles
11

add layer of veggies
12

top with ricotta
13

keep making layers until you are out, add crumbles to top of lasagna
14

cover with foil
15

bake for about 45 min at 350. total prep and cook time- about 1:15 to 1:30 serves, 4-5 people