Cooking on a Budget: Fresh Veggie Lasagna for the Fall

Happy fall, everyone! Although it may be hard to believe, summer is officially over. We’re not sure about you, but we have some leftover summer veggies that we need to use up in the next few weeks. Check out this yummy recipe for Fresh Veggie Lasagna! It is full of flavor, and you can use up many of your leftover summer vegetables.

Fresh Veggie Lasagna Ingredients:

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  Source: Pinterest

  4 medium zucchinis (about 1.5 lbs.) halved lengthwise and then thinly sliced

• 1 medium-sized red pepper chopped into small pieces
• 1 medium-sized yellow bell pepper chopped into small pieces
• 1 yellow onion chopped into small pieces
• 1 large egg
• 1 package of  sliced fresh mushrooms (approximately 8 ounces)
• 2 garlic cloves, minced
• 1/2 teaspoon of salt
• 1.5 cups of fat-free or low fat ricotta cheese
• 2 cups of shredded part-skim mozzarella cheese (approximately 8 ounces)
• 1.5 cups of grated Parmesan cheese
• 5 cups of marinara sauce (whatever kind you like)
• 1 package of no-boil lasagna noodles (an 8 ounce package)
• Cooking spray

Fresh Veggie Lasagna Directions:

Start by preheating your oven to 450 degrees Fahrenheit. Spray a cookie sheet or baking tray with a thin layer of cooking spray and bake the mushrooms, zucchini, and garlic for approximately 12 to 15 minutes (or until they have softened). After they have become soft, remove them from the oven and let them cool in a bowl. On the same cookie tray or baking tray, put the chopped peppers and onions in the oven until they have softened (approximately 12 to 15 minutes). After they have softened, mix them in the bowl with the mushrooms, zucchini, garlic, and some salt. Then, reduce the oven temperature to 350 degrees Fahrenheit. In another bowl, mix together the ricotta cheese, egg, 1.5 cups of mozzarella cheese, and 1/4 cup of grated Parmesan cheese. In a 13X9 baking pan, spray the bottom of the pan with cooking spray. Then, spread 1 cup of marinara sauce on the bottom of the pan. Place 3 lasagna noodles on top of the sauce, then another cup of marinara sauce, then 1/3 of the cheese mixture, then 1/3 of the veggies. Continue on with the layers by beginning with 3 lasagna noodles. Finish with the remaining noodles and one cup of marinara sauce. On top of the lasagna, sprinkle all your remaining cheese. Bake the lasagna with an aluminum foil cover in the oven for approximately 40-45 minutes. After the 45 minutes is up, remove the foil and bake for another 10 to 15 minutes (or whenever the cheese has melted and become a bit toasted). Let it sit for approximately 10 minutes after you remove it from the oven. Then, dig in!! That’s the best part.