Another New Recipe - Fesh Vegetable Lasagna

Ok, so this time I tried Fresh Vegetable Lasagna out of the Southern Living 2011 issue.  I decided to try this recipe out on my pregnant SIL and her family because I know they are veggie lovers.
The first step was to bake the zucchini, mushrooms, and garlic.

While the zucchini baked, I started the sauce...
   
                     The sauce had to simmer for about an hour.                   

                       After the zucchini finished, I baked the red and yellow bell peppers and the onions.

I then mixed the cheeses so that everything would be ready to layer.
I seperated out the mushrooms at my brother's request.  I only layered them on half the lasagna.  

I then went about layering the ingredients, sauce, noodles, sauce, cheese and veggies, then noodles, sauce, cheese, and veggies two more times.
                                                               Ready to go in the oven.

After baking for an hour.

Plated and ready to eat.
                             
This was absolutely delicious.  The vegetables really lightened it up. 
Also, I did not realize that this was a low sodium recipe which is a plus in my book especially since it tasted so good.  It also took the entire 3 or so hours to prepare.  The sauce has to simmer for an hour and then the lasagna bake for an hour which takes up the majority of that time.  I will definitely be making this again.

Comments

  1. YUM!! I'm inviting myself over the next time you make it.

    ReplyDelete

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