Friday, April 29, 2011

Vegetable Lasagna


Lasagna noodles - 9
Marinara sauce - 1 jar
Parmesan cheese - 3 cups
Shredded mozzarella cheese - 2 cups

Broccoli florets
Carrots - cut into thin slices
Bell peppers - cut into long slices
Sweet peppers - cut into long slices
Tomatoes - round cut
JalapeƱo peppers (I just added for a tangy hot taste) - cut into thin slices
You may add vegetables per your taste .. like Eggplant, zucchini, spinach etc

Olive oil - 2-3 tablespoons
Garlic - 2-3 minced
Ground black pepper
Salt - per taste
Italian herbs
Sweet Basil

Mix the Parmesan cheese and shredded Mozzarella cheese in a bowl and keep aside.
Toss all the vegetables in a big bowl, add olive oil, salt, spices and minced garlic. Mix well.
Preheat the oven to 425F and start making the baking dish ready.
Take a baking pan brush it with olive oil and start spreading the marinara sauce, topped with three lasagna noodles, spread cheese mixture, vegetables and marinara sauce.
Repeat layering while leaving lasagna noodles on top. Spread the remaining marinara sauce and cheese on the noodles.
Now tightly wrap the baking dish with two layers of aluminium foil. Place the baking dish in the oven and bake for 60 minutes.
Let the lasagna stand for 10 minutes before unwrapping the foil.