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Roasted Veggie Lasagna #Recipe

Servings 8 -10 servings

Ingredients

Roasted Veggies:

  • 5 Zucchini Squash sliced in 1/4 inch pieces and then quartered
  • 2 Yellow Squash sliced in 1/4 inch pieces and then quartered
  • 3 TBSP Olive Oil
  • 3 Garlic Cloves minced
  • Mrs. Dash Salt-Free, Original Blend
  • Salt & Pepper to taste

Sauce:

  • 3 - 8 oz cans Tomato Sauce
  • A few shakes of:
  • Mrs. Dash Salt-Free, Original Blend
  • Onion Powder
  • Dried Parsley
  • Dried Basil
  • Salt & Pepper
  • And whatever other spices you like!

Other Ingredients:

  • 1 box of No Boil Noodles
  • 4 cups of Shredded Mozzarella Cheese
  • 2 cups of Shredded Parmesan Cheese

Instructions

The night before:

  1. Slice & quarter zucchini and yellow squash. Drizzle with olive oil and garlic, add Mrs. Dash, salt and pepper, then toss until they are coated well. Cover with aluminum foil and bake at 400 for about 35 minutes. (Don't let them burn!!) When they are done, uncover the vegetables and let cool for about 30 minutes. Put in an air-tight container & refrigerate overnight.

The day of:

  1. Preheat the oven to 375 degrees.
  2. Mix tomato sauce with spices.
  3. Put a thin layer of sauce in the bottom of a 9x13 baking dish (I use glass).
  4. Lay 3 noodles length-wise on top of the sauce.
  5. Cover with roasted veggies, mozzarella cheese and sauce. Repeat as many times as needed. Pour the rest of the sauce over the top layer BEFORE you add the last layer of cheese.
  6. Top with Parmesan Cheese.
  7. Cover with foil.
  8. Bake for 25-30 minutes.
  9. Uncover lasagna, continue baking for 20-25 minutes.
  10. Let stand (this is where I bake bread sticks!) for about 10 minutes before serving.