If you haven't ordered your copy of Farmers' Market Favorites yet, maybe this recipe will convince you! Originally shared by Susan Province of Strawberry Plains, Tennessee, it's full of fresh veggies and you can use all your favorites!
I created this recipe for my family as a way to add more fresh vegetables to our meals. It's really versatile...use any fresh veggies that are in season, or substitute frozen if necessary.
Susan's Vegetable Lasagna
2 t. olive oil
6 c. vegetables, diced, such
as zucchini, yellow squash,
carrots, broccoli, red pepper,
1 onion, diced
2 cloves garlic, minced
2 to 6 T. soy sauce or
1/2 t. dried basil
1/2 t. dried oregano
26-oz. jar marinara sauce,
9-oz. pkg. no-boil lasagna
noodles, uncooked and
1 c. ricotta cheese
1 c. grated Parmesan cheese
1-1/2 c. shredded mozzarella
Over medium-high heat, drizzle oil into a skillet. Add vegetables and onion; stir-fry until onion turns translucent. Add garlic and soy sauce or Worce-
stershire sauce; continue cooking until vegetables are tender. Season with pepper, basil and oregano. Spoon 1/2 cup sauce into an ungreased 13"x9" baking pan. Arrange 1/3 of the noodles on the bottom; spoon on half the ricotta and half the parmesan cheese. Top with half of the vegetables.
Repeat again, ending with remaining noodles. Pour on the remaining sauce
and sprinkle with mozzarella cheese. Bake, uncovered, at 350 degrees for
25 to 30 minutes. Serves 8.
Thanks again for sharing this delicious recipe, Susan...we hope you'll enjoy
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