Vegetable Lasagna

"I came up with this when I was looking for a lighter alternative to traditional lasagna. This can be made a day ahead and kept covered in the refrigerator. Feel free to substitute whatever vegetables are in season. Prep time includes 15 minutes for the vegetables to cool."
 
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Ready In:
1hr 30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • In a large skillet, heat the olive oil over medium heat.
  • Add all of the vegetables except the spinach and saute until the squash and eggplant are tender, 5-8 minutes.
  • Stir in the spinach and season the vegetables with salt and pepper to taste.
  • Remove the vegetables from the heat and allow to cool.
  • Preheat oven to 375 degrees.
  • Coat the bottom of an 8 x 8 pan with 1/3 of the sauce and cover with 1 layer of pasta (2 noodles).
  • Spread half of the vegetable mixture over the pasta and sprinkle with 1/3 of the mozzerella and Parmesan cheeses.
  • Place another layer of pasta, pressing down to compact.
  • Spread remaining vegetable mixture over pasta, then top with 1/3 of the marinara sauce.
  • Place another layer of pasta over this and cover with the remaining sauce.
  • Sprinkle the remaining cheese over the top.
  • Bake the lasagna until the cheese has begun to brown and the sauce bubbles, about 20-45 minutes.

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