Vegetable No Cheese Lasagna

This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 9  lasagna noodles
• 1  cup red onion (diced)
• 4  teaspoons garlic
• 1  cup zucchini (diced)
• 1  cup  yellow squash (diced)
• 1  cup carrot (diced)
• 1  cup mushroom (diced)
• 1  cup  red pepper (diced)
• 1  cup broccoli (diced)
• 1  cup cauliflower (diced)
• 1  teaspoon  italian seasoning
• 1⁄4 teaspoon red pepper flakes
• 1  teaspoon salt
• 1  teaspoon pepper
• 26  ounces tomato sauce (Classico Sweet Basil & Tomato)
• 2  cups chicken breasts (for topping only)

Directions

1. In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
2. Cook noodles to instructions on box.
3. Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
4. Bake at 375°F for 60-75 minutes check for veggie doneness.