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Vegetable Lasagna

This is my favorite thing to make! It’s easy, delicious, and lasts for a few days! Perfect. Okay, so as with all of my recipes you can use whatever vegetables you want, and if you really want to you could probably add any kind of meat. If you do add meat, just cook it up first, then add the veggies, then add the sauce. Whatever you choose to do, make sure you keep the two most important things: no boil noodles (this way you can layer the noodles really easily without dealing with slimy noodles, and you don’t have to waste time boiling noodles) and trader joes tomato basil marinara. I have tried many different pasta sauces and this one is by far the best! My husband always notices if I haven’t used it, it’s that good.
Okay on with the recipe!



1 jar Trader Joe’s Tomato Basil Marinara
1/2 package no boil noodles (I buy the Trader Joe’s brand, but you can find them at other stores too)
2 zucchinis
1 yellow squash
1/2 head of cauliflower
5-6 brown crimini mushrooms
1/2 can Trader Joe’s artichoke hearts (get the ones in water not oil. I didn’t use them this time because a certain somebody doesn’t like them and I already used cauliflower which that same somebody also does not like, but they are a nice addition.)
1-2 Tbsp olive oil
Salt and pepper to taste


Step 1:
Cut up all of your veggies into bite sized pieces.


Step 2:
Heat 1-2 tablespoons of olive oil in a large saucepan on medium heat. Add about 2 garlic cloves (or more if you want!)


Step 3:
Add all of the veggies and heat them until they are tender. I like to cover the pan to speed things up, that way it should only take about 10 minutes.


Step 4:
Season with salt and pepper to taste. Add the sauce and turn off the heat.

Time to layer your lasagna! Use whatever size baking dish you need/want, it doesn’t really matter. I use a 9×12 inch baking dish, but sometimes I split it into smaller dishes for funzies. πŸ™‚ whatever size you use, the layers go like this:

Lasagna noodles,

Then ricotta cheese,

Then sauce,

Then mozzarella cheese,


Repeat until you run out of sauce, and make sure your last layer is a bunch of mozzarella cheese!

Step 5:
Now you get to decide if you want to cook it right away, or refrigerate it and cook it the next day. You choose! Whenever you do bake it, set the oven to 375 degrees (or whatever the directions on the lasagna noodles say to do) and cook it (covered) for 40 minutes. After 40 minutes uncover it and put it back in for another 5 minutes, just to brown the cheese on top. Let it cool, and serve!
To serve this to your little finger foodie just make sure it’s cool enough to touch and you’ve cut it into small bite sized pieces. The sauce will make it a little messy, but that’s okay! πŸ™‚


2 responses »

  1. Gotta try this @ home……it looks really delicious.

  2. Ok, making this tonight. I’ll let you know how it goes.. πŸ˜‰


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