Veggie Lasagna (no Noodles) Recipe
Zucchini, eggplant, carrots, red onion, yellow squash, goat cheese & grated parmesan, baked in tomato sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the minced garlic and red onion, sautéing until fragrant. Then, add the zucchini, eggplant, yellow squash, and carrots. Cook for about 5-7 minutes until slightly softened. Season with salt, pepper, and oregano.
- 3
Layer the Lasagna
In a baking dish, spread a layer of tomato sauce on the bottom. Next, layer half of the sautéed vegetables over the sauce. Crumble half of the goat cheese over the veggies and sprinkle with a bit of grated parmesan. Repeat the layers with the remaining ingredients, finishing with tomato sauce and the rest of the grated parmesan on top.
- 4
- 5
Garnish and Serve
Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.
