Then head to your local farm stand or market for a rainbow selection of veggies!
As I am on the quest for a healthier lifestyle, I created a lasagne that is light, filling & delicious!
Mom Who Knows Rainbow Lasagne
*2 red organic peppers, seeded and sliced into strips, 1 organic butternut squash peeled & cubed, 2 organic zucchini cubed, 2 yellow organic summer yellow squash cubed, 1 large or 2 small organic eggplant cubed, 1 small box of organic spinach, 1 bunch of fresh basil leaves torn, & 1 small container of organic mushrooms cubed.
*1 large salted fresh mozzarella thinly sliced
*1 cup of grated parmesan cheese
*2 tbs. of Organic salted butter
*Extra Virgin Olive Oil
*1 box of “No Boil” whole wheat lasagne noodles
1.) Preheat your oven to 375*.
2.) On a cutting board cube all veggies minus the basil leaves.
3.) Drizzle the olive oil, and sprinkle sea salt and toss lightly.
4.) Next pour veggies onto a cookie sheet, then place on the top rack of your oven. Roast for 15 minutes, turn, then cook for an additional 15 minutes.
5.) Meanwhile butter a lasagne pan, the layer one row of noodles.
6.) Next divide the veggie mixture in half on the cookie sheet.
7.) Place half of the mixture on top of the noodles, then add half of the box of raw spinach on top of the veggies. Add some torn basil leaves, then top with half of the sliced mozzarella, and 1/2 cup of the parmesan cheese.
8.) Add another layer of noodles, and repeat the steps above. (Place extra noodles in a ziplock for a future lasagne.)
9.) Afterwards cover tightly with, “Non Stick” Reynolds foil & bake accordingly to the directions on the pasta box in the middle rack in the oven.
10.) When the timer goes off, uncover the lasagne, & broil for 3-5 minutes in the top rack until golden brown.
11.) Set for 10 minutes, then serve!
Enjoy another delicious, & healthy recipe for your family!
Take it from a Mom Whose Kids LOVE eating a rainbow of veggies, & you will too!