I love making this dish for several reasons, one of course it feeds a large hungry family, second it’s super easy and third you can freeze it and re-heat or cook it at a later date. It’s been super busy with school and activities which most of you can relate too. This dish is hearty, and believe it or not easy to set up.
My favorite way to make this is with garden vegetables, but you can use meat, I used peppers, zucchini and eggplant for a vegetarian dish. I have never used no boil lasagna noddles before but have been told by many they use my easy recipe with it and it comes out even quicker, you choose what you’d like!
I make it extra cheesy.
1lb of your choice vegetables washed, skinned and sliced (eggplant, zucchini and red bell peppers fit nicely together. Make sure they are not sliced thickly, or it will take longer to cook.
2-3 cups of your favorite tomato sauce or 3 pint jars homemade tomato sauce.
Lasagna noddles either oven ready (no boil) or cook regular lasagna noddles as directed on package.
2 teaspoons Italian seasonings
couple basil leaves chopped
Fresh grated Parmesan cheese for topping
line a baking dish with foil and spray with pan.
Cook your noodles if not using no boil set aside. Heat sauce in a pan and mix in the Italian season, along with pepper to taste. Drop a few tablespoons of sauce on the bottom of the pan. Starting with your noodles layer them in the dish then sprinkle with cheese. Layer your vegetables sauce, and noodles and repeat . You should finish with cheese on top. Sprinkle the chopped basil leaves on top and sprinkle with grated Parmesan cheese. Bake covered in foil for about 30 minutes at 400F. Take the foil off and cook for another 10 minutes until cheese is melted.
If you want to freeze, simple assemble and make sure it’s airtight before placing in freezer. Take out the night before and cook as directed.