Vegetarian Lasagna

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If anyone has a garden or lives anywhere close to a Farmer’s Market they know zucchinis are season. My daughter is at the Natural Gourmet Institute this year, and reminded me that this vegetable lasagna is a great way to pack in your veggies in a hearty manner!

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In a greased casserole dish, layer the following:

  • Zucchini slices (Before layering, bake in 350° F oven, drizzled with olive oil and salt, for approx. 15-20 minutes)
  • Vodka pasta sauce
  • Cooked organic red quinoa
  • More vodka pasta sauce
  • Cottage cheese
  • Roasted red & green peppers
  • Basil
  • Sautéed mushrooms
  • Caramelized red onions
  • Vodka pasta sauce
  • Parmesan cheese
  • Salt & pepper
  • Shredded marble cheese
Bake the whole casserole at 350° until the cheese starts to bubble and brown on top! Let sit for 5 minutes before serving.
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This casserole also does great as a frozen dish – just unthaw and bake!

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– Carlene

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One response to “Vegetarian Lasagna

  1. Yum! I’ve never heard of quinoa lasagna before. I will be adding this to my recipe to-do list.

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