Vegetable Lasagna Recipe
Vegetable lasagna
Ingredients
- 1 cup shredded Swiss cheese
- 2 red bell peppers cut in 1/2” cubes
- 2 green bell peppers cut in 1/2” cubes
- 1 lb eggplant cut in 1/2” cubes
- 1 lb zucchini cut in 1/2” cubes
- 1 1/2 cup tomato sauce
- 1 large onion cut in 1/2” cubes
- 5 pasta sheets
- 1 sprig thyme
- 1 sprig rosemary
- 2 cloves of garlic
- 1/4 cup olive oil
Instructions
- Sauté eggplant, zucchini, onions & peppers together in olive oil.
- Mix in all remaining ingredients and let simmer on low until eggplant is fully cooked.
- Layer pasta sheets in bottom of casserole dish, add vegetables and layer another of the pasta sheets and vegetables, leaving the top layer pasta.
- Sprinkle the cheese and bake in a 350 degrees oven for 25 minutes.