I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, September 20, 2011

Veggie Bake

This is so simple, healthy and good.  I'm not a vegetarian, but boy did I enjoy this recipe.

(serves 8)

*1 medium zucchini, sliced into bite size pieces
*1 medium yellow squash, sliced into bite size pieces
*1/3 cup red onion, chopped
*1/3 cup mushrooms, sliced
*1/2 cup reduced-fat mozzarella cheese, shredded
*1/2 cup reduced-fat mozzarella cheese, shredded
*1/4 cup reduced-fat cheddar cheese, shredded (optional)
*1/2 cup feta cheese, crumbled
*6-8 ounces fresh baby spinach
*3 garlic cloves, minced
*1 teaspoon dried basil
*1 teaspoon dried oregano
*3 tablespoon olive oil
*1/4 cup good quality balsamic vinegar
*1 teaspoon white sugar
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*(8 ounce) package lasagna noodles
*9 plum tomatoes, sliced thin


~Bring a large pot of water to boil on top of stove.
~Once water is boiling add lasagna noodles.
~Boil noodles for 5 minutes, remove from water and drain.
~Preheat oven to 350 degrees.
~Lightly coat a 9x13 inch pan with cooking spray.
~In a large bowl, toss together zucchini, squash, mushrooms, spinach, garlic, red onion, 3/4 cup mozzarella cheese, cheddar cheese & feta cheese.
~Mix olive, balsamic vinegar, basil & oregano.
~Drizzle over vegetables.
~Place 1/2 of the lasagna noodles into the bottom of the prepared pan.
~Make a layer of tomato slices over noodles.
~Spread a generous amount of veggie mixtures over the tomatoes.
~Lay 1/2 of the slices of tomatoes over veggies.
~Layer the rest of lasagna noodles over tomatoes.
~Layer the rest of tomatoes over noodles.
~Layer the rest of the veggie mix over the tomatoes.
~Sprinkle 1 cup mozzarella cheese over top.
~Bake for 40-45 minutes.
~Remove from oven and let sit for 10-15 minutes, so casserole can sit.

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