Tuesday, June 29, 2010

Vegetable Lasagna Casserole

This vegetable lasagna recipe is packed full of garden fresh vegetables and smothered in alfredo and tomato-basil sauces.  Tempting?  I haven't even mentioned the fresh basil, parmesan cheese or the Italian Style Smart Sausages© I added to each layer.  Here is how to make it.

Lasagna Noodle (no-cook type)
Classico Tomato Basil Sauce
3 green squash
3 yellow squash
4 cups of mushrooms
1 onion
2 bell peppers
4 garlic cloves
2 cups of parmesan cheese
1 bunch of fresh basil (garnish)
1 package of Italian Style Smart Sausages (vegetarian) or Trader Joe's Spicy Italian Chicken Sausage

Cut the sausage into slices and brown in two tablespoons of olive oil and garlic.  Cut all vegetables and onion into 1/4 inch bites (slices)  (If you dice the veggies they will cook down too much.)  Add vegetables to the pan and cook until soft.  Spread 1 cup of tomato sauce on the bottom of the casserole dish and then begin layering with:

Alfredo Sauce
Veggie and Sausage mix
Parmesan Cheese
Repeat again and top with noodles.

Pour remaining tomato sauce, then the alfredo sauce.
Bake at 350˚ for 60 minutes.
Garnish with fresh basil and parmesan cheese.

To view more casseroles, visit the post 30daysof...casseroles.  Get in the habit of making one every Monday night.


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Thanks for sharing!