This vegetarian, vegetable lasagna is made without cheese, but soy cheese or regular cheese can be added.
I use no-boil lasagna noodles. They make lasagna so much easier and because the noodles are thinner, it makes for a lighter lasagna. You don’t need to be limited by the vegetables listed here. Use any vegetables you like.
3 tbsp.extra virgin olive oil
2 cloves chopped garlic
1 cup chopped zucchini
1/2 cup diced onion
1/2 cup grated carrot
1/2 cupfinely chopped broccoli
1 box no-boil lasagna noodles
enchilada sauce or tomato sauce
Preheat oven to 350 degrees.
Heat 2 tablespoons olive oil in skillet over medium heat. Saute garlic, zucchini, artichokes, onion, carrot, and broccoli until tender.
Spread 1 T. oil over bottom of 9×13 lasagna pan. Spread 1/4 vegetable mixture in bottom of pan. Place layer of lasagna over the vegetable layer. Add a layer of tomato sauce followed by a layer of the vegetable mixture. Add two more layers and place any remaining vegetable or sauce over the top of the lasagna.
Cover with foil. Bake for 20 minutes or until sauce begins bubbling. Uncover and bake an additional 10 minutes. Allow to cool for 10 minutes before serving.