Veggie Lasagna Recipe

During Lent Presbytera Kathy asked me to post my Veggie Lasagna recipe and I just realized as I was preparing to make it today that I never posted it! Sorry Pres!You can use any vegetables you want, the ones listed are just the ones I prefer.

Vegetable Lasagna

 Ingredients:

• 1 box lasagna noodles
• 1 eggplant
• 2 squash
• 2 zucchini
• 2 cups mushrooms, sliced
• 1-2 jars spaghetti sauce
• 4 T. collard greens, cooked & chopped
• 2-3 bags veggie mozarella cheese (can usually be found in produce section of supermarkets)
• 2 T. red wine, if desired add to sauce
• 1 onion, chopped
• oregano
• garlic salt
• pepper
• olive oil

Directions:

1. Cook noodles.
2. Sautee onions in olive oil (if not using oil just omit and add onions to sauce) in a pot. Add sauce, oregano, garlic salt and pepper.
3. Chop up vegetables and set aside.
4. In greased 9 x 13 baking dish layer noodles, veggies, cheese and sauce, repeat; sprinkle top layer with lots of mozarrella.
5. Bake @ 350 degrees for about an hour.

Enjoy with fresh garlic bread and tossed salad!