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Tuesday, July 12, 2011

Tasty Tuesday! (2)

Alright peeps...time to talk about my other favorite thing to do...COOK!  Eventually I'm going to try to post pictures and such to show you my dishes, but I didn't have much time this week.  I wanted to make sure I had this ready for you.  This recipe is absolutely delicious and great for picky eaters.  I love it!

Very Veggie Lasagna


  • 2 medium carrots, julienned
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 yellow summer squash, cut into 1/4-inch slices
  • 1 medium onion, sliced
  • 1 cup fresh broccoli florets
  • 1/2 cup sliced celery
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup julienned green pepper
  • 2 garlic cloves, minced
  • 1/2 to 1 teaspoon salt
  • 2 tablespoons canola oil
  • 1 jar (28 ounces) Alfredo sauce
  • 14 lasagna noodles, cooked and drained
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese


  • In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender.
  • Spread 3/4 cup Alfredo sauce in the greased 13-in. x 9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, Alfredo sauce and cheese. Repeat layers.
  • Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
This recipe is awesome!  I use fresh veggies from our garden to offset the cost, but it's great for something different and a new take on lasagna.  If I could remember where I originally found it I would post the link, but I've had it for so long I can't find it.

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