Vegetable Lasagna

When I sit down to make my menu and grocery list each week, I usually like to plan for two vegetarian meals.  Vegetable based meals are oh so healthy and your grocery budget thanks you for buying less meat.  Today, I have a great recipe to share with you.  This delicious lasagna is so chalked full of colorful veggies... you don't even miss the meat!  And, this recipe is perfect for two!

Ingredients:


3 carrots, chopped
2 zucchini, chopped
1/2 cup corn (frozen or fresh)
1/2 cup peas (frozen or fresh)
1 can black beans (14-16 oz)
1 cup fresh spinach
2 cloves minced garlic
1 can crushed tomatoes (15 oz)
1 can tomato sauce (8 oz)
whole wheat lasagna noodles
3-4 cups part-skim shredded mozzarella cheese (we like cheese around here, but use any amount you would like)


Begin by preheating oven to 350 degrees.  Chop the carrots and zucchini and put them into a large pot.  Saute for five minutes.  Add garlic, can of crushed tomatoes, can of tomato sauce, black beans, corn, peas and spinach.  Season liberally (oregano, ginger, basil, etc).

Cook lasagna noodles according to package directions.  

When ready to assemble the lasagna, add a thin layer of the sauce to the bottom of an 8 x 8 casserole dish.  Place a layer of noodles, then a layer of sauce, then a layer of cheese.  Repeat.  End with a final layer of sauce  with cheese on top.  Stick it in the oven for 50 - 60 minutes.  

Serve with toasted garlic bread and a salad. 

Tasty and filling!  Save the left overs for lunch the next day!