December 16 When you just want vegetables for a bit. Here is something wonderful that goes right in the oven.
Roasted Vegetable Lasagna
3 Zucchini roasted and sliced
2 medium White onions roasted chopped, I did big pieces and we love roasted onions.
1 yellow and green bell peppers
1 jar of Roasted red peppers
8 oz or more of sliced mushrooms
1 pkg lasagna noodles. I used Barilla Oven Ready noodles. I love these. You can use the noodles that you cook first if you are unable to locate the Oven ready.
1 jar of Garlic Ragu spaghetti sauce. You can make your own sauce as well. Just trying to Simplify.
Mozzarella Cheese
Parmasean Cheese
Place all the vegetables that you want to grill, except for the mushrooms, on a platter and drizzle olive oil on them, roll them around making sure all sides have been oiled. You will place the vegetables on the ready grill.
Grill for 3 minutes and then turn making sure all sides have been grilled but are not too cooked as this will make the zucchini mushy. Take them off the grill and cool them before cutting/chopping.
You can use the left over sauce from the chili, on the bottom of a 13x9x3 baking dish. Layer the noodles first and pour a little of the Garlic Ragu Spaghetti sauce over the noodles, then bell pepper along with the jarred bell pepper, mushrooms and onions, then a layer of mozzarella cheese. Keep doing the layers until you have the 3rd layer, now you will top with sauce and sprinkle parmesan cheese over the top. Can you already smell it?
Heat oven to 425 degrees. Cook uncovered for 25 minutes until all is bubbly. It is so ooey and gooey as the cheese stretches over the dish to your awaiting plate and palate. You can serve with garlic bread or buttered french bread. Total meal
Roasted Vegetable Lasagna
3 Zucchini roasted and sliced
2 medium White onions roasted chopped, I did big pieces and we love roasted onions.
1 yellow and green bell peppers
1 jar of Roasted red peppers
8 oz or more of sliced mushrooms
1 pkg lasagna noodles. I used Barilla Oven Ready noodles. I love these. You can use the noodles that you cook first if you are unable to locate the Oven ready.
1 jar of Garlic Ragu spaghetti sauce. You can make your own sauce as well. Just trying to Simplify.
Mozzarella Cheese
Parmasean Cheese
Place all the vegetables that you want to grill, except for the mushrooms, on a platter and drizzle olive oil on them, roll them around making sure all sides have been oiled. You will place the vegetables on the ready grill.
Grill for 3 minutes and then turn making sure all sides have been grilled but are not too cooked as this will make the zucchini mushy. Take them off the grill and cool them before cutting/chopping.
You can use the left over sauce from the chili, on the bottom of a 13x9x3 baking dish. Layer the noodles first and pour a little of the Garlic Ragu Spaghetti sauce over the noodles, then bell pepper along with the jarred bell pepper, mushrooms and onions, then a layer of mozzarella cheese. Keep doing the layers until you have the 3rd layer, now you will top with sauce and sprinkle parmesan cheese over the top. Can you already smell it?
Heat oven to 425 degrees. Cook uncovered for 25 minutes until all is bubbly. It is so ooey and gooey as the cheese stretches over the dish to your awaiting plate and palate. You can serve with garlic bread or buttered french bread. Total meal
I love that! Of course, my husband will make me add Elk Burger to ours!
ReplyDeleteI found this great gadget for grilling veggies! Makes turning them a snap!
ReplyDeletehttps://www.amazon.com/AIGMM-Portable-Stainless-Barbecue-Vegetables/dp/B072JCWQ4H/ref=sr_1_14?ie=UTF8&qid=1545156627&sr=8-14&keywords=vegetable+grill