VERY Veggie “Lasagna”

I put lasagna in quotes because this really isn’t a lasagna as much as it’s veggies on top of veggies on top of veggies. I forgot to take a picture of this- my apologies. But it was too yummy not to share. Also, we’ve been slacking with updating and this recipe is perfect to use up veggies left over in your house! Here’s what you’ll need:

1 zucchini
1 cup of diced up kale
½ cup of diced up tomatoes
¾ cup of black beans
1 cup of diced up broccoli flourets
1.5 cup of your favorite pasta sauce – I’ve recently discovered Trader Joe’s brand organic sauce. So healthy and 50 calories per ½ cup!!)
¼ cup of your favorite shredded cheese
2 lasagna pasta noodles (the ones that don’t need precooking)

Preheat your oven to 375 degrees.

Take a small lasagna dish and lightly spray nonstick cooking spray on it.

Then cup up the tomatoes, broccoli, and the zucchini and very thin slices.

Pour some sauce on the bottom of the dish and use a spoon to evenly spread it on the bottom. Then line it with kale, broccoli, then the zucchini, add some beans and tomatoes. Then pour a little more sauce on that. Sprinkle basil and parsley on top.

Line the 2 noodles on top of the vegetables.

Then repeat the same on top. Sauce, kale, broccoli, zucchini, beans, tomatoes, sauce, and spices again.

Finally, evenly sprinkle the cheese on top of the veggies and sauce.

Bake in the oven for 40 minutes.

Serve hot and ENJOY! I hope you now understand why I couldn’t call this a full on lasagna….it barely has any noodles in it. It’s so ultra healthy and it was delicious- I had to stop eating it!



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