Behind the Recipes
No-Bake Veggie Lasagna by Divya Gugnani
Makes 4-8 servings
INGREDIENTS:
1/2 cup sliced zucchini
1/4 cup chopped onion
1 tsp. vegetable oil
3/4 cup marinara sauce
1/2 cup chopped fresh tomato
1 large eggplant, peeled and cubed
1/4 tsp. dried basil
1/8 tsp. pepper
4 lasagna noodles
1/2 cup shredded mozzarella cheese
Shredded cheese of choice
PREPARATION:
1. Soak the eggplant in salt water for about 5 minutes and then pad down to dry.
2. In a skillet, saute the zucchini, eggplant, and onion in oil until tender.
3. Add marinara sauce, tomato, basil and pepper.
4. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In the meantime, cook lasagna noodles according to package directions.
5. Add mozzarella cheese to the sauce and salt to taste; cook on low until cheese is melted.
6. Drain noodles and cut into thirds. For each serving, on a plate, layer 2 tablespoons of sauce and two noodle pieces. Repeat layers twice. Top with 2 tablespoons sauce.
7. Sprinkle with grated cheese.
Photo courtesy of kenston.k12.oh.us
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