I couldn’t get over all the local vegetables I found at Wegmans this past weekend. I just had to make something with all these vegetables and what better way than to feature them in an all vegetable lasagna! Not only is this lasagna fresh, but also good for the waistline! By replacing the traditional pasta with all vegetables, you have a healthy meal on your hands. Even the “red sauce” is a red pepper-based sauce {last seen here}. Take advantage of this recipe now while the vegetables are fresh! Thanks for reading and happy farmers market shopping!
Farmers Market Vegetable Lasagna
1 eggplant, thinly sliced
1 zucchini, thinly sliced 1 yellow squash, thinly sliced 8 ounces mushrooms (I used a blend of baby bella, shitake & oyster) 2 10-ounce boxes frozen chopped spinach, thawed 1 large tomato, thinly sliced 1 12-ounce jar piquillo peppers, drained (or other red pepper), roughly chopped 1 yellow onion, chopped 1 garlic clove, minced 4 tablespoons olive oil 2 cups shredded mozzarella cheese {I used part skim} 2 tablespoons Parmesan cheese Salt and pepper, to taste
P.S. Don’t forget to check out the Essie Fall 2014 giveaway here. Giveaway closes Saturday {August 16th} at midnight EST. The winner will be randomly pick and announced Sunday morning! Good luck!
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