1 lb package "no cook" lasagna noodles
3 tbsp butter
1 large onion, peeled, chopped
2 carrots, peeled, chopped
1/2 cauliflower, chopped
2 small zucchini, chopped
1/2 lb mushrooms, cleaned and chopped
1/2 eggplant, chopped
1 cup mozzarella cheese
Cheese white sauce
2 tspn garlic powder
1 tspn Morton's natures seasonings
1/2 tsp oregano
1/4 tsp basil
salt and pepper
Preheat oven to 375 F.
Butter the lasgana dish and set aside.
1) Heat butter in a large saucepan. When hot add the onion, cover and cook 3 minutes over medium heat.
2) Add the carrots and mix, cook for 3 minutes over low heat, covered.
3) Add the cauliflower, zucchini, eggplant, and mushrooms. Season generously with salt, pepper and garlic powder, oregano, and basil. Cook for 3-4 minutes covered.
4) Remove from heat and set aside.
5) Arrange the first layer of pasta in the lasagna dish.
6) Add layer of vegetables, layer of cheese and layer of cheese white sauce. Repeat until most of the ingredients are used.
7) Finish with a layer of pasta, add some white sauce and top with cheese.
8) Bake 45 minutes
This is my own recipe. Use with the Cheese White Sauce recipe. Any substitution of vegetables that work well together may be used.