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Jenn's Vegetable Lasagna Recipe

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This recipe for Jenn's Vegetable Lasagna is from Sister's, Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 3 Yellow/Zucchini (3 squash)
• Fresh mushrooms*Optional
• 45oz Spaghetti sauce (Prego Mushroom)
• 1 to 2 lbs. Ground Italian Turkey OR
• Vicki: 1 lb. ground beef & 1 pkg. of Italian hot sausage links
• Glenna: Italian Sausage:1 pkg. mild &1 pkg. hot & a few red pepper flakes.
• 16 oz. bag of shredded mozzarella
• Whole wheat bread crumbs
• 4 to 8oz. Shredded Parmesan Cheese
Directions:
Directions:
Cook the meat, drain, then add the spaghetti sauce, simmer. Meanwhile, slice the squash thin. Layer: put enough meat mixture to cover bottom of pan. Add half of squash and mushrooms then half of mozzarella cheese. Add half of meat sauce, layer rest of squash, mushrooms and rest of mozzarella. Add rest of meat sauce. Sprinkle bread crumbs to lightly cover meat sauce then top with Shredded Parmesan Cheese.
Bake uncovered at 350 until bubbly.
Personal Notes:
Personal Notes:
PREGO or your favorite spaghetti sauce
I use 4 squash,16 oz. + 8 oz. shredded mozzarella (makes two casseroles: 8X10 & 8X8)
2 (25 oz. Jars of Silver Palate Low Sodium Tomato Basil-HEB), 1 pkg. McCormick Italian Spaghetti sauce (follow directions) Add some Italian Spices

 

 

 

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