Shelly's Recipe

VEGETABLE LASAGNA

Category: Pasta - Baked

7 oz mozzarella cheese
1/3 cup chopped pitted black olives
1 tbs chopped fresh thyme
1/2 tbs dried basil
1/2 tbs dried oregano
2 tsp minced garlic
4 cups prepared tomato sauce
1 lb whole-wheat lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup roasted red pepper, diced
1/4 cup grated Parmigiano cheese

Heat oven to 375 degrees.

Mix mozzarella cheese, olives, thyme, basil, oregano, and garlic in a bowl. Season with salt and pepper. Spread 1 cup tomato sauce on the bottom of an 13x9 inch baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of the mozzarella cheese mixture over vegetables and spread to cover.

Repeat layers, finishing with pasta and sauce. Sprinkle Parmigiano cheese on top, cover with foil and bake for 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve. Makes 8 servings.