Hint: This is the top if you leave uncovered.
Js 4 veggie lasagna
Makes 6 servings. Takes 35 mins prep. 30 mins cook. Cost: ~$3.5/ea, less than 7 points/ea
Preheat oven 400.
2 TBL EVOO
2.75c (or one medium) graffitti eggplant- PEEL, slice, then in quarters (skins can be tough)
Cook about 5 mins, add rest (if u don’t give this room in the pan, it steams, instead of cooking evenly).
1/2c onions- diced
2 handfuls spinach
1.75 C (or one medium size) zucchini- slice, then quarter
3 TBL minced garlic
1.3C cremini mushrooms- chopped
1 TBL dried basil
3/4 TBL dried oregano
2 TBL jalapeno- diced
1/2 tea crushed red pepper
Cook about 7 mins on med/hi heat, tossing. Set on low.
Part 3: Put in this order:
PAN # 1 (8x8)
1/2C tomato basil sauce (I used Italian herb sauce)
2 oz lasagna noodles (Used RPs fresh pasta, 1 sheet)
2.5C veggies from wok
3/4 C tomato basil sauce
3/4 C pizza shredded cheese
2 oz lasagna noodles (Used RPs fresh pasta)
2 TBL pizza shredded cheese (top)
Spray with EVOO on top. Cook for about 30 mins. I've made covered and not. I prefer the browning of the uncovered pan.
Repeat for PAN #2 same size