I can't take credit for this recipe. I found it here. I have tweaked it though to our liking and of course you could tweak mine and do the same!
This is a delicious meat free meal that doesn't feel like you're going without meat. That's because it's loaded with meaty veggies that have tons of flavor and fiber! Here is what you'll need minus the grated Parmesan and olive oil because I forgot to put them in the picture. Oops!
Ingredients:
- 1 yellow squash
- 1 zucchini
- 1 red bellpepper
- 1 yellow bellpepper
- 1 yellow onion
- shredded Italian cheese
- about 3/4 of a jar of your favorite spaghetti sauce
- 1 box of penne pasta
Directions:
Preheat oven to 450 degrees. Rinse and then slice up all the veggies into bite sized pieces. Place on lined baking sheet and drizzle with olive oil, mixing to cover all sides. You can add some garlic powder or salt to season or leave plain. Place in oven and roast for 10-15 minutes until tender.
At the same time, boil water and cook pasta according to directions until al dente. Transfer pasta into lasagna dish and add in sauce and veggies.
Mix in desired amount of cheese (I did about a full handful). Top with grated Parmesan.
Place in oven at 375 degrees for 20-25 minutes or until top is golden and cheese is melted. This makes for plenty of leftovers.
Enjoy!
Here's a shot with my cheap but delicious romaine!
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