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Source: America's Favorite Food Associations

Vegetable Lasagna
Not just for vegetarians!
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Serves: 12
Prep Time: 45 minutes
Cook Time: 20 to 25 Minutes
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8 ounces lasagna noodles, dry
3 tomatoes, chopped
8 ounces tomato sauce
6 ounces tomato paste
1 bell pepper, chopped
1 onion, chopped
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon oregano, crushed
1/2 teaspoon thyme, crushed
1/2 teaspoon basil, crushed
8 ounces fresh mushrooms, sliced
3 cups broccoli florets
1 red or green pepper, chopped
1 onion, chopped
1 zucchini, sliced
4 teaspoons Italian seasoning
1 1/2 cups shredded mozzarella cheese
1 cup feta cheese, crumbled
2 tablespoons Grated Parmesan cheese




Cook noodles according to package directions; rinse, drain and set aside. Meanwhile, for sauce, combine all sauce ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer, covered, 10 minutes. Preheat oven to 375 degrees. For filling, combine vegetables and Italian seasoning; mix well. Spread thin layer of sauce on bottom of 13 x 9-inch baking pan. Layer with half the noodles, vegetables, sauce and cheeses; repeat once. Bake 20 to 25 minutes or until cheese is melted and sauce is bubbly. Cool 5 minutes before serving.



Notes:
Ingredients #2-10 are for the sauce. Ingredients #11-19 are for the filling.

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