Lasagna on no not that! So hard to cook...what a MYTH! I love to make lasagna and I came up with this recipe by combing several recipes I found on line.
YIELD
8 servingsPREP
25 minCOOK
50 minREADY
75 minIngredients
1 package, I like to use whole wheat but regular white ones are fine too.
Directions
In a large pan pour enough oil to coat the bottom
Set burner to medium around 4-6.
Once the pan is warm, add the onion and cook for about three minutes.
Add the zucchini and corn (if frozen then run bag under hot water until the ice etc melts)If you decided on the peppers, add them to cook as well.
Let cook on medium for about five to seven minutes then add the jar of salsa and stir.
Reduce heat to simmer.
Preheat the oven to 400℉ (200℃).
In a lasagna or casserole pan take one can of the tomato sauce and pour it in spreading evenly.
Take out the noodles and lay them on top of the sauce. I have a HUGE lasagna pan so I can fit four across. I would say in a average casserole pan maybe three across.
Spread half of the beans on top of the noodles.
Take about a cup of cheese and put on top of the beans.
Take half of the veggie and salsa mixture and pour over the beans and cheese.
Top with noodles.
Spread the reast of the beans on the noodles
Take he rest of the veggies and salsa mixture and pour over top.
Top with more noodles.
Open your other jar of tomato sauce and pour them over the noodles. You want the noodles to be covered by the sauce so if there is not enough, scrape the sides and place on top.
Then take your last cup of cheese and place on the top.
Make sure to cover your pan tight with aluminum foil and cook for thirty minutes.
After thirty minutes take off the foil and cook a additional twenty minutes.
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