Ingredients (I used): -Summer squash and zucchini
- Purple onions
-Pepper and salt
-No-boil lasagna noodles
-Mozzarella and Parmesan Cheese
Simple Directions: -Cut up squash, zucchini, onions, and tomatoes
-Heat up a pan with olive oil and dump onions in first.
- Then add squash, zucchini, and tomatoes.
-Add pepper and salt
-Dump veggie mix into dish. Cover with lasagna noodles. Then cover noodles with Mozzarella and Parmesan cheese.
-Keep repeating this step depending on how many layers you want.
-Put dish into oven with a temperature of 350 degrees for 20 minutes. Make sure you cover the dish.
-After 20 min. take dish out and uncover. Put dish back in for another 20 minutes. After 20 minutes, take it out and leave it out for about 10 minutes to cool down.
Finished Product on the plate with Bf's mashed potatoes.
Verdict: This dish was okay. A little runny and falling apart. Next time I'll dry the squash and see if that helps.
But wait...dinner needs to end with a high note...
Dessert: Sweet Cottage's Peanut Butter Ice Cream Sandwich (Two glorious peanut butter cookies with Vanilla Ice Cream in middle)
Pick this up at their pie wagon during Chico's Thursday and Saturday Farmer's Market!!! They have awesome pies too!