Italian Veggie Bake

20 Oct

This is probably one of the best things that I have ever made, and I honestly didn’t even expect it to taste this good! It tastes so simple but it’s so hearty!

So the story is that I wanted to make vegetable lasagna, but I didn’t want to bread my veggies nor did I have a lot of different veggies on hand. I only had summer squash, eggplant, and zucchini. After contemplating for a while, a light bulb came over my head- I am going to be creative and make my own version of vegetable lasagna.

So, I roasted up my veggies, and layered them with some tomato sauce and a little bit of shredded mozzarella, and ooo lala, I got myself a weeklong of delicious lunch/dinner.

I am still in shock of how good it tastes, seriously. This stuff was light but filling. Just try it, I beg you. You will thank me later.

1 large eggplant, sliced
2 small zucchini (or 1 large), sliced
1 summer squash, sliced
1/3 cup olive oil
salt and pepper
1 tbs dried basil
1.5 to 2 cups of marinara sauce
1 cup of shredded mozzarella

Combine the veggies with olive oil, a little salt and pepper, and basil. Layer the veggies on a baking sheet and roast it in the oven (400 degrees) for 20 minutes.
After the veggies are done roasting, scoop a layer of marinara sauce on the bottom of a baking dish, put on a layer of the veggies, then a layer of marinara, and top with a thin layer of mozzarella. Continue these steps until all the veggies are used. Then top the dish with the last layer of marinara sauce and cheese. Bake in the 350 degrees oven with aluminum foil over the dish for 15 minutes. Take the aluminum foil off after the 15 minutes and let it bake for another 15 minutes.

There you have it, a beautiful vegetarian dish. Just try it. It’s to die for.


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Liv Hambrett

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