Contributed by Eileen Cheong
Time: 40-60 minutes
Serves: 5-6 people
This lasagna is inspired by my undergrad years when several of us ladies were starving and had little in the cupboard. My friend pulled out a can of mixed veggies, tomato sauce, and a pack of lasagna. The gears in my mind began to turn and I wondered if there was leftover cheese. Of course you can doctor it with fresh veggies and fresh herbs.
1 box Lasagna noodles
Minced mixed veggies: carrots, peas, chopped spinach, and string beans
Recommended but not necessary: mushroom, zucchini, summer ripe tomatoes, or eggplant sliced into thin circles.
1-2 jars of tomato sauce
A couple blocks of whatever cheeses you have in your fridge, or
1 container of ricotta
1 ball of mozzarella
Preheat oven to 425°F.
Coat pan with olive oil. Layer sauce at bottom of baking pan. Layer first layer of lasagna noodles. Add layer of veggies. Add layer of cheese. Season to taste with fresh herbs, garlic salt or black pepper. Cover with lasagna noodles. Smear some sauce on the noodles.
Repeat until you fill the whole pan or run out of noodles.
Cover top layer of noodles with sauce to avoid too much crisp.
Sprinkle parmesan or herbs on top if you have.
Bake at 425°F degrees for 35-40 minutes or until crust is golden.