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vegetable cooking spray; 1 tbsp butter; 3 3 / 4 cup sliced mushrooms (about 10 ounces) 2 medium red or orange pepper, cut into 2-inch-long thin strips (about 3 cups) 2 medium zucchini, thinly sliced (about 3 cups) 1 medium onion, thinly sliced (about 1/2 cup) 12 uncooked no-boil lasagna noodle; 2 cup shredded Monterey jack cheese (about 8 ounces)
Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray. Heat the butter in a 12-inch skillet over medium heat.
Add a layer of 4 lasagna noodles, followed by another 1 1/2 cups of the sauce and spread evenly. Sprinkle over 1/2 cup of the mozzarella. Add the squash slices.
Vegetable Lasagna. Here's a fun way to get your family to eat more veggies: layer squash, mushrooms, and peppers between noodles, red sauce, and cheese. Get Ree's Vegetable Lasagna recipe.
Want to make Vegetable Lasagna? Learn the ingredients and steps to follow to properly make the the best Vegetable Lasagna? recipe for your family and friends.
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Layers of roasted eggplant, rich meat sauce, herbed ricotta, and plenty of melty cheese make this eggplant lasagna a delightful weeknight dinner recipe.
Hotdish – Casserole from the American Upper Midwest – typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup; Imelletty perunalaatikko – Finnish dish – a Finnish food traditionally eaten at Christmas
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