Stuffing Vegetable Lasagne
Over medium heat, saute the vegetables until quite tender.Add salt if desired to flavor.
Add stuffing mix, along with butter and water (the more stuffing you use, the more water you will need), a little at a time until the stuffing is soft.
Mix thoroughly.
In a baking pan, spoon half of the mixture in and top with half of meat sauce, and desired amount of cheese.
Spoon remaining vegetable mixture over that and layer once again with remaining meat sauce.
For crispiness, dry stuffing can also be tossed into the layers.
On top, put another layer of cheese.
Bake in oven at 350?F for ten minutes or until cheese melts and bubbles, slightly browned.
Enjoy!
Recipe by :
Naturally Savvy Recipes
Categories :
- Ingredients2 -3 tablespoons olive oil ( for frying)
2 tablespoons butter or 2 tablespoons margarine
2 -3 cups seasoned stuffing mix ( depending on how much bread portion you want)
mozzarella cheese ( use as much or as little as you like)
0.5 (16 ounce) cans pasta sauce with meat ( for pasta)
1/2 eggplants, sliced into chunks
1/4 onions, sliced into chunks
1/2 green peppers, sliced into chunks
fresh mushrooms ( I prefer Shiitake)
salt ( to taste) - Methods / StepsOver medium heat, saute the vegetables until quite tender.
Add salt if desired to flavor.
Add stuffing mix, along with butter and water (the more stuffing you use, the more water you will need), a little at a time until the stuffing is soft.
Mix thoroughly.
In a baking pan, spoon half of the mixture in and top with half of meat sauce, and desired amount of cheese.
Spoon remaining vegetable mixture over that and layer once again with remaining meat sauce.
For crispiness, dry stuffing can also be tossed into the layers.
On top, put another layer of cheese.
Bake in oven at 350?F for ten minutes or until cheese melts and bubbles, slightly browned.
Enjoy! - Spread the Word!
Related Articles
Mustard Thyme Chicken with Israeli Couscous and Asparagus
Looking for a hearty dinner? Try Marc Borenstein's Mustard Thyme Chicken with Caramelized Onion Israeli Couscous and Salt and Pepper Braised Asparagus!
