Aaaaand it's summer...in May?? What?!? I've already busted out the air conditioner so that doesn't bode well for this years August situation.
Also I didn't get the memo on the month early season change and made lasagna 😅. But its YUMMY and should be eaten all year long anyway so here you go. Garden vegetable lasagna 🙌🏻.
Seriously though, you can eat this dish all year long. It's much lighter than your standard meat sauce lasagna. Packed full of veggies, just a little cheese and some marinara sauce is all that's between the layers of lasagna noodles.
Oh and also, once you throw it in the oven it only takes 30 minutes to bake through! True, a 10 minute stint on the stove is needed to soften up the veggies but WAY better than the usual "1 hour bake time but really more like 2" to get your lasagna cooked all the way through.
Since it is lacking in the meat department, I like to make this garden vegetable lasagna with three layers of cheesy, saucy veggies. Light and yet still super filling! Recipe below.Print