When I open a can of freeze dried vegetables I like to use them within about 3-6 months — just because they look best and taste best in this time frame. This recipe is an awesome way to make dinner and help use whatever is left of the freeze dried veggies in the house. Talk about win-win!
- 16 ounces Lasagna Noodles
- 8 ounces Canned Mushroom Slices, drained
- ¾ cup Freeze Dried Green Bell Pepper Dices
- ¼ cup Dried Onion
- ¼ cup Dried Carrot Dices
- 1 cup Freeze Dried Zucchini Slices
- 1 cup Freeze Dried Spinach
- 2 teaspoons Granulated Garlic
- 52 ounces Spaghetti Sauce, 2 jars, any flavor
- 1 teaspoon Dried Basil
- 2 ½ cups Plain Yogurt
- 2 cups Freeze Dried Mozzarella cheese, shredded
- 2 Tablespoons Egg Powder
- 1 cup Parmesan Cheese, grated, divided
2. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
3. Drain water from large bowl of veggies and place in a large sauce pan. Stir in mushrooms, spaghetti sauce, garlic and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
4. Drain water from spinach and mozzarella bowls and set aside (try to “squeeze” as much extra water out of both the spinach and mozzarella as possible). Mix together yogurt, 1/2 cup parmesan cheese, spinach and egg powder.
5. Preheat oven to 350℉. Spread 3/4 cup tomato sauce
into the bottom of a greased 9×13 inch baking dish. Layer lasagna
noodles, yogurt mixture, sauce, and Parmesan cheese. Repeat layering,
and top with mozzarella cheese.
6. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
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