BLACK BEAN AND VEGGIE LASAGNA

 

My husband loves lasagna, and this is a much lighter and healthier version than most recipes.  Budget friendly tip:  Use whatever veggies you have on hand and/or are in season. You can use some frozen veggies, but fresh is preferable.

1 medium onion, sliced

About 8 cups (total) of 4 or more of the following fresh veggies: 

sliced mushrooms

small broccoli or cauliflower florets

sliced zucchini or yellow summer squash

julienned red, yellow, or green bell peppers

sliced celery

sliced or julienned carrots

1 tablespoon olive oil 

1 15.5 ounce can black beans

3-4 garlic cloves, minced

1 teaspoon salt (opt.)

1 24-ounce jar all natural spaghetti sauce 

10 whole grain lasagna noodles, cooked and drained

6-8 ounces shredded mozzarella cheese (vegan or regular)

1/4 cup grated or finely shredded parmesan cheese (opt.)

In a large nonstick skillet, saute the onion and 8 cups of vegetables in olive oil until crisp tender.  Add garlic and black beans and saute another minute or two.  Add salt, if desired.  Spread 2/3 cup of the spaghetti sauce in the bottom of a 9 X 13 inch greased pan.  Arrange 5 noodles over sauce.  Layer with half the bean and veggie mixture, half the remaining sauce, then half the cheeses.  Repeat layers.  Cover with foil and bake about 1 hour at 350 degrees, or until bubbly.  Let stand a few minutes before cutting.  Makes 10-12 servings.