Vegetable Lasagna

It feels good to be back! These past couple of weeks I've been so overwhelmingly busy with moving back to school and getting settled with a routine. Since classes officially started yesterday it seems I'll have some semblance of a schedule now! Being a junior on campus now means that I've graduated dorm life, moved past the sorority house, and am now officially living on my own (well plus 4 other girls) in a house. Since I won't have access to the dining hall and my meals are no longer catered to me, I knew before going away that I would have to master some of my favorite recipes and create some new ones.

I absolutely love Italian food. Anything with tomato sauce and cheese I instantly adore. Though I knew back at school that I couldn't get away with making myself pizza and baked ziti every single night. So I tried to come up with a new recipe that would allow me to get my fix without the guilt. Introducing Veggie Lasagna. This dish is vegetarian and gluten free and can be used as a meal or simply a side dish. It is so easy to prepare and is so incredibly healthy.

You'll need:
Any mix of vegetables you like. I used:
Cauliflower
Broccoli
Zucchini
Squash
Brussel Sprouts
Onion
Tomato Sauce
Mozzarella Cheese
Olive Oil
Seasoning (sea salt, pepper, garlic powder, italian seasoning)

How to:
Wash, cut, and clean all the vegetables properly. Next spread them out on baking sheets and mix the veggies with a nice coating of olive oil, salt, pepper, and some garlic powder.

Cook all the vegetables on 350 until they start to tenderize. I finished my vegetables off with a broil for about 2-3 minutes so they have a bit of a crunch. When they're all cooked, mix them all into a baking pan with the tomato sauce and any extra seasoning you feel is needed.

 Lay the mozzarella on top and let it cook on a low heat until the mozzarella is fully melted.

 Bon Appétit!