magic bullet vegetable lasagna

I overestimated the amount of mozzarella and zucchini that I needed for my cheesy zucchini pizza {which was great by the way! We may or may not have dipped it into ranch dressing, like you do with zucchini sticks}. I toyed with several ideas for using up my leftovers- wheat berries with cheesy zucchini sauce {wheat berries take too long to cook}, another pizza {no more dough}, cheesy zucchini rice bowl {meh, maybe another day}. I realized I had leftover lasagna noodles, so I decided to make a quick vegetable lasagna casserole.


In  a Magic Bullet (or food processor), blend chopped or grated zucchini, canned tomatoes (without liquid), a dollop of tomato paste, a handful of shredded mozzarella cheese, a scoop of ricotta, a chopped roasted red pepper, a handful of grated carrots, a small cube of frozen basil (available in a small tray at TJ’s) and a dash each of garlic powder, dried red chili pepper, flax seeds, salt, and pepper.

Layer sauce with no-cook lasagna noodles in an oven-safe pan. If you have extra mozzarella cheese and/or shredded zucchini (like I did), spread it over top. Cover and cook for about 35 minutes at 350 degrees.


I thought I’d add flax seed because it adds a little crunch without an overwhelming flavor. Most importantly, it is full of fiber, very nutrient-dense {omega 3s!}, and may help stave off diabetes, tumors, and cancer.


One thought on “magic bullet vegetable lasagna

  1. Pingback: top vegetarian recipes « Scintillating Simplicity

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