I love a challenge, mid week pantry & fridge meals are one of my favorites. Most of the items are leftovers from this weeks meal prep. I started on Sunday and mid week in I always find either a half of veggies, smaller portion of sauces ect..
I hate waste and if I am able to make a healthy meal utilizing what I have at least one time in the week ( No Waste Wednesday ) then I feel like I am definitely doing something right…
Veggie Baked Lasagna!
Ingredients are from this past weeks Meal Prep.
Half of an Eggplant 🍆
Half of a Yellow Squash
Half of a Zucchini
About a cup of chopped fresh mushrooms
Some Marinara sauce
Sweet Roasted Red Peppers
Less than a 1/3 cup of Italian Bread Crumbs
3 slices of Provolone Cheese ( cut in half make 6 )
3 slices of eggplant, a Tbs. Of marinara, sprinkle of mushrooms, top with slices of yellow squash, another tbs. Sauce, repeat with zucchini and eggplant one more time.
Top with sauce, the cheese and sprinkle your bread crumbs some S&P, onion, garlic and sweet basil. A few red roasted peppers.
Bake 400 for 15 lower heat to 350 for 10 more minutes, I placed under the broiler for 2-4 minutes to get that nice cheese crust.
Enjoy, vegetables require minimal seasoning due to their natural deliciousness.
No Waste Wednesday!
What’s in your fridge let me help you create a meal that will be delicious Simple and quick.