Vegetable Couscous Lasagna
14 pp serving
- 2 cups parmesan couscous-prepare as directed on box; add 1/4 cup finely chopped sun dried tomatoes to the water when preparing.
- 2 medium onions
- garlic to taste
- 1 large zucchini
- 1 large yellow summer squash
- 12 oz. fresh mushrooms
Saute onions and garlic in 1 tbsp OO until tender
Add chopped zucchini, summer squash and mushrooms and saute for 10-15 mins.
Add (1) 28 oz. can delmonte diced tomatoes with basil and oregano and1/2 cup dry white wine. Also 1/4 cup frest basil.
Simmer 10 mins.
Mix 8 oz. shredded fontina cheese with 1/2 cup Parmesan cheese.
Add approx. 2 oz. of the cheese mixture to the prepared couscous for flavor.
Using 9x11 pan, take 1/2 of the couscous mixture and pat into pan to make a firm layer for vegetable mixture.
Add 1/2 veggie mixture over the couscous and then the second layer of couscous over the veggie mixture.
Add remaining veggie mixture and cover with the remaining cheese mixture.
Bake on 350 degrees for 35-40 mins. or until cheese is golden. Do not over bake because it can get dry.
Can also use other veggies.