On a recent flight, I had a vegetarian lasagna that was just killer. Who knew you could have such a great meal on an airplane? I switched out some of the veggies they used for spring vegetables in the stores right now. The result is a pasta-less lasagna that uses zucchini as the "pasta" layers topped with roasted asparagus. Instead of a tomato sauce, I just roasted tomatoes that I used for the bottom layer and top. This makes for a light layered lasagna with goes great with a salad for lunch or a light dinner.

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