Cheese & Vegetable Lasagna

Recipe Ingredients

2 cups	292g / 10oz	Ricotta cheese - (1 lb)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1/4 cup	15g / 0.5oz	Chopped fresh green onion
1/4 cup	36g / 1.3oz	Parmesan cheese
1		Egg
2 tablespoons	30ml	Vegetable oil
2		Garlic
1		Onion - chopped (large)
1 1/2 cups	219g / 7.7oz	Chopped zucchini
2 cups	474ml	Sliced mushrooms
1 teaspoon	5ml	Dried basil
1/2 teaspoon	2.5ml	Dried oregano
		Freshly ground pepper
		- to taste
2		Tomato sauce - (26 oz)
1		Lasagna noodles - (1 lb)
2 cups	292g / 10oz	Shredded mozzarella cheese
1 cup	237ml	Shredded cheddar

Recipe Instructions

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, Saute garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes.

Cook 16 lasagna noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish. Lay a flat layer of 4 lasagna noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350F for 45 minutes or until sauce bubbles. Makes 8 servings.

Source:
Michele Urvater

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.