Cheese & Vegetable Lasagna Recipe
Cheese & Vegetable Lasagna Recipe
Ingredients:
2 c of cheese (ricotta, 1lb)
1/4 c of parsley (fresh); chopped
1/4 c of scallions (fresh); chopped
1/4 c of cheese (parmesan)
1 pc egg
1 Tbsp of oil (vegetable)
2 garlic cloves
1 onion (large); chopped
2 c of mushrooms; sliced
1.5 c of zucchini; chopped
a dash of pepper (ground)
1 tsp of basil (dried)
1/2 tsp of oregano (dried)
2 packs of tomato sauce (any flavor, 26 ozs)
1 pack of lasagna pasta noodles (1 lb)
2 c of cheese (mozzarella, 1/2 lb); grated
1 c of cheese (cheddar, 1/4 lb); grated
Instructions:
Combine the ricotta with scallions, egg, parsley and parmesan. In a pan, saute onion and garlic in a Tbsp of oil ’til tender. Add in mushrooms, zucchini, pepper, basil and oregano. Stir and cook ’til crisp-tender.
Add in 2 c of tomato sauce then simmer for 5 mins. Cook the pasta noodles (16 pcs) as stated in the package instructions. When the noodles become almost done, drain and immerse them in cool water; then drain one more time.
In a 9 by 13-inch greased baking pan, assemble by pouring in 1.5 c of tomato sauce. Lay 4 noodles flat over the sauce, spread half of the vegetable tomato mixture then sprinkle w/ 1 c of mozzarella. Repeat earlier procedure w/ another layer containing 4 noodles, the remaining vegetable tomato mixture along w/ 1 c of mozzarella.
Top w/ the remaining noodles, the last 1.5 c of tomato sauce then finally w/ grated cheddar. Bake (350 degrees F) for approximately 45 mins or ’til sauce will start to bubble. Serves 8.
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