Cheese & Vegetable Lasagne
Yield
8 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups | ricotta cheese |
|
| ¼ | cup |
parsley leaves
chopped fresh |
|
| ¼ | cup |
scallions, spring or green onions
chopped fresh |
|
| ¼ | cup | Parmesan cheese |
|
| 1 | each | eggs |
|
| 2 | tablespoons | vegetable oil |
|
| 2 | cloves | garlic |
|
| 1 | large |
onions
chopped |
|
| 1 ½ | cups |
zucchini
chopped |
|
| 2 | cups |
mushrooms
sliced |
|
| 1 | teaspoon |
basil
dried |
*
|
| ½ | teaspoon |
oregano
dried |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | cans |
tomato sauce
26 ounces each |
*
|
| 1 | pound | lasagna noodles |
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
Directions
Combine ricotta cheese, with parsley, green onion, parmesan and egg.
In saucepan, sauté 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 lasagne noodles according to package directions.
When noodles are almost fully cooked, drain, immerse in cold water and drain again.
To assemble, pour 1½ cups tomato sauce on bottom of a greased 9 x 13 inche baking dish .
Lay a flat layer of 4 lasagne noodles over sauce.
Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese.
Top with remaining 4 lasagne noodles, 1½ cups tomato sauce and shredded cheddar cheese.
Bake at 350℉ (180℃) F for 45 minutes or until sauce bubbles.
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