Recipe Talk

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McCALLS GARC COLLECTION
SALADS and GREEN DISHES
GRP #2 CARD # 68

VEGETARIAN LASAGNA

For 4 people:

3 Zucchini washed ends cut
Oil
2 Tlbsp bread crumbs
1 1/2 cups marinara sauce, preferable refrigerated type
1 egg
1/2 tsp garlic salt
8 oz Ricotta cheese
1/4 cup green peppers, chopped
1/4 cup onion, diced
1 can(2 1/2oz) mushrooms, sliced, drained
1 can artichokes hearts, drained, sliced

1 Tlbsp fresh basil or 1 teaspoon dried
1 cup Swiss shredded
1/4 cup shredded Parmesan

TIPS** If made ahead, and put in ice box till ready to cook.
Then you bake a extra 10 mins.

1. Steam 5 to 7 mins, sliced zucchini, place in cold water to cool downand stop cooking.
2. Cut lengthwise and pat dry with papertowel.
3. Oil a 7 X 11 inch baking dish, sprinkle with bread crumbs.
4. Arrange half the zucchini in dish, and spoon 1/2 of the sauce over top.
5. Beat egg with garlic salt.
6. Spread 1/2 the Ricotta, and 1/2 of all the vegetabes and basil.
7. Sprinkle 1/2 of the Swiss cheese and 1/2 the Parmesan cheese and repeat the layers as above..
8. Bake 350 for 30 mins at 350 degrees.
9. Let stand 10 mins and serve.

This vegetarian lasagna sounds delicious, love all the ingredients in the recipe, will have to give it a shot. Thanks for sharing :)