Mccalls garc collection vegetarian lasagna

• |- 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.