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Cheese & Vegetable Lasagna

Type: Cheese, Eggs, Pasta
Courses: Casseroles, Main Course
Serves: 8 people

Recipe Ingredients

2 cups 292g / 10ozRicotta cheese - (1 lb)
1/4 cup 36g / 1.3ozChopped fresh parsley
1/4 cup 15g / 0.5ozChopped fresh green onion
1/4 cup 36g / 1.3ozParmesan cheese
1   Egg
2 tablespoons 30mlVegetable oil
2   Garlic
1   Onion - chopped (large)
1 1/2 cups 219g / 7.7ozChopped zucchini
2 cups 474mlSliced mushrooms
1 teaspoon 5mlDried basil
1/2 teaspoon 2.5mlDried oregano
  Freshly ground pepper
  - to taste
2   Tomato sauce - (26 oz)
1   Lasagna noodles - (1 lb)
2 cups 292g / 10ozShredded mozzarella cheese
1 cup 237mlShredded 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

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