| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Pasta, Poultry | 8 | Servings | |
INGREDIENTS
| 1 | Onion, medium — minced | |
| 2 | tb | Butter |
| 3 | Cloves garlic — minced | |
| 2 | c | Eggplant — peeled & diced |
| 2 | Zucchini,medium — | |
| Diagonally cut | ||
| 1 | Green pepper — diced | |
| 28 | oz | Can tomato,whole drained & chopped |
| 1 | ts | Oregano |
| 1/2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | c | Carrots — shredded |
| 16 | oz | Ricotta cheese |
| 1 | Egg — beaten | |
| 8 | Lasagna noodles, uncooked | |
| 1 1/2 | c | Parmesan cheese |
| 3 | c | Mozzarella cheese |
INSTRUCTIONS
Coat a large pot with non stick spray. Add butter and melt over medium heat. Add onion and garlic; saute until tender. Add chicken; cook until almost done. Stir in eggplant, zucchini, green pepper, tomatoes, oregano, salt and pepper. Cook over medium heat 15-20 minutes, stirring frequently. Remove from heat. Stir in shredded carrots and cool. Combine ricotta cheese and egg in a small bowl. Add to chicken vegetable mixturel mix well and set aside. Cook lasagna noodles according to package. drain noodles; set aside. Greasea 12x 9x2 baking dish. Spread one-third of chicken vegetable mixture in baking dish. Top with one-third parmesan cheese. one-third mozzarella cheese. then 4 noodles; repeat layers once. Top with remaining chicken vegetable mixture. Reserve remaingn cheese. cover and bake at 350* for 45 minutes. Uncover and sprinkle with remaining parmesan and mozzarella cheese. Bake uncovered 5 to 10 minutes. Let stand 10 minutes before serving. Garnish with carrot culs and fresh parsley if desired. Serves 8. Recipe By : Simmer & Savor Luncheon 2/15/95 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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