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Cheese And Vegetable Lasagne

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Casseroles, Main dish, Pasta	8	Servings

INGREDIENTS

2	c	1 lb Ricotta Cheese
1/4	c	Chopped fresh parsley
1/4	c	Chopped fresh green onion
1/4	c	Parmesan cheese
1		Egg
2	T	Vegetable oil
2		Cloves garlic
1		Large onion, chopped
1 1/2	c	Chopped zucchini
2	c	Sliced mushrooms
1	t	Dried basil
1/2	t	Dried oregano
		Freshly ground pepper
		to taste
2		26 oz tomato sauce
		any flavor
1		1 lb lasagne noodles
2	c	1/2 lb shredded Mozzarella
		cheese
1	c	1/4 lb shredded cheddar

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 lasagne 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 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, 1 1/2 cups tomato sauce  and shredded cheddar cheese.
Bake at 350 degrees F for 45 minutes or  until sauce bubbles. Makes 8
servings.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 461 Calories From Fat: 247 Total Fat: 28g Cholesterol: 99.7mg Sodium: 1434.7mg Potassium: 677.2mg Carbohydrates: 21.4g Fiber: 2.6g Sugar: 7.1g Protein: 32.3g