| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Meats | Italian | From hard c, Jill, Pasta, Recipelu | 10 | Servings |
INGREDIENTS
| 2 | Carrots; Shredded | |
| 1 | lg | Onion; Chopped |
| 2 | Cloves Garlic; Minced | |
| 1 | ts | Cajun/Creole Seasoning |
| 1 | tb | Olive Oil |
| 1 | Container; (15 Oz) Ricotta Cheese | |
| 2 | Eggs | |
| 1/4 | c | Grated Parmesan Cheese |
| 1 | tb | Italian Seasoning |
| 12 | oz | Uncooked Lasagna Noodles |
| 16 | oz | Sliced Mushrooms |
| 2 | sm | Yellow Squash (About 1/2 Lb.); Thinly Sliced |
| 8 | oz | (2 C) Shredded Italian Cheese Blend; Divided |
| 1 | c | Vegetable Or Chicken Broth |
INSTRUCTIONS
In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; remaining mushrooms, squash and carrot mixture. Pour broth over the top. Cover tightly. Bake in 350 degree oven for 1 hour. Uncover and top with remaining 1 1/3 c shredded cheese blend. Bake an additional 10 minutes or until cheese melts. Let stand 10 minutes before serving. NOTES : This hot new item is an intriguing change of pace. There's NO tomato sauce, but there are plenty of vegetables and lots of great familiar flavors! Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
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