| 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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