| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 12 |
|
Spinach lasagna noodles |
|
|
Grated or diced mozzarella |
|
|
Grated or diced sharp |
|
|
Cheddar (white/yello |
|
|
Grated parmesan |
| 1 |
|
Red pepper |
| 1 |
|
Green pepper |
| 4 |
|
Cloves garlic, minced |
| 1/2 |
c |
Sliced or eighthed |
|
|
Mushrooms |
| 1 |
md |
Eggplant |
| 2 |
c |
Diced tomatoes (fresh is |
|
|
Best) |
| 2 |
c |
Tomato sauce |
| 1 |
c |
Tomato paste |
| 2 |
c |
Ricotta cheese |
| 1 |
|
Egg |
INSTRUCTIONS
In a large sauce pan, saute the garlic and onions in olive oil over medium^
heat until the onions become clear and tender. Add in the mushrooms and^
continue to saute until tender. When the vegetables are tender, reduce
heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^
minutes and add in the tomato sauce, paste and spices. Mixwell with a fork^
until all of the tomato paste has been absorbed. Cover and simmer 30^
minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat
the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^
When the sauce has simmered, remove from heat and start the lasagna.^ First
layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.
Repeat this same layer process on ce. Put on one more^ layer of noodles and
top with remaining mozzarellaand cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.
Recipe By : Foodview
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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