| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains, Eggs | Italian | Vegetables, Italian, Main dish, Cheese, Vegetarian | 8 | Servings |
INGREDIENTS
| 3 | tb | Olive oil, extra virgin |
| 1 | cl | Garlic, crushed |
| 1/2 | ts | Pepper |
| 15 | oz | Cheese, skim cottage or |
| 1 | Pam, spray | |
| 2 | Red peppers, seeded,cut in 4 | |
| 2 | Zucchini, med. trimmed, cut | |
| Lengthwise 1/4 in. slices | ||
| Ricotta | ||
| 1 | lg | Egg |
| 1/3 | c | Cheese, Parmesan |
| 1 | Speghetti sauce 26 oz chunky | |
| 1 | Eggplant cut as above | |
| 1 | pk | Lasagna noodles no boil |
| 1/2 | lb | Mushrooms, sliced 1/4 inch |
| 8 | oz | Cheese, mozzarella,shredded |
| 1 | ts | Salt |
| 12 | Basil leaves,chopped |
INSTRUCTIONS
Preheat oven to 400. In cup mix the oil and garlic. with cooking spray, spray 2 large baking sheets. brush vegetables on both sides with oil mixt ure, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned.turning vegetables when browned and tender. reduce oven to 375. In medium bowl, mix the ricotta, egg and parmesan. Spread half the speghetti sauce over bottom of 13 by 9 inch pan, on top, arrange 4 noodles, slightly overlapping. Top with 1/2 of cheese mixture, and spread to partially cover noodles. top with half the veggies, arrange in a single layer, sprinkle with half the mozzerella and basil. Cover first layer with 4 noodles, top with riemaining ricotta mixture, vegetables, and basil. cover with 4 noodles, remaining sauce, and mozzarella. bake 50 minutes or unitl cheese melts and lasagna is heated t hrough. let sit 30 minutes.. serves 8 Compliments of: Kathleen's Recipe Swap Page recipes@ilos.net http://www.ilos.net/~q591b4/recipe Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Feb 28, 1999
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”