| 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
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