| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
American |
Pasta |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Creamette Lasagna; uncooked |
| 6 |
md |
Fresh tomatoes; cored and cut up |
| 1 |
c |
Grated carrots |
| 1/2 |
c |
Finely chopped onion |
| 2 |
ts |
Basil leaves |
| 1 |
ts |
American Heart Association original herb seasoning |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Fennel seed |
| 1/8 |
ts |
Pepper |
| 2 |
pk |
(10-oz) frozen chopped spinach; thawed and well drained |
| 3 |
c |
Chopped zucchini |
| 2 |
c |
Sliced fresh mushrooms |
| 1 |
ct |
(15-oz) part-skim Ricotta cheese; whipped until smooth |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
c |
Shredded part-skim Mozzarella cheese |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Prepare Creamette Lasagna as package directs; drain. In blender or food
processor, process tomatoes until smooth. In large saucepan, combine
tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about
3/4 cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third
each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms,
ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let
stand 5 minutes before cutting. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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