Garden Lasagna
(Serves 8)
1 tablespoon olive oil
1 cup chopped onion
2/3 cup chopped green pepper
2 garlic cloves, minced
2 cups chopped zucchini
1-1/2 cups chopped tomatoes
1-1/2 cups sliced mushrooms
1/2 cup shredded carrot
1/2 cup diced celery
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of red pepper flakes
9 lasagna noodles
1-1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Put oil in a large saucepan over medium-high heat.
Add onion, green pepper, and garlic. Saute until tender, about 5 minutes.
Add zucchini and next 11 ingredients.
Cover and bring to a simmer. Cook 30 minutes, stirring occasionally.
Cook lasagna noodles in boiling salted water for 10 minutes. Drain and rinse.
In a bowl, combine ricotta and mozzarella cheese.
Preheat oven to 350 degrees F.
Grease an 11x7-inch baking dish with oil.
Spread a little of the vegetable mixture on the bottom of the dish.
Layer one-third each of the noodles, cheese mixture, and vegetables.
Repeat layers 2 more times. Sprinkle top with Parmesan cheese.
Cover and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes.
Let lasagna stand for 10 minutes before serving.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
 | |  | |  | |  | |  |
Custom Search
