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Veggie Lasagna




Source of Recipe


Ann Adamcik


List of Ingredients




Sauce:
3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, italian parsley
salt, pepper

Mince garlic & onion and sautee in olive oil. Pour in tomato puree.
Add herbs, salt & pepper to taste. Simmer while preparing the following:

1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles


Recipe



Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and
ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.