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    Vegetable Cheese Lasagna


    Source of Recipe


    Marla

    List of Ingredients




    9 lasagna noodles

    Vegetable Tomato Sauce:
    1 Tbsp olive oil
    1 onion, finely chopped
    1 garlic clove, finely chopped
    1 can (14 oz) tomato sauce
    1 red or green bell pepper, seeded and chopped
    2 medium zucchini, halved lengthwise and sliced
    1/2 tsp dried basil
    1/4 tsp dried oregano
    salt and ground black pepper

    Ricotta Cheese Filling:
    1 cup ricotta cheese
    1/4 cup Parmesan cheese
    1 egg, beaten
    1 Tbsp chopped fresh parsley
    salt and ground black pepper
    1 cup grated Fontina or mozzarella cheese

    Recipe



    In an 8 cup casserole dish combine the oil, onions and garlic. Microwave
    uncovered at high (100 %) power for 2 minutes or until softened.
    Add the tomato sauce, pepper, zucchini , basil and oregano; season with
    salt and pepper. Microwave covered at high for 10 to 12 minutes, or
    until vegetables are tender, stirring once. In a bowl, combine the ricotta,
    Parmesan cheese, egg and parsley; season with salt and pepper.
    To assemble the lasagna; In a shallow 2 quart baking dish, spoon some of
    the tomato vegetable sauce on bottom. Layer with 3 lasagna noodles.
    Spread half of the remaining vegetable tomato sauce over and cover with 3
    more lasagna noodles. Spread ricotta filling over noodles and cover with
    remaining noodles. Top with remaining tomato vegetable sauce.
    Cover with vented plastic wrap and microwave at high for 5 minutes.
    Rotate dish and microwave at medium (50%) power for 6 to 8 minutes or
    until center is hot and noodles are tender.
    Sprinkle with Fontina or mozzarella cheese. Microwave uncovered at medium
    for 1 or 2 minutes more or until cheese is melted. Let stand, covered for
    5 to 10 minutes before serving.


 

 

 


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