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Veggie Lasagna




Source of Recipe


Marla


List of Ingredients




Veggie Lasagna

Sauce:

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

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


Recipe





Mince garlic & onion and sauté in olive oil. Pour in tomato puree.

Add herbs, salt & pepper to taste. Simmer while preparing remainder.

Chop vegetables and sauté 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.