Italian recipes

Cheese And Vegetable Lasagna

Course : Italian
Serves: 8

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Ingredients:

2 cups ricotta cheese -- (1 lb)

1/4 cup chopped fresh parsley

1/4 cup chopped fresh green onion

1/4 cup parmesan cheese

1 large egg

2 tablespoons vegetable oil

2 cloves garlic

1 large onion -- chopped

1 1/2 cups chopped zucchini

2 cups sliced mushrooms

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon freshly ground pepper

2 jar tomato sauce -- (26 oz)

1 package lasagna noodles

2 cups shredded mozzarella cheese -- (1/2 lb)

1 cup shredded cheddar -- (1/4 lb)

Preparation / Directions:

Combine ricotta cheese, with parsley, green onion, parmesan and egg. In saucepan, sauté‚garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes. Cook 16 lasagna noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again. To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish. Lay a flat layer of 4 lasagna noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350F for 45 minutes or until sauce bubbles. Makes 8 servings.

Cheese And Vegetable Lasagna

Ingredients:

Preparation / Directions:

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