Veggie Lasagna
Sauce:
3 cloves garlic
1/2 white onion
2 15 oz. cans tomato puree
fresh basil or 1/2 - 3/4 tsp dried
1/2 -3/4 tsp. oregano
1/4 tsp. parsley
salt to taste
pepper to taste
Mince garlic & onion and sautee in olive oil. Pour in tomato puree.
Add herbs, salt & pepper to taste. Simmer while preparing remainder.
You might want to try the 1/2 tsp of the herbs first and let it
simmer for a few minutes then taste and see if you think it needs
more.
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
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.
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