Cooking Recipe Cheese & Vegetable Lasagne
Recipe Ingredients
Directions
Combine ricotta cheese, with parsley, green onion, parmesan and egg.
In saucepan, saute 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 lasagne 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 inche baking dish. Lay a flat layer of 4 lasagne noodles over
sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup
mozzarella cheese. Repeat with another flat layer of 4 lasagne
noodles, remaining tomato vegetable mixture and 1cup mozzarella
cheese. Top with remaining 4 lasagne noodles, 1 1/2 cups tomato sauce
and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or
until sauce bubbles. Makes 8 servings.