vegetarian lasagne
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : 
 
  tomato sauce
2 Tbsp  oil
1 medium  onion, chopped
1   garlic clove, chopped
28 oz.  can of tomatoes, chopped
  and undrained
6 oz.  tomato paste
1-1/2 tsp  basil
1/2 tsp  oregano
2 medium  zucchini or 2 med yellow squash or 1 eggplant, chopped
8 oz.  fresh mushrooms, chopped
 
  casserole
8   long spinach lasagne
  noodles
1/2 cup  parmesan cheese
16 oz.  ricotta cheese
1/2 lb.  swiss or mozzarella cheese,
  grated + more for
  topping (optional)
 
tomato sauce: saute the onion and garlic in the oil in a large 
skillet. when tender, add tomatoes and tomato paste. stir in basil 
and oregano. add squash and mushrooms. simmer about 1 hour, stirring 
occasionally, until sauce thickens. 
casserole: preheat oven to 350 degrees. grease a 13x9 inch pan. 
layer 1/2 the tomato sauce, 1/2 the lasagne noodles, half the ricotta 
cheese, 1/2 the parmesan cheese, and half the swiss or mozzarella 
cheese. repeat. top with additional swiss or mozzarella cheese, if 
desired. bake 45 minutes. let cool 15 minutes before cutting. 
 
 
 
- - - - - - - - - - - - - - - - - - - 
 
per serving: 0 calories (kcal); 0g total fat; (0% calories from fat); 0g 
protein; 0g carbohydrate; 0mg cholesterol; 0mg sodium 
food exchanges: 0 grain(starch); 0 lean meat; 0 vegetable; 0 fruit; 0 
fat; 0 other carbohydrates 
 
 
 
 
* exported from mastercook * 
 
 
(ID: 75147) Mirror: rec.food.recipes: Sun, Jan 2, 2005


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