Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar (white/yello
grated parmesan
1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg
In a large sauce pan, saute the garlic and onions in olive oil over
medium heat until the onions become clear and tender. Add in the
mushrooms and continue to saute until tender. When the vegetables
are tender, reduce heat and add in the diced tomatoes and a
tablespoon water. Simmer for two minutes and add in the tomato
sauce, paste and spices. Mix well with a fork until all of the
tomato paste has been absorbed. Cover and simmer 30 minutes. Remove
bay leaf before using.
Meanwhile, mix together the ricotta (or tofu and yogurt) with the
egg, set aside in fridge. Preheat the oven to 375 F. Prepare the
lasagna noodles as directed and drain.
When the sauce has simmered, remove from heat and start the
lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking
dish, spoon 1/2 of the ricotta mixture on top and spread evenly.
Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of
mozzarella and 1/3 sharp cheddar on that.
Repeat this same layer process once. Put on one more layer of
noodles and top with remaining mozzarella and cheddar, sprinkle
with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.
