Title: Lasagne Primavera
Categories: Pasta
Yield: 6 Servings
2 tb Olive oil; +1 ts
3/4 c Onion (1 md); chopped
1/2 c Carrot (1 sm); diced
5 cl Garlic; minced
1 ts Basil
1 ts Oregano
1 ts Marjoram
2 c Broccoli; stems & florets;
- chopped
1 c Zucchini or yellow squash
- (1 sm); sliced
2 c Mushrooms; sliced
2 lb Ricotta cheese
1/2 c Romano cheese; finely ground
1 md Tomato; chopped
1/4 c Fresh parsley; minced
1/4 ts Salt
1/8 ts Ground black pepper
3 qt Water
1/2 lb Spinach lasagne noodles
3 c Mozzarella cheese; grated
Paprika
A rich, colorful, and delightfully filling vegetable lasagne that
needs no sauce in it. It's always a favorite dinner special at the
cafe.
Preheat oven to 375 F. Heat 2 tb oil in a 10" frying pan over medium
heat. Add onions, carrots, garlic, and herbs to hot frying pan. When
onions just begin to brown, add broccoli. After 2 to 3 minutes add
zucchini. Allow zucchini to cook 2 minutes, then add mushrooms. Cook
until just tender. Remove from heat. Drain off any excess liquid.
In a medium-sized bowl, mix ricotta, eggs, and Romano cheese. Add
cooked vegetables, tomato, parsley, salt, and pepper.
Bring water to a boil in a 4 qt pot. Add noodles and cook until just
barely tender. Drain. Oil a 9x13" pan with the remaining 1 ts oil.
Put a layer of noodles over bottom of pan. Pour half the
cheese-vegetable mixture over the noodles. Then sprinkle 1/2 cup
mozzarella cheese over this. Top with a layer of noodles, remaining
cheese-vegetable mixture, and 1/2 cup more mozzarella cheese. Top
with remaining noodles and remaining 2 cups mozzarella cheese.
Sprinkle with paprika. Bake 30 minutes uncovered. Allow to sit 5 to
10 minutes before cutting.
Recipe by Horn of the Moon Cookbook by Ginny Callan
