Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Ricotta Cheese (1 lb)
1/4 c Fresh parsley; chopped
1/4 c Fresh green onion; chopped
1/4 c Parmesan cheese
1 Egg
2 tb Vegetable oil
2 cl Garlic
1 lg Onion; chopped
1 1/2 c Zucchini; chopped
2 c Mushrooms; sliced
1 ts Dried basil
1/2 ts Dried oregano
Freshly ground pepper;
-to taste
26 oz Tomato sauce (2 cans);
-any flavor
1 lb Lasagne noodles
2 c Mozzarella (1/2 lb); shredded
1 c Cheddar (1/4 lb); shredded
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
9x13" 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 1 cup
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.
