Veggie Lasagne Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
SAUCE
3 Cloves: garlic,
Fresh basil, oregano,
1/2: White onion,
-italian parsley,
2: 15oz. cans tomato puree,
- salt, pepper
NOODLES AND FILLING
1/2: Red bell pepper,
3: 4 lg. mushrooms,
2: Carrots,
8 ounce: Ricotta cheese,
1 lbs: Broccoli flowerettes,
12 ounce: Mozzarella, shredded
1 medium: Zucchini, sliced
1 lbs: Lasagna noodles,
Directions:
Mince garlic & onion and saute in olive oil. Pour in tomato puree.
Add herbs, salt & pepper to taste. Simmer while preparing remainder.
Chop vegetables and saute in olive oil. Drop pasta in boiling water
and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of
sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the
vegetables and ricotta, and a bit less than 1/2 of the mozzarella and
sauce. Repeat for second layer. Top with remaining noodles, sauce,
and cheese. Cover tightly with foil and bake at 375 degrees for 30
minutes. Uncover and sprinkle with parmesan, bake for 10 more
minutes. Let stand for 10 minutes before slicing.
From: Avi@rix.Eng.Sun.Com Date: 02-07-94
Submitted By GAIL SHIPP On 04-04-95
Source from luhu.jp
Add herbs, salt & pepper to taste. Simmer while preparing remainder.
Chop vegetables and saute in olive oil. Drop pasta in boiling water
and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of
sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the
vegetables and ricotta, and a bit less than 1/2 of the mozzarella and
sauce. Repeat for second layer. Top with remaining noodles, sauce,
and cheese. Cover tightly with foil and bake at 375 degrees for 30
minutes. Uncover and sprinkle with parmesan, bake for 10 more
minutes. Let stand for 10 minutes before slicing.
From: Avi@rix.Eng.Sun.Com Date: 02-07-94
Submitted By GAIL SHIPP On 04-04-95
Source from luhu.jp