Yield: 8 Servings
Measure | Ingredient |
---|---|
½ pounds | Creamette Lasagna; uncooked |
6 mediums | Fresh tomatoes; cored and cut up |
1 cup | Grated carrots |
½ cup | Finely chopped onion |
2 teaspoons | Basil leaves |
1 teaspoon | American Heart Association original herb seasoning |
¼ teaspoon | Garlic powder |
¼ teaspoon | Fennel seed |
⅛ teaspoon | Pepper |
2 packs | (10-oz) frozen chopped spinach; thawed and well drained |
3 cups | Chopped zucchini |
2 cups | Sliced fresh mushrooms |
1 carton | (15-oz) part-skim Ricotta cheese; whipped until smooth |
¼ cup | Chopped fresh parsley |
1 cup | Shredded part-skim Mozzarella cheese |
¼ cup | Grated Parmesan cheese |
Prepare Creamette Lasagna as package directs; drain. In blender or food processor, process tomatoes until smooth. In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about ¾ cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let stand 5 minutes before cutting. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .