Cheese & vegetable lasagna

Yield: 8 Servings

Measure Ingredient
2 cups (1 lb) Ricotta Cheese
¼ cup Chopped fresh parsley
¼ cup Chopped fresh green onion
¼ cup Parmesan cheese
1 \N Egg
2 tablespoons Vegetable oil
2 \N Cloves garlic
1 \N Large onion, chopped
1½ cup Chopped zucchini
2 cups Sliced mushrooms
1 teaspoon Dried basil
½ teaspoon Dried oregano
\N \N Freshly ground pepper to taste
2 \N (26 oz) tomato sauce, any flavor
1 pack (1 lb) lasagna noodles
2 cups (1/2 lb) shredded Mozzarella cheese
1 cup (1/4 lb) shredded cheddar

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 lasagna noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1½ cups tomato sauce on bottom of a greased 9 x 13 inch baking dish. Lay a flat layer of 4 lasagna noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagna noodles, 1 ½ cups tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.

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