Yield: 8 servings
Measure | Ingredient |
---|---|
1 \N | Onion, medium; minced |
2 tablespoons | Butter |
3 \N | Cl Garlic; minced |
2 cups | Eggplant; peeled & diced |
2 \N | Zucchini,medium; diagonally |
1 \N | Green pepper; diced |
1 \N | 28oz can tomato,whole draine |
1 teaspoon | Oregano |
½ teaspoon | Salt |
1 teaspoon | Pepper |
1 cup | Carrots; shredded |
16 ounces | Ricotta cheese |
1 \N | Egg; beaten |
8 \N | Lasagna noodles, uncooked |
1½ cup | Parmesan cheese |
3 cups | Mozzarella cheese |
Recipe by: Simmer & Savor Luncheon 2/15/95 Coat a large pot with non stick spray. Add butter and melt over medium hea Spread one-third of chicken vegetable mixture in baking dish. Top with one-