Lasagna primavera

Yield: 1 Servings

Measure Ingredient
12 \N Spinach lasagna noodles
\N \N Grated or diced mozzarella
\N \N Grated or diced sharp
\N \N Cheddar (white/yello
\N \N Grated parmesan
1 \N Red pepper
1 \N Green pepper
4 \N Cloves garlic, minced
½ cup Sliced or eighthed
\N \N Mushrooms
1 medium Eggplant
2 cups Diced tomatoes (fresh is
\N \N Best)
2 cups Tomato sauce
1 cup Tomato paste
2 cups Ricotta cheese
1 \N Egg

In a large sauce pan, saute the garlic and onions in olive oil over medium^ heat until the onions become clear and tender. Add in the mushrooms and^ continue to saute until tender. When the vegetables are tender, reduce heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^ minutes and add in the tomato sauce, paste and spices. Mixwell with a fork^ until all of the tomato paste has been absorbed. Cover and simmer 30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^ When the sauce has simmered, remove from heat and start the lasagna.^ First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ ½ of the ricotta mixture on top and spread evenly. Next spoon ½^ primavera sauce over ricotta, and spread ⅓ of mozzarella and ⅓ sharp^ cheddar on that. Repeat this same layer process on ce.

Put on one more^ layer of noodles and top with remaining mozzarellaand cheddar, sprinkle^ with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy.

Recipe By : Foodview

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