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