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