Yield: 8 Servings
|½ pounds||Creamette Lasagna; uncooked|
|6 mediums||Fresh tomatoes; cored and cut up|
|1 cup||Grated carrots|
|½ cup||Finely chopped onion|
|2 teaspoons||Basil leaves|
|1 teaspoon||American Heart Association original herb seasoning|
|¼ teaspoon||Garlic powder|
|¼ teaspoon||Fennel seed|
|2 packs||(10-oz) frozen chopped spinach; thawed and well drained|
|3 cups||Chopped zucchini|
|2 cups||Sliced fresh mushrooms|
|1 carton||(15-oz) part-skim Ricotta cheese; whipped until smooth|
|¼ cup||Chopped fresh parsley|
|1 cup||Shredded part-skim Mozzarella cheese|
|¼ cup||Grated Parmesan cheese|
Prepare Creamette Lasagna as package directs; drain. In blender or food processor, process tomatoes until smooth. In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about ¾ cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let stand 5 minutes before cutting. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .