Vegetable lasagna #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ⅛ | teaspoon | Pepper |
| 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 |
Directions
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, .