Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1 medium | Onion, chopped |
1 \N | Garlic clove, chopped |
28 ounces | Can of tomatoes, chopped |
\N \N | And undrained |
6 ounces | Tomato paste |
1½ teaspoon | Basil |
½ teaspoon | Oregano |
2 mediums | Zuccini OR |
2 mediums | Yellow squash OR |
1 \N | Eggplant, chopped |
8 ounces | Fresh mushrooms, chopped |
8 \N | Long spinach lasagne |
\N \N | Noodles |
½ cup | Parmesan cheese |
16 ounces | Ricotta cheese |
½ pounds | Swiss or Mozzarella cheese, |
\N \N | Grated + more for |
\N \N | Topping (optional) |
TOMATO SAUCE
CASSEROLE
Tomato Sauce: Saute the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens.
Casserole: Preheat oven to 350 degrees. Grease a 13x9 inch pan.
Layer ½ the tomato sauce, ½ the lasagne noodles, half the ricotta cheese, ½ the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting.