Friday, February 27, 2009

Veggie Lasagne

Katie Wadsworth Austin

3 small Zucchini
2 tablespoons olive oil
1 pkg 8 oz mushrooms
1 med onion chopped
5 cloves garlic minced
2 containers 15 oz Ricotta cheese
¼ cup parmasean cheese
2 eggs
½ tsp dried Italian seasoning
¼ tsp garlic salt
1/8 tsp black pepper
1 can 28 oz crushed tomatoes-puréed & undrained
1 jar 26 oz spaghetti sauce
1 pkg 16 oz lasagna noodles
4 cups 16 oz mozzarella cheese

Preheat 375. Spray 9/ 13 pan. Heat oil in large skillet on med heat until hot. Add Zucchini, mushrooms, onion, garlic. Cook & stir 5 minutes. Combine Ricotta, parmasean, eggs, Italian seasoning, garlic salt & pepper in bowl. Combine tomatoes & spaghetti sauce in another bowl.

Spread ¼ cup of tomatoe sauce in pan. Place layer of uncooked noodles over tomato mix, overlapping noodles. Spread ½ veggie mixture over noodles. Top with ½ of Ricotts cheese mixture. S prinkle 1 cup of mozzarella cheese. Top with noodles and repeat layers as indicated above. Finish with a sprinkling of cheese.

Cover lightly with foil. Bake 1 hr or until noodles are soft. Uncover and bake 5 min until cheese is melted. Remove from heat and let set 15 minutes before serving.

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