Vegetable Cheese Lasagna
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| 9 | lasagna noodles |
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| | vegetable tomato sauce: |
| 1 Tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 1 can | (14 oz) tomato sauce |
| 1 | red or green bell pepper, seeded and chopped |
| 2 medium | zucchini, halved lengthwise and sliced |
| 1/4 tsp | dried basil |
| 1/2 tsp | dried oregano |
| | salt and ground black pepper |
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| | ricotta cheese filling: |
| 1 cup | ricotta cheese |
| 1/2 cup | parmesan cheese |
| 1 | egg, beaten |
| 1 Tbsp | chopped fresh parsley |
| | salt and ground black pepper |
| 1 cup | grated fontina or mozzarella cheese |
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| in an 8 cup casserole dish combine the oil, onions and garlic. microwave |
| uncovered at high (100 %) power for 2 minutes or until softened. |
| add the tomato sauce, pepper, zucchini , basil and oregano; season with salt |
| and pepper. |
| microwave covered at high for 10 to 12 minutes, or until vegetables are |
| tender, stirring once. |
| in a bowl, combine the ricotta, parmesan cheese, egg and parsley; season |
| with salt and pepper. |
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| to assemble the lasagna; in a shallow 2 quart baking dish, spoon some of the |
| tomato vegetable sauce on bottom. layer with 3 lasagna noodles. spread half |
| of the remaining vegetable tomato sauce over and cover with 3 more lasagna |
| noodles. spread ricotta filling over noodles and cover with remaining |
| noodles. top with remaining tomato vegetable sauce. |
| cover with vented plastic wrap and microwave at high for 5 minutes. rotate |
| dish and microwave at medium (50%) power for 6 to 8 minutes or until center |
| is hot and noodles are tender. |
| sprinkle with fontina or mozzarella cheese. microwave uncovered at medium |
| for 1 or 2 minutes more or until cheese is melted. let stand, covered for 5 |
| to 10 minutes before serving. |
| this recipe also works well when baked in an oven. |
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| barry kimelman |
| toronto, ontario, canada |
| email : bkimel...@sympatico.ca , bkimel...@hotmail.com |
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| (ID: 3205) Mirror: rec.food.recipes: Tue, Mar 15, 2005 |