Vegetable Lasagna
|
| this may not be exactly like stouffer's, but it's still good. |
| debi |
| |
| veggie lasagna |
| |
| no boil lasgana noodles, one box |
| assortment of veggies (fresh spinach, asparagus, zuchinni, eggplant, |
| yellow |
| squash, carrots, whatever you like) cut into slices or small chunks |
| 1 jar pre made alfredo sauce or a batch of homemade from your favorite |
| recipe |
| 16 oz container ricotta cheese |
| grated mozarella or other mild cheese |
| |
| spray a large baking pan with non stick spray. spoon a little sauce into |
| the bottom, enough to cover. add a layer of noodles, then a layer of |
| ricotta, then veggies, then sauce, then sprinkle in some grated cheese. |
| repeat layers until pan is full or ingredients are used up (my pan is |
| usually overflowing). place in over at 400 f and bake for one hour or |
| until cooked through and cheese on top is slightly brown and bubbly. |
| |
| note: if you are in a hurry, you can steam some of the harder veggies |
| (carrots and the like) while cutting up the rest. that way everything is |
| pretty much equally done.) |
| |
| |
| |
| -- |
| (ID: 7105) Mirror: rec.food.recipes: Sun, Jul 4, 2004 |