Vegetable Cheese Lasagna
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| 9 | lasagna noodles |
| |
| | 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 |
| 1/2 tsp | dried basil |
| 1/4 tsp | dried oregano |
| | salt and ground black pepper |
| |
| |
| | ricotta cheese filling: |
| 1 cup | ricotta cheese |
| 1/3 cup | parmesan cheese |
| 1 | egg, beaten |
| 1 Tbsp | chopped fresh parsley |
| | salt and ground black pepper |
| 1 cup | grated fontina or mozzarella cheese |
| |
| 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. |
| 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. |
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| note : this recipe also works well when baked in the oven |
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| (ID: 7177) Mirror: rec.food.recipes: Tue, Jun 29, 2004 |