Vegetable Cheese Lasagna
|
| |
| 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 |
| 1/4 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. |
| |
| |
| |
| |
| (ID: 79529) Mirror: rec.food.recipes: Wed, Jan 29, 2003 |