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 |
| 1/2 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 |
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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. |
| 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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| (ID: 80171) Mirror: rec.food.recipes: Sun, Nov 3, 2002 |