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Vegetable Cheese Lasagna
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 1/3 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. Note : this recipe also works well when baked in the oven -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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