Tuesday, July 31, 2007

Veggie Lasagne

Do you have some extra produce/veggies and you aren't sure what to do with them? Try this vegetable lasagne - you can use any vegetable you like. This is what I came up with:


15 oz. ricotta cheese
4 cups mozzarella cheese
Parmesan cheese
1 egg
9 oven-ready lasagne noodles (that way you don't have to boil them)
Sliced carrots
Sliced onion
1-2 cloves minced garlic
1 small can sliced olives
Sliced mushrooms
Sliced zucchini
Sliced green pepper
1 15 oz can diced tomatoes
1-1 1/2 cups chopped broccoli
1 cup of your favorite vegetarian spaghetti sauce

Combine ricotta cheese with egg and 1/2 cup mozzarella, 1/4 cup Parmesan, and a dash or two of oregano. Add chopped broccoli and mix. Set aside. Slice and chop remaining vegetables. With a little butter or olive oil, saute remaining vegetables beginning with onion and garlic, then add carrot, a dash or basil and oregano- cooking for a couple or three minutes before adding mushrooms, green pepper, olives, tomatoes and finally zucchini (this doesn't take long to cook.) Don't cook the vegetables until they are completely done as they will still cook when you heat them in the lasagne. Add a little of your favorite spaghetti sauce to the vegetables.

Place a small amount of spaghetti sauce (just to moisten and cover) on the bottom of a 9 x 13 baking dish. Place 3 noodles on top. Spread 1/3 of the ricotta mixture across noodles (it may not look like a lot). Add 1/3 of vegetable/sauce mixture across ricotta mixture. Sprinkle with mozzarella. Follow these steps two more times and top off with mozzarella. Bake covered for approximately 40 minutes. Remove foil the last 10 minutes of baking to help melt the cheese. Let stand for 10-20 minutes before serving.

P.S. I forgot to take a picture of the final product, so here's one of the middle of the process.

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