Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c (1 lb) Ricotta Cheese
1/4 c Chopped fresh parsley
1/4 c Chopped fresh green onion
1/4 c Parmesan cheese
1 Egg
2 tb Vegetable oil
2 Cloves garlic
1 Large onion, chopped
1 1/2 c Chopped zucchini
2 c Sliced mushrooms
1 ts Dried basil
1/2 ts Dried oregano
Freshly ground pepper
-to taste
2 (26 oz) tomato sauce,
-any flavor
1 pk (1 lb) lasagna noodles
2 c (1/2 lb) shredded Mozzarella
-cheese
1 c (1/4 lb) shredded cheddar

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, saute garlic and onion in oil until soft. Add zucchini,
mushrooms, basil, oregano, and pepper. Stir cook until tender crisp.
Add 2 cups tomato sauce. Simmer 5 minutes.

Cook 16 lasagna noodles according to package directions. When noodles
are almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x
13 inch baking dish. Lay a flat layer of 4 lasagna noodles over
sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup
mozzarella cheese. Repeat with another flat layer of 4 lasagna
noodles, remaining tomato vegetable mixture and 1cup mozzarella
cheese. Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce
and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or
until sauce bubbles. Makes 8 servings.

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