Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 Spinach lasagna noodles
Grated or diced mozzarella
Grated or diced sharp
Cheddar (white/yello
Grated parmesan
1 Red pepper
1 Green pepper
4 Cloves garlic, minced
1/2 c Sliced or eighthed
Mushrooms
1 md Eggplant
2 c Diced tomatoes (fresh is
Best)
2 c Tomato sauce
1 c Tomato paste
2 c Ricotta cheese
1 Egg

In a large sauce pan, saute the garlic and onions in olive oil over
medium^ heat until the onions become clear and tender. Add in the
mushrooms and^ continue to saute until tender. When the vegetables
are tender, reduce heat^ and add in the diced tomatoes and a
tablespoon water. Simmer for two^ minutes and add in the tomato
sauce, paste and spices. Mixwell with a fork^ until all of the tomato
paste has been absorbed. Cover and simmer 30^ minutes. Remove bay
leaf before using.^ ^ Meanwhile, mix together the ricotta (or tofu
and yogurt) with the egg,^ set aside in fridge. Preheat the oven to
375 F. Prepare the lasagna^ noodles as directed and drain.^ ^ When
the sauce has simmered, remove from heat and start the lasagna.^
First layer 4 noodles on the bottom of a 13x9 inch baking dish,
spoon^ 1/2 of the ricotta mixture on top and spread evenly. Next
spoon 1/2^ primavera sauce over ricotta, and spread 1/3 of mozzarella
and 1/3 sharp^ cheddar on that. Repeat this same layer process on ce.
Put on one more^ layer of noodles and top with remaining
mozzarellaand cheddar, sprinkle^ with ample parmesan. Bake 45
minutes. Let cool ten minutes before serving, enjoy.

Recipe By : Foodview

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