Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive oil, extra virgin 1 ea Speghetti sauce 26
1 cl Garlic, crushed -oz chunky
1/2 ts Pepper 1 ea Eggplant cut as above
15 oz Cheese, skim cottage 1 pk Lasagna noodles no
-or Ricotta -boil
1 ea Pam, spray 1/2 lb Mushrooms, sliced 1/4 inch
2 ea Red peppers, seeded,cut in 4 8 oz Cheese, mozzarella,
2 ea Zucchini, med. trimmed, cut -shredded
-lengthwise 1/4 in. slices 1 ts Salt
1 lg Egg 12 ea Basil leaves,
1/3 c Cheese, Parmesan -chopped

Preheat oven to 400. In cup mix the oil and garlic. with cooking
spray, spray 2 large baking sheets. brush vegetables on both sides
with oil mixt ure, sprinkle with salt and pepper, bake 25 to 40
minutes until lightly browned.turning vegetables when browned and
tender. reduce oven to 375. In medium bowl, mix the ricotta, egg and
parmesan. Spread half the speghetti sauce over bottom of 13 by 9 inch
pan, on top, arrange 4 noodles, slightly overlapping. Top with 1/2 of
cheese mixture, and spread to partially cover noodles. top with half
the veggies, arrange in a single layer, sprinkle with half the
mozzerella and basil. Cover first layer with 4 noodles, top with
riemaining ricotta mixture, vegetables, and basil. cover with 4
noodles, remaining sauce, and mozzarella. bake 50 minutes or unitl
cheese melts and lasagna is heated t hrough. let sit 30 minutes..
serves 8 McCalls October 1995, typos by Katherine Walden
Submitted By KATHERINE WALDEN On 10-19-95

Browse by categories