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Cheese And Vegetable Lasagne

2 cups (1 lb) ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh green onion
1/4 cup Parmesan cheese
1 egg
2 tablespoons vegetable oil
2 cloves garlic
1 large onion, chopped
1 1/2 cups chopped zucchini
2 cups sliced mushrooms
1 teaspoon dried basil
1/2 teaspoon dried oregano
freshly ground pepper to taste
2 (26 oz) cans tomato sauce, any flavor
1 pkg (1 lb) lasagne noodles
2 cups (1/2 lb) shredded Mozzarella cheese
1 cup (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 lasagne 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 lasagne noodles over
sauce. Top with half tomato vegetable mixture and sprinkle with
1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagne
noodles, remaining tomato vegetable mixture and 1cup mozzarella
cheese. Top with remaining 4 lasagne 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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