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LOCATION: Recipes >> Pasta Lasagna >> O L Vegetarian 06

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8 servings

1 tbsp olive oil
1/2 head cabbage, shredded
1 onion, diced
1 green pepper (capsicum), diced
2 zucchini, chopped

15 oz (470 gm) low fat ricotta cheese
10 oz (315 gm) frozen spinach, thawed and thoroughly drained

1 egg
1/4 cup Parmesan cheese, freshly shredded
28 oz (875 gm) can tomatoes
15 oz (470 gm) can tomatoes
8 oz (250 gm) can tomato sauce

1 tsp dry basil
salt and pepper, to taste
1 Tbsp dried oregano
1/2 tsp fennel seed

lasagna noodles, dry
1 lb (500 gm) mozzarella cheese
1/2 cup Parmesan cheese, freshly shredded

Preheat oven to 350F (180C). Heat oil in a large skillet over
medium-high heat. Add vegetables, one at a time, in the order
listed, about 2 minutes between each addition. Meanwhile, combine
ricotta cheese, spinach, egg and 1/4 cup Parmesan cheese, set aside.
Drain juice from both cans of tomatoes into a dish. Pour tomato
sauce into reserved tomato juice, stir well and set aside. Puree
tomatoes in a food processor, pour tomatoes into the skillet with
the vegetables. Add basil, salt and pepper, oregano and fennel to
tomato mixture. Determine how many noodles you need by placing
them into a 13 x 9-inch pan (33 x 23-centimeter Lamington tin) to
cover bottom, double the number of noodles and remove from the pan.
Pour half of tomato juice into pan. Shake pan to distribute evenly.

Lay half the noodles in pan. Pour half of tomato mixture on noodles.
Make sure the noodles are completely covered. Spread half of the
ricotta cheese mixture over tomato mixture. Place remaining noodles
on top. Pour remaining tomato juice on top of noodles. (Again, make
sure the noodles are completely covered.) Add the remaining tomato
mixture then the ricotta cheese. Cover with tinfoil and place into
oven and bake for 50 minutes. Remove foil, place mozzarella cheese
over entire lasagna and sprinkle with Parmesan cheese. Return to
oven, uncovered, for another 15 minutes.


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