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Veggie Lasagne
1 lg onion, chopped
1 green pepper, chopped
2 carrots, sliced very thin
8 oz mushrooms, sliced
2 cloves chopped garlic
Olive Oil
2 15oz cans tomato sauce
1 tsp salt
1/2 tsp pepper
1 tsp basil
1 tsp oregano
2 eggs, beaten
2c shredded mozarella cheese
15oz ricotta cheese
1/2c parmesean cheese - divided
1c shredded mozarella cheese
In a medium saucepan, saute onion, pepper, carrots, mushrooms and
garlic until tender.
Mix tomato sauce, salt, pepper, basil and oregano. Add to saucepan
and simmer for at least 15 minutes.
Cook noodles, drain and keep in cold water.
While noodles are cooking, mix eggs, 2 cups mozzarrella, ricotta
and 1/4 cup parmesean cheese in a bowl. Put 1 cup sauce in bottom
of lasagne pan.
Layer noodles, cheese mixture, then sauce. Repeat. Top with
remaining sauce. Cover with foil and bake at 350 for 45 minutes.
Remove foil, sprinkle with 1/4c parmesean cheese and 1c mozarella
cheese. Return to oven, uncovered for 10 - 15 min or until cheese
is melted and lightly browned. Remove from oven and let sit,
uncovered, for 10 min. Makes 6-8 servings.
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O L Vegetarian 11