Vegetarian: LASAGNA by Recipe Cottage

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	LASAGNA

		from Mike: 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.