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Lasagna With A Twist Recipe

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This recipe for Lasagna With A Twist, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heidi Hiller
Added: Wednesday, February 14, 2007


3 cups cooked vegetables, chopped
(broccoli, zucchini, mushrooms, spinach, carrots)
2 garlic cloves, finely chopped
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1 cup water
4 cups of your favorite tomato sauce
1 9-oz. package no-boil lasagna noodles, such as Barilla
2 cups part-skim shredded mozzarella cheese
1/2 cup parmesan cheese

Place a sheet of aluminum foil on the oven rack for easy cleanup. Preheat oven to 350 degrees.
In a large bowl, mix together vegetables, garlic, oregano, basil, and salt. Set aside. Stir the cup
of water into the tomato sauce. (Thinning the sauce with water allows the no boil noodles to cook
in the oven) Do not add the water if your sauce is already pretty thin. Using a ladle, coat the bottom
of a 9" square baking pan with 1 cup of sauce. Place 2 noodles on top of the sauce, and overlap them
slightly. Top with 1 cup sauce, 1 cup vegetables, and 1/2 cup mozzarella cheese. Repeat the process
twice, starting with the noodles. Then add a final layer of noodles, 1 cup sauce, and the Parmesan cheese.
Sprinkle the remaining mozzarella cheese over the top. Optional: cover the pan with aluminum foil before baking.
Place pan on aluminum foil; bake for 45-50 minutes. Cool for 15 minutes before cutting. Makes nine servings.




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