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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Cooking Through the Generations with the Brownsteins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maxine Goldberg Kraemer
Added: Wednesday, April 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package of lasagna noodles
1 bunch of broccoli florets
1 onion, diced
2 zucchinis, sliced
1 pound ricotta cheese
1/2 cup grated parmesan cheese
1 egg
1 jar meatless pasta sauce
1 handful of pine nuts
3 cloves fresh garlic, minced
basil, parsley, salt and pepper to taste

Directions:
Directions:
Boil lasagna noodles until just soft and leave in the water. Saute' diced onions, minced garlic, pich of pepper and sliced zucchinis. Let cool slightly. Steam broccoli. In a mixing bowl, beat the egg and mix in the ricotta cheese. Add the cooled vegetables, a pinch of chopped parsley, basil, salt and pine nuts and mix. Spray the bottom of an oblong pan with olive oil Pam. Put a thin layer of sauce on the bottom of the pan followed by noodles, cheese mixture, more sauce, and a thin layer of both mozzarella and parmesan cheeses. Continue to layer the noodles, etc. The last layer should be noodles, then sauce and mozzarella cheese with a health sprinkling of parmesan cheese on top. Bake in a 350 degree oven for one hour. Let lasagna cool for 30 minutes before cutting into it.

Number Of Servings:
Number Of Servings:
12

 

 

 

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