"The belly rules the mind."--Spanish Proverb

No Boil Vegetable Lasagna Recipe

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This recipe for No Boil Vegetable Lasagna, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Carpenter
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
9 to 10 Lasagna noodles (about 8 ounces), uncooked
3/4 cup water or vegetable broth
1 onion, chopped
1 large clove garlic, minced or 1 tsp garlic powder
1 can (28 ounces) crushed tomatoes
1 lb zucchini, halved lengthwise and sliced
1 package (10 ounce) mushrooms, sliced (4 cups)
1/2 teaspoon oregano
1/2 teaspoon sugar
1 container (15 ounce) part skim Ricotta cheese
1 cup (4 ounces) shredded skim milk Mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 tablespoons parsley flakes
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Directions:
Preheat oven to 350 degrees. Heat water in large skillet over medium-high heat. Add onion and garlic; stirring frequently, cook 3 minutes or until tender. Add tomatoes, zucchini, mushrooms, oregano and sugar. Reduce heat, cover and simmer 10 minutes. Combine Ricotta, 3/4 cup Mozzarella, 2 tablespoons Parmesan, parsley, egg, salt and pepper in a medium bowl. Layer 1 cup vegetable sauce, 1/3 of the uncooked lasagna and half of the cheese mixture in a 13x9-inch baking dish. Repeat layers once. Top with remaining Lasagna, vegetable sauce, 1/4 cup Mozzarella and 2 tablespoons Parmesan. Cover tightly and bake 40 minutes. Uncover and bake 10 minutes longer. Let stand 10 minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
60 minutes to bake and stand

 

 

 

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