"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Garden Lasagna Recipe

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This recipe for Garden Lasagna, by , is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Thompson
Added: Monday, September 21, 2009


3 Tbs Vegetable Oil
4 Med Zucchini
1 Med Green Pepper- Chopped
1 Med Carrot - Diced
1/2 Cup Celery - Chopped
1 clove garlic minced
2 16oz cans stewed tomatoes - undrained
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 tbs fresh parsley or 1 tsp dried
2 tsp italian seasoning
1 tsp dried basil
1/4 tsp pepper
3 qts water
9 lasagna noodles
1 16oz carton ricotta cheese
8 oz swiss cheese
1 cup grated parmesean cheese

Heat oil in dutch oven, add zucchini, carrot, celery, green pepper, and garlic. Suate over med heat for 15 minutes, add next 9 ingredients, boil , cover, reduce heat, and simmer for 30 minutes, uncover and simmer for 45 minutes until sauce is thickened.
Boil noodles according to package directions. Spread 1/4 of sauce in 13x9x2 baking dish, top with
three noodles and 1/3 ricotta cheese, 1/4 swiss and 1/4 parmesean, repeat layers twice. Top with
remaining sauce swiss and parmesean cheese.
Bake uncovered @ 350 for 35-40 minutes, let stand
5 minutes before serving,




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