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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Logan 10th Ward, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Panter
Added: Sunday, October 11, 2009


2 tbsp. vegetable or olive oil
1 large onion
1 clove garlic
1 tsp Italian seasoning
4 cups zucchini, sliced
1 egg
2 cups Swiss cheese, shredded
1 can cream of celery soup
1 32 oz spaghetti sauce
2 tbsp vinegar
9 lasagna noodles
3 cups mozzarella cheese, shredded

Cook lasagna noodles and set aside. Saute onion and garlic in olive or vegetable oil. Add Italian seasoning. Add zucchini and cook until tender. Add egg, Swiss cheese, and cream of celery soup to vegetable mixture. Set aside. Combine spaghetti sauce with vinegar. Place 1/2 of spaghetti sauce mixture on bottom of 9x13 glass Pyrex dish. Next place a layer of 3 noodles on top of the sauce. Place 1/2 of the vegetable mixture on top of the noodles. Sprinkle with 1 cup of mozzarella cheese. Repeat with noodles, vegetable mixture, and 1 cup of mozzarella cheese. Top with remaining noodles and cover with remaining sauce. Bake at 350 degrees for 40 minutes. Cover with remaining mozzarella cheese and bake for an additional five minutes. Let sit for 15 minutes before serving.




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