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Ragu Veggie No Boiling Lasagna Recipe

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

Contributor:  
Contributor:  
Sylvia Williams
Added: Wednesday, February 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp olive oil, 1 medium sweet onion, thinly sliced, 1 medium red bell pepper, thinly sliced, 1 medium zucchini, cut in half lenghtwise and thinly sliced, 2 containers (15 oz ea) ricotta cheese, 2 cups shredded mozzarella cheese (8 oz), 1/2 cup grated parmesan cheese, 2 eggs, 2 jars (1 lb 10 oz ea) Ragu Old World Style pasta sauce, 12 uncooked lasagna nooodles

Directions:
Directions:
Preheat oven to 375 degree. In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook onions, red bell pepper and zucchini, stirring occasionally, 5 minutes or until softened. Meanwhile, in medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs. in 13 X 9-inch baking dish, spread 1 cup pasta sauce, layer 4 uncooked noodles, then 1 cup sauce, half of the ricotta mixture and half of the vegetables; repeat . Top with remaining uncooked noodles and 2 cups sauce. Reserve remaining sauce. Cover tightly with alumium foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and parmeson cheese. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved pasta sauce, heated.

Number Of Servings:
Number Of Servings:
12 Servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Great for "Veggie Lovers"

 

 

 

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