"Those who forget the pasta are condemned to reheat it."--Unknown

Vegetable Lasagna Recipe

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

Contributor:  
Contributor:  
Mary Jensen
Added: Monday, June 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 box of lasagna noodles prepared as directed
1-1 1/2 jars of your family's favorite spaghetti sauce
1 cup ricotta cheese
3 cups shredded mozzarella cheese
1 cup parmesan cheese
1 egg
2 T olive oil
1 medium onion, diced
1 medium zucchini, diced
4 oz mushrooms, diced
1 clove garlic, minced (optional)

Directions:
Directions:
Preheat oven to 325║
Cook lasagna noodles as directed and drain. While noodles cook, sautÚ diced onion in olive oil until clear, about 5 minutes, add diced zucchini and mushrooms and sautÚ for an additional 5-10 minutes until mushrooms are cooked.
In a small bowl combine ricotta, half of the parmesan cheese and egg. Mix thoroughly to a paste.
In a 9 x 13 pan begin layering starting with sauce, noodles, cheese paste (doesn't need to cover completely), vegetables, mozzarella, sauce etc.
Do at least three layers of noodles and end with sauce. Top with remaining parmesan cheese and bake for 20-30 minutes until top is golden. Allow to sit for 10-15 minutes for better cutting--if you can hold them back that long.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
If you want to add Italian sausage, brown it first and add as crumbles or chunks.

 

 

 

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