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Vegetable Lasagna Recipe

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

Loretta Gambino
Added: Saturday, June 24, 2006


Vegetable Lasagna

1pk. of curly edge lasagna noodles
3 lbs. Part Skim Polly-O- Ricotta
1/2 c. minced onion
2 t. dried basil
1 t. garlic powder
4 c. fresh vegetables
broccoli florets
shredded carrots
zucchini slices
chopped red pepper
sliced mushrooms
4 c. part skim shredded mozzarella
3/4 c. grated parm cheese

1. Cook lasagna noodles as directed on package
2. Mix together ricotta cheese, onion, basil and garlic powder
3. Steam broccoli until al dente
4. Fry zucchini slices and mushrooms until dry
5. Roast peppers
6. Layer lasagna noodles, cheese and vegetables.
7. Continue to make layers ending with Moz cheese
8. Bake at 375 for 50 minutes
9. Let stand 10 minutes

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Note: When I made this dish I used a light béchamel sauce between layers




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