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Fresh Vegetable Lasagna Recipe

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


Added: Thursday, August 10, 2006


1 container (15 ounces) part-skim ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons chopped fresh parsley
1 egg
3 uncooked lasagna noodles
1/2 cup shredded mozzarella cheese
(2 ounces) 2 tablespoons grated Romano cheese

Vegetable Sauce:
2 small zucchini
1/2 green bell pepper
1 small onion
3 medium tomatoes, seeded
1 can (8 ounces) tomato sauce
2 cloves garlic, finely chopped
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon salt
1/4 teaspoon fennel seed

Heat oven to 350. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Prepare Vegetable Sauce. Mix ricotta cheese, 1/4 cup Romano cheese, the parsley and egg.
Layer noodles (breaking if necessary), half of the Vegetable Sauce, half of the cheese mixture, the remaining sauce and cheese mixture in baking dish. Cover and bake about 1 hour or until sauce is hot and bubbly. Sprinkle with mozzarella cheese and 2 tablespoons Romano cheese. Bake uncovered 10 to 15 minutes longer or until cheese is hot and bubbly. Let stand about 15 minutes before cutting.

Vegetable Sauce:
Cut zucchini, bell pepper and onion into fourths; place in food processor. Process about 10 seconds or until mixture is coarsely chopped and well mixed; place in 2-quart saucepan. Cut tomatoes into fourths; place in food processor. Cover and process about 10 seconds or until tomatoes are coarsely chopped. Stir tomatoes into vegetable mixture. Heat to boiling; reduce heat. Simmer uncovered 10 to 12 minutes or until vegetables are tender. Drain. Stir in remaining ingredients.




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