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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janet Ross


3 tbsps. olive oil
1 cup mushrooms, sliced
1 medium onion, diced
2 zucchini, diced
1/2 cup celery, diced
1/3 cup carrots, diced
1 clove garlic
1 28 oz. can whole tomatoes
1 6 oz. can tomato paste
1/2 cup water
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. pepper
1 container ricotta cheese
1 egg, beaten
1/2 cup parmesan cheese
4 cups mozeralla cheese
1/2 package lasagna noodles

Prepare lasagna noodles and drain. Heat oil and add mushrooms, onion, celery, carrot, garlic and cook until tender. Stir in tomatoes, tomato paste, water, oregano, basil, salt and pepper. Bring to boil. Reduce heat, simmer 20 minutes. Combine ricotta, egg and parmesan. In greased 9 X 13 pan, layer noodles, ricotta mixture, tomato mixture and mozerella. Bake at 350 degrees for 40 - 50 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
This recipe calls for a lot of chopping, but it's worth it!




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