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Veggie Lasagna Recipe

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

Debbie Caldwell
Added: Monday, October 20, 2008


Cooked Lasagna noodles,
Bertolli Portobello Merlot sauce,
1 zucchini squash,
1 yellow squash,
1 cup mushrooms,
1/2 cup red bell pepper,
1- 1/4 cup baby carrots,
1 small to medium onion,
shredded mozzarella cheese,
Italian seasoning,
Spike seasoning

Dice all vegetables and mix together with 1 tsp Spike and 2 tsp Italian seasoning
1 Layer cooked lasagna noodles
2 layer Bertolli sauce
3 layer veggie mixture
4 layer shredded mozzarella cheese
repeat layers
sprinkle top layer of cheese lightly with garlic salt
cover with foil
cook on 350 for one hour
remove foil and cook an addl 20-30 minutes depending on your oven temperature.

Number Of Servings:
Number Of Servings:
approx 9




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