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Garden Lasagna Recipe

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This recipe for Garden Lasagna is from The Thompson Family Cookbook Project, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbs Vegetable Oil
4 Med Zucchini
1 Med Green Pepper- Chopped
1 Med Carrot - Diced
1/2 Cup Celery - Chopped
1 clove garlic minced
2 16oz cans stewed tomatoes - undrained
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 tbs fresh parsley or 1 tsp dried
2 tsp italian seasoning
1 tsp dried basil
1/4 tsp pepper
3 qts water
9 lasagna noodles
1 16oz carton ricotta cheese
8 oz swiss cheese
1 cup grated parmesean cheese
Directions:
Directions:
Heat oil in dutch oven, add zucchini, carrot, celery, green pepper, and garlic. Suate over med heat for 15 minutes, add next 9 ingredients, boil , cover, reduce heat, and simmer for 30 minutes, uncover and simmer for 45 minutes until sauce is thickened.
Boil noodles according to package directions. Spread 1/4 of sauce in 13x9x2 baking dish, top with
three noodles and 1/3 ricotta cheese, 1/4 swiss and 1/4 parmesean, repeat layers twice. Top with
remaining sauce swiss and parmesean cheese.
Bake uncovered @ 350 for 35-40 minutes, let stand
5 minutes before serving,

 

 

 

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