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Veggie Lasagna Stew Recipe

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This recipe for Veggie Lasagna Stew, by , is from Maxon Family Recipes , 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!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary, chopped
3 cloves garlic, minced
1 large yellow onion, chopped
3 medium zucchini, chopped into smallish cubes
3 medium yellow squash, chopped into smallish cubes
10 ounce box frozen chopped spinach
8 cups vegetable broth
2 bay leaves
6 dry lasagna noodles, broken into pieces
3 medium balls mozzarella, chopped
1 cup ricotta
2 cups shredded Parmesan
salt/pepper, to taste

Directions:
Directions:
Heat a heavy duty stock pot and add olive oil. Add rosemary, garlic, and onion and saute on low heat for 5 minutes. Add zucchini, squash, spinach, tomatoes, bay leaves, and broth. Bring to a boil then lower heat and simmer for 45 minutes. Remove bay leaves and add lasagna noodles. Let simmer until the noodles cook, about 12 to 15 minutes. Add ricotta, mozzarella, and Parmesan and stir until melted.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 minutes.
Personal Notes:
Personal Notes:
Good heavy meal, easy to make, creates lots of leftovers, and most of the time involved is just letting it simmer.

 

 

 

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