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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stacie Tew
Added: Monday, July 3, 2006


1 c. onion, chopped fine
1- 1 1/2 tsp. minced garlic
olive oil
42 oz. diced tomatoes
1 tsp. Italian seasoning
1/2 tsp. basil
1/2 tsp. parsley
1- 1 1/2 tsp. salt

4 c. sauce (see above)
2 Red peppers, cored, seeded, rinsed and roasted w/
1 c. sliced mushrooms, sautéed
1 medium zucchini, sliced and sautéed
10 oz. fresh spinach, sautéed
No cook lasagna noodles
1 1/2 c. ricotta cheese
4 oz. cream cheese
3/4 c. parmesan cheese, divided
2 eggs
salt and pepper
2 -4 c. mozzarella

1. Sauté the onions and garlic in olive oil until
translucent. Add
tomatoes and spices. Simmer on low for 20-30 minutes.
Adjust seasoning. Remove from heat.

2. Prepare the vegetables and set aside.

3. Combine the ricotta, cream cheese and 1/2 c. of the
parmesan cheese. Beat in the eggs and season with
salt and pepper.

4. In a 9 X 13” pan, layer ingredients starting with about
1 c. of the sauce, followed by 4 noodles, 1/3 of the
cheese mixture, 1/3 spinach mixture, other veggies,
and then 1/3 of the mozzarella. Repeat process until
ingredients are gone. Top with remaining 1 c.
mozzarella cheese and 1/4 c. parmesan.

5. Bake at 375º for 30- 45 minutes or until cheese is
golden brown and center is bubbly.

6. Allow lasagna to set for at least 10 minutes before
cutting. Serve.

Personal Notes:
Personal Notes:
This recipe is my own creation. We were proud to win
the golden noodle award at the ward lasagna bake off
with it.




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