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Lasagna - Vegetable
Ingredients
2 cups thinly sliced zucchini2 cups thinly sliced yellow squash
1 cup thinly sliced carrots
1 cup thinly sliced mushrooms
1 medium onion, diced
1 red or green pepper, diced
1 (14 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 (6 ounce) can tomato paste
1/4 cup sliced fresh basil
2 cloves garlic
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) package cream cheese
3/4 cup ricotta cheese
1 large egg, lightly beaten
9-10 lasagna noodles
12 thin slices provalone cheese
2 cups shredded mozarella cheese
Instructions
Place lasagna noodles in hot water to soften, being careful they don't stick together.Combine zucchini, squash, carrots, mushrooms, onions and peppers with water to cover. bring to boil over medium-high heat; reduce heat and simmer 10 minutes. Drain well and reserve.
Preheat oven to 350 degrees.
Combine tomatoes, tomato sauce, tomato paste, basil, garlic, salt and pepper in saucepan. Bring to boil and simmer 20 minutes.
Combine cream cheese, ricotta and eggs.
Spread 1/3 tomatoe sauce evenlu over 13 x 9-inch baking dish. Place layer of nodles on top of tomato mixture. Spread 1/2 cream cheese mixture over noodles. Cover with 1/2 vegetable mixture, more suace and top evenly with provolone slices and 1-1/2 cups mozarella cheese. Repeat with noodles, rest of cream cheese mixture, vegetables, sauce and remaining cheeses.
Place in 350 degree oven for 35 minutes until not and bubbly.
Let lasagna rest 10 minutes before serving.