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RECIPE 68
Vegetarian Lasagna
GRANNY SAYS: This is
a classic for your vegetarian friends, but you'll also make it when you just don't feel like a meat-oriented
dinner. Filling, good-tasting, and good for you too! Easy to prepare,
and exotic enough to keep your guests asking for more!
| 2 cups chopped tomatoes |
1 cup tomato puree |
| 1 cup vegetable broth |
1 large onion, chopped |
| 1 medium zucchini, chopped |
1 bell pepper, chopped |
| 1/4 cup minced parsley |
1 clove garlic, minced |
| 1 tsp. oregano |
2 tbsp. olive oil |
| 1-1/2 cup ricotta cheese |
1 cup shredded mozzarella |
| 1/2 cup Parmesan cheese |
8-oz. package lasagna noodles |
- Lightly sauté the vegetables, parsley, and garlic in olive
oil.
- Combine the tomato puree with broth, vegetables, and oregano and
simmer for 8-10 minutes.
- In a baking dish, alternate layers of sauce, cooked noodles, and
cheeses, ending with a sprinkle of Parmesan.
- Bake at 375 degrees for about 30 minutes.
- Cool slightly before serving.
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