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Vegetable lasagna

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Ingredients/Components

water - 3 qt
8 oz - 2 c
clove garlic, minced - 1 item
grated Parmesan cheese - 1 c
can tomato sauce - 1 oz
dry white wine - 1/4 c
can tomato paste - 1 oz
Italian seasoning - 2 Tbsp
ground black pepper - 1/4 tsp
seasoned salt - 1/2 tsp
green pepper, chopped - 1 item
large onion, chopped - 1 item
fresh parsley, chopped - 2 Tbsp
lasagna noodles - 9 item
celery, chopped - 1/2 c
dried sweet basil - 1 tsp
carton Ricotta cheese - 1 oz
peanut oil or vegetable oil - 3 Tbsp
medium zucchini, coarsely chopped - 4 item
cans stewed tomatoes undrained - 2 oz
carrot, scraped and diced - 1 item

How to make vegetable lasagna:

Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic. Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil. Cover; reduce heat and simmer 30 minutes. Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally. Combine water and salt; bring to a boil. Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender. Drain. Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish. Top with three noodles and one-quarter of cheeses. Repeat until remaining ingredients are used. Bake, uncovered, at 350° for 35 to 40 minutes. Let stand five minutes before serving. Serves 8.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

4.1

Average rating: 4.1, total votes: 8

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