cheese and vegetable lasagna

How To Make cheese and vegetable lasagna

• 1

  Combine ricotta cheese with parsley, green onion, parmesan and egg.
• 2

  In saucepan, saute garlic and onion in oil until soft.
• 3

  Add zucchini, mushrooms, basil, oregano and pepper.
• 4

  Stir cook until tender crisp.
• 5

  Add 2 cups tomato sauce.
• 6

  Simmer 5 minutes.
• 7

  Cook 16 lasagna noodles according to package directions.
• 8

  When noodles are almost fully cooked, drain, immerse in cold water and drain again.
• 9

  To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish.
• 10

  Lay a flat layer of 4 lasagna noodles over sauce.
• 11

  Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
• 12

  Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1 cup mozzarella cheese.
• 13

  Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese.
• 14

  Bake at 350 for 45 minutes or until sauce bubbles.
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