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| Vegetable Lasagne |
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| Ingredients |
Amounts |
| Lasagne noodles |
1 box |
| Jazzed Up Aunt Millie's Tomato Sauce |
2 jars |
| Yellow squash, diced |
1 ea. |
| Zucchini, diced |
2 ea. |
| Small eggplant |
1 ea. |
| Broccoli |
1/2 bu. |
| Ricotta cheese |
1 lb. |
| Parmesan cheese, grated |
4 oz. |
| Mozzarella cheese, sliced and grated |
6 oz. |
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| Method |
- Cook noodles. Separate and set aside
- In baking dish, spread a layer of sauce on the bottom, then
place a layer of noodles.
- Sauté vegetables together, lightly, in oil.
- Add a layer of vegetables and ricotta on the noodles.
- Repeat layers of sauce, noodles, vegetables and ricotta until
pan is filled.
- Place slices of mozzarella cheese on top. Sprinkle with grated
parmesan and mozzarella.
- Bake in 350°F oven for approximately 40 minutes, until cheese
is golden brown and melted.
- Let rest for 10 minutes then serve.
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