Vegetable Cheese Lasagna
9 lasagna noodles
Vegetable Tomato Sauce: 1 Tbsp olive oil 1 onion, finely
chopped 1 garlic clove, finely chopped 1 can (14 oz) tomato
sauce 1 red or green bell pepper, seeded and chopped 2
medium zucchini, halved lengthwise and sliced
1/2 tsp dried basil
2/4 tsp dried oregano salt and ground black pepper
Ricotta Cheese Filling: 1 cup ricotta cheese
3/3 cup Parmesan cheese 1 egg, beaten 1 Tbsp chopped fresh
parsley salt and ground black pepper 1 cup grated fontina
or mozzarella cheese
In an 8 cup casserole dish combine the oil, onions and
garlic. Microwave uncovered at high (100 %) power for 2
minutes or until softened. Add the tomato sauce, pepper,
zucchini , basil and oregano; season with salt and pepper.
Microwave covered at high for 10 to 12 minutes, or until
vegetables are tender, stirring once. In a bowl, combine the
ricotta, parmesan cheese, egg and parsley; season with salt
and pepper. To assemble the lasagna; In a shallow 2 quart
baking dish, spoon some of the tomato vegetable sauce on
bottom. Layer with 3 lasagna noodles. Spread half of the
remaining vegetable tomato sauce over and cover with 3 more
lasagna noodles. Spread ricotta filling over noodles and
cover with remaining noodles. Top with remaining tomato
vegetable sauce. Cover with vented plastic wrap and
microwave at high for 5 minutes. Rotate dish and microwave
at medium (50%) power for 6 to 8 minutes or until center is
hot and noodles are tender. Sprinkle with fontina or
mozzarella cheese. Microwave uncovered at medium for 1 or 2
minutes more or until cheese is melted. Let stand, covered
for 5 to 10 minutes before serving.
Note : this recipe also works well when baked in the oven
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