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
1/4 tsp dried basil
1/2 tsp dried oregano
salt and ground black pepper
Ricotta Cheese Filling:
1 cup ricotta cheese
1/2 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.
This recipe also works well when baked in an oven.
Barry Kimelman
Toronto, Ontario, Canada
email : [email hidden] , [email hidden]
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