Some one was asking for a vegetable casserole that was done in a 9 x 13
pan. This is a very good lasagna that fits the bill.
Michele
http://members.aol.com/michelesrecipes/recipes.htm
Vegetables Galore Lasagna
Recipe By :Michele Wilson
Serving Size : 12 Preparation Time :0:15
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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2 large zucchini -- sliced thin
1 medium sweet onion -- diced fine
2 cloves garlic -- minced
1 medium red pepper -- diced small
12 ounces Portobello mushroom caps -- sliced thin
14 1/2 ounces low sodium tomato, canned -- diced
1 tablespoon olive oil
1 tablespoon butter
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1/2 cup red wine
1 1/2 teaspoons Italian seasoning
1 teaspoon seasoned salt
1/2 teaspoon seasoned pepper
1/8 teaspoon nutmeg
12 ounces lasagna noodles
16 ounces ricotta cheese, part skim milk -- *see Note
1 cup mozzarella cheese, part skim milk
1/2 cup parmesan cheese
Heat oil and butter under melted. Add onion, garlic and red pepper.
Cook until softened.
Add mushrooms, zucchini and tomatoes. Cook until softened.
Add tomato sauce, tomato paste, red wine, Italian seasoning, salt,
pepper and nutmeg. Cook until boiling. Reduce heat and simmer for 1/2
hour. Meanwhile cook noodles according to package directions. Mix the
mozzarella cheese and Parmesan cheese.
In a 13x9x2 pan spread 1/3 of the tomato mixture,1/3 noodles, 1/3 of
the ricotta, 1/3 of cheese mixture, repeat layers topping with cheese
mixture. Cover with foil and bake at 350 F for 40 minutes, uncover and
bake for
20 minutes or until browned.
Description: "A great tasting lasagna for your vegetarian friends."
Source: "Healthy Food That Tastes So Good"
Copyright: "Michele Wilson © 2005"
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Per Serving (excluding unknown items): 277 Calories; 8g Fat (27.7%
calories from fat); 15g Protein; 35g Carbohydrate; 3g Dietary Fiber;
22mg Cholesterol; 321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : You can use small curd cottage cheese.
Cover unbaked lasagna tightly with aluminum foil and refrigerate up to
24 hours. If you prefer, freeze up to two months. To bake from
refrigerator add 10 minutes. To bake frozen lasagna, thaw in
refrigerator overnight and bake according to above directions.
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