Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 14 oz. can diced or crushed tomato es

  2. 1 12 ounce can tomato sauce

  3. 1 tsp. oregano

  4. 1 tsp. dried basil

  5. 1 large onion , chopped

  6. 1 1/2 tsp. minced garlic

  7. 2 TBSP. olive oil

  8. 2 small zucchini s, diced

  9. 8 ounce fresh mushroom s, sliced or chopped

  10. 1 large carrot , chopped

  11. 1 green or red bell pepper , chopped

  12. 1 cup shredded mozzarella

  13. 2 cups ricotta cheese

  14. 1 cup Parmesan cheese

  15. 8 Lasagna noodles, cooked or 6 oven-ready lasagna noodles

  16. 1 cup shredded mozzarella for topping

Instructions Jump to Ingredients ↑

  1. Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat. Meanwhile, in large skillet, cook and stir onion and garlic in hot oil over med-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender (5-10 minutes). Stir vegetable mixture into tomato mixture; simmer 15 minutes. In large bowl, combine 1 cup mozzarella and the ricotta and Parmesan cheeses. Blend well. Spoon 1 cup sauce in bottom of 13X9" baking pan. Place a layer of noodles over sauce, then ½ of cheese mixture and ½ of remaining sauce. Repeat layers of noodles, cheese mixture and sauce. Top with 1 cup mozzarella. Bake at 350°, 35-45 minutes or until bubbly. Let stand about 10 minutes before serving.

Comments

882,796
Send feedback