See Also: Main Dishes · Vegetable Dishes
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1 box lasagna noodles or your own freshly made ones
1/2 pound fresh mushrooms
1 green or red bell pepper
2-3 cloves garlic
1 tablespoon extra-virgin olive oil
3-4 fresh red ripe tomatoes
1 cup Marinara sauce
1/2 teasopoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1/4 cup vegetable stock or water
3-4 sprigs fresh parsley, snipped
1 teaspoon sugar
1 teaspoon dried basil
2 cups ricotta or cottage cheese
1/2 teaspoon fine sea salt
1/8 teaspoon ground nutmeg
1-2 sprigs snipped fresh parsley
1/2 cup freshly grated Romano or Parmigiano cheese, or a mix
1 -2 zucchini
2 cups shredded mozarella cheese
Cook noodles. When done, drizzle with a little oil and set aside. In meantime chop mushrooms, pepper, onion, and garlic finely. In heavy bottomed saute pan, heat oil and add chopped vegetables. Cook and stir about 5 minutes, then add tomatoes, sauce, salt, pepper, vegetable stock, parsley, sugar, and basil. Bring to boil, reduce to simmer, and cook about 20 minutes.
Preheat oven to 375 degrees. In another bowl combine ricotta, eggs, salt, nutmeg, snipped parsley, and grated Romano or Parmigiano. Slice the zucchini lengthwise into long strips. In a 3 quart oblong dish, assemble the lasagna by layering noodles, zucchini strips, ricotta mixture, vegetable sauce, and grated mozzarella, aiming to have the ricotta mixture in the middle layer. Bake 30-40 minutes, or until lasagna is bubbling and browned.
Recipe created 1998-08-18.
© 1996-2013 Dorothy McNett. All Rights Reserved.