Veggie Lasagna
By: Anonymous
Published: Sunday, February 14, 2010 - 7:59am

Ingredients




3 clvs garlic
white onion
2 15z. cans tomato puree
fresh basil, oregano, italian salt, pepper
red bell pepper
2 carrots
1 broccoli flowerette
1 medium zucchini
4 lrgs mushrooms
8 ounces ricotta cheese
12 ounces mozzarella, shredded
1 pound lasagna noodles

Preparation

1 Mince garlic and onion and sautee in olive oil. Pour in tomato puree. 2 Add herbs, salt and pepper to taste. Simmer while preparing remainder. 3 Other Ingredients:Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. 4 Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.