Side Pannel
Vegetable Lasagna #1
Ingredients List
- 1/2 lb Creamette Lasagna; uncooked
- 6 md Fresh tomatoes; cored
- -and cut up
- 1 c Grated carrots
- 1/2 c Finely chopped onion
- 2 ts Basil leaves
- 1 ts American Heart Association
- -original herb seasoning
- 1/4 ts Garlic powder
- 1/4 ts Fennel seed
- 1/8 ts Pepper
- 2 pk (10-oz) frozen chopped
- -spinach; thawed and well
- -drained
- 3 c Chopped zucchini
- 2 c Sliced fresh mushrooms
- 1 ct (15-oz) part-skim Ricotta
- -cheese; whipped until
- -smooth
- 1/4 c Chopped fresh parsley
- 1 c Shredded part-skim
- -Mozzarella cheese
- 1/4 c Grated Parmesan cheese
Directions
Prepare Creamette Lasagna as package directs; drain. In blender or food
processor, process tomatoes until smooth. In large saucepan, combine
tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about
3/4 cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third
each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms,
ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let
stand 5 minutes before cutting. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
processor, process tomatoes until smooth. In large saucepan, combine
tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about
3/4 cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third
each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms,
ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let
stand 5 minutes before cutting. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
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