Ingredients
- 12 uncooked lasagna noodles
- 1 cup broccoli
- 1 cup mushrooms
- 1 cup yellow squash
- 1 cup zucchini
- 1 cup diced onion
- 3 large crushed garlic
- 1/4 cup shredded carrots
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. garlic powder
- 2 tsp. oregano
- 2 tsp. dried basil
- 1 tsp. onion powder
- 2 eggs
- 3 Tbsp. chopped fresh parsley
- 2 cups shredded white cheddar cheese
- 1/4 cup Parmesan cheese
- 16 ozs. ricotta cheese
Directions
Prepare lasagna noodles as directed on package. Rinse, let stand in warm water. Combine fresh vegetables, onions and garlic in 3-quart casserole; microwave at high (100%) until vegetables are tender, 10 to 12 minutes, stirring once. Drain well on paper towels. In a medium bowl, combine ricotta cheese with spices, eggs, parsley, one cup of cheddar cheese and parmesan cheese. Set aside.
Place lasagna noodles on paper towel to drain and cut in half crosswise. Spray two 8-inch round or square baking dishes with nonstick spray.
Layer 4 noodles, 1/4 of vegetables and 1/4 of ricotta mixture in first dish. Top with 4 noodles, 1/4 of vegetables and 1/4 of ricotta mixture. Again, top with 4 noodles and 1/2 c of cheddar cheese. Repeat with second dish.
Cover with plastic wrap. Microwave at medium high (70%) until hot, 10-12 minutes. let stand covered 10 minutes. Repeat with second dish.
Makes 8 servings.
By LRP from LOWELL, MASS
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