Friday, November 07, 2008

Veggie Lasagna

Shar made this and we had to try it. You can see hers here and her pictures are wonderful:) We loved this but I wish I hadn't run out of mozzarella. I had to use just a little more than the recipe called for and I always add looooots more to my lasagna lol

12 uncooked lasagna noodles
1/2 cup chopped onion
2 garlic cloves, minced
2 cups diced zucchini
1 1/2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 (28 ounce) can crushed tomatoes
1 cup water
1 (6 ounce) can tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 (15 ounce) container ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/4 cup grated cheddar cheese
Cook lasagna noodles according to package directions (or use ready oven noodles)
Meanwhile, in a large saucepan coated with nonstick cooking spray, saute onion and garlic for 3 minutes.
Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes.
Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes.
Remove 2 cups sauce and set aside.Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and the cheddar cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining sauce, four noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.Cover and bake at 350 degrees F for 45 minutes.
Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.


Anonymous said...

YUMMMMMM!!! I always add loads of cheese to lasagna, too :D I so have to make this soon!!!

Mandi (a.k.a MissMandiGirl) said...

We're cheese lovers too.. gotta have the cheese... always buy extra... wish it weren't so expensive though! This looks yummy!