Wednesday, July 30, 2008

Vegetable Lasagna

14 dried whole wheat lasagna noodles
2 T. olive oil
4 cloves or garlic, minced
1 1/2 finely chopped carrots
2 cups of finely chopped zucchini
3 cups sliced mushrooms
12 oz. baby spinach
2 T. fresh basil
1 egg beaten
15 oz. ricotta cheese
1/3 cup finely Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
26 oz. tomato basil
2 cups of mozzarella cheese
8 oz. rosemary sprigs

Cook noodles with cold water. Drain well and set noodles aside.  On medium heat, add zucchini, carrots, garlic, mushrooms, basil, spinach and 1 Tbs. olive oil. In separate bowl, add egg, ricotta, cheese, salt, and pepper. Spoon layer sauce, vegetables, cheese, and pasta noodles in baking dish. Bake 60 minutes.

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