Lasagna Primavera

* Exported from MasterCook II *

Lasagna Primavera

Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar (white/yello
grated parmesan
1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg

In a large sauce pan, saute the garlic and onions in olive oil over medium^=
heat until the onions become clear and tender. Add in the mushrooms and^=
continue to saute until tender. When the vegetables are tender, reduce
heat^ and add in the diced tomatoes and a tablespoon water. Simmer for
two^ minutes and add in the tomato sauce, paste and spices. Mix well with
a fork^ until all of the tomato paste has been absorbed. Cover and simmer
30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat
the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^=
When the sauce has simmered, remove from heat and start the lasagna.^ First
layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.
Repeat this same layer process once. Put on one more^ layer of noodles and
top with remaining mozzarella and cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

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