Recipe: Red Cross Vegetable Lasagna from 1990

RED CROSS VEGETABLE LASAGNA FROM 1990

1/2 of a (1 pound) pkg Red Cross Lasagna, uncooked
6 medium fresh tomatoes, cored and cut up
1 cup finely shredded carrot
1/2 cup finely chopped onion
2 teaspoons basil leaves
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon fennel seed
1/8 teaspoon pepper
1 (16 oz) container ricotta cheese
1/4 cup chopped fresh parsley
2 (10 oz) pkgs frozen spinach, thawed and well drained
3 cups chopped zucchini
2 cups sliced fresh mushrooms
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Prepare Red Cross Lasagna according to package directon, drain.

In food processor or blender, process tomatoes.

In large saucepan, combine tomatoes, carrot, onion and seasonings. Bring to boil. Reduce heat, simmer 20 minutes. Spread 3/4 tomato sauce evenly in 13 x 9 inch baking dish.

In small bowl, blend ricotta and parsley.

Layer one-third each, lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta mixture, mozzarella and Parmesan cheeses. Repeat layers.

Cover. Bake in a 350 degrees F oven until hot, about 45 minutes. Let stand 5 minutes before cutting. Refrigerate leftovers.

Makes 6 servings.
Source: Red Cross Lasagna ad,
Kentucky New Era newspaper, Oct 10, 1990