Recipe: Vegetable Lasagna (using summer squash, peppers, mushrooms, and peas)
Main Dishes - Pasta, SaucesVEGETABLE LASAGNA
1 (8 oz.) package lasagna noodles, cooked according to package directions
2 teaspoons vegetable oil
1/2 cup small diced onions
2 red bell peppers, cubed
3 cloves garlic, minced
3/4 cup zucchini, halved lengthwise then sliced thin
3/4 cup-yellow squash, halved lengthwise then sliced thin
1 cup mushrooms, sliced thin
1 (28 oz.) can crushed tomatoes
2 teaspoons Italian seasoning
1 (10 oz.) package frozen peas, thawed
3 cups shredded part-skim mozzarella cheese, divided use
3/4 cup grated parmesan cheese, divided use
Cook lasagna noodles according to package directions.
Heat oil in a large skillet over medium heat. Add the onions, peppers and garlic. Saute until peppers are soft. Add the two kinds of squash, saute 2 minutes then add the mushrooms and saute 1 more minute. Add tomatoes, and Italian seasoning; simmer 5 minutes. Remove from heat.
Spread 1 cup of the tomato mixture in the bottom of a 7-11 x 2-inch baking dish. Cover with 3 pieces lasagna noodles, and then continue by adding 1/3 of the tomato mixture, peas, and the cheeses. Repeat layers twice.
Bake at 350 degrees F, uncovered until bubbly, about 30 minutes.
Servings: 6
Source: American Italian Pasta Company
1 (8 oz.) package lasagna noodles, cooked according to package directions
2 teaspoons vegetable oil
1/2 cup small diced onions
2 red bell peppers, cubed
3 cloves garlic, minced
3/4 cup zucchini, halved lengthwise then sliced thin
3/4 cup-yellow squash, halved lengthwise then sliced thin
1 cup mushrooms, sliced thin
1 (28 oz.) can crushed tomatoes
2 teaspoons Italian seasoning
1 (10 oz.) package frozen peas, thawed
3 cups shredded part-skim mozzarella cheese, divided use
3/4 cup grated parmesan cheese, divided use
Cook lasagna noodles according to package directions.
Heat oil in a large skillet over medium heat. Add the onions, peppers and garlic. Saute until peppers are soft. Add the two kinds of squash, saute 2 minutes then add the mushrooms and saute 1 more minute. Add tomatoes, and Italian seasoning; simmer 5 minutes. Remove from heat.
Spread 1 cup of the tomato mixture in the bottom of a 7-11 x 2-inch baking dish. Cover with 3 pieces lasagna noodles, and then continue by adding 1/3 of the tomato mixture, peas, and the cheeses. Repeat layers twice.
Bake at 350 degrees F, uncovered until bubbly, about 30 minutes.
Servings: 6
Source: American Italian Pasta Company
MsgID: 3148401
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Friday 10-03-08 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Friday 10-03-08 Recipe Swap - Assorted R...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Friday 10-03-08 Recipe Swap - Assorted Recipes (5) |
Betsy at Recipelink.com | |
2 | Recipe: Vegetable Lasagna (using summer squash, peppers, mushrooms, and peas) |
Betsy at Recipelink.com | |
3 | Recipe: All-American Pot Roast with Noodles |
Betsy at Recipelink.com | |
4 | Recipe: Fettuccine with Zucchini and Carrot Ribbons (Mueller's) |
Betsy at Recipelink.com | |
5 | Recipe: Bowtie Shrimp Scampi (Mueller's) |
Betsy at Recipelink.com | |
6 | Recipe: Linguine with Oil and Garlic (Mueller's) |
Betsy at Recipelink.com |
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