Veggie Lasagna

From: avi@rix.Eng.Sun.COM (Ann Adamcik)

Date: 9 Aug 1993 19:27:56 GMT

	3 cloves garlic
	1/2 white onion
	2 15oz. cans tomato puree
	fresh basil, oregano, italian parsley
	salt, pepper

	Mince garlic & onion and sautee in olive oil.  Pour in tomato puree.
	Add herbs, salt & pepper to taste.  Simmer while preparing remainder.

1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles

Chop vegetables and sautee in olive oil.  Drop pasta in boiling water and 
simmer for 8-10 minutes, rinse and drain.  Spread a thin layer of sauce in 
a 9x13" baking dish.  Layer 1/3 of the noodles, 1/2 of the vegetables and 
ricotta, and a bit less than 1/2 of the mozzarella and sauce.  Repeat for 
second layer.  Top with remaining noodles, sauce, and cheese.  Cover tightly 
with foil and bake at 375 degrees for 30 minutes.  Uncover and sprinkle with 
parmesan, bake for 10 more minutes.  Let stand for 10 minutes before slicing.


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