Recipe - Cheese And Vegetable Lasagne

2 cup (1 lb) Ricotta Cheese
One fourth cup Chopped fresh parsley
One fourth cup Chopped fresh green onion
One fourth cup Parmesan cheese
1 Egg
2 tablespoon Vegetable oil
2 Cloves garlic
1 Large onion, chopped
1 One half cup Chopped zucchini
2 cup Sliced mushrooms
1 teaspoon Dried basil
One half teaspoon Dried oregano
Freshly ground pepper
to taste
2 (26 oz) tomato sauce,
any flavor
1 pack (1 lb) lasagne noodles
2 cup (One half lb) shredded Mozzarella
cheese
1 cup (One fourth lb) shredded cheddar

Combine ricotta cheese, with parsley, green onion, parmesan and egg.

In saucepan, saute garlic and onion in oil until soft. Add zucchini,
mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2
cups tomato sauce. Simmer 5 minutes.

Cook 16 lasagne noodles according to package directions. When noodles are
almost fully cooked, drain, immerse in cold water and drain again.

To assemble, pour 1 One half cups tomato sauce on bottom of a greased 9 x 13
inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top
with half tomato vegetable mixture and sprinkle with 1 cup mozzarella
cheese. Repeat with another flat layer of 4 lasagne noodles, remaining
tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4
lasagne noodles, 1 One half cups tomato sauce and shredded cheddar cheese. Bake
at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini