Recipe - Lasagna Primavera

12 Spinach lasagna noodles
Grated or minced mozzarella
Grated or minced sharp
Cheddar (white/yello
Grated parmesan
1 Red pepper
1 Green pepper
4 Cloves garlic, minced
One half cup Sliced or eighthed
Mushrooms
1 md Eggplant
2 cup Diced tomatoes (fresh is
Best)
2 cup Tomato sauce
1 cup Tomato paste
2 cup 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 minced tomatoes and a tablespoon water. Simmer for two^
minutes and add in the tomato sauce, paste and spices. Mixwell 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^ One half 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 on ce. Put on one more^ layer of noodles and
top with remaining mozzarellaand cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

Recipe By : Foodview

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