Sep. 25th, 2013

nverland: (Monthly-September)
[personal profile] nverland
The Gum Nebula

 photo TheGumNebula.jpg


Vegetable Lasagna
Prep: 1 hour Bake: 30 min. Yield: 4-6 Servings

5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
1 medium carrot, shredded
1 small onion, chopped
3 garlic cloves, minced
1/4 cup olive oil
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 egg
1 cup (8 ounces) ricotta cheese
6 lasagna noodles, cooked and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons grated Romano cheese
2 teaspoons Italian seasoning

In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting.

Nutritional Facts
1 serving (1 piece) equals 432 calories, 19 g fat (7 g saturated fat), 68 mg cholesterol, 857 mg sodium, 48 g carbohydrate, 7 g fiber, 20 g protein.



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