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Ingredients:
1 1/2 packages of "no-boil" lasagna sheets
8 ounces tomato sauce
1 1/2 pounds ricotta
1 egg
1/2 pound mozzarella, shredded
1 cup grated romano cheese
salt and pepper
3 tablespoons fresh parsley, minced
2 large zucchini
1 pound mushrooms, sliced
3 large onions
1 tablespoon olive oil
2 red peppers
1 green pepper
2 large tomatoes, sliced
1/2 pound mozzarella, sliced
1 teaspoon oregano
1/2 teaspoon basil
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Preparation:
Sauté sliced onions in 1 tablespoon of olive oil until they are brown
and soft. Slice the zucchini length wise into 1/4-inch strips. Slice the mushrooms.
Remove the cores and seeds from the peppers and cut them into large strips. Mix
the ricotta, egg, shredded mozzarella and romano. Season with salt and pepper
and fresh parsley.
Assembly:
Spread the tomato sauce in the bottom of a deep 9-by-13-inch casserole. Put
down 1 layer of the pasta sheets. Top with the slices of zucchini and a layer
of the cheese mixture. Put down another layer of pasta, the mushrooms and
more cheese mixture. Add another layer of pasta followed by the caramelized
onions and then the pepper strips. Add the final cheese layer and the final
pasta sheets. Top with tomato slices. Sprinkle the top with oregano and basil
and top with slices of mozzarella.
Cooking and Serving:
Cover the pan tightly with aluminum foil and place on a rimmed baking sheet
to catch any drips. Bake at 350 degrees for 1 1/2 hours. Remove the foil
and continue cooking for another 30 minutes. Remove from the oven and let
the lasagne settle for at least 15 minutes before cutting and serving.
Serves 9.
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