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Ingredientes
- 2 c. (1 lb) Ricotta Cheese
- 1/4 c. Minced fresh parsley
- 1/4 c. Minced fresh green onion
- 1/4 c. Parmesan cheese
- 1 x Egg
- 2 Tbsp. Vegetable oil
- 2 x Cloves garlic
- 1 lrg onion, minced
- 1 1/2 c. Minced zucchini
- 2 c. Sliced mushrooms
- 1 tsp Dry basil
- 1/2 tsp Dry oregano Freshly grnd pepper to taste
- 2 x (26 ounce) tomato sauce, any flavor
- 1 pkt (1 lb) lasagne noodles
- 2 c. (1/2 lb) shredded Mozzarella cheese
- 1 c. (1/4 lb) shredded cheddar
Direcciones
- Combine ricotta cheese, with parsley, green onion, parmesan and egg.
- In saucepan, saute/fry garlic and onion in oil till soft. Add in zucchini, mushrooms, basil, oregano, and pepper. Stir cook till tender crisp. Add in 2 c. tomato sauce. Simmer 5 min.
- Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cool water and drain again.
- To assemble, pour 1 1/2 c. 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 mix and sprinkle with 1 c. mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mix and 1cup mozzarella cheese. Top with remaining 4 lasagne noodles, 1 1/2 c. tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 min or possibly till sauce bubbles.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 8 servings | |
| Calories 554 | |
| Calories from Fat 200 | 36% |
| Total Fat 22.47g | 28% |
| Saturated Fat 11.03g | 44% |
| Trans Fat 0.09g | |
| Cholesterol 79mg | 26% |
| Sodium 1326mg | 55% |
| Potassium 1012mg | 29% |
| Total Carbs 59.47g | 16% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.3g | 8% |
| Protein 30.16g | 48% |
