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Receta Cheese And Vegetable Lasagne
by Global Cookbook

Cheese And Vegetable Lasagne
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  Raciónes: 8

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

  1. Combine ricotta cheese, with parsley, green onion, parmesan and egg.
  2. 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.
  3. Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cool water and drain again.
  4. 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.
  5. Makes 8 servings.