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Vegetable Cheese
Lasagna
(microwave recipe)
9 lasagna noodles
Vegetable Tomato Sauce:
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 can ( 14 oz) tomato sauce
- 1 red or green bell pepper,
seeded and chopped
- 2 medium zucchini, halved
lengthwise and sliced
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- salt and ground black pepper
Ricotta Cheese Filling:
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 1 egg, beaten
- 1 Tbsp chopped fresh parsley
- salt and ground black pepper
- 1 cup grated fontina or
mozzarella cheese
In an 8 cup casserole dish combine the oil, onions
and garlic. Microwave
uncovered at high (100 %) power for 2 minutes or until softened. Add
the
tomato sauce, pepper, zucchini , basil and oregano; season with salt
and
pepper. Microwave covered at high for 10 to 12 minutes, or until
vegetables are tender, stirring once. In a bowl, combine the ricotta,
Parmesan cheese, egg and parsley; season with salt and pepper. To
assemble the lasagna; In a shallow 2 quart baking dish, spoon some of
the
tomato vegetable sauce on bottom. Layer with 3 lasagna noodles.
Spread
half of the remaining vegetable tomato sauce over and cover with 3
more
lasagna noodles. Spread ricotta filling over noodles and cover with
remaining noodles. Top with remaining tomato vegetable sauce.
Cover with vented plastic wrap and microwave at high for 5 minutes.
Rotate dish and microwave at medium (50%) power for 6 to 8 minutes or
until center is hot and noodles are tender.
Sprinkle with fontina or mozzarella cheese. Microwave uncovered at
medium for 1 or 2 minutes more or until cheese is melted. Let stand,
covered for 5 to 10 minutes before serving.
Note: This recipe also can be prepared in the oven.
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