Vegetable lasagna #1

8 Servings

Ingredients

Quantity Ingredient
½ pounds Creamette Lasagna; uncooked
6 mediums Fresh tomatoes; cored and cut up
1 cup Grated carrots
½ cup Finely chopped onion
2 teaspoons Basil leaves
1 teaspoon American Heart Association original herb seasoning
¼ teaspoon Garlic powder
¼ teaspoon Fennel seed
⅛ teaspoon Pepper
2 packs (10-oz) frozen chopped spinach; thawed and well drained
3 cups Chopped zucchini
2 cups Sliced fresh mushrooms
1 carton (15-oz) part-skim Ricotta cheese; whipped until smooth
¼ cup Chopped fresh parsley
1 cup Shredded part-skim Mozzarella cheese
¼ cup Grated Parmesan cheese

Directions

Prepare Creamette Lasagna as package directs; drain. In blender or food processor, process tomatoes until smooth. In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about ¾ cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.

Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let stand 5 minutes before cutting. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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