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Vegetable Lasagna - Bruce
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 3 tbsp | olive oil |
| 2 cup(s) | coarsely chopped mushrooms |
| 1 cup(s) | chopped green pepper |
| 1/2 cup(s) | onion |
| 1 tsp | fine garlic |
| 1/4 cup(s) | chopped parsley |
| 1 can | tomatoes |
| 1 can | tom. paste |
| 2 tsp | sugar |
| 1 tsp | dried oregano |
| 2 | bay leaves |
| 1 tsp | dried basil |
| 1/4 cup(s) | parmesan cheese |
| 15 med | ricotta cheese |
| 2 | eggs |
| 1/4 tsp | pepper |
| 3 cup(s) | mozzarella |
| 1/4 cup(s) | parmesan |
| Cook noodles. Heat oil and fry onion, mush, g pepper and garlic. Stir in | |
| parsley, toms, tom paste. Mix 1/4 cup parmesan with ricotta, eggs, and | |
pepper. Stir the tomato mixture into the vegies and add sugar, oregano
and spices. Cook to full boil. Layer and cook lasagna for 30 min.
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