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Vege Main dish/oven--zucchini lasagna
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| 1 | onion chopped |
| 1 clove | garlic minced |
| 1 tablespoon | olive oil |
| 2 cups | zucchini peeled and coarsely chopped or |
| 2 cups | eggplant peeled and coarsely chopped |
| 1 cup | sliced mushrooms |
| 1 teaspoon | fried basil |
| 1/2 teaspoon | dried oregano |
| 16 ounces | low fat ricotta |
| 1/4 cup | Italian seasoned bread crumbs |
| 2 | egg whites |
| Pasta sauce | |
| Culinary circle oven ready lasagna. Found in shaws | |
| Low fat mozzarella cheese | |
Sautte onion garlic in oil. Add zucchini mushrooms basil oregano
Add two cups tomatoe sauce and simmer ten minutes
Combine ricotta and seasoned breadcrumbs and egg. Set aside
Layer lasagna with sauce vegetable sauce mixture noodles and ricotta mixture and mozzarella. Cover in foil and bake at 350 degrees 45 minutes
Vegetarian homestyle cooking Jeanne Tiberio
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