Lasagna primavera

Yield: 1 Servings

Ingredients:

12 Spinach lasagna noodles

Instructions:

Grated or diced mozzarella Grated or diced sharp Cheddar (white/yello Grated parmesan 1 Red pepper 1 Green pepper 4 Cloves garlic minced 1/2 c Sliced or eighthed Mushrooms 1 md Eggplant 2 c Diced tomatoes (fresh is Best) 2 c Tomato sauce 1 c Tomato paste 2 c Ricotta cheese 1 Egg In a large sauce pan saute the garlic and onions in olive oil over medium^ heat until the onions become clear and tender. Add in the mushrooms and^ continue to saute until tender. When the vegetables are tender reduce heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^ minutes and add in the tomato sauce paste and spices. Mixwell with a fork^ until all of the tomato paste has been absorbed. Cover and simmer 30^ minutes. Remove bay leaf before using.^ ^ Meanwhile mix together the ricotta (or tofu and yogurt) with the egg ^ set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^ When the sauce has simmered remove from heat and start the lasagna.^ First layer 4 noodles on the bottom of a 13x9 inch baking dish spoon^ 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce over ricotta and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that. Repeat this same layer process on ce. Put on one more^ layer of noodles and top with remaining mozzarellaand cheddar sprinkle^ with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving enjoy. Recipe By : Foodview