Garden Lasagna

Name: Garden Lasagna
Ingredients: 3 Tbsp. peanut or olive oil; 4 zucchini, coarsely chopped; 1 onion, chopped; 1 or 2 carrots, diced; 1/2 c. chopped celery; 1 clove garlic, minced; 2 (1 lb.) cans stewed tomatoes (with juice); 1 c. tomato sauce; 1 (16 oz.) can tomato paste; 2 Tbsp. chopped parsley; 2 tsp. Italian seasoning; 1 tsp. basil; 1 tsp. seasoned salt; 1/4 tsp. ground pepper; 9 lasagna noodles; 1 (8 oz.) pkg. shredded Swiss cheese; 1 c. grated Parmesan cheese; 2 c. Ricotta or cottage cheese

18 ingredients

17 steps

Ingredients

3 Tbsp. peanut or olive oil
4 zucchini, coarsely chopped
1 onion, chopped
1 or 2 carrots, diced
1/2 c. chopped celery
1 clove garlic, minced
2 (1 lb.) cans stewed tomatoes (with juice)
1 c. tomato sauce
1 (16 oz.) can tomato paste
2 Tbsp. chopped parsley
2 tsp. Italian seasoning
1 tsp. basil
1 tsp. seasoned salt
1/4 tsp. ground pepper
9 lasagna noodles
1 (8 oz.) pkg. shredded Swiss cheese
1 c. grated Parmesan cheese
2 c. Ricotta or cottage cheese

Directions

1

Heat oil in large pot.
2

Add next 6 ingredients (zucchini, onion, carrots, celery, garlic and stewed tomatoes).
3

Cook over medium heat for 15 minutes, stirring often.
4

Stir in next 7 ingredients (tomato sauce, paste, parsley, seasoning, basil, salt and pepper).
5

Bring to a boil, stirring to break up tomatoes into pieces.
6

Reduce heat, cover and bring to a boil.
7

Boil until liquid is reduced to approximately 5 cups.
8

Cook noodles (when made ahead of time, don't cook).
9

Preheat oven to 350°.
10

Place 1/4 of cooked sauce in a 9 x 13-inch pan.
11

Top with layer of noodles.
12

Top with 1/3 Ricotta cheese or cottage cheese, then 1/4 Parmesan cheese. Repeat this process two times.
13

Spread remaining sauce over the top.
14

Sprinkle with remaining cheeses.
15

Bake 30 to 35 minutes.
16

Set aside 5 minutes before cutting.
17

May freeze.