Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 3 Tbsp. peanut oil or vegetable oil; 4 medium zucchini, coarsely chopped; 1 large onion, chopped; 1 green pepper, chopped; 1 carrot, scraped and diced; 1/2 c. celery, chopped; 1 clove garlic, minced; 2 (16 oz.) cans stewed tomatoes (undrained); 1 (8 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 1/4 c. dry white wine; 2 Tbsp. fresh parsley, chopped; 2 Tbsp. Italian seasoning; 1 tsp. dried sweet basil; 1/2 tsp. seasoned salt; 1/4 tsp. ground black pepper; 3 qt. water; 9 lasagna noodles; 1 (16 oz.) carton Ricotta cheese; 1 c. grated Parmesan cheese; 2 c. (8 oz.) Swiss cheese, shredded

21 ingredients

13 steps

Ingredients

3 Tbsp. peanut oil or vegetable oil
4 medium zucchini, coarsely chopped
1 large onion, chopped
1 green pepper, chopped
1 carrot, scraped and diced
1/2 c. celery, chopped
1 clove garlic, minced
2 (16 oz.) cans stewed tomatoes (undrained)
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/4 c. dry white wine
2 Tbsp. fresh parsley, chopped
2 Tbsp. Italian seasoning
1 tsp. dried sweet basil
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
3 qt. water
9 lasagna noodles
1 (16 oz.) carton Ricotta cheese
1 c. grated Parmesan cheese
2 c. (8 oz.) Swiss cheese, shredded

Directions

1

Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic.
2

Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil.
3

Cover; reduce heat and simmer 30 minutes.
4

Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally.
5

Combine water and salt; bring to a boil.
6

Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender.
7

Drain.
8

Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish.
9

Top with three noodles and one-quarter of cheeses.
10

Repeat until remaining ingredients are used.
11

Bake, uncovered, at 350° for 35 to 40 minutes.
12

Let stand five minutes before serving.
13

Serves 8.