Vegetable Lasagna II
15 ingredients
17 steps
Ingredients
- 1 cup onion, chopped
- 34 cup celery, chopped
- 13 cup green pepper, chopped
- 1 12 teaspoons oregano
- 12 teaspoon salt
- 12 teaspoon garlic powder
- 12 teaspoon Worcestershire sauce
- 18 teaspoon pepper
- 3 tablespoons butter
- 28 ounces tomatoes
- 1 cup water
- 1 teaspoon sugar
- 1 14 cups mozzarella cheese, shredded
- 9 lasagna noodles, uncooked
- 2 cups zucchini, sliced thinly
Directions
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1In a 2 quart saucepan, cook onions, celery and green pepper in butter until tender.
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2Add tomatoes, water and season- ings.
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3Bring to a boil.
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4Reduce heat.
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5Simmer over low heat, uncovered, for 30 minutes.
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6Remove from heat.
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7Add 3/4 cup of the cheese.
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8Stir until smooth.
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9In a 12 x 8-inch baking dish, spread 1 cup of sauce.
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10Top with 3 noodles, 1 cup zucchini and 1 cup sauce.
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11Repeat noodles, zucchini and sauce, noodles and sauce.
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12Sprinkle with remaining cheese.
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13Cover tightly with foil.
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14Bake at 350 degrees for 45 minutes.
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15Remove foil and bake 15 minutes longer.
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16Remove from oven.
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17Let stand 15 minutes.
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