October 1, 2008

Veggie Lasagne

1 zucchini (diced)
1 16 ounce bag fresh spinach
1 bunch broccoli (chopped)
1 small onion (diced)
5 large tomatoes (peeled, seeded, chopped)
1 clove garlic (minced)
1/2 16 ounce can black olives (diced)
1 egg
 2 lb container Ricotta cheese
12 ounce bag Mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup olive oil
1/8 tsp of each: salt, pepper, oregano, basil
1 box lasagna noodles

Heat oven to 350 degrees. In a sauce pan, bring 5 cups of water to boil. Add spinach and boil for 10 mins. Drain and set aside.

In a large skillet heat oil over low/medium heat. Add zucchini, broccoli, onion, garlic, tomatoes and olives, and saute for approx 10 mins. Remove from heat and add spinach and seasonings to veggie mix. 

In a large bowl, mix egg, ricotta, mozzarella and Parmesan. In a large sauce pan, bring 3 quarts of water to a boil and cook lasagna noodles, drain and run under cold water until cooled. In a large pyrex dish, ladle some sauce to bottom of pan. Layer noodles, then layer mix of veggies, mix of cheeses, then lasagne noodles. Should yield 2 or 3 layers. Cover and bake for 45-50 mins. Allow to cool for about 15 mins before serving.

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