Cheese and Vegetable Lasagna
shredded mozzarella cheese
shredded cheddar cheese
Combine ricotta cheese with parsley, green onion, parmesan and egg.
In saucepan, saute garlic and onion in oil until soft.
Add zucchini, mushrooms, basil, oregano and pepper.
Stir cook until tender crisp.
Add 2 cups tomato sauce.
Cook 16 lasagna noodles according to package directions.
When noodles are almost fully cooked, drain, immerse in cold water and drain again.
To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish.
Lay a flat layer of 4 lasagna noodles over sauce.
Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1 cup mozzarella cheese.
Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese.
Bake at 350 for 45 minutes or until sauce bubbles.