Cheese and Vegetable Lasagna
shredded mozzarella cheese
shredded cheddar cheese
1Combine ricotta cheese with parsley, green onion, parmesan and egg.
2In saucepan, saute garlic and onion in oil until soft.
3Add zucchini, mushrooms, basil, oregano and pepper.
4Stir cook until tender crisp.
5Add 2 cups tomato sauce.
7Cook 16 lasagna noodles according to package directions.
8When noodles are almost fully cooked, drain, immerse in cold water and drain again.
9To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish.
10Lay a flat layer of 4 lasagna noodles over sauce.
11Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
12Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1 cup mozzarella cheese.
13Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese.
14Bake at 350 for 45 minutes or until sauce bubbles.