Post by chief_cook2 on Jan 8, 2003 17:09:34 GMT -6
12 lasagna noodles, uncooked
2 medium carrots, sliced diagonally
1 medium onion, cut in half and each half sliced
1 cup celery, thinly sliced fresh (or fennel)
1 medium green bell pepper, seeded and sliced
1 tablespoon olive oil
salt and pepper, to taste
1 medium zucchini, sliced diagonally
1 1/2 cups spinach leaves, fresh
1 cup sliced mushrooms, fresh
1 container (15 ounces) part-skim ricotta cheese
1 egg
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, shredded
1/4 cup fresh basil, chopped
3 tablespoons chopped fresh parsley
4 cups marinara sauce, jarred or homemade
Preheat oven to 400ยบ F. In a large pot of boiling, salted water, cook
noodles until slightly chewy, about 8 minutes. Drain and carefully
drape noodles over side of colander. Meanwhile, place carrots, onion,
fennel and bell pepper in OvenWorks(tm) 2-Qt. square casserole.
Drizzle with olive oil; sprinkle with salt and pepper, then stir
lightly. Microwave on High 6-8 minutes, until vegetables are barely
fork tender. Add zucchini, spinach and mushrooms. Microwave 5 minutes
more. Using a slotted spoon, remove vegetables from casserole to
inverted casserole seal. In a small bowl, combine ricotta, egg, 1/4
cup Parmesan, basil and parsley. Spray casserole with nonstick cooking
spray. Spoon about 1/2 cup sauce into bottom of casserole. Reserve
1/4-cup mozzarella. Arrange 4 noodles overlapping in casserole, top
with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 cup
sauce, 1/4 cup mozzarella, and 1 tablespoon Parmesan. Repeat, layering
2 more times, ending with sauce. Microwave on High for 12-15 minutes,
until lasagna is bubbling at sides. Sprinkle top with remaining
mozzarella, and bake in preheated oven 20 to 25 minutes until top is
crusty.
2 medium carrots, sliced diagonally
1 medium onion, cut in half and each half sliced
1 cup celery, thinly sliced fresh (or fennel)
1 medium green bell pepper, seeded and sliced
1 tablespoon olive oil
salt and pepper, to taste
1 medium zucchini, sliced diagonally
1 1/2 cups spinach leaves, fresh
1 cup sliced mushrooms, fresh
1 container (15 ounces) part-skim ricotta cheese
1 egg
1/2 cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, shredded
1/4 cup fresh basil, chopped
3 tablespoons chopped fresh parsley
4 cups marinara sauce, jarred or homemade
Preheat oven to 400ยบ F. In a large pot of boiling, salted water, cook
noodles until slightly chewy, about 8 minutes. Drain and carefully
drape noodles over side of colander. Meanwhile, place carrots, onion,
fennel and bell pepper in OvenWorks(tm) 2-Qt. square casserole.
Drizzle with olive oil; sprinkle with salt and pepper, then stir
lightly. Microwave on High 6-8 minutes, until vegetables are barely
fork tender. Add zucchini, spinach and mushrooms. Microwave 5 minutes
more. Using a slotted spoon, remove vegetables from casserole to
inverted casserole seal. In a small bowl, combine ricotta, egg, 1/4
cup Parmesan, basil and parsley. Spray casserole with nonstick cooking
spray. Spoon about 1/2 cup sauce into bottom of casserole. Reserve
1/4-cup mozzarella. Arrange 4 noodles overlapping in casserole, top
with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 cup
sauce, 1/4 cup mozzarella, and 1 tablespoon Parmesan. Repeat, layering
2 more times, ending with sauce. Microwave on High for 12-15 minutes,
until lasagna is bubbling at sides. Sprinkle top with remaining
mozzarella, and bake in preheated oven 20 to 25 minutes until top is
crusty.