Title: Lasagna Primavera
Categories: Pasta
Yield: 1 Servings

12 Spinach lasagna noodles
Grated or diced mozzarella
Grated or diced sharp
Cheddar (white/yello
Grated parmesan
1 Red pepper
1 Green pepper
4 Cloves garlic, minced
1/2 c Sliced or eighthed
Mushrooms
1 md Eggplant
2 c Diced tomatoes (fresh is
Best)
2 c Tomato sauce
1 c Tomato paste
2 c Ricotta cheese
1 Egg

In a large sauce pan, saute the garlic and onions in olive oil over medium^
heat until the onions become clear and tender. Add in the mushrooms and^
continue to saute until tender. When the vegetables are tender, reduce
heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^
minutes and add in the tomato sauce, paste and spices. Mixwell with a fork^
until all of the tomato paste has been absorbed. Cover and simmer 30^
minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat
the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^
When the sauce has simmered, remove from heat and start the lasagna.^ First
layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ 1/2 of the
ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce
over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.
Repeat this same layer process on ce. Put on one more^ layer of noodles and
top with remaining mozzarellaand cheddar, sprinkle^ with ample parmesan.
Bake 45 minutes. Let cool ten minutes before serving, enjoy.

Recipe By : Foodview

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini