Title: Vegetable Lasagna #1
Categories: Pasta
Yield: 8 Servings

1/2 lb Creamette Lasagna; uncooked
6 md Fresh tomatoes; cored
-and cut up
1 c Grated carrots
1/2 c Finely chopped onion
2 ts Basil leaves
1 ts American Heart Association
-original herb seasoning
1/4 ts Garlic powder
1/4 ts Fennel seed
1/8 ts Pepper
2 pk (10-oz) frozen chopped
-spinach; thawed and well
-drained
3 c Chopped zucchini
2 c Sliced fresh mushrooms
1 ct (15-oz) part-skim Ricotta
-cheese; whipped until
-smooth
1/4 c Chopped fresh parsley
1 c Shredded part-skim
-Mozzarella cheese
1/4 c Grated Parmesan cheese

Prepare Creamette Lasagna as package directs; drain. In blender or food
processor, process tomatoes until smooth. In large saucepan, combine
tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about
3/4 cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third
each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms,
ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.
Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let
stand 5 minutes before cutting. Refrigerate leftovers.

FROM "CREAMETTE GOOD HEALTH

COOKBOOK", CREAMETTE COMPANY,

428 N. 1ST ST, MINNEAPOLIS, MN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.