Title: Lasagna Primavera
Categories: From hard c, Jill, Pasta, Recipelu
Yield: 10 Servings

2 Carrots; Shredded
1 lg Onion; Chopped
2 Cloves Garlic; Minced
1 ts Cajun/Creole Seasoning
1 tb Olive Oil
1 Container; (15 Oz) Ricotta
-Cheese
2 Eggs
1/4 c Grated Parmesan Cheese
1 tb Italian Seasoning
12 oz Uncooked Lasagna Noodles
16 oz Sliced Mushrooms
2 sm Yellow Squash (About 1/2
-Lb.); Thinly Sliced
8 oz (2 C) Shredded Italian
-Cheese Blend; Divided
1 c Vegetable Or Chicken Broth

In medium nonstick skillet over medium-high heat, cook carrot, onion,
garlic, and seasoning in oil, stirring occasionally, until vegetables are
tender, about 5 minutes. In medium bowl, stir together ricotta, eggs,
parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick
cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles,
breaking as needed; half of the mushrooms; half of the squash; half of the
carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; remaining
mushrooms, squash and carrot mixture. Pour broth over the top. Cover
tightly. Bake in 350 degree oven for 1 hour. Uncover and top with remaining
1 1/3 c shredded cheese blend. Bake an additional 10 minutes or until
cheese melts. Let stand 10 minutes before serving.

NOTES : This hot new item is an intriguing change of pace. There's NO
tomato sauce, but there are plenty of vegetables and lots of great familiar
flavors!
Recipe by: Dierberg's Home Economists

Posted to MC-Recipe Digest by Jill & Joe Proehl on Apr
05, 1998