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 BBS: The GWE BBS [ASV] [CIN]
Date: 01-26-08 (43 19)             Number: 75
From: PRINCESS #2 @5459*2          Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: vegetable lasagna              Conf: (37) Home Cooki
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VEGETABLE LASAGNA

1 PKG     500g    Lasagna
2 tbsp    25 ml   vegetable oil  (For low fat, I use vegetable bouillon)
1          1      onion, chopped
1          1      green pepper, chopped
1          1      stalk of celery, chopped
1 cup    250 ml   sliced, fresh mushrooms
1        750 ml    jar of pasta sauce, any flavor
1 tsp    5 ml     Each:  Dried oregano and salt
2          2      eggs, beaten
1 pkg    300 g    frozen chopped spinach, thawed and well drained
2 cups   500 ml   ricotta cheese
3          3      cloves of garlic
1 tsp      5 ml   dried basil leaves
1 pkg    200 g    sliced mozerella cheese
1/2               red pepper cut into julienne strips

Cook lasagne in a large quantity of boining water; drain off most of water; add

ice cubes to stop cooking.  (Allow lasagna to stand in cold water to prevent

pasta from sticking together).  In a large skillet, heat oil (or bouillion);

saute onion, green pepper, celery and mushrooms until tender.  Stir in pasta

sauce, oregano and salt; simmer 10 minutes, stirring occasionally.

Combine eggs, spinach, ricotta cheese, garlic clove and basil.

Spread 1/4 of vegetable sauce in 13 X 9 inch baking dish.  Top with 1/4 (about

5) overlapping lasagne pieces and top with another 1/4 sauce and lasagne.

Spread spinach mixture over lasagne.  Top with 1/4 lasagne and 1/4 sauce; Cover

with remaining lasagne and sauce.

Arrange Mozerella cheese on top.  Cover with remaining lasagne and sauce.
Bake at 350 F for 30 minutes.  Top with red pepper strips; cover and let stand

10 minutes before serving.

Makes about 8 servings.