Vegetable Lasagna

1 box lasagna noodles, cooked
1/2 pound fresh mushrooms
1 green or red bell pepper
1 onion
2-3 cloves garlic
1 tablespoon extra-virgin olive oil
1 box chopped Pomi tomatoes, or 3-4 of fresh red ripe ones
1 cup Marinara sauce
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1/4 cup vegetable stock or water
3-4 sprigs fresh parsley, snipped
1 teaspoon sugar
1 teaspoon dried basil
2 cups ricotta or cottage cheese
2 eggs
1/2 teaspoon fine sea salt
1/8 teaspoon ground nutmeg
1-2 sprigs snipped fresh parsley
1/2 cup freshly grated Romano or Parmigiano cheese, or a mix
1 -2 zucchini
2 cups shredded mozzarella cheese

Cook noodles. When done, drizzle with a little oil and set aside. In meantime, chop mushrooms, pepper, onion, and garlic finely. Place in large microwave safe bowl. Add olive oil. Cover. Microwave on high 5 minutes. Add tomatoes, sauce, salt, pepper, vegetable stock, parsley, sugar, and basil. Microwave on high for 10 minutes, reduce to simmer, and microwave 20 minutes. Preheat oven to 375 degrees. In another bowl, combine ricotta, eggs, salt, nutmeg, snipped parsley, and grated Romano or Parmigiano. Slice the zucchini lengthwise into long strips. In a 3 quart oblong dish, assemble the lasagna by layering noodles, zucchini strips, vegetable sauce, and grated mozzarella. Bake 30-40 minutes, or until lasagna is bubbling and browned.


Main Dishes Vegetable Dishes Vegetarian