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Categories:
peanut oil zucchini onion green pepper carrot celery clove garlic tomatoes tomato sauce tomato paste white wine fresh parsley Italian seasoning sweet basil salt ground black pepper water lasagna noodles Ricotta cheese Parmesan cheese Swiss cheese
Viewed: 42 - Published at: 5 years agoIngredients
- 3 Tbsp. peanut oil or vegetable oil
- 4 medium zucchini, coarsely chopped
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 carrot, scraped and diced
- 1/2 c. celery, chopped
- 1 clove garlic, minced
- 2 (16 oz.) cans stewed tomatoes (undrained)
- 1 (8 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1/4 c. dry white wine
- 2 Tbsp. fresh parsley, chopped
- 2 Tbsp. Italian seasoning
- 1 tsp. dried sweet basil
- 1/2 tsp. seasoned salt
- 1/4 tsp. ground black pepper
- 3 qt. water
- 9 lasagna noodles
- 1 (16 oz.) carton Ricotta cheese
- 1 c. grated Parmesan cheese
- 2 c. (8 oz.) Swiss cheese, shredded
Method
- Heat oil in Dutch oven; add zucchini, onion, green pepper, carrot, celery and garlic.
- Saute 15 minutes over medium heat. Stir in next 9 ingredients; bring to a boil.
- Cover; reduce heat and simmer 30 minutes.
- Uncover and simmer another 45 minutes until sauce is thickened, stirring occasionally.
- Combine water and salt; bring to a boil.
- Add lasagna noodles and boil uncovered for 12 to 15 minutes or until just tender.
- Drain.
- Spread 1/4 of the sauce in lightly greased 13 x 9 x 2-inch baking dish.
- Top with three noodles and one-quarter of cheeses.
- Repeat until remaining ingredients are used.
- Bake, uncovered, at 350° for 35 to 40 minutes.
- Let stand five minutes before serving.
- Serves 8.
