Mom's Garden Lasagna
Karen Newton
A favorite of mine since High School. One of the first dishes I ever made on my own.
ingredients
- 3/4 T. vegetable oil
- 4 med zucchini, coarsely chopped
- 1 lg. onion, chopped
- 1 green pepper, chopped
- 1 carrot, chopped
- 1/2 C. celery, chopped
- 1-2 garlic cloves, minced
- 2 15-oz. cans stewed tomatoes, undrained
- 1 8oz. can tomato sauce
- 1 6oz. can tomato paste
- 1/4 C. white wine
- 2 T. parsley
- 2 t. Italian seasoning
- 1 t. basil
- 1/2 T. seasoned salt
- Ground pepper
- 9 lasagna noodles
- 1 15-oz. Ricotta Cheese
- 2 C. Swiss Cheese, shredded
- 1 C. Parmesan cheese
directions
- 1
Preheat oven to 350°
- 2
1) Heat oil in dutch oven, add 1st seven ingredients. Sauté over medium heat for 15 minutes.
- 3
2) Stir in next 9 ingredients, bring to a boil. Cover, reduce heat and simmer 30 minutes.
- 4
3) Either boil noodles, or use oven-ready noodle. Spread 1/4 of sauce in lightly greased 13x9x2" baking dish. Top sauce with 3 noodles, 1/3 Ricotta cheese & 1/4 of Swiss and Parmesan cheese. Repeat layers twice. Top with remaining sauce, Swiss and Parmesan cheeses. Add 1 layer of noodles to keep moisture in during baking- you will discard these top noodles).
- 5
Bake,uncovered for 35-45 minutes. Let stand 10 minutes before serving.
notes
Orginally published in 1981 Southern Living magazine
Source: Mom
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