All Veggie Lasagna With Ricotta


    2 medium eggplant, peeled, sliced thin rounds
    1 medium zucchini, peeled, sliced thin lengthwise
    2 small yellow squash, peeled, sliced thin lengthwise
    1 28 oz tomato sauce
    1 28 oz diced tomatoes, drained
    1 large onion, diced
    1 clove garlic, minced
    1 medium sweet red pepper, diced
    8 medium white mushrooms, diced
    1/4 tsp salt
    2 dashes black pepper
    1/4 tsp paprika
    1 tsp dried basil
    1 tsp dried parsley
    15 oz part-skim ricotta
    2 large eggs, beaten
    1/4 c grated romano cheese


Makes 12 Generous 1-cup Servings

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