AuthorRetroRuth
From Ronzoni and Polly-O
[cooked-sharing]
1 pkg (16 oz) lasagna noodles
3 lbs ricotta cheese
1 pkg (8 oz) cream cheese, softened
½ cup minced onion
2 tsp dried basil
1 tsp garlic powder
4 cups fresh vegetables (mixture of broccoli florets, shredded carrots, zucchini slices, chopped red pepper or sliced mushrooms)
4 cups (16 oz) shredded mozzarella cheese
¾ cup grated Parmesan cheese
1
Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.
2
Meanwhile, mix together ricotta cheese, cream cheese, onion, bails and garlic powder. Stir in vegetables. Spread ¾ cup on bottom of 13x9 inch baking dish. Arrange layer of noodles, one-fourth of remaining vegetable mixture and sprinkle with some of the mozzarella and Parmesan cheese. Continue to make layers, ending with cheese.
3
Bake at 375 degrees for 50 minutes or until hot. Let stand 10 minutes.
Yield: 8 servings
Ingredients
1 pkg (16 oz) lasagna noodles
3 lbs ricotta cheese
1 pkg (8 oz) cream cheese, softened
½ cup minced onion
2 tsp dried basil
1 tsp garlic powder
4 cups fresh vegetables (mixture of broccoli florets, shredded carrots, zucchini slices, chopped red pepper or sliced mushrooms)
4 cups (16 oz) shredded mozzarella cheese
¾ cup grated Parmesan cheese