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Name: Lasagna Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: Grated parmesan; 1/2 c Sliced or eighthed; 1 c Tomato paste; 1 md Eggplant; 2 c Tomato sauce; 1 Egg; 12 Spinach lasagna noodles; 1 Cayenne pepper; Best); Cheddar (white/yello; 2 c Ricotta cheese; Mushrooms; 4 Garlic minced; Grated or diced sharp; 1 Green pepper; Grated or diced mozzarella; 2 c Diced tomatoes (fresh is

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INGREDIENTS

Grated parmesan
1/2 c Sliced or eighthed
1 c Tomato paste
1 md Eggplant
2 c Tomato sauce
1 Egg
12 Spinach lasagna noodles
1 Cayenne pepper
Best)
Cheddar (white/yello
2 c Ricotta cheese
Mushrooms
4 Garlic ; minced
Grated or diced sharp
1 Green pepper
Grated or diced mozzarella
2 c Diced tomatoes (fresh is

Servings

INSTRUCTIONS

In a large sauce pan, saute the garlic and onions in olive oil over medium^ heat until the onions become clear and tender. Add in the mushrooms and^ continue to saute until tender. When the vegetables are tender, reduce heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^ minutes and add in the tomato sauce, paste and spices. Mixwell with a fork^ until all of the tomato paste has been absorbed. Cover and simmer 30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^ When the sauce has simmered, remove from heat and start the lasagna.^ First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2^ primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that. Repeat this same layer process on ce. Put on one more^ layer of noodles and top with remaining mozzarellaand cheddar, sprinkle^ with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy. Recipe By : Foodview

NOTES

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Lasagna Primavera

Grated parmesan
1/2 c Sliced or eighthed
1 c Tomato paste
1 md Eggplant
2 c Tomato sauce
1 Egg
12 Spinach lasagna noodles
1 Cayenne pepper
 Best)
 Cheddar (white/yello
2 c Ricotta cheese
 Mushrooms
4 Garlic minced
 Grated or diced sharp
1 Green pepper
 Grated or diced mozzarella
2 c Diced tomatoes (fresh is

In a large sauce pan, saute the garlic and onions in olive oil over medium^  heat until the onions become clear and tender. Add in the mushrooms and^  continue to saute until tender. When the vegetables are tender, reduce  heat^ and add in the diced tomatoes and a tablespoon water. Simmer for two^  minutes and add in the tomato sauce, paste and spices. Mixwell with a fork^  until all of the tomato paste has been absorbed. Cover and simmer 30^  minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the  ricotta (or tofu and yogurt) with the egg,^ set aside in fridge. Preheat  the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^  When the sauce has simmered, remove from heat and start the lasagna.^ First  layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ 1/2 of the  ricotta mixture on top and spread evenly.  Next spoon 1/2^ primavera sauce  over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that.  Repeat this same layer process on ce. Put on one more^ layer of noodles and  top with remaining mozzarellaand cheddar, sprinkle^ with ample parmesan.  Bake 45 minutes.  Let cool ten minutes before serving, enjoy.    Recipe By     : Foodview

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Nutrition

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Serving Size: 1 Serving (5468g)
Recipe Makes: 1 Servings

Calories: 2518
Calories from Fat: 569 (23%)

Amt Per Serving		% DV

	Total Fat 63.2g	84 %
	Saturated Fat 32.2g	161 %
	Monounsaturated Fat 17.1g
	Polyunsanturated Fat 7g
Cholesterol 386mg		119 %
Sodium 25268.2mg		871 %
Potassium 21672.4mg		570 %
Total Carbohydrate 403.9g		119 %
	Dietary Fiber 106.2g	425 %
	Sugars, other 297.7g
Protein 159.2g		227 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2518

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