218-393-8767
P.O. Box 702
Superior WI 54880
RECIPE OF THE WEEK:
Veggie
Lasagna (No Boil Noodles)
1 tablespoon olive oil
1 medium sweet onion, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
2 (15 ounce) containers ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
2 (26 ounce) jars Pasta Sauce
12 uncooked lasagna noodles
DIRECTIONS:
Preheat oven to 375 degrees F. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
Spread 1 cup pasta sauce in 13 x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat. Top with remaining uncooked noodles and 2 cups sauce. Reserve remaining sauce.
Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved pasta sauce, heated.
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