Vegetable Lasagna

By s_curtis444

Ingredients

• 4 med. zucchini, coarsley chopped
• 1 med. green pepper
• 1-2 carrots
• 1/2 c. celery
• 2 garlic cloves, minced
• 1/4 c. olive oil
• 2 1lb. cans tomatoes in tomato sauce
• 8 oz. can tomato paste
• 1/4 c. dry white wine
• 2 tbsp. chopped parsley
• 2 tsp. oregano
• 1 tsp. salt
• 1/2 tsp. basil
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 8 lasagna noodles, cooked
• 2 c. ricotta cheese
• 10 oz. mozarella cheese
• 1 c. grated parm. cheese

Preparation

Step 1

In large skillet, cook 1st 6 ingred. over med. heat 15 mins., stirring frequently. Stir in next 9 ingred. Bring to boil, stirring to break up tomatoes. Reduce heat, cover, simmer 30 mins. Uncover, boil to reduce sauce to about 5 cups. In 11 1/2" x 9 1/2" baking pan, spread some sauce, then 3 noodles, then more sauce, then ricotta, mozarella, parm. cheese. contine to layer, ending with cheeses. Bake at 350 for 30-45 mins. or till bubbly. Let stand 5 mins. before serving.