Busters Recipes

Veggie Lasagna

Sauce:
3 cloves garlic
1/2 white onion
2 15 oz. cans tomato puree
fresh basil or 1/2 - 3/4 tsp dried
1/2 -3/4 tsp. oregano
1/4 tsp. parsley
salt to taste
pepper to taste

Mince garlic & onion and sautee in olive oil.  Pour in tomato puree.
Add herbs, salt & pepper to taste.  Simmer while preparing remainder. You might want to try the 1/2 tsp of the herbs first and let it simmer for a few minutes then taste and see if you think it needs more.

1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 med. zucchini
3-4 lg. mushrooms
8 oz. ricotta cheese
12 oz. mozzarella, shredded
1 lb. lasagna noodles

Chop vegetables and sautee in olive oil.  Drop pasta in boiling water and
simmer for 8-10 minutes, rinse and drain.  Spread a thin layer of sauce in
a 9x13" baking dish.  Layer 1/3 of the noodles, 1/2 of the vegetables and
ricotta, and a bit less than 1/2 of the mozzarella and sauce.  Repeat for
second layer.  Top with remaining noodles, sauce, and cheese.  Cover tightly
with foil and bake at 375 degrees for 30 minutes.  Uncover and sprinkle with
parmesan, bake for 10 more minutes.  Let stand for 10 minutes before slicing.

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