Cheese And Vegetable Lasagne

• 2 c. Ricotta cheese
• 1/4 c. chopped fresh parsley
• 1/4 c. chopped green onions
• 1/4 c. Parmesan cheese
• 1 egg
• 1 large chopped onion
• 2 c. slice mushrooms
• 1/2 tsp. dried oregano
• 2 (26 oz.) jars tomato sauce
• 2 c. Mozzarella cheese
• 2 Tbsp. vegetable oil
• 1 1/2 c. chopped zucchini
• 1 tsp. dried basil
• pepper to taste
• 1 (1 lb.) pkg. lasagne noodles
• 1 c. shredded Cheddar

1. Combine first 5 ingredients.
2. Saute garlic and onions in oil until tender.
3. Add zucchini, mushrooms, basil, oregano and pepper. Cook and stir until tender-crisp.
4. Add 2 cups tomato sauce; simmer 5 minutes.
5. Cook 16 noodles until almost fully cooked. Drain and rinse in cold water and drain.
6. Pour 1 1/2 cups tomato sauce in bottom of 9 x 13-inch baking dish.
7. Lay a flat layer of 4 noodles over sauce.
8. Top with half tomato vegetable mixture and sprinkle with 1 cup Mozzarella.
9. Repeat noodles.
10. Spread with Ricotta mixture.
11. Repeat layers.
12. Top with noodles, 1 1/2 cups tomato sauce and shredded Cheddar cheese.
13. Bake at 350u0b0 for 45 minutes.

ricotta cheese, fresh parsley, green onions, parmesan cheese, egg, onion, mushrooms, oregano, tomato sauce, mozzarella cheese, vegetable oil, zucchini, basil, pepper, lasagne noodles, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030625 (may not work)