Vegetable Lasagna(Yield: 1 Pan)

• 4 sheets cooked lasagna dough
• .40 lb. zucchini, cut in thin slices
• .40 lb. broccoli flowers, blanched
• .40 lb. yellow squash, cut in thin slices
• .26 lb. red pepper, diced
• .26 lb. green pepper, diced
• .75 lb. mushrooms, cut in thin slices
• 1/2 Tbsp. garlic, finely chopped
• .08 lb. onion, coarsely chopped
• 1/2 Tbsp. salt (10 gms.), for the pepper-mushroom mix
• 1/4 Tbsp. (2 gms.) black pepper (for the pepper-mushroom mix)
• vegetable oil (for the mushrooms and peppers)
• 16 oz. tomato sauce
• 2 lb. Ricotta cheese
• 1 tsp. (3 gms.) salt (for the Ricotta)
• 1/4 tsp. black pepper (for the Ricotta)
• 1.15 lb. Mozzarella cheese, shredded
• 1/2 c. Parmigiano, grated (56 gms.)
• 1/4 c. fresh basil, chopped

1. Prep Instructions:
2. Mix the salt and pepper with the Ricotta cheese; set aside.
3. Bake the zucchini and yellow squash for 5 minutes at 375u0b0.
4. Saute the mushrooms, onions, garlic, red pepper and green pepper in the vegetable oil until all liquid is absorbed, approximately 8 minutes.

zucchini, broccoli flowers, yellow squash, red pepper, green pepper, mushrooms, garlic, onion, salt, black pepper, vegetable oil, tomato sauce, ricotta cheese, salt, black pepper, mozzarella cheese, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408750 (may not work)