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| 2 Tasse | (1 lb) Ricotta Cheese |
| 1/4 Tasse | parsley fresh, chopped |
| 1/4 Tasse | green onion freshly chopped |
| 1/4 Tasse | parmesan |
| 1 | egg |
| 2 Esslöffel | vegetable oil |
| 2 | cloves garlic |
| 1 | Onion large, chopped |
| 1 1/2 Tasse | zucchini chopped |
| 2 Tasse | mushrooms sliced |
| 1 Teelöffel | basilicum dried |
| 1/2 Teelöffel | oregano dried |
| | pepper freshly ground |
| 2 | (26 oz) tomato sauce, any flavor |
| 1 Packung | (1 lb) lasagne noodles |
| 2 Tasse | (1/2 lb) shredded Mozzarella cheese |
| 1 Tasse | (1/4 lb) shredded cheddar |
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Combine ricotta cheese, with parsley, green onion, parmesan and egg.
In saucepan, saute garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes.
Cook 16 lasagne noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again.
To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inche baking dish. Lay a flat layer of 4 lasagne noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagne noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350 degrees F for 45 minutes or until sauce bubbles. Makes 8 servings.
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