Daily Recipe 02/05/04 : Vegetarian Lasagna
New York City

Vegetarian Lasagna recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/05/04 : Vegetarian Lasagna
"Vegetarian Lasagna"
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Olive or salad oil
2 medium size zucchini, diced
12 oz. Mushrooms, sliced
1 large yellow pepper, diced
1 medium size bunch spinach, chopped coarsely
2/3 (of a 16 oz. pkg.) Lasagna noodles (about 12 noodles)
1 (14 to 15 oz.) Jar Marinara Sauce
1 (14.5 oz.) can Italian style stewed tomatoes, drained
1 (15 oz) container Ricotta cheese
1 teaspoon dried basil leaves
2 large eggs
Salt and pepper to taste

In a 12 inch skillet over medium heat in 1 tablespoon of hot olive or salad oil, cook zucchini, onion, 1/4 teaspoon of salt and 1/4 teaspoon of black popper until vegetables are tender.  With slotted spoon, remove vegetables to bowl.  In remaining oil, add additional 1 tablespoon of oil over high heat. Cook mushrooms, yellow pepper, salt and pepper until mushrooms and pepper are golden brown and tender.  Stir in spinach and cook, stirring until spinach wilts.  Remove mushroom mixture to bowl with zucchini mixture.  Prepare lasagna noodles by box directions.  Do not add salt to water. Drain. Toss with margarine or oil. Reserve 1/2 cup of vegetable mixture for topping. Stir Marinara sauce in remaining vegetable mixture. Reserve 3/4 cup Mozzarella cheese for topping. In another bowl, mix the Ricotta, basil, eggs and remaining Mozzarella cheese.  Preheat oven to 375 degrees. In a 13 x 9 inch glass or ceramic baking dish, evenly spoon 3/4 cup vegetable sauce.  Arrange half of noodles over sauce, overlapping to fit. Spoon half of cheese mixture over noodles. Top with half of remaining noodles and vegetable sauce.  Repeat layering and top with vegetable and Mozzarella cheese. Cover lasagna with foil. Bake 15 minutes until bubbly. Remove from oven and let stand for 10 minutes. Serves 10.
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