Casserole: Vegetarian Lasagna

1 can (1-lb.) tomatoes

1 can (8-oz.) tomato sauce

1/4 tsp. leaf oregano

1/4 tsp. leaf basil

1/8 tsp. pepper

1 c. onion, chopped

1 sm. garlic clove, minced

1 1/2 T. olive oil

1/4 lb. mushrooms, chopped

1 sm. carrot

1 sm. green pepper, chopped

1/2 pkg. (8-oz.) lasagna noodles

5 oz. (1 1/2 c.) Parmesan cheese

6 oz. Mozzarella cheese

1 lb. Ricotta cheese, or drained cottage cheese

Combine first 5 ingredients in saucepan. Bring to boil, then cover and simmer for 10 minutes. Saute onions and garlic in oil until onions are tender. Stir in mushrooms, carrot and green pepper. Saute over high heat to evaporate liquid quickly. Add vegetables to tomato mixture and simmer for 15 minutes. While sauce cooks, cook lasagna noodles according following label directions till almost done. Spoon a thin layer of sauce in bottom of 12x8x2-inch baking dish. Arrange a single layer of noodles, overlapping slightly. Spread with half the Parmesan, Mozzarella, and Ricotta; top with another layer of noodles. Spread with remaining Ricotta, Parmesan, and remaining noodles. Spoon remaining sauce over; layer remaining Mozzarella on top. Bake for 1 hour at 400. Serves 8.

Mrs. Roy (Carol) Sprunger

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987