461679 -- Lasagna Recipe




461679 -- Lasagna Ingredients

1 cup chopped onions
1 cup sliced mushrooms
1/2 cup diced green peppers
1 tbsp parsley flakes
1/2 tsp each basil, oregano, chili
1 powder
5 oz mozzarella cheese
1 garlic clove, minced
1 cup chopped carrots
3 cup tomatoes
1/4 tsp dried rosemary
3 oz grated romano cheese
1 1/3 cup cottage cheese

A Recipe for
461679 -- Lasagna

 

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes


This is a recipe for 461679 -- Lasagna from the recipe cookbook of Recipes-to-go (Ethnic)


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461679 -- Lasagna

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.







461679 -- Lasagna Directions

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.
Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce,
layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch
casserole. Bake at 375 degrees for 30 minutes. Serves 4.

Serves: 1

 

 

 

 

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