MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lasagne Primavera
 Categories: Pasta
      Yield: 6 Servings
 
      2 tb Olive oil; +1 ts
    3/4 c  Onion (1 md); chopped
    1/2 c  Carrot (1 sm); diced
      5 cl Garlic; minced
      1 ts Basil
      1 ts Oregano
      1 ts Marjoram
      2 c  Broccoli; stems & florets;
           - chopped
      1 c  Zucchini or yellow squash
           - (1 sm); sliced
      2 c  Mushrooms; sliced
      2 lb Ricotta cheese
    1/2 c  Romano cheese; finely ground
      1 md Tomato; chopped
    1/4 c  Fresh parsley; minced
    1/4 ts Salt
    1/8 ts Ground black pepper
      3 qt Water
    1/2 lb Spinach lasagne noodles
      3 c  Mozzarella cheese; grated
           Paprika
 
  A rich, colorful, and delightfully filling vegetable lasagne that
  needs no sauce in it. It's always a favorite dinner special at the
  café.
  
  Preheat oven to 375°F. Heat 2 tb oil in a 10" frying pan over medium
  heat. Add onions, carrots, garlic, and herbs to hot frying pan. When
  onions just begin to brown, add broccoli. After 2 to 3 minutes add
  zucchini. Allow zucchini to cook 2 minutes, then add mushrooms. Cook
  until just tender. Remove from heat. Drain off any excess liquid.
  
  In a medium-sized bowl, mix ricotta, eggs, and Romano cheese. Add
  cooked vegetables, tomato, parsley, salt, and pepper.
  
  Bring water to a boil in a 4 qt pot. Add noodles and cook until just
  barely tender. Drain. Oil a 9x13" pan with the remaining 1 ts oil.
  Put a layer of noodles over bottom of pan. Pour half the
  cheese-vegetable mixture over the noodles. Then sprinkle 1/2 cup
  mozzarella cheese over this. Top with a layer of noodles, remaining
  cheese-vegetable mixture, and 1/2 cup more mozzarella cheese. Top
  with remaining noodles and remaining 2 cups mozzarella cheese.
  Sprinkle with paprika. Bake 30 minutes uncovered. Allow to sit 5 to
       10    minutes before cutting.
  
  Recipe by Horn of the Moon Cookbook by Ginny Callan
 
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