Magnificently Cheesy Vegetable Lasagna

Magnificently Cheesy Vegetable Lasagna

20 brown rice lasagna noodles

2 tablespoon olive oil

6 garlic cloves, minced

4 cups zucchini, chopped

4 cups eggplant, peeled and diced

1 1/2 cups onions, diced

3 cups mushrooms, diced

4 roasted red peppers

1 teaspoon oregano leaves

1 1/2 teaspoon salt

1/2 teaspoon cayenne pepper

2/3 cup rice milk

3 cups ricotta cheese

6 8oz cans of tomato sauce

3 200g mozzarella cheese, shredded

3 200g cheddar cheese, shredded

2 cups parmesan cheese, grated

1. Cook noodles.

2. Broil peppers for 15 minutes, peel

and chop into slices.

3. Preheat oven to 350.

4. Heat olive oil in skillet, sauteÅL garlic,

eggplant, zucchini and onions for 5

minutes until just tender.

5. Add mushrooms and cook for 3

minutes more.

6. Add sweet peppers, oregano, salt

and pepper and set aside.

7. In a small bowl mix the ricotta and

milk until smooth.

8. In a pan, pour 1/3 tomato sauce on

bottom, place a layer of noodles on

top.

9. Add half the vegetables, half the

ricotta, half of the mozzarella, half

the parmesan cheese.

10. Repeat with 1/3 sauce, a layer of

noodles, and the remaining

vegetables, ricotta, and mozzarella.

11. Add remaining noodles, tomato

sauce and top with parmesan.

12. Cover and bake for 30 minutes.

13. Slice pan three across and four

down to create 15 slices.

14. Package in rectangular pyrex

dishes.

15 servings