*  Exported from  MasterCook II  *
                             Lasagna Primavera
 Recipe By     : Foodview
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pasta
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    spinach lasagna noodles
                         grated or diced mozzarella
                         grated or diced sharp cheddar (white/yello
                         grated parmesan
    1                    red pepper
    1                    green pepper
    4                    cloves garlic, minced
      1/2  cup           sliced or eighthed mushrooms
    1                    medium eggplant
    2      cups          diced tomatoes (fresh is best)
    2      cups          tomato sauce
    1      cup           tomato paste
    2      cups          Ricotta cheese
    1                    egg
  In a large sauce pan, saute the garlic and onions in olive oil over medium^=
  heat until the onions become clear and tender. Add in the mushrooms and^=
  continue to saute until tender.  When the vegetables are tender, reduce
  heat^ and add in the diced tomatoes and a tablespoon water.  Simmer for
  two^ minutes and add in the tomato sauce, paste and spices.  Mix well with
  a fork^ until all of the tomato paste has been absorbed.  Cover and simmer
  30^ minutes. Remove bay leaf before using.^ ^ Meanwhile, mix together the
  ricotta (or tofu and yogurt) with the egg,^ set aside in fridge.  Preheat
  the oven to 375 F. Prepare the lasagna^ noodles as directed and drain.^ ^=
  When the sauce has simmered, remove from heat and start the lasagna.^ First
  layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon^ 1/2 of the
  ricotta mixture on top and spread evenly.  Next spoon 1/2^ primavera sauce
  over ricotta, and spread 1/3 of mozzarella and 1/3 sharp^ cheddar on that. 
  Repeat this same layer process once.  Put on one more^ layer of noodles and
  top with remaining mozzarella and cheddar, sprinkle^ with ample parmesan. 
  Bake 45 minutes.  Let cool ten minutes before serving, enjoy.
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