8 | uncooked lasagna noodles | |
2 | tbsp. | butter or margarine |
1 | tsp. | minced fresh garlic |
1 | cup | sliced zucchini |
1 | cup | yellow, red or green pepper, cut into 1 inch pieces |
1/2 | cup | red onion-coarsely chopped |
1/2 | tsp. | salt |
1/4 | tsp. | pepper |
2 | tbsp. | fresh basil-torn (or 2 tsp. dried basil) |
1 | tsp. | fresh oregano-chopped (or 1/4 tsp. dried oregano) |
1 | egg, slightly beaten | |
1 | cup | Mozzarella cheese-shredded |
1/2 | cup | freshly grated Parmesan Cheese |
15 | oz. carton | ricotta cheese(or 12 oz. cottage cheese) |
2 | cups | ripe tomatoes-cut into 1/2 inch pieces |
2 | tbsp. | butter or margarine |
2 | tbsp. | all-purpose flour |
1/4 | tsp. | salt |
1/4 | tsp. | pepper |
1 | cup | milk |
1 | cup | Mozzarella cheese-shredded |
1/4 | cup | parsley-chopped fresh |
1 | tbsp. | fresh basil ( or 1 tsp. dried basil) |
2 | tbsp. | Parmesan cheese-freshly grated |