Ingredients: 4-1/2 to 6-12/ cups spaghetti sauce
8 oz. lasagna noodles, uncooked
15 oz. ricotta cheese
8 oz. fontina cheese, grated
1/2 cup Parmesan cheese, grated
1 cup chopped onion
1-1/2 cups sliced carrot
2 cups sliced zucchini
1 cup sliced fresh mushrooms
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. nutmeg Preparation: Preheat oven to 350 degrees. Saute onions and garlic in small amount of olive oil; add carrots and zucchini (add zucchini last so that it doesn't become overcooked). Mix nutmeg into ricotta cheese and set aside. Spread about 1 cup spaghetti sauce in lightly greased 9" by 13" baking pan. Arrange a layer of uncooked lasagna noodles on sauce, then top with more spaghetti sauce, making sure to cover the lasagna noodles completely (this is the key to cooking the noodles thoroughly). Add a layer of ricotta-and-nutmeg mixture and a sprinkling of fontina cheese; top with spaghetti sauce and another layer of noodles. Note: Don't be concerned with empty spaces between noodles -- the noodles will expand when baked. Cover the noodles with spaghetti sauce. Add a layer of sauteed vegetables, scatter with mushrooms and a sprinkling of dried basil and dried oregano. Top with spaghetti sauce and noodles. Continue layering until you reach the top of the pan. Top with fontina cheese and sprinkle with Parmesan cheese. Bake at 350 degrees for 45 to 55 minutes, until lightly browned and bubbling. Allow to stand 15 minutes before cutting. Serves: 6, 8 or 10, depending on portion size We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved. Next: Grilled Japanese Eggplant
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