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November 22, 2008

Meatless White Vegetarian Lasagna

Ingredients

  • 1 pound whole-milk ricotta cheese
  • 12 oz. mozzarella cheese
  • 1 pound. curly lasagna
  • 1½ pound green squash, cleaned and peeled and sliced
  • 1½ pound yellow squash, peeled and sliced
  • salt and black pepper
  • olive oil for baking pan
  • 4 quarts of boiling water (with a tsp olive oil to prevent sticking)

Directions

  • Cook lasagna in water 10 to 15 minutes and drain. In a stainless baking pan, put olive oil in first. Add one layer of lasagna, add ricotta and mozzarella, then green squash. Add another layer of lasagna, both cheeses and yellow squash. Repeat until ingredients are finished. Top with mozzarella and bake about 15 to 20 minutes at 350 degrees. Top with spaghetti sauce if desired.

  • Vinnie Lomoriello, Ocala, Blessed Trinity Parish
Click Here For A Printable Version of This Recipe

 
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