Guest guest Posted February 28, 2006 Report Share Posted February 28, 2006 The Jarlsberg really gives this lasagna a fantastic flavor. I have used Swiss and Jack mixed and that's also very good. Isis Jarlsberg Vegetarian Lasagna 1/2 onion, chopped 1 tsp. oregano, crushed 1 Italian seasoning 2 cloves garlic, minced 1 Tbl. Olive Oil 1 can (15 oz.) tomato sauce 1/4 cup water 1/4 cup tomato paste 1/4 cup grated Parmesan 9 cooked lasagna noodles 4 cup sliced zucchini 1 (1 lb) container of ricotta, tofu or cottage cheese 1 1/2 cups shredded Jarlsberg cheese Preheat oven to 350 degrees. Spray a 9X13-inch baking dish. In saucepan, cook onion, oregano,Italian seasoning and garlic in oil until tender. Add tomato sauce and water. Blend in tomato paste and Parmesan, simmer on low flame for 10 minutes. Spoon small amount of sauce into 13x9 " baking dish. Top with 3 pieces lasagna noodles. Top with 1/3 zucchini, ricotta cheese, Jarlsberg cheese and sauce. Repeat twice with remaining ingredients ending with Jarlsberg and sauce. Bake at 375E, 30 min. or until zucchini is tender. If desired, sprinkle with additional 1/2 cup Jarlsberg cheese. Bake 35 to 40 mins. until cheese melts and gets bubbly and crusty on the edges. Let stand 10 min. before serving. Makes 8 servings. Mail Bring photos to life! New PhotoMail makes sharing a breeze. Quote Link to comment Share on other sites More sharing options...
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