SUBMITTED B Y Suzanne Bond
this is a lasagna that my grandma always made its really good!
Vegetable Lasagna
1 medium green cabbage
2 small yellow squash
1/3 c salad oil
1 15oz can tomato sauce
1 6 oz can tomato paste
1/2 c. water
1 1/2 tsp sugar
1 1/2 tsp minced fresh or 1/2 tsp dried basil
3/4 tsp salt
1/4 tsp pepper
2 med. tomatoes, chopped
1 15-16oz ricotta cheese
1 lb. monterey jack, shredded ( I use mozzarella)
2 eggs
2/3 c. 16 oz pkg lasagna noodles
Remove core from cabbage, separate cabbage leaves cut out and discard tough ribs from leaves. Thinly slice cabbage leaves. Cut yellow squash into 3 in. long match stick thin sticks. In skillet over med. heat in hot salad oil, cook cabbage 10 mins. or until tender crisp add squash and cook 10 mins. longer or until cabbage and squash are tender. Remove skillet from heat. Prepare sauces: In saucepan over high heat, heat tomato sauce and next 7 ingredients to boiling. Reduce heat to medium; cook sauce 15 mins., stirring occasionally. Meanwhile mix ricotta cheese, monterey jack, and eggs;set aside. Prepare lasagna noodles as directed, drain preheat oven to 375. In a 13×9 baking dish evenly spoon 1 1/3 c. sauce. Arrange half of the lasagna noodles over sauce, overlapping to fit. Spoon half of the ricotta cheese mixture over noodles, top with cabbage mixture. Spoon half of remaining sauce over cabbage mix, top with remaining noodles and remaining ricotta cheese mixture, then remaining sauce. Bake lasagna from oven and let stand for 10 minutes for easier serving.
1 medium green cabbage
2 small yellow squash
1/3 c salad oil
1 15oz can tomato sauce
1 6 oz can tomato paste
1/2 c. water
1 1/2 tsp sugar
1 1/2 tsp minced fresh or 1/2 tsp dried basil
3/4 tsp salt
1/4 tsp pepper
2 med. tomatoes, chopped
1 15-16oz ricotta cheese
1 lb. monterey jack, shredded ( I use mozzarella)
2 eggs
2/3 c. 16 oz pkg lasagna noodles
Remove core from cabbage, separate cabbage leaves cut out and discard tough ribs from leaves. Thinly slice cabbage leaves. Cut yellow squash into 3 in. long match stick thin sticks. In skillet over med. heat in hot salad oil, cook cabbage 10 mins. or until tender crisp add squash and cook 10 mins. longer or until cabbage and squash are tender. Remove skillet from heat. Prepare sauces: In saucepan over high heat, heat tomato sauce and next 7 ingredients to boiling. Reduce heat to medium; cook sauce 15 mins., stirring occasionally. Meanwhile mix ricotta cheese, monterey jack, and eggs;set aside. Prepare lasagna noodles as directed, drain preheat oven to 375. In a 13×9 baking dish evenly spoon 1 1/3 c. sauce. Arrange half of the lasagna noodles over sauce, overlapping to fit. Spoon half of the ricotta cheese mixture over noodles, top with cabbage mixture. Spoon half of remaining sauce over cabbage mix, top with remaining noodles and remaining ricotta cheese mixture, then remaining sauce. Bake lasagna from oven and let stand for 10 minutes for easier serving.
If you enjoyed this article, please consider sharing it!
