| Directions | Cook carrots and red pepper until tender. Add onion, and broccoli. Stir the salt in the ricotta cheese. Place 3 lasagna noodles in a 8x12 baking pan and layer 1/2 ricotta cheese, 1/2 vegetable mixture, 1/3 Swiss cheese and top with noodles. Repeat, ending with 3 noodles on top. Cover and bake at 375°. After 25 minutes, add the remaining Swiss cheese. Cook 3 - 5 minutes until cheese is melted. Let stand 10 minutes. |
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Ingredients | - | | 9 lasagna noodles cooked and drained |
- | | 2 Carrots, shredded |
- | | 1 onion, diced and cooked inch oil (small) |
- | | 1 red pepper, cut into thin strips (small) |
- | | 1/2 teaspoon Salt |
- | | 1 chopped broccoli or spinach thawed and well drained (10 ounce ) |
- | | 1 package Ricotta cheese (15 ounce pkg) |
- | | 2 cups shredded Swiss cheese |
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