Cheese And Vegetable Lasagna

Course :	Italian
From:	HungryMonster.com
Serves:	8

Ingredients:

2	cups	ricotta cheese -- (1 lb)
1/4	cup	chopped fresh parsley
1/4	cup	chopped fresh green onion
1/4	cup	parmesan cheese
1	large	egg
2	tablespoons	vegetable oil
2	cloves	garlic
1	large	onion -- chopped
1 1/2	cups	chopped zucchini
2	cups	sliced mushrooms
1	teaspoon	dried basil
1/2	teaspoon	dried oregano
1	teaspoon	freshly ground pepper
2	jar	tomato sauce -- (26 oz)
1	package	lasagna noodles
2	cups	shredded mozzarella cheese -- (1/2 lb)
1	cup	shredded cheddar -- (1/4 lb)

Preparation:

Combine ricotta cheese, with parsley, green onion, parmesan and egg. In saucepan, sauté‚garlic and onion in oil until soft. Add zucchini, mushrooms, basil, oregano, and pepper. Stir cook until tender crisp. Add 2 cups tomato sauce. Simmer 5 minutes. Cook 16 lasagna noodles according to package directions. When noodles are almost fully cooked, drain, immerse in cold water and drain again. To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish. Lay a flat layer of 4 lasagna noodles over sauce. Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese. Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese. Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese. Bake at 350F for 45 minutes or until sauce bubbles. Makes 8 servings.