AuthorRetroRuth
From Ronzoni and Polly-O
Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.
Meanwhile, mix together ricotta cheese, cream cheese, onion, bails and garlic powder. Stir in vegetables. Spread ¾ cup on bottom of 13x9 inch baking dish. Arrange layer of noodles, one-fourth of remaining vegetable mixture and sprinkle with some of the mozzarella and Parmesan cheese. Continue to make layers, ending with cheese.
Bake at 375 degrees for 50 minutes or until hot. Let stand 10 minutes.
Yield: 8 servings
Ingredients
Directions
Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in a single layer until needed.
Meanwhile, mix together ricotta cheese, cream cheese, onion, bails and garlic powder. Stir in vegetables. Spread ¾ cup on bottom of 13x9 inch baking dish. Arrange layer of noodles, one-fourth of remaining vegetable mixture and sprinkle with some of the mozzarella and Parmesan cheese. Continue to make layers, ending with cheese.
Bake at 375 degrees for 50 minutes or until hot. Let stand 10 minutes.
Yield: 8 servings