Cheese And Vegetable Lasagne - cooking recipe

Ingredients

2 c. Ricotta cheese
1/4 c. chopped fresh parsley
1/4 c. chopped green onions
1/4 c. Parmesan cheese
1 egg
1 large chopped onion
2 c. slice mushrooms
1/2 tsp. dried oregano
2 (26 oz.) jars tomato sauce
2 c. Mozzarella cheese
2 Tbsp. vegetable oil
1 1/2 c. chopped zucchini
1 tsp. dried basil
pepper to taste
1 (1 lb.) pkg. lasagne noodles
1 c. shredded Cheddar

Preparation

Combine first 5 ingredients.
Saute garlic and onions in oil until tender.
Add zucchini, mushrooms, basil, oregano and pepper. Cook and stir until tender-crisp.
Add 2 cups tomato sauce; simmer 5 minutes.
Cook 16 noodles until almost fully cooked. Drain and rinse in cold water and drain.
Pour 1 1/2 cups tomato sauce in bottom of 9 x 13-inch baking dish.
Lay a flat layer of 4 noodles over sauce.
Top with half tomato vegetable mixture and sprinkle with 1 cup Mozzarella.
Repeat noodles.
Spread with Ricotta mixture.
Repeat layers.
Top with noodles, 1 1/2 cups tomato sauce and shredded Cheddar cheese.
Bake at 350\u00b0 for 45 minutes.