Veggie Pasta Pie - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup onion, chopped
4 garlic cloves, minced
3 cups cooked linguine
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
1 1/2 teaspoons oregano, minced if fresh
1 1/2 teaspoons basil, minced if fresh
1/4 teaspoon fresh ground black pepper
1 cup ricotta cheese
1/4 cup parmesan cheese, grated
1 egg, lightly beaten
3 medium tomatoes, sliced
3 cups zucchini, sliced
1 1/2 ounces mozzarella cheese, shredded

Preparation

Preheat oven to 375. Spray 8\" springform pan or cake pan with nonstick cooking spray.
Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
Place half the linguine mixture in prepared pan.
Using half of each, place a layer of tomato, then a layer of zucchini.
Layer remaining linguine mixture.
Top with a layer of tomato and a layer of zucchini.
Sprinkle with mozzarella and remaining parmesan cheese.
Cover with foil.
Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
If you prefer your veggies a little on the crunchy side just reduce the cooking time.