Title: Cheese & vegetable lasagna
 Categories: Pasta, Casseroles
      Yield: 8 Servings
 
      2 c  (1 lb) Ricotta Cheese
    1/4 c  Chopped fresh parsley
    1/4 c  Chopped fresh green onion
    1/4 c  Parmesan cheese
      1    Egg
      2 tb Vegetable oil
      2    Cloves garlic
      1    Large onion, chopped
  1 1/2 c  Chopped zucchini
      2 c  Sliced mushrooms
      1 ts Dried basil
    1/2 ts Dried oregano
           Freshly ground pepper
           -to taste
      2    (26 oz) tomato sauce,
           -any flavor
      1 pk (1 lb) lasagna noodles
      2 c  (1/2 lb) shredded Mozzarella
           -cheese
      1 c  (1/4 lb) shredded cheddar
 
  Combine ricotta cheese, with parsley, green onion, parmesan and egg.
  
  In saucepan, saute 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 350 degrees F for 45 minutes or
  until sauce bubbles. Makes 8 servings.