Recipes

Preheat oven to 350 degrees. Sauté onions and garlic in small amount of olive oil. To this

mixture add carrots and zucchini (add zucchini last so it doesn't become overcooked). Mix

nutmeg into ricotta cheese. Set aside.

In lightly greased baking pan (9 x 13), spread about 1 cup of spaghetti sauce on bottom of

pan. Arrange a layer of uncooked lasagna noodles. Top with more spaghetti sauce,

making sure to cover the lasagna noodles completely (this is the key to cooking the

noodles thoroughly).

Next add layer of ricotta cheese (already mixed with nutmeg). Sprinkle fontina cheese on

top of ricotta, then top with spaghetti sauce and another layer of noodles.

Note: Don't be concerned with empty spaces between noodles. The noodles will expand when baked.

Cover noodles again with spaghetti sauce. Next add a layer of sautéed vegetables, scatter

mushrooms on top of other vegetables and sprinkle dried

basil and dried oregano over that. Top with spaghetti sauce and noodles.

Continue layering until you reach the top of the pan. Top off with fontina cheese and

sprinkle with Parmesan cheese. Bake at 350 degrees for 45-55 minutes until lightly

browned and bubbling. Allow to stand 15 minutes before cutting. Serves six, eight or 10

people, depending on portion size.