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2 pound Cabbage, Shredded
2 small Squash, Sliced
1/3 cup Oil
15 ounce Tomato Sauce
6 ounce Tomato Paste
½ cup Water
1 teaspoon Sugar
½ teaspoon Basil, Dried
½ teaspoon Salt
½ teaspoon Pepper
2 medium Tomatoes, Chopped
1 pound Ricotta
4 cup Cheddar Cheese, Shredded
2 Eggs, Beaten
12 Lasagne
In a large skillet saute cabbage 10 minutes in hot oil. Add squash and cook a further 10-15 minutes until vegetables are tender. Heat tomato sauce and paste, water, sugar, basil, salt, pepper and tomatoes to boiling. Reduce heat and simmer 15 minutes. Mix together ricotta and cheese with egg. Cook noodles as directed. Into a 13x9 cheese, cabbage; repeat layers; top with sauce. Bake at 350f for 45 minutes. Let stand 10 minutes and serve.
2 small Squash, Sliced
1/3 cup Oil
15 ounce Tomato Sauce
6 ounce Tomato Paste
½ cup Water
1 teaspoon Sugar
½ teaspoon Basil, Dried
½ teaspoon Salt
½ teaspoon Pepper
2 medium Tomatoes, Chopped
1 pound Ricotta
4 cup Cheddar Cheese, Shredded
2 Eggs, Beaten
12 Lasagne
In a large skillet saute cabbage 10 minutes in hot oil. Add squash and cook a further 10-15 minutes until vegetables are tender. Heat tomato sauce and paste, water, sugar, basil, salt, pepper and tomatoes to boiling. Reduce heat and simmer 15 minutes. Mix together ricotta and cheese with egg. Cook noodles as directed. Into a 13x9 cheese, cabbage; repeat layers; top with sauce. Bake at 350f for 45 minutes. Let stand 10 minutes and serve.