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ingredients

12 lasagna noodles, no-boil
cooking spray
8 ounces eggplant, chopped
1 small zucchini, sliced
1 large onion, chopped
2 medium garlic clove, minced
1 25-oz jar vino de milo portobello shiraz
1 tablespoon basil, dried, crumbled
1/2 tablespoon dried oregano, crumbled
1 cup ricotta cheese, lowfat
1/2 teaspoon salt
1/2 cup part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

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vegetarian - serves 8

directions
  1. Heat a 12-inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray. Put the eggplant, zucchini, onion, and garlic in the skillet. Lightly spray. Cook for 6 to 7 minutes, or until the zucchini is just tender, stirring frequently. Remove from the heat.
  2. In a small bowl, stir together the vino de milo portobello shiraz, basil, and oregano.
  3. To assemble, cut 4 noodles to fit in one layer in the pan. (Use more or less depending on the size and shape of your pan). Spread 2/3 cup Vino de Milo Portobello Shiraz Sauce mixture over the noodles. Using a teaspoon, dot 1/2 cup ricotta cheese over the sauce. Spoon 1 cup cooked vegetables evenly over all. Sprinkle with 1/4 teaspoon salt. Repeat. Top the remaining 3 noodle halves. Spoon 2/3 cup sauce over all. Sprinkle with mozzarella & parm.
  4. Bake at 350 degrees for 35-40 minutes.
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