Chest of Colors forum

For Demi!;

9 uncooked lasagna noodles (I end up using more, but that is me)
1 (1-lb.) pkg frozen broccoli, carrots and water chestnuts
1 (9oz) pkg. frozen spinach, thawed, well drained and chopped
1 (15oz) container ricotta cheese
2 teaspoons dried basil leaves
1 garlic clove, minced
2 eggs
3 oz (3/4 cup) shredded fresh parmesan cheese
2 (14.5oz.) cans Italian-style tomatoes with olive oil, garlic and spices, undrained
1 tablespoon olive oil or oil

Directions:
Heat oven to 375 F. Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray.

Cook lasagna noodles to desired doneness as directed on package, adding frozen vegetables during last 5 minutes of cooking time.

In a medium bowl, combine spinach, ricotta cheese, basil, garlic and eggs; mix well. If desired, add salt and pepper to taste.

Drain lasagna noodles and vegetables; rinse with cold water to cool.

To assemble, place 3 lasagna noodles over bottom of spray-coated dish. Spoon and spread 1/3 of ricotta mixture over noodles; top with 1/3 of vegetables, 1/3 of Parmesan cheese and 1/3 of tomatoes. Repeat layers 2 more times. Drizzle top with oil.

Bake at 375 F. for 30 to 40 minutes or until thoroughly heated and bubbly. Let stand a few minutes before serving.

Another one that sounds nice, if you guys keep this up we can publish a cookbook some day! (Or...A restaurant serving only the CoC dishes! )

Sounds good (esp. the tomatoes!) .

Thanks Dragyn!:D
i know it's morning, but i'm getting hungry....
Here in Italy we call it "Green Lasagna", and we add also...ehm....cauliflower? and broccoli

finally someone cares about CofC's vege-minority!
thanx Lai