|by Jack Pizarello Bishop|
From Bolognese-style classics to lightly layered vegetarian dishes to decidedly upscale versions.
11 - 20 of 58 for vegetable lasagna sliced zucchini
Cook lasagne noodles ... mixture, lasagne noodles, zucchini slices, spinach, cottage ... Top with Parmesan cheese. Bake 350 degree oven for 30 minutes.
Steam broccoli and ... crisp tender. Put zucchini and squash in ... large skillet with vegetable oil spray. Cook ... don't tell, no one will ever know!)
In a large ... pepper, yellow squash, zucchini, carrot, onion, ... Spread 1 cup vegetable mixture in a ... 5 minutes before cutting. Yield: 4-6 servings.
Cook lasagne noodles ... cold water. Heat vegetable oil in large ... foil. Arrange olive slices over top and ... Let cool about 10 minutes to set layers.
Preheat oven to 325 degrees. Cook lasagna noodles in boiling ... half of the zucchini slices. Repeat layers, ... pimento-stuffed olives. Makes 4-6 servings.
In large skillet ... Add carrots and zucchini. Season with ... not mushy. Cook lasagna in boiling water ... over noodles, half vegetables. Cover with ... noodles, sauce and Mozzarella.
Coat a Dutch ... Stir in eggplant, zucchini, green pepper, ... bowl. Add to chicken-vegetable mixture, set aside. Cook and drain lasagna. Spread 1/3 ... desired. Makes 8 servings.
Place zucchini on non-stick baking ... powder. Bake at 375 degrees until cheese melts, about 40 minutes. Remove and let set before cutting. Serves four.
Preheat oven to 325 degrees. Cook lasagna noodles in boiling ... half of the zucchini slices. Repeat layers ... time: 1 hour and 45 minutes. 4-6 servings.
Place zucchini on nonstick baking ... sprinkle with garlic powder. Bake at 375 degrees until cheese melts, about 40 minutes. Remove and let set before cutting.
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