Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Fresh Vegetable Lasagna
Details
- Servings: 8
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 12 no-boil lasagna noodles (about 8 ounces)
- 4 Cups crushed tomatoes
- 1 large onion, diced
- 2 cloves of garlic, finely diced
- 1 Tablespoon olive oil
- 1 small zucchini, diced
- 1/2 eggplant, diced
- 1 Cup mushroom, diced (portobello works great)
- 2 carrots, diced
- 3 Cups fresh spinach
- 1 Cup fresh basil leaves, torn
- 15 Ounces (one container) ricotta
- 2 eggs
- 2 Cups shredded mozarella
- Salt and pepper, to taste
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