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Vegan/Vegetarian Recipes to fit the vegan and vegetarian alike.

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Old 08-14-2008, 10:16 AM
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Italian Four Cheese Zucchini Lasagna

This is a vegetarian meal


3-4 small to medium zucchini

Italian bread crumbs

3 eggs

1/2 cup milk

1 1/4 quarts Conzatti's tomato sauce

2 lb. Asiago grated cheese

1 lb. Mozzarella grated cheese

1 lb. Provolone grated cheese

1 lb. Parmesan grated cheese

1 cup finely chopped green peppers

1 cup finely chopped onions

1 cup sliced mushrooms

1/4 cup roasted garlic (I prefer Conzatti's, it is less work for me)

Mixed Italian spices to suit your taste. I use garlic, basil, oregano, salt and pepper.


Mix together in a bowl grated cheeses, Asiago, mozzarella, provolone and parmesan and set aside. Slice zucchini lengthwise approximately 1/8-inch think. Scrape large seeds out; leaving skin on is optional. Dip zucchini in egg and milk mixture and coat with Italian bread crumbs. Fry until partially cooked or light golden brown. Drain excess oil and place zucchini on paper towel-lined dish and set aside. Take roasted garlic, green peppers, mushrooms and onions and fry until tender. Mix into sauce along with spices and set aside. Begin layering a 9-by-13-inch pan. First, coat the bottom of the pan with sauce, then zucchini, then cheese. Repeat this process until ingredients are used up. Cover with tin foil and bake at 350 degrees for 45 minutes. After removing from the oven, I like to cover the top with more Asiago chees. Let stand about 15 to 20 minutes, then serve. Leftovers can be frozen for a quick, delicious meal.

Substitutions or variations: Try adding ground chuck or Italian sausage. I've also used salsa instead of tomato sauce and taco seasoning in place of the spices.
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