by Victoria Tiegert

Created on: September 13, 2008

Not being a vegetarian myself, I had a difficult time coming up with meal plans for my non-carnivore friends invited to dinner. There was always the issue of trying to please everyone. I was stuck invariably making two seperate main courses until I realized that lasagna was a hit, with or without meat. This vegetable lasagna is proof positive. There are never leftovers and always requests for more. Best of all, it is great even for warm weather months because there is no oven involved and it is fast to prepare for even unexpected guests.

VEGETABLE LASAGNA

*Ingredients
3 Tbsp. cornstarch
2 1/2 cups milk
2 small zucchini, halved lengthwise, then sliced thin
1 cup chopped red bell pepper
1/2 cup sliced red onion
1/2 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
5 no boil lasagne noodles
15 oz. ricotta cheese

*Instructions
To make sauce, whisk together the cornstarch and milk until well-blended. Cover with plastic wrap and microwave on high for 6 to 8 minutes, whisking twice until smooth, thickened, and boiling. Stir in the zucchini, bell pepper, red onion, parmesan cheese, salt and pepper.
Spread 3/4 cup of the sauce on bottom of a 9x5 inch microwave-safe loaf pan. Top with 1 lasagna noodle. Spread 3/4 cup of sauce over noodle then spoon 1/2 cup ricotta over sauce. Repeat layers 3 more times. Top with last noodle and remaining sauce.
Cover loosely with waxed paper and microwave on high for 13 to 15 minutes, until noodles are almost tender when pierced with the tip of a knife. Let stand covered 15 to 20 minutes before slicing and serving.

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