Vegetable Lasagne

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Vegetable Lasagne

Makes 10 servings

 

1/3 cup olive oil or salad oil

1 large onion, chopped

2 cloves garlic, minced or pressed

1 medium-size unpeeled eggplant (about 1 lb.), diced

1/4 pound mushrooms, sliced

1 can (about 1 lb.) Italian-style tomatoes

1 can (8 oz.) tomato sauce

1/2 cup dry red wine

1 medium-size carrot, shredded

1/4 cup chopped parsley

2 teaspoons oregano leaves

1 teaspoon each dry basil and salt

1/4 teaspoon pepper

16 packaged whole wheat or regular lasagne noodles Boiling salted

water

2 cups (1 lb.) ricotta cheese

2 cups (8 oz.) shredded mozzarella cheese

1 1/2 cups (4 1/2 oz.) grated Parmesan cheese

 

Heat oil in a wide frying pan over medium heat. Add onion, garlic, eggplant,

and mushrooms and cook, stirring frequently, for 15 minutes. Add tomatoes

and their liquid (break up tomatoes with a spoon), tomato sauce, wine,

carrot, parsley, oregano, basil, salt, and pepper. Bring to a boil, then

reduce heat and simmer, covered, for 30 minutes. Uncover and continue

cooking until sauce is thick. You should have 5 cups sauce; set aside.

Cook noodles in a large kettle of boiling salted water according to package

directions. Drain, rinse with cold water, and drain again.

Butter a 9- by 13-inch baking dish. Spread about 1/4 of the sauce in dish.

Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3

of the ricotta. Sprinkle with 1/3 of the mozzarella, then with 1/4 of the

Parmesan cheese. Repeat this layering two more times. Spread remaining sauce

evenly over top and sprinkle with remaining Parmesan cheese. If made ahead,

cover and refrigerate.

Bake, uncovered, in a 350 degree oven until hot and bubbly (40 to 50

minutes). Cut in squares to serve.