Guest guest Posted September 2, 1999 Report Share Posted September 2, 1999 ALCAZAR LASAGNA 1 tsp olive oil 1 large onion, chopped 1 dsp garlic, crushed 2 granny smith apples, grated 2 med carrots, grated 1 green capsicum, finely chopped 10 med ripe tomatoes 1 dsp fresh basil, chopped 1/2 tsp fresh rosmary, chopped 1/2 cup tomato puree 6 slices mozzarella cheese 6 leaves of silverbeet, stalks removed 12 sheets precooked lasagna Gently heat oil in large pot and lightly cook onion and garlic. Keeping silverbeet aside, add all other prepared vegetables, herbs and tomato puree and simmer for an hour. Now, in a large flat dish place 4 sheets of lasagna, cover with 1/3 of the hot sauce and place 3 leaves of uncooked silverbeet on top. Add 4 sheets of lasagna, cover with 1/2 of the remaining sauce, then place 3 slices of mozzarella and 3 leaves of uncooked silverbeet on top. Layer with another 4 sheets of lasagna, the rest of the sauce spread to cover all the top layer, and finally 3 pieces of mozzarella. Place in oven at 180 degrees celcius (350 degrees farenheit) and cook for 30 minutes or until the lasagna is soft and the cheese melted. Serves 6-8 people. I didn't worry about the 'exact' number of lasanga sheets...I just used enough to 'fit' the dish. Also, I used grated mozzarella to my liking. Quote Link to comment Share on other sites More sharing options...
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