Recipes - Sattwic lasagna

[Guest guest]

This lasagna is very simple to make, I use kosher cheese, and for

vegan diet you can use soy cheese.

Maybe this help

http://www.vrg.org/nutshell/cheesebybrand.htm

 

Recipe:

Set oven to 350 degrees (F)

1 box lasagna noodles

1 large (28 oz) can tomato puree

1 16 oz tub ricotta cheese

4 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 cup fresh chopped parsley

2 Tbsp brown sugar

basil

oregano

asafoetida (A.K.A. hing)

salt & pepper

1 tsp of cooking oil (corn, olive, or vegetable)

large pot for boiling water

sauce pan

mixing bowl

baking dish, such as a rectangular cake pan

colander for draining noodles

 

1. Fill a large pot with water & a pinch of salt, bring to a boil.

While you're boiling the water, pour the tomato puree into a good,

heavy saucepan, on medium heat. To the puree, add a pinch each of

basil, oregano, asafoetida, salt, and pepper, and the brown sugar.

Stir well, cover, and let simmer. The general consensus is that the

longer tomato sauce cooks, the better it will taste. To really make

the tomato sauce special, add a few shakes of parmesan cheese.

2. When the water comes to a boil, add the lasagne noodles and the

cooking oil, to prevent the noodles from sticking to the pot. My 9 " x

11 " cake pan holds about four noodles per layer, so I use 16 noodles

for a 4 layer lasangna. I think it's a good idea to figure out how

many noodles you're likely to use before cooking them, to eliminate

waste. Stir the noodles occasionally, also to prevent sticking. While

the noodles are cooking, dump the ricotta cheese into the mixing

bowl, with a pinch each of salt, pepper, and asafoetida, the 1/4 cup

of parmesan, and the parsley. Mix well.

3. The noodles should take about 8-9 minutes to cook -- just until

firm. The noodles should be slightly more firm than normal pasta is

cooked, because they will cook the rest of the way in the oven, and

you don't want them to become mushy. Drain the noodles in the

colander, and rinse them well with *cold* water (so they don't burn

your hands). Place one layer of noodles across the layer of the

baking pan (as I said, my pan holds four noodles per layer). Then

spread some of the tomato sauce over the noodles. On top of the

tomato sauce, spread half of the ricotta mixture. Then put down

another layer of noodles. Cover the noodles with more tomato sauce,

and sprinkle half of the mozzarella cheese over the tomato sauce. Set

down another layer of noodles and sauce, and the rest of the ricotta.

Then add the last layer of noodles, cover with sauce, and the rest of

the mozzarella.

4. Place the lasagna (for so it is) in the oven, for roughly 1/2 an

hour, or until the cheese on the top is melted and golden. Remove,

let cool for ten minutes.

 

*** As you can see, one could conceivably add almost anything to this

basic lasagna recipe -- different kinds of cheese, spinach, beans,

olives, or anything else that you like.***