High Road: Lasagna With Zucchini And Mushrooms

[Guest guest]

I've always made lasagna in a 9 x 13-inch lasagna pan. This one is made in

a 9 x 5. I''m posting the Tomato Sauce recipe separately. Kathleen

 

* Exported from MasterCook *

 

Lasagna With Zucchini And Mushrooms

 

Recipe By : The High Road to Health by Wagner and Spade, page 168

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 recipe Pasta Dough

(see separate recipe)

OR 1/2 lb. packaged lasagna noodles

cooked to package directions

***LIGHT SAUCE***

2 2/3 tablespoons whole wheat pastry flour

1 cup soy milk

1/4 teaspoon salt

1 dash garlic

1 dash nutmeg

1 teaspoon fresh lemon juice

***ZUCCHINI FILLING***

2 teaspoons cold-pressed olive oil

2 medium zucchini -- sliced

2 cloves garlic -- crushed

salt -- to taste

***MUSHROOM FILLING***

2 teaspoons cold-pressed olive oil

1/2 pound mushrooms -- sliced

2 cloves garlic -- crushed

1 tablespoon chopped fresh basil

OR 1/4 tsp. dried basil

salt -- to taste

3 cups Tomato Sauce -- chunky

(see separate recipe)

(omit basil and oregano and marjoram)

 

Serves four

 

This lasagna was inspired by the late Pierre Carretta, who for twenty-six

years was the chef and chief source of good conversation at Pierre's Place

in the old Brentwood Market in Los Angeles. His original version contained

meat and cheese, so we have taken some liberties with the recipe. But the

flair is all his. It can be made with packaged noodles. However, making

the pasta yourself is not much more work than cooking up the ready-made

noodles, and the difference is discernable.

 

1. Prepare the dough as indicated in the recipe. Set aside for 1 hour.

 

2. To prepare the light sauce, place the flour in a small saucepan and

gradually add the soy milk, whisking constantly. Add all the other light

sauce ingredients and bring to a boil, stirring constantly. Cook for 2

minutes, continuing to stir. The sauce will be thick. Set aside.

 

3. To prepare the zucchini filling, heat the oil in a skillet. Add the

zucchini, garlic, and salt and cook, covered, until the zucchini is tender

but not mushy. If there is liquid left in the pan, remove the cover and

cook for 1 minute to evaporate. Set aside.

 

4. To prepare the mushroom filling, heat the oil in a skillet, add the

mushrooms, garlic, basil, and salt. Cook for 5 minutes or until the

mushrooms are tender. Set aside.

 

5. Cut the pasta dough into four equal parts. On a floured board, roll

each part into a rectangle about 10 by 6 inches.

 

6. Spread several tablespoons of Tomato Sauce in the bottom of a 9-

by-5-inch loaf pan. (If you are doubling the recipe, use a 2 1/2-inch-deep

lasagna pan.) Place one sheet of noodle dough over the sauce or cover with

one layer of cooked, packaged noodles. Divide the zucchini into two parts

and spread one part evenly on the noodle. Cover with Tomato Sauce and

another sheet of pasta. Spread all but 1/4 cup of the light sauce and

cover with mushrooms. Repeat with an- other layer of noodle, zucchini, and

Tomato Sauce. Cover with the last sheet of pasta topped with Tomato

Sauce. Shake the pan gently to settle the ingredients. Make sure the

Tomato Sauce fills any holes in the corners and covers all the

pasta. Dribble the remaining light sauce over the Tomato Sauce. Bake,

covered, at 350F for 35 minutes.

- - - - - - - - - - - - - - - - - -