Awesome Vegetarian Lasagne

[Guest guest]

Here's my favourite Veggie Lasagne Recipe - at the end, I will give a

variation to make it a roasted vegetable lasagne - it's extra work,

but boy is it worth it! If you're using the roasted vegetable

variation, make sure your lasagne pan is big! Recipe originally from

the Moosewood Cookbood, but it's modified.

 

First, you start with the sauce:

 

Italian Tomato Sauce:

 

Sauté in a large kettle:

3 tbsp. olive oil

1 cup chopped onions

1 tbsp. minced garlic (I use twice as much)

1 cup green or red pepper

1/2 lb chopped fresh mushrooms (optional)

2 tsp. basil (I use twice as much)

1 tsp oregano (I use twice as much)

2 bay leaves

2 tsp salt

 

When onions are clear and very soft add:

1 28oz can tomato puree

1 6 oz can tomato paste

2 tbsp. dry red wine (optional)

1 cup freshly chopped tomatoes

1/4 tsp freshly ground black pepper

 

Once it starts to bubble, turn the heat down low; cover and simmer for

at least 45 mins, stirring occasionally.

 

Now for the lasagne!

 

Have ready:

 

1. The tomato sauce (above);

2. 12 lasagne noodles, 1/2 cooked, drained, rinsed in cold water;

3. Filling! 2 cups ricotta or cottage cheese, plus two beaten eggs,

a package of frozen chopped spinach, defrosted and drained well

(squeeze the water out),or 1/2 lb fresh spinach, chopped, dash of

nutmeg, 2 Tbs. wheat germ, salt & pepper);

4. 1 lb. shredded mozzarella, or I use the Kraft four cheese italiano

plus some shredded mozzarella;

5. 1/2 cup grated parmesan or Romano cheese;

6. A 9x13 " pan - deep if possible!

 

To assemble:

 

Spread a little sauce over bottom of pan

Cover with 1/3 the noodles (4)

Cover with half the filling

Add 1/3 the sauce

Then 1/2 the cheese

Another 1/3 the noodles (4 more)

Remaining filling

Another 1/3 the sauce

Remaining cheese

Last 4 noodles

Last of the sauce

The parmesan or Romano, sprinkled on top

Bake for around 45 minutes at 375 (till it's bubbling in the middle.)

Allow to stand 10-15 minutes before serving so it sets - or trust me,

you'll have a yummy but sloppy mess!

 

Variation: Make roasted veggies! Marinate around 6-8 cups of chopped

veggies like coloured peppers, asparagus, portobello mushrooms, button

mushrooms, zucchini, cherry tomatoes, etc, in your favourite salad

dressing (small bottle) - balsamic vinaigrette is good, as is greek,

or parmesan basil, for a couple of hours, tossing every 30 minutes.

Put it all in a Reynolds Hot Bag or in a package made from Reynolds

Release Foil and bake in a 375 oven for around 30 mins or grill for 30

mins at medium temp. Add 1/2 the veggies after each addition of

filling. This takes the lasagne to the next level - makes it really

decadent!

 

Enjoy - and ask if you have any questions!

 

Cathrine

[Guest guest]

, " cathrineq "

<cathrineq@r...>

wrote:

> Here's my favourite Veggie Lasagne Recipe - at the end, I will give

a

> variation to make it a roasted vegetable lasagne - it's extra work,

> but boy is it worth it! If you're using the roasted vegetable

> variation, make sure your lasagne pan is big! Recipe originally

from

> the Moosewood Cookbood, but it's modified.

> Cathrine

<snipped>

 

 

Thank you for sharing this delicious recipe.

i don't know anyone who doesn't love veggie

lasagne! My mother always served lasagne when

we had company over or during holiday celebrations.

Now any time i have it for dinner, the day just

seems more special.

:::coffeemug salute:::

 

~ pt ~

 

Helped are those who create anything at all, for they shall

relive the thrill of their own conception, and realize a

partnership in the creation of the universe that keeps them

responsible and cheerful.

~ Alice Walker