Jorj Morgan's Vegetable Lasagna

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* Exported from MasterCook *

 

Jorj Morgan's Vegetable Lasagna

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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*LASAGNE:

1 container ricotta cheese -- (32 oz.)

1 package frozen chopped spinach -- (10 oZ.)

- cooked and squeezed dry

1/2 cup grated Parmesan cheese

2 eggs

1 tablespoon butter

12 oz. shitake mushrooms -- sliced in half

1 tablespoon fresh rosemary

1 package lasagna noodles -- (16 oz.)

1 pound Fontina cheese -- grated

3/4 cup grated Parmesan cheese

1 recipe tomato & sautéed vegetable sauce

*TOMATO SAUCE:

2 tablespoons olive oil

1 large onion -- chopped

- about 2 cups

1 large zucchini -- chopped

- about 2 cups

2 large squash -- chopped

- about 2 cups

1 small eggplant -- chopped

- about 3 cups

4 garlic cloves -- minced

- about 2 tablespoons

1 pound button mushrooms -- sliced

- about 3 cups

2 cans chopped tomatoes -- (28 oz.)

2 tablespoons tomato paste

2 tablespoons chopped basil

1 tablespoon chopped oregano

1 tablespoon sugar

salt -- to taste

freshly ground pepper -- to taste

 

Serves a Crowd (15-20 or more depending on what else you are serving)

Preparation time about 1 hour plus baking

1. Prepare the Tomato and Sautéed Vegetable Sauce.

2. Prepare all your ingredients in advance for easy assembly. Mix together

the ricotta cheese, drained spinach, Parmesan cheese and eggs in a bowl and

set aside.

3. Sauté the mushrooms in the butter until cooked. Sprinkle with rosemary

and set aside.

4. Cook the lasagna noodles according to package directions. Drain well and

place them on a baking sheet that has been sprayed with vegetable oil spray.

5. Place 1/2 cup of the Tomato and Vegetable Sauce in the bottom of a

lasagna pan or deep baking pan.

6. Place a layer of lasagna noodles in the bottom of the pan.

7. Top the noodles with Tomato and Vegetable Sauce, 1/3 of the ricotta

cheese mixture, and 1/4 of the Fontina cheese. Sprinkle with grated

Parmesan cheese.

8. Repeat with a layer of noodles, sauce, ricotta cheese and Fontina

cheese. Add the sautéed mushrooms and sprinkle with Parmesan cheese.

9. Layer again with noodles, sauce, the remaining ricotta cheese and

Fontina cheese.

10. The final layer is noodles, tomato sauce, the remaining Fontina and

Parmesan cheese (see photo above).

HELPFUL HINT: The lasagna can be covered with plastic wrap and refrigerated

at this point. When you are ready to continue, preheat the oven to 350°F.

Cook the lasagna for 30 minutes covered with aluminum foil. Uncover and

continue cooking until it begins to bubble and the cheese is melted on the

top, about 20 minutes more.

Let the lasagna stand at least 15 minutes before serving. Serve with a bowl

of grated Parmesan cheese and extra Tomato and Vegetable Sauce on the side.

 

TOMATO SAUCE:

Serves a Crowd Preparation time about 30 minutes

1. Heat the olive oil in the bottom of a large pot over medium high heat.

2. Cook the onions in the pot for several minutes.

3. Add the zucchini and squash and cook until the vegetables begin to soften.

4. Add the eggplant and cook just until it begins to soften.

5. Add the garlic and mushrooms and cook for 5 minutes more.

6. Add the chopped tomatoes, tomato paste basil, oregano and

sugar. Simmer for 15 minutes. Season with salt and pepper.

 

Description:

" vegetarian "

 

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Per Serving (excluding unknown items): 4070 Calories; 258g Fat (55.6%

calories from fat); 246g Protein; 218g Carbohydrate; 50g Dietary Fiber;

1135mg Cholesterol; 6604mg Sodium. Exchanges: 4 1/2 Grain(Starch); 25 1/2

Lean Meat; 23 1/2 Vegetable; 30 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Recipe courtesy www.FabulousFoods.com

Note from Cheri: This recipe was given ot us by Jorj Morgan, author of At

Home in the Kitchen: The Art of Preparing the Foods you Love to Eat.

Jorj says this is a great dish to serve for a party as most of the

preparation is done in advance. Just before you are ready to serve the

dish, take it out of the oven and let the great aroma invite your guests to

the table.

This recipe is part of Jorj's ingenious plan for giving a holiday party

with minimal stress, fuss and expense.

 

MC typos courtesy Lorraine S. Posted by Lorraine S. to Veg-Recipes list

March 2002.

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