Reader's Veggie Lasagne (it's vegetarian! and it's good!)
makes one HUGE lasagne...enough to feed 10-12.
For the sauce:
in olive oil for 15 minutes...
2 cloves garlic, minced
1 medium eggplant, peeled and diced
large can of tomatoes (break tomatoes, include juice)
1 15 oz. can of tomato sauce
1 6 oz. can of tomato paste
dry red wine, 1/2 C - 1 1/2 C
1 carrot, grated
juice of 1 lemon
2-3 T honey
to taste with...
basil, pepper, salt
Simmer sauce uncovered
for 1-3 hours. Stir occasionally and thin with water or wine as needed.
For lasagne, you need 5-6 cups of sauce. This recipe might make a little
oz. ricotta cheese
16 oz. of mozzarella cheese, sliced thinly
5-6 oz. parmesan cheese, grated
package of lasagne noodles
Use 9 x 13" or 9 x
16" pan. Butter bottom of pan. [Spoon 1/4 of sauce into pan.
Layer 1/3 of noodles (8). Dot on 1/3 of ricotta. Layer on 1/4 of
mozzarella, then sprinkle 1/4 of parmesan.] Repeat the actions between the
brackets two more times. Then put last 1/4 of sauce over all, followed by
the last 1/4 of mozzarella and parmesan.
Bake for 40-50 minutes in 350-degree oven.
You can find this and related recipe(s) by tapping here on the Home Cookin' index.
Copyright © 1999-2005 S.H. Klock/ The Recipe
Reader / at Home Cookin'.