Reader’s Veggie Lasagne (it’s vegetarian! and it’s good!)
Recipe makes one HUGE lasagne…enough to feed 10-12.
For the sauce:
Sauté in olive oil for 15 minutes…
1 onion, chopped
2 cloves garlic, minced
1 medium eggplant, peeled and diced
1 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
Season to taste with…
oregano, 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 more.
For the lasagne:
32 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.
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