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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