Mediterranean Vegetarian Lasagna Recipe
Ingredients
| Onions | 2 Large, chopped (Sauce:) | |
| Olive oil | 2 Tablespoon (Sauce:) | |
| Garlic | 6 Clove (5gm), chopped (Sauce:) | |
| Celery | 1/4 Cup (16 tbs), chopped (Sauce:) | |
| Tomatoes | 4 Cup (16 tbs), chopped (Sauce:) | |
| Sauvignon | 2 Tablespoon (Sauce:) | |
| Vegetable stock | 1 Cup (16 tbs) (Sauce:) | |
| Basil | 2 Tablespoon, chopped (Sauce:) | |
| Oregano | 2 Tablespoon, chopped (Sauce:) | |
| 2 tablespoons chopped fresh Italian parsley | ||
| Chopped | 1/4 Cup (16 tbs) (Sauce:) | |
| Pinch sugar | ||
| 6 to 8 sheets lasagna noodles | ||
| Portobello mushrooms | 1/2 pound, sliced (Lasagna:) | |
| 2 bunches fresh spinach, cleaned and destemmed | ||
| Pitted black olives | 1/4 Cup (16 tbs) (Lasagna:) | |
| Mozzarella cheese | 1 1/2 Pound, sliced (Lasagna:) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Lasagna:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
For the sauce, saute onion in olive oil until soft.
Add garlic and celery and saute 3 more minutes.
Add tomatoes and simmer until very soft, 10 to 15 minutes.
Add Sauvignon Blanc, stock, basil, oregano, parsley, sun-dried tomatoes, and sugar.
Add salt and pepper to taste.
Simmer for 30 minutes.
Cool.
For the lasagna, cook the pasta in boiling salted water just to al dente.
Do not cook through.
Rinse and sprinkle with olive oil.
Preheat oven to 350°F (180ºC).
In a skillet, briefly saute the mushrooms.
In a large baking dish or pan, ladle a scoop of sauce onto the bottom and spread evenly.
Place a layer of lasagna noodles, spread another scoop of sauce over pasta.
Place 1 thin layer of spinach leaves, black olives, portobello mushroom slices, then mozzarella cheese.
Add a little more sauce.
Place another layer of pasta, a little sauce, and repeat the layers.
Finish the top layer with pasta, sauce, and mozzarella cheese.
Sprinkle with Parmesan cheese and bake for 1 hour or until sauce is bubbling and hot.
Add garlic and celery and saute 3 more minutes.
Add tomatoes and simmer until very soft, 10 to 15 minutes.
Add Sauvignon Blanc, stock, basil, oregano, parsley, sun-dried tomatoes, and sugar.
Add salt and pepper to taste.
Simmer for 30 minutes.
Cool.
For the lasagna, cook the pasta in boiling salted water just to al dente.
Do not cook through.
Rinse and sprinkle with olive oil.
Preheat oven to 350°F (180ºC).
In a skillet, briefly saute the mushrooms.
In a large baking dish or pan, ladle a scoop of sauce onto the bottom and spread evenly.
Place a layer of lasagna noodles, spread another scoop of sauce over pasta.
Place 1 thin layer of spinach leaves, black olives, portobello mushroom slices, then mozzarella cheese.
Add a little more sauce.
Place another layer of pasta, a little sauce, and repeat the layers.
Finish the top layer with pasta, sauce, and mozzarella cheese.
Sprinkle with Parmesan cheese and bake for 1 hour or until sauce is bubbling and hot.
Chef
