Vegetable Lasagne Recipe
Ingredients
| 1/3 cup olive oil or salad oil | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 medium size unpeeled eggplant, diced | ||
| Mushrooms | 1/4 pound, sliced | |
| 1 can Italian style tomatoes | ||
| Tomato sauce | 1 Can (10oz) | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| 1 medium size carrot, shredded | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Oregano leaves | 2 Teaspoon | |
| 1 teaspoon each dry basil and salt | ||
| Pepper | 1/4 Teaspoon | |
| 16 packaged whole wheat or regular lasagne noodles | ||
| Boiling salted water | ||
| Ricotta cheese | 2 Cup (16 tbs) | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1 1/2 Cup (16 tbs), grated | |
Directions
Heat oil in a wide frying pan over medium heat.
Add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Uncover and continue cooking until sauce is thick.
You should have 5 cups sauce; set aside.
Cook noodles in a large kettle of boiling salted water according to package directions.
Drain, rinse with cold water, and drain again.
Butter a 9 by 13 inch baking dish.
Spread about 1/4 of the sauce in dish.
Arrange 1/3 of the noodles in an even layer over sauce.
Dot noodles with 1/3 of the ricotta.
Sprinkle with 1/3 of the mozzarella, then with 1/4 of the Parmesan cheese.
Repeat this layering two more times.
Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut in squares to serve.
Add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Uncover and continue cooking until sauce is thick.
You should have 5 cups sauce; set aside.
Cook noodles in a large kettle of boiling salted water according to package directions.
Drain, rinse with cold water, and drain again.
Butter a 9 by 13 inch baking dish.
Spread about 1/4 of the sauce in dish.
Arrange 1/3 of the noodles in an even layer over sauce.
Dot noodles with 1/3 of the ricotta.
Sprinkle with 1/3 of the mozzarella, then with 1/4 of the Parmesan cheese.
Repeat this layering two more times.
Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut in squares to serve.
Chef
