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Original Vegetable Lasagna Recipe
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Eggplant||1 Pound, diced (Unpeeled, 1 Medium Sized)|
|Mushrooms||1⁄4 Pound, sliced|
|Canned italian style tomatoes||1 Pound (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, shredded|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Oregano leaves||2 Teaspoon|
|Dry basil||1 Teaspoon|
|Whole wheat pasta/12 to 16 packaged lasagna noodles||1⁄2 Cup (8 tbs) (1/4 Recipe)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Ricotta cheese||1 Pound (2 Cups)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||4 1⁄2 Ounce (1 1/2 Cups)|
Serving size: Complete recipe
Calories 3487 Calories from Fat 1956
% Daily Value*
Total Fat 223 g342.3%
Saturated Fat 99.9 g499.5%
Trans Fat 0 g
Cholesterol 522.8 mg
Sodium 8024.3 mg334.3%
Total Carbohydrates 183 g61.1%
Dietary Fiber 39.6 g158.2%
Sugars 56.6 g
Protein 178 g356.8%
Vitamin A 393.5% Vitamin C 239.9%
Calcium 391.3% Iron 73.2%
*Based on a 2000 Calorie diet
When oil is hot, 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.
Cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow 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 over the bottom.
Arrange 1/3 of noodles in an even layer over sauce.
Dot noodles with 1/3 of ricotta.
Sprinkle over 1/3 of mozzarella, then sprinkle 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.