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LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 03

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Lasagne

1 medium onion, diced
6-10 cloves garlic, peeled, smashed, and minced
1 small green pepper, without the seeds, chopped
2 lg. cans tomato sauce
Olive oil
Mushrooms, chopped
2 small zuchinni, grated coarse
red wine to taste
spices

Sautee onion, pepper, and garlic in olive oil until soft, then add
tomato sauce. Add marjoram, basil, parsley, savory, black pepper,
bay leaf, oregano, and nutmeg. Let simmer on low. Add mushrooms
and zuchinni.

Sometimes I'll also drain, rinse, and chop a can of straw mushrooms
and add them into this.

(If my guests are daring, I add a tablespoon of Busha Brown's Jerk
Sauce, or some cumin, or Hell Sauce (scotch bonnet pepper sauce)
for flavor.) A splash of red wine adds nicely to the flavor; pour
the rest into the cook and the helpers.

Preheat the oven to 400.

1 package (16 oz.) lasagne noodles, uncooked
1 low-fat mozzarella (1 lb.?), sliced thin
1 lb. monterey jack, sliced thin
2 med. or 4 sm. zuchinni, sliced thin lengthwise
1 container lowfat riccotta cheese
16 oz. lowfat cottage cheese
2 packages frozen chopped spinach
grated parmesagen
Sauce (above)

Defrost the spinach (microwave), and squeeze out all excess water.
In a bowl mix the spinach, ricotta, and cottage cheese. If there
are any left over straw mushrooms, chop them and add to this mixture.

Cover the bottom of the baking pan with a thin layer of sauce.
Add a layer of (uncooked!) noodles. Cover with a layer (half) of
the cheese/spinach mixture, a layer of zuchinni, and a layer of
mozzarella. Sprinkle with parmesagen. Add another layer of sauce,
then noodles, then the rest of the spinach/cheese, then zuchinni,
then jack cheese, and sprinkle more parmesagen; then another layer
of noodles,the last of the sauce, more parmesagen, and a couple of
decorative slices of cheese. (If the sauce starts to run low, just
pour another can of tomato sauce into the sauce pot midway).


Cover with foil. Bake at 400 degrees for 30 minutes; remove the
foil, bake another 10 minutes; the let cool for ten minutes, slice
and serve! Serves about 10 people (it is pretty heavy...).


Killer Garlic Bread:

Peel, smash, and mince two heads garlic. Melt two sticks of
margarine or butter. Mix the garlic, an equal measure of grated
parmesagen, and half as much "Italian Spice Mix" in with the
margarine. Split two loaves of sourdough french bread lengthwise;
cover all four halves with the vampire-repellant paste. Place on
foil, and broil until brown (watch that they don't burn!) while
the lasagne cools. Slice and serve.

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