Pasta Lasagna: L Vegetarian 04 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 04


	L Vegetarian 04

		Vegetarian Lasagne 1 medium zucchini, shredded 1 pound mushrooms, sliced thin 2 medium onions, diced 3 - 4 cloves garlic, crushed or diced 19 oz canned tomatoes and their juice 5 1/2 oz can tomato paste Season to taste: Here's a suggestion: 1 heaping tablespoon large-leaf dried basil 1 heaping tablespoon large-leaf dried oregano, crushed a dash of salt red curry paste, optional freshly ground black pepper 1 cup ricotta cheese (or 1% cottage cheese) 1 cup skim milk mozzerella, shredded a hearty grinding of black pepper 10 oz frozen spinach, thawed or equivalent fresh If using frozen spinach, thaw spinach and squeeze out the excess liquid. If using fresh spinach, wash and dry thoroughly, and cook until limp. Drain well. Place the zucchini, mushrooms, onion and garlic in a large skillet or fry-pan, and sautee until the onions are translucent and the water has evaporated from the zucchini and the mushrooms. When the mixture starts looking dry and sticks as you are stirring it, add the tomatoes and their juice, the tomato paste and seasonings. Spoon a very little bit of sauce into the bottom of the lasagna pan. Place a layer of fresh, uncooked lasagne sheets, cut to fit over the sauce. Add more sauce, just to cover noodles. Add a very scant layer of cheese mixture Add spinach as a thin layer over the cheese Add another noodle layer Add more sauce Add another layer of cheese Add a final layer of noodles Cover completely with the remaining sauce: no noodle should be bare! Sprinkle remaining cheese over top This will come to the very top of the pan. You may wish to place a drip pan on the rack beneath the one you'll be cooking the lasanga on. Place in a 375 degree F oven for 40 - 45 minutes. Let cool for ten minutes, to make cutting into squares and transporting to plates a little easier.