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

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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.

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