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LOCATION: Recipes >> Vegetarian >> Vegetarian Lasagne

Print this Recipe    Vegetarian Lasagne

In a pyrex or sided ovenproof pan (I use one that is 7" x 11"):

******For the sauce:

1 medium zucchini, shredded
1 pound of mushrooms, sliced thin
2 medium onions, diced
3 - 4 cloves of garlic, crushed or diced
19 oz canned tomatoes and their juice
5 1/2 oz can of tomato paste
Season to taste: Here's a suggestion:
1 heaping tablespoon of large-leaf dried basil
1 heaping tablespoon of large-leaf dried oregano, crushed
a dash of salt
Sometimes I add a little red curry paste... no more than a small
a hearty grinding of black pepper

*******Cheese Mixture:

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.

Sauce Instructions: 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.

General instructions:

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. (Yes, you can also use regular uncooked lasagne noodles)
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

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.

By the way, I think this dish is even tastier the second day, and
sometimes deliberately make it a day before I need it. It reheats very
well in the microwave, and is super easy to cut and to "transport" when


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