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LOCATION: Recipes >> Vegetarian >> I just made the most delicious lasagna and I want to post it

Print this Recipe    I just made the most delicious lasagna and I want to post it

before I forget what I did. I made it up as I went along, so
the directions are going to be a bit rambling; bear with me.

Couple caveats: I don't salt at all, and we are garlic freaks
so I use a ton of garlic. Feel free to adjust to your liking.

For the sauce: in a food processor, I whirled together a
can of whole tomatoes and a very ripe fresh tomato, but not
so long that there were still chunks of tomatoes left. To
this in a saucepan, I added a small can of tomato sauce, a
small can of paste. Some leftover white wine, about half a
cup, a small carrot sliced, about half a teaspoon crushed
red pepper, about 1 tablespoon garlic powder and about a
teaspoon cinnamon.

I've found salting eggplant doesn't work, either it's bitter
or it's not, and for that reason, I'll get at least 2 when
I plan to cook with them. One of them turned out to be, so
I replaced it with about a cup of shredded cabbage. In a
saute pan, I put a little butter and a little oil, a tablespoon
of each? (wanted olive oil but couldn't find any in my cabinet).
Added 1/2 a chopped onion, 1 chopped eggplant, about 1/2 pound
chopped brown mushrooms. The eggplant soaks up the oil and I
didn't want to add more, so I kept turning the heat down. After
a while I added the cabbage and an entire bulb of garlic, very
coarsely chopped (I add the garlic later so it doesn't cook
down so much that the flavour remains distinct). Also about
a teaspoon each of basil and majoram.

I charred a red bell pepper, peeled it, chopped it and put
it in the sauce.

Cooked a pkg of lasagna noodles not quite done, they were
very al dente (there were 11).

Back in the food processor, I whirred a small carton of
low fat ricotta, about 2/3s of a small carton of lowfat
cottage cheese and 2 eggs (would have added some parsley
to this, but didn't have any).

Shredded about 3/4 pound of jack cheese (I'm not overly
fond of mozzerella).

I cooked the sauce fairly thick cause I knew the veggies
would add extra water.

Layering in a 9 x 13 cake pan:

A thin layer sauce
layer noodles
half the ricotta mixture
half the eggplant mixture
2 handfuls fresh spinach leaves (left whole, by this time
I was real tired of chopping)
another thin later of sauce
more noodles
other half of ricotta
other half of eggplant
oops, realized I'd forgotten jack cheese in first layer,
added a handful here.
2 more handfuls spinach leaves
another thin layer sauce.

Top off with remaining sauce, remaining jack cheese. After
assembling, I realized I forgot to add coasely ground
peppercorns (my pepper mill has a mix of colours). (Didn't
have any parmesan).

Baked at 350 till bubbly. Not bad.

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