Jewish-Italian Vegetarian Lasagna
Ingredients
2 26ozs Aunt Millie's tomato sauce meatless
2 medium onions,sliced
2 medium size carrots, thinly sliced
2 stalks of celery, diced
1 package frozen chopped spinach,thawed
1 can pitted black olives, halved
2 medium zucchini, sliced
6 large mushrooms,sliced
1 16 oz. part skim milk Mozzarella,sliced or grated
1 32 oz. whole milk Ricotta
1 cup grated Parmesan
1 lb. package lasagne noodles
4 tablespoons olive oil
Preparation
1
For 6 servings, 9"x7"x2" pan, roughly. 2 (26 oz.) jars Aunt Millie's traditional tomato sauce (meatless) Olive oil 2 onions, thinly sliced 2 carrots, thinly sliced 2 sticks celery, diced 1 pkg. frozen chopped spinach, thawed 1 can pitted black olives, cut into halves 2 zucchini, med. sliced 6 lg. fresh mushrooms, sliced 1 (16 oz.) part skim milk Mozzarella cheese 1 (32 oz.) whole milk Ricotta cheese Parmesan cheese (enough to cover top of lasagna)
2
1. Saute onions in olive oil until soft. Add carrots and celery. Continue sauteing while the lasagna noodles cook.
3
2. Cook lasagna noodles until al dente (cooked but not soft).
4
5
4. Coat bottom of lasagna pan with olive oil and small amount of tomato sauce.
6
5. Put one layer of lasagna noodles on bottom of pan.
7
6. Spoon 1/2 the ricotta cheese over the noodles.
8
9
8. Dot the surface with 1/2 the Mozzarella cheese (shredded or cut in small pieces).
10
9. Cover entire surface with 1/2 the tomato sauce mixture.
11
10. Place a layer of lasagna noodles on top and repeat steps 6 through 9.
12
11. Top with remaining lasagna noodles and cover with remaining tomato sauce.
13
12. Sprinkle generously with Parmesan cheese.
14
13. Bake in 350 degree oven for 1 hour.
Tools
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Yield:
6.0 servings
Added:
Wednesday, February 24, 2010 - 3:45am
Comments
October 26, 2010
sounds like a good wholesome dish I can't figure out what to edit. me I like some meat in my lasagna but that's just me. I do make various lasanga dishes and I would definitly try this one