Veggie Lasagna

1/3 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 medium-size unpeeled eggplant (about 1 pound), diced
1/4 pound mushrooms, sliced
1 can Italian-style tomatoes
1 can tomato sauce
1/2 cup dry red wine
1 medium-size carrot, shredded
1/4 cup chopped parsley
2 teaspoons oregano leaves
1 teaspoon dry basil and salt
1/4 teaspoon pepper
16 packaged whole wheat or regular lasagna noodles
Boiling salted water
2 cups ricotta cheese, (1 pound)
2 cups shredded mozarella cheese, (8 ounces)
1-1/2 cups grated parmesan cheese, (4 1/2 ounces)

Heat oil in a wide frying pan over medium heat. Add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes. Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine,carrot, parsley, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes. Uncover and continue cooking until sauce is thick. You should have 5 cups sauce; set aside.

Cook noodles in a large kettle of boiling salted water according to package directions. Drain, rinse with cold water, and drain again. Butter a 9X13 inch baking dish. Spread about 1/4 of the sauce in dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of ricotta. Sprinkle with 1/3 of the mozzarella, then with 1/4 of the parmesan cheese. Repeat this layering two more times. Spread remaining sauce evenly over top and sprinkle with remaining parmesan cheese. If made ahead, cover and refrigerate.

Bake, uncovered, in a 350 degree oven until hot and bubbly (40-50 minutes). Cut in squares to serve. Makes 10 servings.

  (Note: I am usually more generous with the cheese and use a 15 ounce can of tomato sauce instead of an 8 ounce can . However, I really really like cheese and tomatoes.)



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