Vegetable Lasagna
Yuk! I had a brilliant idea yesterday, inspired by two products I hadn't seen before--a ribbon lasagne that was supposed to fit a 9 x 12 pan with no boiling, and a 4 cheese tomato sauce (brand name unfamiliar). So I whipped up a vegetarian lasagne--didn't use a recipe, but did use turnip greens lightly grilled in olive oil, onions and yellow peppers and black beans. Anyone for lunch? It could have really used some sausage or mozzarella. So this morning I looked at my niece Julie's recipe which she contributed to my 1993 family cookbook, "Taste the Memories."- VEGETARIAN LASAGNA
8 oz. lasagna noodles, cooked
2 medium onions, chopped
4 cloves garlic, minced
3 Tbsp. olive oil
2 cups tomato sauce, canned tomatoes, or thinned paste
2 tsp. dried oregano
1 tsp. dried basil
1/4 cup chopped fresh parsley
2-3 tsp. salt
1/2 - 3/4 pound sliced mushrooms, sautéed in olive oil
3/4 cup dry small red beans, cooked tender
3/4 pound mozzarella cheese, thinly sliced
2 cups ricotta or cottage cheese
1/2 cup freshly grated parmesan cheese
Rinse and set aside the cooked noodles. Sauté the onions and garlic in the olive oil until transparent, but not brown. Stir in the tomato, oregano, basil, parsley and salt. Cook the sauce about 1/2 hour, simmering it and stirring often until it has thickened. Stir in the sautéed mushrooms and cooked beans.
To assemble the lasagna: place a layer of the noodles on the bottom of a shallow baking dish, put 1/3 of the tomato sauce over the noodles, spread a layer of ricotta or cottage cheese over the sauce, then a layer of mozzarella cheese, then sprinkle 1/3 of the parmesan cheese overall. Repeat the layers twice more, ending with parmesan. Bake the lasagna in a 375 degree oven for 20 minutes. Serves 8. 1 portion=approx. 18 grams of usable protein, 41% to 50% of average daily protein need.
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