| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| Chopped onion | ||
| Cloves of garlic | ||
| Sliced zucchini | ||
| Sliced carrots | ||
| Tin of tomatoes | ||
| Sliced mushrooms | ||
| Basil, oregano, and a bay leaf | ||
| Lasagne verdi |
INSTRUCTIONS
Source: «Hazel Sydeserff» Yield: I haven't added any weights as it depends how much you want to make in one go. Mix everything but the lasagne in a pan and fry it. Then layer it in a dish with sheets of lasagne and top the whole thing with white sauce. You can always use soya mince if you need a meat substitute - Real Foods do nice stuff. Buy the darkest stuff, though, as the lighter brown stuff never looks cooked and is a bit nauseating. Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto <daniela@dialdata.com.br> on Jan 23, 1997.
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”