| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Pasta |
1 |
Recipe |
INGREDIENTS
| 1 |
c |
Part-skim ricotta cheese |
| 1/4 |
c |
Part-skim mozzarella cheese |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 8 |
oz |
Fresh spinach, washed and coarsely chopped |
| 1 |
cn |
(15 oz) white kidney beans drained and rinsed |
| 2 |
tb |
Fresh chopped oregano |
| 2 |
tb |
Fresh chopped basin |
| 8 |
oz |
Raw lasagna noodles |
| 3 |
ts |
Extra-light olive oil with a dash of sesame oil |
| 2 |
c |
Chopped onions |
| 2 |
|
Cloves garlic, peeled, chopped |
| 2 |
c |
Finely diced eggplant |
| 1 |
lg |
Red bell pepper, seeded and finely diced |
| 2 |
tb |
Low-sodium tomato paste |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
c |
Red wine |
| 1 |
cn |
(16 oz) whole tomatoes with liquid |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1/2 |
ts |
Freshly ground salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 2 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
FILLING
SAUCE
Combine in a large mixing bowl the three cheeses, the spinach, half the
beans, half the oregano, and half the basil. Set aside.
Cook the noodles al dente. Cool them under cold water when they're cooked
the way you like them.
Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet
over medium-high heat and fry the onions and the garlic for 5 minutes,
stirring often. Transfer half to the spinach and cheese filling and set the
other half aside. Wipe the pan clean.
Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the
eggplant for 8 minutes, stirring often. It's important that the bottom of
the pan does not scorch. Spoon the cooked eggplant into the filling mixture
and stir well. Wipe the pan clean.
Add the remaining oil to the same pan and, over medium heat, cook the red
bell pepper for 3 minutes. Spoon the cooked pepper into the filling
mixture. Wipe the pan clean.
Add the tomato paste to the same pan and, over medium heat, cook until it
turns brown--about 5 minutes. It is very important it doesn't burn but just
browns. Stir in the red pepper flakes and the wine, bring to a boil, lower
the heat to a simmer and reduce the liquid by about one fourth--about 15
minutes. Add the canned tomatoes and their liquid, stirring until the
tomatoes break into pieces.
Add the remaining beans, oregano, basil, and reserved cooked onions and
garlic and cook for 5 minutes at a very low simmer. Stir in the lemon
juice, salt, and black pepper and mix well.
Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling
into a rough ball, lay on one end of the lasagna and roll it up end to end.
Repeat with the remaining noodles.
Pour the sauce into a 9" X 13" baking pan. Place the lasagna rolls on top,
seam side down, and spoon some of the sauce over them. Cover with aluminum
foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan
cheese and bake for 5 minutes. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM>
On WED, 15 NOV 1995 172444 ~0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”