| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Veg08 |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Olive oil or salad oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
md |
Eggplant; diced |
| 1/4 |
lb |
Mushrooms; sliced |
| 1 |
|
16 oz can Italian-style tomatoes; undrained |
| 1 |
|
8 oz. can tomato sauce |
| 1/2 |
c |
Dry red wine |
| 1 |
md |
Carrot; shredded |
| 1/4 |
c |
Chopped parsley |
| 2 |
ts |
Oregano leaves |
| 1 |
ts |
Dry basil |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 12 |
|
Lasagna noodles |
|
|
Boiling salted water |
|
|
Butter or margarine |
| 2 |
c |
Ricotta cheese |
| 2 |
c |
Shredded Mozzarella cheese |
| 1 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Heat oil in a wide frying pan over medium heat. Add onion, garlic,
eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes.
Add tomatoes {break up with a spoon} and their liquid, tomato sauce, wine,
carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover,
reduce heat, and simmer for about 30 minutes. Uncover and continue cooking
until sauce thickens {you should have about 5 cups of sauce}; set aside.
Meanwhile, cook lasagne in boiling salted water according to package
directions. Drain, rinse with cold water, and drain again. Spread about 1/4
of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch
baking dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot
noodles with 1/3 of the ricotta cheese. Distribute 1/3 of the Mozzarella
cheese evenly over the ricotta cheese, then sprinkle 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.
Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until
bubbly and heated through. Cut into squares to serve.
Recipe by: Sunset Casserole Cookbook
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