| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Grains, Dairy |
Vegetarian |
|
6 |
– 8 |
INGREDIENTS
| 14 |
|
Lasagna noodles |
| 3 |
tb |
Olive oil (up to 4) |
| 2 |
|
Cloves garlic, minced |
| 1 |
|
Eggplant, sliced |
| 1 |
|
Zucchini, sliced |
| 1 |
sm |
Red pepper, chopped |
| 2 |
cn |
Hunts Italian Tomato sauce |
| 1 |
tb |
Basil |
| 1 |
ts |
Oregano |
| 3 |
tb |
Dry cooking sherry |
| 1 |
cn |
Tomato paste |
| 1 |
cn |
Vegetarian refried beans |
| 3 |
tb |
Salsa |
| 2 |
bn |
Spinach, chopped |
| 1 |
bn |
Cilantro, chopped |
|
|
Lots of grated soy cheese |
INSTRUCTIONS
Karen's Vegetarian Lasagna
Heat oven to 350 degrees F.
Prepare lasagna noodles according to package directions. Mix refried beans
with salsa in pan (heat a bit). Heat oil in large pan and saute garlic for
about 30 seconds; add eggplant and stir fry until eggplant looks tender
(but not too tender); add zucchini, basil, oregano, sherry and stir fry for
another 10 minutes. Add the cans of tomato sauce and tomato paste. Simmer
for 15 minutes.
Add some sauce to lasagna pan, place 4 noodles over sauce, add more sauce
on top, cover with 4 more noodles, add refried beans and salsa mixture on
top with spinach (add a little sauce over this layer and cover with 4 more
noodles; add remainder of sauce over the noodles, sprinkle cilantro and
grated soy cheese over the top. Place in oven when heated and cook for
30-35 minutes. Voila!
Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto
<daniela@dialdata.com.br> on Jan 23, 1997.
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“God grades on the cross, not the curve.”