| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Italian |
Main dish, Italian, Pasta, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
|
Onion, diced |
| 3 |
|
Garlic cloves, chopped |
| 1 |
|
Carrot, diced |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Fennel seeds, ground |
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Marjoram |
| 1 |
tb |
Parsley |
| 3 |
c |
Tomatoes, chopped |
| 2 |
tb |
Tomato paste |
| 1 |
pn |
Sugar, optional |
|
|
Salt & pepper |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Flour |
| 2 |
c |
Soy milk |
|
|
Salt & pepper |
| 1 |
pn |
Nutmeg |
|
|
Lots of lasagna noodles, preferably green & fresh |
| 1 1/2 |
c |
Peas, frozen or fresh* |
| 1 |
tb |
Olive oil |
|
|
Thyme, as needed |
INSTRUCTIONS
TOMATO SAUCE
THE OTHER SAUCE
TO ASSEMBLE
TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set
aside. Heat oil in a large pot until hot, & saute the chopped & diced
vegetables just until the onion has softened. Add the herbs & continue to
saute stirring occasionally for a few minutes longer. Add the rest of the
sauce ingredients & let simmer for 15 minutes, stir occasionally. Set
aside, once coked.
THE OTHER SAUCE:
Heat oil, stir in the flour & cook for about 30 seconds. Remove from the
heat & slowly beat in the milk, ensuring that no lumps form. Return to the
heat & cook, stirring over medium heat, until the sauce has thickened.
Season with salt, pepper & nutmeg. Set aside.
TO ASSEMBLE: If using dried pasta, it is advisable to cook it first. If
using fresh pasta, just sprinkle with a few drops of water before baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then
top with 1/4 of pasta, let the sheets rise up the sides of the pan. Top
with half with the other sauce & half the peas. Add another layer of
pasta, another layer of tomato sauce & top with a third layer of pasta. Add
the remaining the other sauce & peas. Top with the rest of the tomato
sauce. Drizzle with olive oil & sprinkle with thyme.
Bake in a pre-heated oven at 400F for 45 minutes, until bubbling hot. Serve
with home-made garlic bread & a green salad.
* If using fresh peas, blanch before adding them to the lasagna layers.
Compliments of:
Kathleen's Recipe Swap Page recipes@ilos.net
http://www.ilos.net/~q591b4/recipe
Posted to MM-Recipes Digest V4 #9 by q591b4@ilos.net on Feb 28, 1999
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