Vegetarian Lasagne

Photo: flickr user Moe_

Ingredients

3 ounces dried porcini mushrooms soaked,drained, and chopped

pound Cremini Mushrooms quartered & stems

pound Portabella Mushrooms sliced

3 lrgs leeks sliced into circles and separated

3 cloves garlic

cup sun-dried tomatoes soaked & chopped

4 ears corn corn removed

cup Porcini mushroom water strained twice

1 tablespoon olive oil

cup red wine

28 ounces tomatoes pureed

jar Millina's FF Garlic/Tomato Pasta Sauce

1 cup red wine that's turned ½ vinegar

cup sun-dried tomatoes soaked & chopped

1 cup water from the sun-dried tomatoes

12 ounces roasted red peppers (jarred)

2 tablespoons Italian Blend Spices

15 whls fresh basil leaves crushed

2 tablespoons fresh garlic

2 tubs FF Ricotta (15 ounce)

cup carrot grated

1 pkt frozen chopped spinach

10 ounces nonfat mozzarella shredded

20 fresh basil leaves

3 whls fresh tomatoes

cup bread crumbs see recipe

1 cube Romano cheese (1 inch) grated

pound fontina cheese grated

Preparation

Veggie Filling:[pre-soak mushrooms in hot water for at least an hour and a half. same withsun-dried tomatos. slice leeks, rinse in colander, while seperating

"rings" with your fingers. saute in olice oil, wine, and stained mushroom broth until translucent. add garlic, and roughly chopped mushrooms, adding more mushroom broth as needed to prevent sticking and burning. add sun-dried tomatoes (strained, saving the broth for the sauce).

Add portabella and cremini mushrooms, sauce until tender. add corn after cooking, toss to mix.]

Sauce:[mix in pot, and simmer and stir for around an hour]

Cheesy Filling:[Mix]

Topping:Procedure:using 2 lasagne pans (the cheap kind you can buy in the grocery store), cover the bottom with your sauce. layer of uncooked noodles (4 fit perfectly). another thin layer of sauce. add a good layer of your mushroom/veggie filling (use 3/4 of all). another layer of noodles. more

Sauce. layer of cheesy filling (use all). another layer of noodles.

Rest of the sauce, rest of the mushroom/veggie filling.

Let set over-night, refridgerated.

Before baking the next day, add Topping. first add FF Mozzerella, to cover. then add fresh basil leaves, about 10 per lasagne. then add thinly sliced fresh tomato. 9 slices per lasagne. cover with bread crumbs. cover sparsely with Romano cheese, top with Fontina.

Cover with aluminum foil, and bake at 325 for an hour. remove foil, and bake for another 10-15 minutes. let set for 15-20 minutes before cutting.