Vegetarian Lasagna


1 lrg onion, chopped
2 cloves garlic, minced
1 medium eggplant, diced
pound mushrooms, sliced
1 16 oz can Italian-style tomatoes, undrained
1 8 oz. can tomato sauce
cup dry red wine
1 medium carrot, shredded
cup chopped parsley
2 teaspoons oregano leaves
1 teaspoon dry basil
1 teaspoon salt
teaspoon pepper
Boiling salted water
2 cups shredded Mozzarella cheese


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.





1.0 servings


Sunday, February 14, 2010 - 7:50am



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