Fiery Vegetarian Lasagna


1 package lasagna noodles (10 oz.)
2 tablespoons olive oil
1/2 medium yellow onion, finely chopped
1 clove garlic, finely minced
1 tablespoon finely-chopped fresh parsley
1/2 tablespoon finely-chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon crushed fresh basil leaves or ¼ tsp dried 1/2 teaspoon crushed fresh oregano leaves or ¼ tsp dried 1 jalapeno, chopped
3 1/2 cups ripe red tomatoes, peeled and chopped, with the juice
15 ounces low-fat ricotta cheese
1 cup cooked, diced greens (such as turnip, 1 cup scrubbed, diced zucchini
1/4 cup sliced black olives
1/4 cup grated low-fat Swiss or mozzarella cheese
1/4 cup grated low-fat cheddar cheese
2 tablespoons fresh grated Romano cheese


Cook the lasagna noodles according to package directions.
Preheat oven to 350 degrees.
While the pasta is cooking, heat the oil in a frying pan and saute the onion and garlic until they start to soften. Stir in the parsley, cilantro, salt, pepper, basil, and oregano. Add the jalapeno, tomatoes, and salsa in the blender, blend, then stir into the onion and garlic mixture.
Beat the eggs in a small bowl, then, with a fork, beat the ricotta cheese into the eggs a little at a time.
Drain the cooked lasagna noodles and lay them in the bottom of a lightly greased 9 X 13inch baking pan. Make sure the noodles overlap. Spread half of the ricotta-egg mixture on the noodles, then layer half the greens, zucchini, olives, and Swiss and cheddar cheeses. Top with half of the tomato mixture. Repeat the process. Top with the Romano cheese and bake at 350 degrees for 45 minutes or until heated through and bubbly.




Don't seed the tomatoes: the fiber in the seeds is good for you. A slice of this lasagna coupled with a spinach salad, a little bruschetta, and a glass of dry red wine will make you want to sing the praises of Italian cooking, Southwestern style.


6.0 servings


Sunday, December 13, 2009 - 12:57am


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