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May 29, 2006

Vegetable Lasagna

Vegetable Lasagna

Serves 6 to 8
 
2 tablespoons olive oil
2 medium garlic cloves, minced
1 28-ounce can crushed tomatoes
2 tablespoons chopped fresh basil or parsley leaves
Salt and ground black pepper
15 dried 7-by-3 1/2-inch no-boil lasagne noodles
3 cups cooked and seasoned vegetables (see recipes that follow)
1 pound mozzarella cheese, shredded (about 4 cups)
5 ounces Parmesan cheese, grated (about 2/3 cup)
Cooking spray for foil
 
Heat oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups. 

Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce. Repeat layering of noodles, vegetables, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. (Can be wrapped with plastic and refrigerated overnight or wrapped in plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator.) 

Adjust oven rack to middle position and heat oven to 375 degrees. Cover pan with large sheet foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagne rest 5 minutes. Cut and serve immediately.
 
Roasted Zucchini and Eggplant Lasagne
 
Procedure
1. Adjust oven racks to upper- and lower-middle positions and heat oven to 400 degrees.
2. Toss 1 pound each zucchini (about 2 medium) and eggplant (about 2 small), cut into 1/2-inch dice, with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste.
3. Spread out vegetables on two greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside.
4. Follow Master Recipe for Vegetable Lasagne with Tomato Sauce.

Shared with our recipe list by Shelly.

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Posted by Willie Crawford at May 29, 2006 09:50 AM

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