riddle@emory.UUCP (Larry Riddle) (12/12/83)
This is a wonderful vegetarian recipe for lasagne that I found in
the newspaper. It was credited to Tony Giles
4 tablespoons vegetable oil
1 lb fresh mushrooms, sliced (about 5 1/2 cups)
1 cup chopped (medium-fine) onion
1 cup chopped (medium-fine) green pepper
2 large garlic cloves, minced or crushed
2 6-ounce cans tomato paste
1 1/2 cups water
1 1/4 teaspoons salt
1 1/4 teaspoons dried, crushed oregano
1 lb fresh spinach (cooked, well-drained and coarsely chopped)
(I have also used eggplant with good success)
1 16-ounce package lasagne noodles (better - fresh spinach noodles
from a pasta shop!)
1/4 lb (1 generous cup) shredded sharp cheddar cheese
8 ounces mozzarella cheese, cut into 24 slices
3 tablespoons grated Parmesan cheese
In a large skillet heat the oil; add the mushrooms, onion, green
pepper and garlic; cook rapidly, stirring often, until wilted - 5
minutes. Add tomato paste, water, salt and oregano. Bring to a boil
then simmer, covered, for 15 minutes. Stir in spinach.
Cook lasagne according to package directions; drain.
Spread a thin film of the sauce in the bottom of a 3-quart oblong
baking dish. Cover with 1/3 of the lasagne noodles, overlapping if
necessary. Add 1/3 of the remaining sauce, then 1/3 of the cheddar
cheese, 8 slices of the mozzarella and 1 tablespoon of the Parmesan.
Repeat layering two more times. Cover with foil. Bake in a pre-heated
375-degree oven until hot - about 20 minutes. Uncover and bake until
cheese is completely melted, about 5 minutes. If you like, you can
use extra sauteed mushrooms as a garnish.
Serves 8
Larry Riddle
akgua!emory!riddle