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| Lasagna - Main Dishes |
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Lasagna
"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!" Original recipe yield: 15 servings.
INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 bay leaf
1 onion, chopped
1/4 cup vegetable oil
2 cloves garlic, chopped
2 teaspoons dried oregano
4 teaspoons dried basil, divided
1 (14.5 ounce) can crushed tomatoes
1 (29 ounce) can diced tomatoes
1 pinch ground cinnamon
1 pint part-skim ricotta cheese
2 eggs, beaten
1/2 cup grated Parmesan cheese
1 onion, sliced
1 pound fresh mushrooms, sliced
1 pound spinach, rinsed and chopped
2 zucchinis, sliced
1 pound mozzarella cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Saute chopped onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.
Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.
Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.
Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.
Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.
Rating: 0/0
posted by Admin
webmaster@dinnerworld.com
http://www.dinnerworld.com
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