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1995-09-27
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Newsgroups: rec.food.recipes
From: Ranger@halcyon.com (Glenn/Sharon Gorman)
Subject: Vegetarian Lasagna
Organization: The Humble Macintosh Paradise
References: <09221994195445um@alexr.demon.co.uk>
Date: Fri, 23 Sep 1994 21:10:00 +0000
Message-ID: <09231994211033um@alexr.demon.co.uk>
SPINACH LASAGNA
32 oz. tomato sauce
1 lb. canned tomatoes
1-2 medium onions
8 cloves garlic
8 oz. black olives, drained (optional)
8 oz. green olives, drained (optional)
8 oz. mushrooms (optional)
1 large bunch broccoli (optional)
12-16 oz. mozzarella cheese
12-16 oz. other cheese (cheddar, Swiss, jack, etc.)
16 oz. cottage cheese
1/2 cup parsley (optional)
8-12 oz. spinach
3 eggs
2 lbs. lasagna noodles (approximately 2 boxes)
Italian spices, to taste
(1) Sauce: Put tomatoes and tomato sauce in large pot over low heat.
Press garlic, add. Chop onions, olives, mushrooms, and broccoli, add.
Add spices to taste. Simmer covered over low heat until the whole
tomatoes have merged with the rest of the sauce and you can no longer
tell where one begins and the other ends.
(2) Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach,
mix well.
(3) Building the lasagna: In a lasagna pan, put in just enough sauce to
cover the bottom of the pan. Make a layer of noodles. Using about half
of the available cheese mixture, make a layer of cheese. Another layer
of noodles. Cover the noodles with sauce, the important thing being to
make sure all noodles have at least some sauce on them. Another layer of
noodles. Use the rest of the cheese mixture and make a layer of cheese.
Put down the last layer of noodles, then use the remaining amount of
sauce, or as much as possible, and cover the noodles in sauce.
(4) Bake at 375 degrees. F for 45 minutes.
NOTES
The lasagna noodles are uncooked when you build the lasagna. Be stingy
with the sauce, if you aren't, you'll end up short at the end where you
need it most. If you do things as specified here, you will end up with a
lasagna layered as (s-n-c-n-s-n-c-n-s), (sauce, noodles, cheese, etc.)
but some prefer the heretic's way: (c-n-s-c-n-s-c-n-s.)
VEGETARIAN LASAGNA
1 medium onion, chopped
1/2 lb. carrots, grated
1 lb. spinach
5 oz. sweet corn, drained (1/2 tin)
1/4 lb. mushrooms, coarsely chopped
8 oz. lasagna noodles (1/2 packet)
2 garlic cloves
1/4 lb. cheese, grated
SAUCE
2 1/2 cups milk
2 oz. cornflour (cornstarch)
2 oz. butter
(1) Gently fry the carrots and garlic in some butter, set aside.
(2) Gently fry the onions and mushrooms in some butter, set aside.
(3) Wash the spinach and cook gently in a saucepan without adding any
water. Stir frequently. This really does work and it stops it from
going slimy. Add the corn to this and set aside.
(4) Now make the white sauce. Melt the butter in a saucepan, take it
off the heat, add the cornflour. Mix this well. Slowly add the milk,
stirring all the time. It is important not to stop stirring, even for a
moment. Return it to the heat and keep stirring until it thickens.
(5) Now build your lasagna. Take a large square oven-proof dish at
least 2 inches deep (we use one about 8x12 inches for the quantities
given) and assemble in layers starting with a layer of lasagna, then a
layer of sauce, then one of the previously-prepared vegetable pairs.
Repeat the lasagna, sauce, vegetable pair combination twice more. At
this point you should, if all has gone well, run out of vegetables.
Finish off with lasagna and then sauce.
(6) Top with the cheese and sprinkle on a little paprika if you want.
(7) Bake for about 35 minutes at 350 degrees.
(8) The servings should stay whole as you serve them.