Original Vegetable Lasagna
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Eggplant||1 Pound, diced (Unpeeled, 1 Medium Sized)|
|Mushrooms||1⁄4 Pound, sliced|
|Canned italian style tomatoes||1 Pound (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, shredded|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Oregano leaves||2 Teaspoon|
|Dry basil||1 Teaspoon|
|Whole wheat pasta/12 to 16 packaged lasagna noodles||1⁄2 Cup (8 tbs) (1/4 Recipe)|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
|Ricotta cheese||1 Pound (2 Cups)|
|Shredded mozzarella cheese||8 Ounce (2 Cups)|
|Grated parmesan cheese||4 1⁄2 Ounce (1 1/2 Cups)|
In a wide frying pan over medium heat, add olive oil.
When oil is hot, add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Uncover and continue cooking until sauce is thick.
You should have 5 cups sauce; set aside.
Cut fresh pasta into wide strips (about 12 inches long) for lasagne.
You'll need 12 to 16 pieces.
Cook noodles in a large kettle of boiling salted water until al dente (3 to 4 minutes for fresh noodles, or follow package directions).
Drain, rinse with cold water, and drain again.
Butter a 9 by 13-inch baking dish.
Spread about 1/4 of the sauce over the bottom.
Arrange 1/3 of noodles in an even layer over sauce.
Dot noodles with 1/3 of ricotta.
Sprinkle over 1/3 of mozzarella, then sprinkle with 1/4 of the Parmesan cheese.
Repeat this layering two more times.
Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut in squares to serve.