Classic Italian Lasagne
|Chopped onion||1 Cup (16 tbs)|
|Mushrooms||1 Pound, chopped|
|Zucchini||1 Pound, chopped|
|Garlic clove||1 Large, minced|
|Dried mint/1 tablespoon fresh mint||1⁄2 Tablespoon|
|Black pepper||To Taste|
|Tomato sauce||4 Cup (64 tbs) (Joyce'S Favorite)|
|Vegetable oil||1 Tablespoon|
|Whole wheat spinach lasagne noodles||1 Pound|
|Ricotta cheese/Cottage cheese||1 Pound|
|Mozzarella cheese||1 Pound, grated|
|Minced parsley||1 Tablespoon|
|Freshly grated romano cheese||1⁄2 Cup (8 tbs) (And/Or Parmesan Cheese)|
Saute* onion, mushroom, and zucchini in butter until mushrooms begin to lose juices.
Add garlic, mint, rosemary, oregano, salt, and pepper; continue cooking until vegetables are tender.
Stir in tomato sauce and simmer, stirring regularly, until sauce is well-flavored and thick.
Taste and correct seasonings.
Boil lasagne noodles in about 6 quarts boiling water to which 1 tablespoon vegetable oil has been added.
Cook until just tender (5 to 7 minutes); drain.
Separate slices so they won't stick together during assembling.
Preheat oven to 350°.
Mix together Mozzarella and ricotta cheese with parsley.
Lightly grease an 8 x 12 x 2-inch baking dish.
Spoon tomato sauce on the bottom.
Layer with lasagne noodles, ricotta mixture and sauce, ending with the tomato sauce.
Sprinkle on Parmesan cheese, if desired.
Bake, uncovered, 30 minutes or until heated through.
Let stand 5 minutes before cutting into squares.
Can be made ahead and baked at serving time, or served cold the second day.