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Classic Italian Lasagne

Budget.Gourmet's picture
Ingredients
  Chopped onion 1 Cup (16 tbs)
  Mushrooms 1 Pound, chopped
  Zucchini 1 Pound, chopped
  Butter 2 Tablespoon
  Garlic clove 1 Large, minced
  Dried mint/1 tablespoon fresh mint 1⁄2 Tablespoon
  Rosemary 1⁄2 Tablespoon
  Oregano 1⁄2 Tablespoon
  Salt To Taste
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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