astray recipes: Vegeterian lasagna parve kp

Categories: None
Yield: 6 - 8

Measure	Ingredient
14	Lasagna noodles
3 tablespoons	Olive oil (up to 4)
2	Cloves garlic, minced
1	Eggplant, sliced
1	Zucchini, sliced
1 small	Red pepper, chopped
2 cans	Hunts Italian Tomato sauce
1 tablespoon	Basil
1 teaspoon	Oregano
3 tablespoons	Dry cooking sherry
1 can	Tomato paste
1 can	Vegetarian refried beans
3 tablespoons	Salsa
2 bunches	Spinach, chopped
1 bunch	Cilantro, chopped
	Lots of grated soy cheese

Karen's Vegetarian Lasagna

Heat oven to 350 degrees F.

Prepare lasagna noodles according to package directions. Mix refried beans with salsa in pan (heat a bit). Heat oil in large pan and saute garlic for about 30 seconds; add eggplant and stir fry until eggplant looks tender (but not too tender); add zucchini, basil, oregano, sherry and stir fry for another 10 minutes. Add the cans of tomato sauce and tomato paste. Simmer for 15 minutes.

Add some sauce to lasagna pan, place 4 noodles over sauce, add more sauce on top, cover with 4 more noodles, add refried beans and salsa mixture on top with spinach (add a little sauce over this layer and cover with 4 more noodles; add remainder of sauce over the noodles, sprinkle cilantro and grated soy cheese over the top. Place in oven when heated and cook for 30-35 minutes. Voila!

Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto <daniela@...> on Jan 23, 1997.

vegeterian lasagna parve kp