|3 tablespoons||Olive oil (up to 4)|
|2||Cloves garlic, minced|
|1 small||Red pepper, chopped|
|2 cans||Hunts Italian Tomato sauce|
|3 tablespoons||Dry cooking sherry|
|1 can||Tomato paste|
|1 can||Vegetarian refried beans|
|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.
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