Yield: 1 Servings
|6||Strips spinach lasagne verdi or whole-wheat lasagne|
|2 tablespoons||Olive oil; (up to 3)|
|2||Onions; finely chopped|
|2||Cloves garlic; crushed|
|1 large||Eggplant; chopped|
|1||Zucchini; sliced thinly|
|1||Green pepper; chopped|
|1||Red pepper; chopped|
|1 can||(14 oz) tomatoes; chopped|
|2 tablespoons||Tomato paste; (up to 3)|
|A little vegetable stock|
|Salt and freshly ground black pepper|
|2 tablespoons||Butter or margarine|
|3 tablespoons||Whole-wheat flour|
|⅓ cup||Parmasan cheese; grated|
|Fresh parsley; to garnish|
I just bought this great vegetarian cookbook this weekend and I had the chance to try these two recipes. They both were absolutely delicious and I thought I would share them. Here is one. The second will come later - time permitting!
serve with rolls and a green salad 1. Preheat the oven to 350
2. Cook the lasagne in boiling, salted water for 12-15 minutes 3. Plunge pasta into a bowl of cold water 4. Heat the oil in a large saucepan and fry the onion and garlic until soft 5. Add the eggplant, zucchini and peppers and saute until soft 6. Add the tomatoes with their juice and the tomato paste and simmer until tender. It may be necessary to add a little stock at this stage 7. Season well and set aside
8. Make the white sauce by melting the butter in a small sauce pan 9. Add the flour and cook to a roux 10. Add the mild slowly, stirring constantly, bring to the boil and simmer for about 5 minutes. Remove from the heat 11. Grease a deep ovenproof dish 12. Layer the ratatouille and lasagne strips, starting with the ratatouilli and finishing with a layer of lasagne 13. Pour over the white sauce and sprinkle the Parmesan cheese over the top 14. Bake in the oven for 35 minutes until golden. Garnish with parsley before serving
Time: Preparation takes about 20 minutes, cooking takes 1 hour.
Variation: Three cups sliced mushrooms can be used instead of the eggplant.
Posted to FOODWINE Digest by Andralee Acone <AAcone@...> on Jan 12, 1998