Yield: 12 Servings
|1 pack||Lasagna noodles|
|1 pack||Frozen chopped spinach; defrosted and with water squeezed out|
|1 carton||Fat-free Ricotta cheese|
|1 pack||Shredded Kraft fat-free Mozarella|
|Kraft fat-free Parmesan|
|1||Bell pepper; diced|
|1 teaspoon||Salt (to taste)|
|1 can||(29-oz) tomatoes|
|1 can||(6-oz) tomato paste|
|1 tablespoon||Honey (to taste)|
|Pepper; lots of it! (up to)|
|6||Cloves garlic; minced (to taste)|
|½ cup||Freshly minced Italian parsley (optional)|
|Tons of vegies: eggplant; squash; mushrooms, anything|
Date: Mon, 12 Feb 1996 10:56:48 -0800 From: "Asha Dornfest" <asha@...> I know there are plenty in the archives, but this one was the best one I've tasted in a while (it's been a LONG while). Enjoy! Make sauce by sauteeing onion, garlic, bell pepper, herbs and salt for 8-10 minutes. Add the rest of the ingredients, bring to a boil, then simmer, partially covered, for 25-30 minutes. You can do this way ahead of time and let the sauce sit for a few hours till you're ready to make lasagna.
Add parsley at the last minute. When you're ready to make the lasagna, add 1⅓ c. water to the sauce (this cooks the noodles - if you are using cooked noodles, don't add water).
To make lasagna: Preheat oven to 375. Mix spinach and ricotta thoroughly (add a pinch of salt). Pam a 9x13 baking pan. Spread some of sauce in the bottom of the pan. Cover with a layer of dry lasagna noodles (⅓ of them). Place glops of the ricotta mixture here and there (use half). Add ⅓ of the sauce, followed by ½ the mozarella. Sprinkle with Parmesan.
Add second ⅓ of the noodles, remaining ricotta mixture, andother ⅓ of the sauce, and cover with remaining mozarella and more Parmesan. Add a final layer of noodles, the rest of the sauce, and sprinkle to top with Parmesan.
Cover very tighly with aluminum foil. Bake for an hour, or until the center is tender when pierced. Let stand at least 10-15 minutes before cutting.
FATFREE DIGEST V96 #42
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .