Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
Ingredients:
8-ounces lasagna noodles (9 noodles)
1/2 cup (1/2 ounce) dried porcini or shiitake mushrooms
1 cup boiling water
1 large onion, chopped (1 cup)
1 large green pepper, chopped (1 cup)
2 medium carrots, chopped (1 cup)
4 cloves garlic, minced
2 tablespoons margarine or butter
4 cups chopped broccoli (flowerets and stems)
1 15-ounce container ricotta cheese
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup grated Parmesan or Romano cheese
2 eggs
1/4 cup snipped parsley
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 30-1/2-ounce jar meatless spaghetti sauce
1/4 cup grated Parmesan or Romano cheese
Directions:
Cook lasagna noodles according to package directions; drain. Meanwhile, in a
medium bowl combine dried mushrooms and boiling water. Let stand for 20 minutes.
Drain and squeeze mushrooms, reserving liquid. Remove and discard mushroom stems.
Coarsely chop mushrooms. Set aside.
In a large skillet cook onion, green pepper,
carrots, and garlic in hot margarine or butter until tender but not brown. Add
broccoli and 1/2 cup reserved mushroom liquid. Bring to a boil; reduce heat.
Cover and simmer about 5 minutes or until broccoli is just crisp-tender. Stir
in mushrooms.
In a medium bowl stir together ricotta cheese, mozzarella cheese,
1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme, marjoram, and pepper.
In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti
sauce.
Arrange 3 lasagna noodles over sauce. Layer with half of the cheese mixture,
half of the vegetable mixture, and 1 cup of the spaghetti sauce. Repeat layers,
ending with noodles.
Spoon remaining spaghetti sauce over the top. Sprinkle
with 1/4 cup Parmesan or Romano cheese.
Cover and bake in a 375 degree F. oven
for 20 minutes. Uncover and bake about 10 minutes more or until heated through.
Makes 8 servings.
Make-Ahead Tip: Prepare lasagna but do not bake. Cover with
plastic wrap, then foil. Refrigerate up to 24 hours.
To heat, remove plastic
wrap; recover with foil. Bake in 375 degree F. oven for 40 minutes; uncover
and bake 20 minutes more or until heated through.
