"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Billie Scaffe
Added: Tuesday, November 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 oz fresh lasagna
10 oz cherry tomatoes, sliced
1 1/2 lbs. round eggplant
2/3 lbs. robiola (a mild slightly runny soft cream cheese)
4 tbsp. milk
1/4 lbs baby spinach leaves
1 c freshly grated Parmigiano
a small bunch of chives, chopped
6 tbsp. olive oil
salt and pepper to taste

Directions:
Directions:
Trim the ends of the eggplants, slice them into quarter-inch slices, put them in a colander, and sprinkle them with salt. Let them rest for about an hour, rinse them, pat them dry and grill them on a lightly oiled cast iron griddle for a couple of minutes per side, seasoning them with salt and pepper as they come off the griddle. Slice the tomatoes and wash the spinach. While you are doing this, bring the pasta to a boil, lightly salt it, add a drop of oil to it, and cook the lasagna, a few sheets at a time: remove them with a slotted spoon when they are al dente and put them on a clean cloth to cool.
Lightly oil an oven dish large enough to contain the ingredients and lay down a layer of lasagna, followed by a little of the robiola mixture, evenly distributed, and then eggplant, tomatoes, grated cheese, and a drizzle of olive oil. Repeat the sequence until all is used up, drizzle the last of the olive oil over the top, and bake in a preheated 400 oven for about 15 minutes. Serve at once.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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