"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetarian Lasagne Recipe

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This recipe for Vegetarian Lasagne, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Sunday, February 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups Spaghetti Sauce
12 to 15 sheets lasagna, either spinach or whole wheat
2 cups Ricotta cheese
2 beaten eggs
2 small shallots,minced
1 clove garlic, pureed or put through a press
Freshly grated nutmeg
Fresh ground black pepper to taste
1 lb. Mozzarella cheese, sliced
1 1/4 cups freshly grated Parmesan cheese
1/4 cup whole wheat breadcrumbs
Fresh chopped parsley for garnish

Directions:
Directions:
Bring a large pot of water to a boil, add salt and a little oil and lasagna. Cook until al dente, drain. and rinse in cold water. Toss with a little olive oil and set aside.

Preheat oven to 375 degrees. Oil a large wide gratin or baking dish. Saute shallots and garlic in 1 tbsp. oil until tender about 2 minutes.

Mix together Ricotta cheese, eggs, shallots, garlic, nutmeg to taste, and freshly ground pepper.

Spoon a thin layer spaghetti sauce over bottom of baking dish. Over this lay three to four sheets of lasagna. Top with a third of the Ricotta mixture, then a third of the sliced Mozzarella, a third of the spaghetti sauce, a third of the Parmesan, and a third of the breadcrumbs. Repeat layers-noodles, Ricotta, Mozzarella, sauce, Parmesan, and breadcrumbs- twice more.

Dot top layer of breadcrumbs with butter, if you wish, and bake in preheated oven 30 minutes, or until bubbling.

Remove from heat, let sit a few minutes, and serve garnished with fresh chopped parsley.

Number Of Servings:
Number Of Servings:
Serves 6 - 8

 

 

 

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