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Vegetarian Lasagna Recipe

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

Marion Thorne
Added: Wednesday, December 31, 2008


2-4 tbs Olive oil
2 onions
2 scallions
2 cups spinach or 10 oz peas
1 1/2 lb feta (or a little less)
3 cups tomato sauce
3 tomatoes
1 1/2 lbs Lasagna or so
preferably fresh of kind you don't need to cook first

Heat oil, add onions, scallions-cook until slightly brown and tender. Add spinach, stir until wilted and set aside. Peas probably should be cooked a little first, longer for fresh ones, less for frozen.)
Cook and drain sliced, peeled eggplant
Mix peas and sauce or add peas to onion mix.
In cooking dish, put eggplant, pasta, tomato sauce, feta, pasta, onions and spinach etc, ending with remaining tomato sauce and feta.
350 for 45 min
Add chopped parsley

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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