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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Béchamel sauce:
4 T butter
4 T flour
2 cups milk (2%), warmed
1 tsp nutmeg
2 tsp Dijon mustard
Salt and Pepper
Tomato wine sauce:
2 T extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1/2 tsp salt
2 tsp ground fennel
1 tsp oregano
1 tsp basil
1/2 red wine
1-28 ounce can crushed tomatoes
1/2 cup fresh basil, chopped
Salt and pepper
Directions:
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 inch or larger baking dish.

Béchamel Sauce:

Melt the butter in a saucepan over moderate heat. Slowly add the flour and stir with a whisk until well blended.

Add milk that has been warmed to nearly boiling, stirring constantly until the sauce thickens. Add nutmeg, Dijon, salt and pepper. Set aside.

Tomato wine sauce:

In another saucepan, warm olive oil. Add onions, garlic and a little salt. Cook 3 - 5 minutes. Add the spices, cooking a bit longer. Add the wine and simmer for a few more minutes.

Add the crushed tomatoes and cook on low heat, stirring for another 20 minutes. Salt and pepper to taste.

 

 

 

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