Recipe Box

Tanya Lasagne August 24, 2006

Filed under: main dishes,vegetarian — bonny @ 5:19 pm

Paying homage to my long lost friend, Tanya

THE SAUCE:


2 medium onions

8 cloves garlic, crushed

2 large cans of tomatoes

1-2 tsp fennel seeds

1-2 bay leaves

2-3 tsp basil

1-2 tsp oregano

thyme, rosemary, salt and pepper in various combinations.

Sauté onion and garlic until tender. Add tomatoes and crush. Add herbs and pepper. Let simmer for an hour. If the sauce is bitter add more thyme or pepper to sweeten tomatoes.

 

THE LASAGNE:

 

Olive Oil

6 cups fresh spinach, washed, stemmed and finely chopped.

salt

pepper

2 cups cottage or ricotta cheese

(optional: 1 block silken tofu, smashed up w a fork)

1 egg

nutmeg

mint

1 package of lasagne noodles

1-2 heads of garlic (yep, the heads) ** Bonny uses a little less garlic than Tanya does

mozzarella cheese, grated

Romano, asiago or parmesan cheese

Feta cheese, chopped, or diced

 

Heat the oil in medium size frying pan. Add spinach, salt and pepper. Sauté and spinach is lightly cooked. Mix cheese, tofu, beaten egg, nutmeg and mint. Add to spinach. Mix well and set aside.
Assemble lasagne in 9×13 pan. Spread olive oil over bottom of pan. Add just enough sauce to cover the bottom of the pan. Arrange one layer of uncooked lasagne noodles over sauce. Cover with half of cheese mixture. Smoothe it out. Add half of grated mozzarella and half of feta cheese. Cover with another layer of sauce. Add half of the garlic – whole peeled cloves. Cover with another layer of noodles. Add rest of spinach mixture, sauce (reserving enough to top lasagne), remaining garlic and final layer of noodles. Top with remaining sauce, mozzarella cheese, feta cheese and some parm cheese. Add 1/2 c water to the corner of the lasagne, so the noodles cook while the lasagne bakes. Cover.

Bake at 350 degrees for 1 hour. Sprinkle with more parm cheese. Cover and return to oven and bake 15-20 minutes. Turn off oven and allow to stand for anywhere between 15 minutes and 1 hours.

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