Vegetable Lasagne

Name: Vegetable Lasagne
Ingredients: 1 large onion, chopped; 2 cloves garlic, minced or mashed; 1 medium (1 lb.) eggplant, diced; 1/4 lb. mushrooms, sliced; 5 Tbsp. olive oil or salad oil; 1 (1 lb.) can pear-shaped tomatoes; 1 (8 oz.) can tomato sauce; 1/2 c. dry red wine; 1 medium carrot, shredded; 1/4 c. minced parsley; 2 tsp. oregano leaves; 1 tsp. basil; 1 tsp. salt; 1/4 tsp. pepper; 9 wide lasagne noodles, cooked; 8 oz. Mozzarella cheese, sliced thin; 1 1/2 c. grated Parmesan cheese; 2 c. (1 lb.) Ricotta cheese

18 ingredients

8 steps

Ingredients

1 large onion, chopped
2 cloves garlic, minced or mashed
1 medium (1 lb.) eggplant, diced
1/4 lb. mushrooms, sliced
5 Tbsp. olive oil or salad oil
1 (1 lb.) can pear-shaped tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1 medium carrot, shredded
1/4 c. minced parsley
2 tsp. oregano leaves
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
9 wide lasagne noodles, cooked
8 oz. Mozzarella cheese, sliced thin
1 1/2 c. grated Parmesan cheese
2 c. (1 lb.) Ricotta cheese

Directions

1

In large frypan, cook onion, garlic, eggplant and mushrooms in olive oil over medium heat for 15 minutes.
2

Stir frequently.
3

Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper.
4

Bring to boil, stirring.
5

Reduce heat.
6

Simmer, covered, for 30 minutes.
7

Reduce heat.
8

Boil to reduce sauce until it measures 5 cups; set aside.