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Servings: 6 to 8
See the Manicotti recipe for a similar dish. Combine them as you see fit.
1 package lasagne noodles (cook 9 noodles)
2 medium onions, chopped
1 clove garlic minced (or use lots more!)
1 medium green pepper, seeded and finely chopped
1 tablespoon olive oil
1 can (26 ounce) plum tomatoes
1 can (6 or 8 ounce) tomato paste
Basil to taste
Oregano to taste
Crushed anise seed to taste
Dash red pepper flakes (or not)
1 medium carrot, grated
2 cups diced eggplant
¼ pound fresh mushrooms, sliced
1 pound ricotta cheese
6 ounces grated mozzarella cheese
5 ounces Parmesan cheese
Boil noodles following label instructions. Saute onions, garlic, and green pepper in oil. Add tomatoes, tomato sauce, and spices/herbs; bring to boiling. Add carrot, eggplant, and mushrooms. Boil, stirring as needed, until vegetables are tender.
Spread a thin layer of the sauce in a large oblong baking dish (about 9 by 12 inches). Arrange a layer of noodles and 1/3 of each of the cheeses; cover with sauce. Repeat to make three layers. Bake at 350° (or a little more) for about one hour, until the lasagne is bubbly hot. Let stand 15 minutes before serving.
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