Ahouxp.103
net.cooks
utcsrgv!utzoo!decvax!duke!chico!harpo!npois!houxi!houxp!jje
Thu Feb 18 17:37:08 1982
Vegetarian lasagna
This is a variation on a recipe I got from my mother. Since she
keeps a kosher home, we eat lasagna without meat (to any Italians
listening, pardon me). As with all Jewish recipes, this one is
quite approximate; it depends on my mood and what I have in the
house at the time.
---------------------------------------------------------------
VEGETARIAN LASAGNA
There are three major sections: the sauce, the cheese, and the noodles.
Any Italian style tomato sauce will do, an acceptable one can be
made with canned tomatoes, tomato paste, onions, mushrooms, garlic,
basil, thyme, etc. Make this spicier than usual, as most everything
else is bland. I also like to add chopped spinach (a ten-ounce
frozen package will do). You should have at least a quart of
sauce (maybe more, that's a guess).
The special thing about this recipe is the cheese mixture. I use
(at a minimum) a pound of ricotta, a pound of cottage, a pound
of mozarella, and (optionally) a half pound or so of whatever
else I have around (e.g., cheddar, monterrey jack, muenster).
Cut up or grate the hard cheeses (cutting up into small pieces
tends to make the lasagna stringy, which I like, while grating
makes it smooth, which others like). Mix with the ricotta and
cottage cheeses.
Cook the noodles until soft. The exact amount of doneness is not
important, so if you're in a rush, take them out before they're
done. Oh--about 12 oz is right (almost a whole box).
Layer the sauce, noodles, and cheese (in that order, and be sure
to start and end with sauce, or it will burn) in a large baking
pan (about 9" by 14" should do). Bake about 45 minutes to 1 hour
in 375 degree (F) oven.
NOTES
This is not good if you're on a diet. However, I often use
low-fat cottage cheese and part skim mozarella to keep
the calories reasonable.
It tends to be addictive. I've served this dish to guests many
times, and they always eat more than I expect. It
should be enough for six servings (or more), unless
you're really ravenous.
Served with garlic bread, it makes a pretty complete meal.
Works well as leftovers; the cheese gets stringier when you
reheat it, which I like.
Sorry this recipe is so inexact. It never comes out the
same twice!
Forgot to say--it should be baked UNCOVERED or it will get
rather watery.
Happy (kosher) eating,
--Jeremy Epstein
houxp!jje
-----------------------------------------------------------------
gopher://quux.org/ conversion by John Goerzen <
[email protected]>
of
http://communication.ucsd.edu/A-News/
This Usenet Oldnews Archive
article may be copied and distributed freely, provided:
1. There is no money collected for the text(s) of the articles.
2. The following notice remains appended to each copy:
The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996
Bruce Jones, Henry Spencer, David Wiseman.
