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 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.