domingo, 27 de enero de 2008



12 spinach lasagna noodles (I made my own)
grated or diced mozzarella
grated or diced sharp cheddar (white or yellow)
grated parmesan
any other cheese that you like
1 red pepper
1 green pepper

Primavera Sauce:

1 small onion, sliced
4 cloves garlic, minced
olive oil
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best, but canned okay)
2 cups tomato sauce (again fresh is best, but canned okay)
1 cup tomato paste (or 6 oz. if canned)
crushed red pepper
bay leaf

White Sauce:

2 cups Ricotta cheese (or 1 1/2 cups tofu and 1/2 cup yogurt)
1 egg


In a large sauce pan, saute the garlic and onions in olive oil over
medium heat until the onions become clear and tender. Add in the
mushrooms and continue to saute until tender. When the vegetables are
tender, reduce heat and add in the diced tomatoes and a tablespoon
water. Simmer for two minutes and add in the tomato sauce, paste and
spices. Mix well with a fork until all of the tomato paste has been
absorbed. Cover and simmer 30 minutes. Remove bay leaf before using.
Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg,
set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna
noodles as directed and drain.
When the sauce has simmered, remove from heat and start the lasagna.
First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon
1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2
primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp
cheddar on that. Repeat this same layer process once. Put on one more
layer of noodles and top with remaining mozzarella and cheddar, sprinkle
with ample parmesan. Bake 45 minutes. Let cool ten minutes beforeserving

Cameron Kelly Brown

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la cocina de Dani Garcia. Marbella.