Meatless Italian Lasagne

from page 51

 

Ingredients

 

¼ Cup Margarine

2 medium carrots, finely chopped

2 stalks celery, finely chopped

1 medium green pepper, chopped

2 medium onions, sliced

2 medium zucchini, sliced

One 16 oz. can of tomatoes, cut up

One 12 oz. can tomato paste or

      One large can of tomato sauce

2 Bay leaves, optional

1 or 3 garlic cloves, minced

¼ Cup snipped Parsley

1 teaspoon crushed dried Basil, optional

¾ teaspoon salt

½ teaspoon dried Oregano, crushed

¼ teaspoon pepper

2 Cups sliced fresh mushrooms

10 lasagna noodles, cooked, rinsed,

     and drained (about 8 oz.)

2 Cups cream style Cottage Cheese

8 slices Mozzarella cheese, torn (8 oz.)

¼ Cup grated parmesan cheese
     In a large sauce pan, melt margarine. Stir in carrots, celery, green pepper, and onion. Cover and cook for 10 minutes, stirring frequently. Add zucchini, undrained tomatoes, and tomato paste; mix well. Add bay leaves, garlic, parsley, and seasonings. Cover and simmer for 30 minutes; remove cover and continue simmering 10 to 15 minutes more or until thickened to desired consistency. Stir in sliced mushrooms; cook 5 minutes more. Remove from heat, discarding bay leaves.

   In a 13 x 9 x 2-inch baking pan, layer one third of the noodles, vegetable sauce, cottage cheese, and mozzarella. Repeat twice, ending with mozzarella on top. Sprinkle with parmesan. Bake at 350 degrees for 45  minute; Remove from from oven; let stand 10 minutes before serving. If desired, garnish with Parsley. Serves 8-10.

 

Webmaster's Note

 

The inclusion of cheeses in this vegetable lasagna, products of milk, and therefore an animal product, are not according to Orthodox Fasting Rules. It is therefore best considered a Feasting Dish.

 

 

 

A recipe brought to you from St. George the Great Martyr Orthodox Church, Pharr Texas.

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