Vegetarian Lasagna Chapala |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
A rich, deep, meaty lasagna that will fool most meat eaters!!!! I use the food processor to do all the mincing. Here in Mexico I use requeson with a little crema Mexicana in place of the ricotta. The noodles in this lasagna are not boiled. Be sure to put it together a day ahead of serving. Cooking time does not include prep time. Ingredients:
1 large onion, minced |
8 garlic cloves, minced |
6 stalks celery, minced |
5 carrots, minced |
2 eggplants, diced |
6 portabella mushroom caps, diced |
1 tablespoon dried oregano |
1 tablespoon rosemary |
1 tablespoon basil |
2 tablespoons anise seed |
2 (16 ounce) cans tomato sauce |
1 (4 ounce) can tomato paste |
2 cups water |
1 tablespoon red pepper flakes |
4 tablespoons olive oil |
1 lb ricotta cheese |
1 (8 ounce) package frozen spinach |
4 garlic cloves |
1 (16 ounce) box lasagna noodles |
1/4 lb mozzarella cheese, thinly sliced |
1/3 lb freshly grated parmesan cheese |
Directions:
1. Dice and salt the eggplant and allow to drain, rinsing just before adding to the saute pan. In the olive oil saute the minced onions, garlic, celery, and carrots until most of the liquid has evaporated. Add the dried spices. Add the diced eggplant and mushrooms and stir, reducing the liquid. Add the tomato sauce and tomato paste and adjust the seasonings. Cook until thickened adding more water as needed.
2. In a food processor blend the ricotta, spinach and garlic cloves. Set aside.
3. Spray a large lasagna pan with non-stick spray. Cover the bottom with a layer of sauce and lay the dry noodles over it. Add a layer of the spinach and ricotta mixture and continue to alternate layers ending with sauce on the top. Cover the top with mozzarella and sprinkle with the Parmesan. Cover and place in the refrigerator overnight. The next day remove it and bake at 350 degrees until bubbling and the cheese is melted.
|
|