Veggie Lasagna

Episode 14


Miz Charlotte’s Lasagna

8 oz Lasagna 1
10oz Pkg. Spinach
1½ Lbs. Ricotta Cheese
2 Eggs
Pinch Nutmeg
2 t Sugar
¾ Lb. Mozzarella Cheese shredded
½ t Salt
¾ C Parmesan Cheese

Mushroom Tomato Sauce:
1/3 C Olive Oil
2 Lg. Green Peppers, chopped
4 Cloves Garlic, crushed
1 29oz Can Tomatoes
2 6oz Cans Tomato Paste
2 t Oregano
4 or 5 Med. Onions, peeled and sliced thinly
1 t Basil
2 t Sugar
¼ t Thyme
1 Lb Mushrooms
1 t Salt
1/8 t Pepper

Heat oil in large skillet or heavy saucepan over moderately high heat. Add onions, garlic and peppers. Stir occasionally. Cook until crisp tender. Add mushrooms, cook 5 minutes. Stir frequently. Add tomato paste and tomatoes, stir to blend. Bring to a boil. Cover reduce heat and simmer½ hour. Stir in seasonings and simmer uncovered ½ hour more until sauce thickens and seasonings are blended.

Cook Lasagna

Mix to blend ricotta, eggs, sugar, salt and nutmeg. Drain spinach thoroughly and blend with ricotta. In ungreased 3 quart baking dish, spread thin layer of sauce; top with lasagna, ricotta and mixed cheeses. Repeat until all are used. Heat oven to 350°. Bake 30 – 45 minutes until bubbly and brown on top. Let set ½ hour before cutting.