Free Recipe Veggie Lasagna I
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Veggie Lasagna I Recipe
7 Matzos (up to 8)
3 Eggs or equivalent egg
-substitute
8 oz Mozzarella cheese, sliced
1 lb Fresh spinach, chopped -or-
1 Box (10 oz) frozen chopped
-spinach
1 lg Onion, chopped
4 Cloves garlic, chopped (up
-to 6)
2 bn Scallions, sliced
1/2 lb Fresh mushrooms, sliced
1/2 c Chopped carrots
1 md Zucchini, sliced
2 ts Dried oregano, crushed
1 tb Olive oil, butter or
-margarine
Freshly ground black pepper
32 oz Your favorite red sauce (up
-to 34)
Veggie Lasagna I Preparation
Barbara Wasser”s Kosher Passover Kitchen 9 X 13 casserole dish, lightly greased or sprayed. Preheat oven to 350º F. 1. Wet each piece of matzo and set aside. 2. Beat the eggs with a whisk and add the oregano. 3. In a large frying pan, saute the onion until transparent 4. Add the garlic and scallions and continue to cook. 5. Add the carrots, zucchini and mushrooms and continue to saute. 6. Finally add the spinach and cook until wilted. 7. Add the eggs and combine well, seasoning with freshly ground black pepper .8. Cover the bottom of the prepared pan with red sauce. 9. Place a layer of matzos over the sauce. 10. Put a layer of the vegetable mixture on top of the matzos. 11. Continue layering sauce, matzos and veggies, ending with matzos and sauce. 12. Cover the top with the mozzarella cheese. 13. Bake for 45 minutes in a 350º F oven. 14. Let the lasagna rest for 15 minutes before cutting. May be baked ahead, cut when cool and reheated (covered). Serves: 8 people Posted to JEWISH-FOOD digest V97 #110 by swass@global2000.net (Barbara & Steve Wasser) on Apr 2, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Veggie Lasagna I?
If you know a better Veggie Lasagna I Recipe please comment below.