Vegetarian lasagne
Sauce the first:
Cook a bunch of kale (or other greens). Puree with a bunch of basil and 400g ricotta. Season with salt, nutmeg and pepper.
Sauce the second:
Saute a couple of onions and some garlc in some olive oil. Add 2 28oz cans of diced tomatoes, herbs, a broken chilli peeper, salt and pepper. Cook to pasta sauce consistency.
Assembly:
Take a large lasagne pan. Layer tomato sauce, noodles, ricotta mixture, noodles, tomato sauce, noodles, ricotta mixture, noodles, tomato sauce, 400g or so of grated cheese.
Cook:
Bake at 375F for 40 minutes. Leave stand for 10 minutes before serving.
Feeds 8-10
Cook a bunch of kale (or other greens). Puree with a bunch of basil and 400g ricotta. Season with salt, nutmeg and pepper.
Sauce the second:
Saute a couple of onions and some garlc in some olive oil. Add 2 28oz cans of diced tomatoes, herbs, a broken chilli peeper, salt and pepper. Cook to pasta sauce consistency.
Assembly:
Take a large lasagne pan. Layer tomato sauce, noodles, ricotta mixture, noodles, tomato sauce, noodles, ricotta mixture, noodles, tomato sauce, 400g or so of grated cheese.
Cook:
Bake at 375F for 40 minutes. Leave stand for 10 minutes before serving.
Feeds 8-10