Vegetable Lasagna

Jane Brody

  • 1 ½ cups chopped onion (1 ½ large)
  • 2 large cloves , finely minced (2 teaspoons)
  • 6 oz. mushrooms, coarsely chopped
  • 3 T. sherry
  • 1 T. butter or margarine
  • 2 large stalks broccoli chopped (about 4 cups)
  • ½ lb. spinach, washed well and chopped (about 2 cups)
  • ½ t. low salt alternative
  • 16 oz. (2 cups) low-fat cottage cheese
  • 4 oz. part-skim mozzarella, shredded (about 1 cup)
  • 3 T. grated Parmesan
  • ¼ cup chopped fresh parsley or 1 T. dried
  • 2 eggs
  • ¼ t. freshly ground black pepper
  • ¼ t. salt, if desired
  • 3 cups tomato sauce (homemade or canned)
  • 8 oz. lasagna noodles, cooked al dente

In a large skillet, sauté the onion, garlic, and mushrooms in sherry and butter until the vegetables are soft.

Add the chopped broccoli, spinach, and salt.  Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp.

In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.

In a baking pan approximately 13 x 9 x 2 inches, spread ½ cup of tomato sauce on bottom.  Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom.  Spread half of the cheese mixture on noodles, then half of the vegetable mixture, and 1 cup of the tomato sauce.  Repeat, starting from the noodles.  End with a layer of noodles topped with the remaining ½ cup of tomato sauce.  Sprinkle the top of the lasagna with additional Parmesan, if desired.

Bake the lasagna at 375 for 25 minutes.  Let it stand for about 10 minutes before serving it.

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Stuffed Shells

Evie Davis

  • 2 boxes jumbo shells
  • 16 oz. Grated mozzarella cheese
  • 15 oz. Ricotta cheese
  • Creamed spinach (see recipe below)
  • Ragu sauce

Cook shells according to package directions.  Mix the cheeses and spinach together and stuff the shells.  Arrange in an oiled baking dish;  pour Ragu over noodles.  Bake at 350 for ½ hour.

Creamed Spinach

  • 2 boxes frozen spinach
  • ½ cup butter
  • 2 T. flour
  • 1 clove garlic, minced
  • 1 pint heavy cream
  • salt and pepper

Cook spinach and drain VERY well.  Melt butter in frying pan and sauté garlic.  Stir in flour, add spinach and gradually add cream.  Cook over low heat for approximately 10 minutes, stirring often.  Season to taste.

Lasagna

This is the lasagna my Mom has always made.  Of course it is the best.  I like it because it is dry… I don’t like soupy lasagna.

  • 1 lb. Italian sausage
  • 1 clove garlic
  • 1 T. basil
  • 1 ½ t. salt
  • 1 lb. can tomatoes
  • 2 6 oz. Cans tomato paste
  • 10 oz. Lasagna noodles
  • 3 cups Ricotta
  • ½ cup parmesan
  • 2 T. parsley flakes
  • 2 beaten eggs
  • 2 t. salt
  • ½ t. pepper
  • 1 lb. mozzarella, sliced very thin

Preheat oven to 375.  Brown meat slowly.  Add next 5 ingredients, simmer uncovered for 30 minutes, stirring.  Cook noodles in large amount of water according to package directions.  Drain and rinse noodles.  Combine rest of ingredients, except mozzarella.  Layer lasagna as follows:  Noodles,  ½ of cheese mixture, ½ of mozzarella and then ½ of sauce.  Repeat order for second layer.  Bake at 375 for 30 minutes and/or lasagna is bubbling, or 45 minutes if refrigerated.  Let stand for 10 minutes before serving

Eggplant, Sausage and Ziti Casserole

Emeril Lagasse – 2001 – via Aunt Evie

  • 2 large eggplants, cut crosswise into 1/3 inch thick rounds
  • ½ cup olive oil, plus more as needed
  •  Salt
  • Freshly ground black pepper
  • 1 cup chopped yellow onion
  • 1 pound Italian sausage, removed from casings
  • 2 T. tomato paste
  • 1 28-oz can whole Italian tomatoes, crushed and their juices
  • 1 t. Italian seasoning
  • ½ cup pitted black olives, coarsely chopped
  • ¼ t. crushed red pepper
  • ¼ cup  minced fresh basil leaves
  • 4 T. butter
  • 4 T. flour
  • 2 cups whole milk
  • 1/8 t. freshly grated nutmeg
  • ½ cup grated parmesan
  • 8 oz. ziti, cooked according to package directions and drained
  • 1 cup grated mozzarella

Preheat oven to 375 degrees.  Lightly grease a 9 by 13 inch casserole dish (or bigger) and set aside.

In a large skillet over medium-high heat, heat ¼ cup oil.  Add egglplant in batches, seasoning both sides with salt and pepper, and cook until golden, adding more oil as needed.  Transfer to a plate as they cook, and set aside.

Heat 2 T. or remaining oil in large skillet.  When hot, but not smoking, add the onion and sausage, and cook, stirring, until the sausage is browned and the onion is soft, about 6 minutes.  Add the tomato paste and cook, stirring frequently, until it begins to brown, about 1 to 2 minutes.  Add the tomatoes, their juices, the Italian seasoning, black olives, 1 t. of salt, and the crushed red pepper.  Reduce the heat to medium- low and gently simmer, uncovered, until the flavors marry and the sauce slightly thickens, about 20 minutes.  Remove from the heat.  Add basil and adjust seasoning to taste.

Meanwhile, melt the butter in a medium saucepan over medium-high heat.  Stir in the flour and cook, stirring constantly, until thickened and forms a light roux, about 2 minutes.  Whisk in the milk and, whisking frequently, cook until the sauce is thickened and smooth, about 4 minutes.  Remove from the heat and season with the nutmeg and salt and pepper to taste.

Arrange half of the eggplant slices on the bottom of the casserole, overlapping as necessary.  Top with half of the cooked pasta, then half of the sausage-tomato sauce.  Place another layer of eggplant slices on top of the sauce, then layers of pasta and sausage-tomato sauce.  Pour on the white sauce, then top with the grated mozzarella and parmesan.

Bake for 1 hour, or until puffed and golden brown on top.