Idealogian

Reuven's Recipe corneR - Hearty Vegetable Lasagna

Not much to say about this recipe, other than that it's as good as, if not better than, any lasagna I've ever had in an Italian restaurant. Very thick and hearty; make sure you have a deep pan. (The original recipe called for mushrooms instead of spinach, but I generally try to avoid mushrooms like the plague.)

Hearty Vegetable Lasagna

Ingredients:
1 (16 oz.) package lasagna noodles
1 package (10 oz.) frozen spinach, thawed and drained
3/4 c. chopped green bell pepper
3/4 c. chopped onion
2 Tbsp. vegetable oil
3 cloves garlic, minced
2 (26 oz.) jars marinara sauce (even better if it's got chunks of stuff in it)
1 tsp. dried basil
2 c. part-skim ricotta cheese
4 c. shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Directions:
1. Cook the noodles in a large pot of boiling salted water until al dente. Drain them in a colander. (I've never tried this with those oven-ready lasagna noodles, but I suppose they should work just as well, without this first step.)

2. Sauté spinach, peppers, onions, and garlic in oil. Stir in marinara sauce and basil; bring to a boil. Reduce heat and simmer for 15 minutes.

3. Mix together ricotta cheese, 2 cups mozzarella cheese, and eggs.

4. Spread about 1 cup tomato sauce mixture into the bottom of a greased, deep 9 x 13 baking dish. Layer 1/2 each: lasagna noodles, ricotta mix, sauce mixture, and parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake uncovered at 350 degrees F (175 degrees C) for 40 minutes (or more - until top is starting to brown just a bit). Let stand 15 minutes before serving.