Catholic Recipe: Festive Lasagna
INGREDIENTS
- 1 pound lasagna noodles
- olive oil
- 3/4 pound ricotta or cottage cheese
- 1 pound mozzarella cheese
- wheat germ
Tomato Sauce:
- 1 large onion, chopped
- 1 carrot, thinly sliced
- 3 garlic cloves, minced
- olive oil
- 12 ounces tomato puree
- 7 cups canned tomatoes, strained
- bay leaf
- 1/4 cup basil, minced
- 2 pinches oregano
- salt and pepper to taste
Details
Serves: 6-8
Prep Time: 3 hours
Difficulty: ★★★☆
Cost: ★★☆☆
For Ages: 15+
Origin:
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Make a delicious meatless lasagna, made flavorful by the zesty homemade sauce various herbs recommended in this recipe.
DIRECTIONS
1. To make sauce, lightly saute onion, carrot, and garlic in oil. Stir in tomato puree and strained whole tomatoes. Add bay leaf, basil, and oregano. Simmer about 2 hours, stirring to prevent burning, until sauce is of desired thickness. Add salt sparingly at the last minute. Add pepper if a spicier sauce is desired.
2. Preheat oven to 375 degrees. Cook noodles according to package directions. Oil the bottom of a large baking dish and arrange the ingredients in liberal layers as follows: sauce, noodles, sauce, noodles, ricotta (cottage cheese), noodles, sauce. Top with sliced mozzarella cheese, sauce, and sprinkle surface with wheat germ. Bake for about 30 minutes.
Recipe Source: From a Monastery Kitchen: The Classic Natural Foods Cookbook by Brother Victor-Antoine d'Avila-Latourrette, Gramercy Books, 1997Thu18 SeptemberOrdinary TimeThursday of the Twenty-Fourth Week in Ordinary Time
The Roman Martyrology commemorates St. Joseph of Cupertino (1603-1663), who was born at Cupertino, Italy, and died in Osimo. He was of lowly origin and had little formal education. In his youth he was employed as an apprentice to a shoemaker. He joined the Conventual Franciscans as a lay brother but…
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