Liturgical Year : Recipes : Festive Lasagna

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, 1997