Yid.Dish: Lasagna

By Leah Koenig

Published June 30, 2005.
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Kahn-Troster Family Lasagna (Adapted and spiced up from Second Helpings Please!)

JCarrot

Sauce:

2 medium onions, minced

5 cloves of garlic, minced

1 diced green pepper

8-10 oz fresh mushrooms, sliced

2-3 tbsp olive oil

1 tsp fresh ground pepper

2 tsp salt

fresh basil or 2 tsp dried

fresh oregano or 2 tsp dried

4-6 tsp Worcestershire sauce

1-2 tsp Tabasco sauce

1 14oz can tomato sauce (I prefer Muir Glen not just for being organic, but also for the taste)

1 12 oz can tomato paste

½ cup water.

Saute vegetables in oil. Add remaining ingredients. Cover and simmer for ½ hour. Add more water if necessary.

Lasagna:

12 oz package lasagna noodles

1 pound grated mozzarella

1 cup grated Parmesan cheese

1 ¾ cup ricotta

Leftover fresh herbs from Step 1, if using

Prepare noodles according to package directions. In an oblong baking dish, alternate layers of sauce, noodles, ricotta, mozzarella, and parmesan. Repeat until all ingredients are used up, ending with sauce. Scatter fresh herbs on top. Bake at 350 for 30 minutes. Serves 6.


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