[VoodooJoint]

This is no wimpy Lasagna! It is so full of flavor you will eat until you gain 50 pounds....so invite lots of people over to help you eat it. The very best part is that you do not have to pre cook the noodles. Really it’s no joke. The noodles cook in the sauce making the Lasagna less runny, the noodles are firmer and have more flavor. If you don’t trust me you can precook the noodles but allow the sauce to cook uncovered a little longer so it’s thicker. You can substitute veggies for ones you like better (I swap out the eggplant for zucchini ), add more veggies if you like and swap out cheeses for others you like more.

THE BEST Vegetarian Lasagna

1/3 cup olive or salad oil

1 large onion chopped

2 cloves garlic minced or pressed (add more if you are a garlic fan)

1 medium sized diced eggplant

1/4 pound mushroom, sliced (I add more)

1 can (about 1 pound) Italian style or whole tomatoes (broken up)

1 8oz can tomato sauce

½ cup red wine (any wine will do, mushroom or veggie broth can be substituted)

1 medium carrot, shredded (save some for the piggies)

1 package (10 oz) frozen, chopped spinach, thawed and drained (you can use fresh)

1/4 cup chopped parsley (wheek, wheek, where’s ours?)

2 teaspoons oregano

1 teaspoon each basil and salt

1/4 teaspoon pepper

1 package of Lasagna Noodles

2 cups (1 pound) Ricotta cheese (I use more)

4 cups (1 pound) shredded Mozzarella cheese (more if you like)

1 ½ cups (4 ½ oz) grated Parmesan cheese

Heat oil in a large sauce or soup pan over medium heat. Add onion, garlic, eggplant and mushroom and cook for 15 minutes stirring frequently. Add tomatoes and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to a boil then reduce heat and simmer covered for ~20 minutes. Uncover and allow to cook for ~ another 10 minutes. Add the spinach and mix it in, remove from heat and set aside.

Butter a 9x13 inch baking dish. Spread about 1/4 of the sauce and veggie mix in the bottom of the baking dish. Lay about 1/3 of the uncooked noodles evenly over the sauce (remember they will cook and expand some). Dot the noodles with 1/3 of the ricotta. Sprinkle with 1/4 of the Mozzarella. Sprinkle with 1/4 of the Parmesan. Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle with the remaining Mozz and Parm cheeses (at this point I often add more Mozz for a really cheesy top). If made ahead cover and refrigerate.

Bake uncovered in a 350 degree oven until hot and bubbly (40 - 50) minutes. Cut in squares to serve.

You can freeze individual portions for quick meals. If you end up with too much sauce save it for serving over pasta or rice.

For a truly elegant meal you can make White Lasagna. Use the same cheeses but pre cook the noodles. You can use all of the veggies but don’t use the tomatoes or tomato sauce. Cook all of the veggies in the oil and set them aside.

You can make the Alfredo sauce from scratch if you like...but I prefer the fast way. Heat two cans condensed Cream of Mushroom soup (any cream soup will work...like broccoli), 1½ cans of milk and 2 packages of powdered Alfredo sauce mix over medium heat. You can add the herbs in the ingredient mix or leave them out if you prefer. Heat until bubbly stirring frequently. Once bubbly add the pre cooked veggies and remove from heat. Layer and cook it like you would for the regular Lasagna but to add a little color sprinkle a little chopped parsley over the top right after you remove it from the oven.