Tonight was the church potluck. So I decided to make Veggie Lasagna. And I tried the Barilla No Boil Noodles. They worked really well. You have to cook them for longer though...and make sure that the sauce is a little runny to begin with. I added water. I am not quite sure of my recipe, but the basic idea is like this:
Dice an eggplant. Make sure to cut off the peel. Saute with diced white onion in a skillet with a little olive oil. Add some sliced mushrooms and zucchini (again). Add a jar or 3 of tomato sauce...actually, just one jar. Then put a little in the bottom of the pan. Layer the noodles. Mush in some ricotta. Sprinkle with mozzarella. More noodles, more sauce, more cheese, more noodles, more sauce, more cheese, more noodles. At this point you should have run out of the veggie sauce. So pour a new jar over the lasagna. Add more mozzarella. Bake, covered 50-60 minutes at 360. Uncover to melt cheese. Serve and enjoy. P.S. You can use meat, cooked and drained, instead of the veggies, but I don't recommend it!
Enjoy!
