Well, because my cousin, Scott, remembers it after all these years, I thought I’d post the recipe for my mouth-watering lasagna vegetarian dish. This is not so much a product of my mother’s influence as it is the result of 16 years of her opening and cooking tinned food, which gradually lead me towards a macrobiotic / vegetarian diet. 

Try this with a good white wine.

12 lasagna noodles / or pasta sheets
30 ml organic olive oil
2 ample heads fresh broccoli, chopped
2 fat carrots, THINLY sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
12 button mushrooms, thinly sliced
12 black olives, thinly sliced
4 cloves garlic, minced
60 g all-purpose spelt flour
710 ml rice milk
1 can cream of celery soup
60 g Parmesan / Romano cheese, divided
3 g salt
1 g ground black pepper
284 g chopped spinach
224 g small curd cottage cheese
680 g ricotta cheese
280 g shredded mozzarella cheese, divided

Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.

Bring a large pot of lightly salted water to a boil. Add lasagna sheets/noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, mushrooms, olives, and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat.

Cook 5 minutes, or until thick, stirring constantly. Stir in can of scream of celery soup, 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly.

Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.

In a small bowl combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.


About stonekingseminars

Poet, screenwriter, producer, mentor
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