Retirement Yenta wants to thank her dear friend, Lesley Slepian for the initial version of this recipe. As usual, your dear Yenta has taken some great wisdom from one of her friends and turned it into something of her own. Your dear Yenta likes everything to have a little spicy kick (maybe because RY burned out her taste buds from all those parties in the 70s). Anyway, dear Readers, RY has cooked up for you this week a spicy veggie lasagna that can easily be converted to a gluten free delish dish. Get to cookin’!
2-35 oz cans peeled Italian tomatoes
1 can tomato paste
2 oz dry white wine
fresh basil (to taste)
fresh parsley (to taste)
1 bay leaf
1 med onion
3-4 garlic cloves
1 tsp sugar
1 tsp hot Hungarian paprika
1 tsp Cayenne pepper
1 tbsp gluten free Bragg Liquid Aminos (a soy sauce alternative)
1 tsp Spice Hunter Greek Seasoning
1 tsp Mrs Dash Original Blend Seasoning Blend
salt and pepper (to taste)
In a large sauce pot, sauté finely chopped onion. Add garlic as the onion begins to turn translucent. Strain and mill the tomatoes and add to the pot with basil and bay leaf. Simmer for 1 hour then add remaining ingredients and cook for 30 minutes.
Meanwhile…prepare the filling.
8 oz whole milk ricotta
a few tbsps of milk
1/4 tsp of nutmeg
1 raw egg
1-8 oz ball of fresh mozzarella, grated or sliced thin
a few tbsps of Parmesan or Romano cheese
1 box Lasagne noodles (can use gluten free!)
1 box portobello mushrooms chopped
1 head of broccoli
While the sauce is cooking, mix ricotta, milk, nutmeg and egg in a bowl. Cook the lasagne noodles according to the box instructions.
When sauce is ready, pre-heat the oven to 375 and begin building your lasagne. Spray the bottom of your baking dish with cooking spray and add a layer of noodles, followed by sauce, zucchini and broccoli, then cheese…then repeat until you are near the top of your dish. For the final layer, place noodles, sauce, mushrooms and then cheese.
Cook covered for 45 minutes. Uncover and cook at 350 for 10-15 minutes to allow the cheese to brown slightly.