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Monday, October 25, 2010
Recipe from Anne Jones
1 1/2 tsp salt
1/2 tsp pepper
3 TB olive oil
1 cup chopped onion
4 garlic cloves, chopped
3/4 cup red wine
3 cups tomato puree/sauce
2 cups crushed tomatoes
1 tsp sugar
1 tsp oregano
2 cups Ricotta cheese and/or cottage cheese
1 egg, beaten
1/4 cup fresh coriander (or 1 TB dried)
1 cup parmesan cheese
9 lasagna noodles
1 lb mozzerella cheese, shredded
1/2 cup (9oz) dried black beans (or two 15-oz.cans of black beans (3.5 cups))
Soak beans overnight. Drain, add 4 1/2 cup water, 1 1/2 tsp salt, bay leaf and pepper. Boil, simmer 1 1/4 hours (until tender). Puree 1 cup beans with 2 TBS oil (I added no oil). (If using canned beans, drain and rinse, heat in skillet with salt, bay leaf and pepper. Puree 1 cup of the beans. Take out the bayleaf.)
Saute onions and garlic in oil. Add wine and boil until liquid is nearly gone. Add everything up to the ricotta, including beans, and simmer sauce 20 minutes, stirring (do not boil).
Preheat oven to 375. In a bowl, combine ricotta, egg, coriander and 1/2 cup parmesan cheese. Cook noodles al dente. Drain noodles and rinse in cold water. Spray a 13x9 inch baking dish. Arrange 3 noodles, spread 1/2 ricotta then 1/3 tomato bean sauce. Arrange 1/3 mozzerella, sprinkle with 1/3 remaining Parmesan. Repeat noodle/ricotta/sauce/mozzarella layers. Top with remaining noodles, sauce, & mozzarella. Bake for 30 minutes til bubbling. Serves 8.