Lasagna
(from sissboombah’s recipe box)
“Catherine Cocke, the restaurant’s assistant manager, picks lasagna as one of the Golden Temple’s most popular dishes because ‘it’s a wonderful-tasting dish that’s easy to make at home. I think you’ll find it just as popular with your guests as with ours.’”
Source: Simply Natural: All-Time Favorite Recipes from the Kitchens of North America’s Best Natural Foods Restaurants. 1998. Les Sussman and Sally Bordwell. Original source: Golden Temple Natural Grocery and Café in Birmingham, Alabama
Serves 6 peopleCategories: healthy, not tried, pasta
Ingredients
- Tomato Sauce:
- Olive oil or water
- 1 cup finely chopped onions
- 6 ounces white mushrooms, sliced
- 1 green bell pepper, seeded, deribbed, and finely diced
- 3 cups crushed tomatoes
- 1 cup water
- 2 to 3 tablespoons dried basil
- 2 to 3 teaspoons dried oregano
- 3 tablespoons fresh parsley, minced
- Pinch of dried sage
- Pinch of dried rosemary
- Pinch of red pepper flakes
- Salt and freshly ground pepper to taste
- Tamari soy sauce to taste
- 8 ounces dried whole-wheat or artichoke lasagna noodles
- 3/4 cup cottage cheese
- 1+1/2 cups ricotta cheese
- 1 cup shredded sharp cheddar cheese
- Grated Romano cheese
Directions
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To make sauce: In a large, heavy saucepan, heat oil or water over medium heat and sauté onions, mushrooms, and pepper until onions are translucent and peppers are al dente. Add tomatoes, water, herbs, and pepper flakes. Cover and simmer for 30 minutes.
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In a large pot of salted boiling water, cook pasta until al dente, 8 to 10 minutes. Drain.
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Preheat oven to 450F. Spread a light layer of the tomato sauce in a baking dish. Place one layer of noodles in dish. Spread with 1/3 of the sauce, then with 1/3 of the cottage cheese and ricotta cheese mixed together. Add another layer of noodles, sauce, Cheddar, and a sprinkle of Romano. Add remaining noodles, sauce, and another sprinkle of Romano.
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Bake for 1 hour, or until golden brown. Let sit for 15 minutes before cutting.