2 large cans crushed tomatoes4 tablespoons tomato paste1 16 ounce package of lasagna noodles1 cup chopped mushrooms1 cup chopped zucchini1 cup chopped onion1/2 cup chopped carrots8 ounces mozarella, sliced thin1/2 cup Parmesan cheese4 tablespoons olive oil, minced6 cloves garlic, minced16 ounces ricottaKosher salt and fresh ground black pepper1 teaspoon dried oregano2 tablespoons red wine vinegar1 pinch nutmegI made this recipe in a 10" X 7" Pyrex baking dish. This would work well in a lasagna pan as well.A mini-food processor will make things much easier. Don't have that? Sharpen that chef's knife.
Prep the VegetablesChop up the mushrooms. Set aside. Chop up the zucchini and set aside. Chop up the carrots and set aside. Chop the onion and set aside. Chop the garlic and set aside.Boil the lasagna noodles according to package instructions. Set aside.Make the Vegetable SauceThis recipe makes a lot of sauce. If I am going to make sauce, I am going to make a big batch. Jar the leftover sauce for pizza and pasta dishes.In a pot with the olive oil, stir and cook the tomato paste. Add the onions and stir. Add the garlic.Dump in the crushed tomatoes, the vegetables, oregano, some salt and pepper and red wine vinegar. Simmer for at least 15 minutes, preferably one hour, uncovered. It should thicken nicely. Season again with salt and pepper to taste.Assemble the DishGrate the Parmesan cheese.Slice the mozzarella into thin slices.Season the ricotta with salt, pepper and nutmeg.Spread some sauce on the bottom of the tray.
- Layer with noddles but don't overlap. Trim the noodles with a knife if necessary. If you need a half wide noodle for the edge, cut a noodle in half.
- Spread the ricotta on the noodles.
- Place the sliced mozzarella into the pan.
- Ladle with sauce.
Repeat steps 1 through 4 until you have 4 layers of noodles.Top with finely grated Parmesan.Bake at 375 degrees, covered with foil for 30 minutes. Remove the foil and continue baking until the Parmesan is golden and bubbly.
Start with the tzatziki sauce.
1 cup fat free Greek yogurt 1/4 cup peeled, seeded, finely grated cucumber 1 tbsp olive oil 1 tbsp lemon juice 1 tbsp dried mint leaves 2 cloves minced garlic Salt and pepper to tasteNormally, I would use freshly chopped mint but couldn't find any that day at the market.The cucumber: Cut in half lengthwise. Scoop out the seeds with a spoon. You should be left with two cucumber canoes.Grate finely on a box grater or chop it up real good with a chef's knife. Keep the juice. The Greek yogurt is very thick.Mix all the ingredients together.
Next, make the falafel.16-20 oz can chickpeas (garbanzo beans) drained, washed and drained again 2 tbsp lemon juice 1 tbsp olive oil for the falafel 1 tbsp water plus more to get the right consistency for the burger 4 Saltine crackers, finely crushed 1 tsp cumin 1 tsp coriander 1 tsp turmeric 1/4 cup olive oil for fryingMash all the ingredients together in a bowl with the back of a soup spoon. If the mixture is crumbly, add 1 tbsp of water at a time until you can form into a ball. Cover. Refrigerate 30 minutes.Start the tomato soup.
28 oz can crushed tomatoes 1/2 large, fresh tomato, chopped 1/3 cup peeled, seeded, finely grated and drained cucumber 2 cloves garlic, minced 1 tbsp salt (or to taste) Freshly ground black pepper to taste Generous squeeze of lemon juice.To drain the cucumber, grate on a paper towel.In summer, I would use very ripe, peeled and partially seeded tomatoes. I say partially seeded because I like some of the jelly-like substance that holds the seeds. Chop and pulse the pieces of tomato in a blender, just short of a puree consistency.Put everything in pot and bring to a simmer.Finish.Form the chickpea mixture into patties and shallow fry in the oil. Fry a little past golden but not brown. If you don't fry long enough, they will fall apart.When done, drain the oil from the burgers on a rack or some paper towels.Serve the falafel with the tzatziki, tomato and lettuce on a pita or some other kind of soft flatbread.
