Calling Bushwacky

imported
#1

Hey, man, I read about a veggie lazagna you know how to make. Can you post the recipe?

Dawg

Dawgtrekker

#2

Recipes; I was looking at the gear tab and remember asking Lief to add a recipe catagory…I just never got it going. Here goes.

Bramble’s Mom’s Veggy Lasagna

for a 9x12 pan
pkg of lasagna noodles
2 tbs olive oil
1 jar of Paul Newmans Sacaroni Sauce-your flavor
2 pks of quality frozen spinich
2 lbs of ricotta cheese
1 egg
1/4 cup fresh cilantro (flat leaf or italian parsley)minced coarsley
1 1/2 cups of romano cheese, grated-not that stuff in the green shaker
1 tsp of salt
1 tsp of pepper
12 oz mozzarella cheese

Cook the noodles with the olive oil added to the water to prevent sticking, cook to almost done. Combine the ricotta and the egg, spinich, the parsley and salt/pepper.
In a 9x12 pan place a layer of noodles to cover the bottom, add a layer of cheeze/spinich mix, a layer of tomato sauce, another layer of noodles, cheese, sauce etc, last noodles on top. Top with the mozzarella. Bake at 350* for an hour or until brown and bubbly on top. If you want to put this on the dehydrator let it cool some, cut out a square and then dice it all up. Spread on your non-stick dryer sheets on the veggy setting for until dry hard. Move to paper towels for a short while as some oil will be present and then to vacuum storage bags that have been lined with paper towels to help keep sharp noodles from piercing bag. You can also move the dried trays to a large bowl and with the end of a rolling pin or the bottom of a jam jar smash the stuff to almost dust since it tends to stick to it self when drying, make to peas size. In camp soak for ten minutes and simmer for five minutes to rehydrate. Can also be eaten dry if you don’t feel like cooking, try it after it dries for a crunchy snack.

BW

#3

Just a little fix to the above recipe…1/2 cup of romano gets put in with the spinach/ricotta. And as for the layering, mom’s official method is 1/3 of sauce on bottom, layer of noodles, 1/2 spinach/ricotta mix, 1/2 mozz and 1/4 cup romano. Repeat and top with remaining sauce and romano.
Enjoy!

Bramble