Lasagna cooking!

Recipe and review after the cut

Half a medium white onion, diced
half a large green bell pepper, diced
12 lasagna noodles
26oz Colavita Garden Style tomato sauce
16oz crushed tomatoes
6oz can of tomato paste
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Garlic Powder
Italian herbs
Garlic Salt
White wine
Olive oil

Saute onions and green peppers in olive oil for 5 minutes

Place peppers, onions, tomato sauce, tomato paste, crushed tomatoes in a medium pot.  Add spices, wine and sugar to taste.  Simmer for 45 minutes, stirring frequently

Bring large pot of water to boil, add in lasagna noodles, a dash of olive oil and a bit of salt.  Cook at medium heat until noodles are tender, drain

In pan, lay down one row of 4 overlapping noodles, then a cover evenly with pasta sauce.  Top with one third of each type of cheese.  Repeat until all cheese, sauce and noodles are used

Cover in aluminum foil and bake at 375 for 45 minutes

For the first lasagna I’ve ever attempted, and only using the scrounged ingredients I was able to find at a small city market, this turned out remarkably well.  The wine and sugar help to make a very sweet sauce without overpowering the taste of the cheeses.  The cheese itself came out excellently as well, though I think adding a bit more mozzarella, or maybe some ricotta, would have given the dish a bit more zing.  The one drawback to going for a vegetarian lasagna was that it lacked a bit of texture.  Without the meat to fill out the layers it felt like a lot of noodle and not enough sauce.  On the next attempt I would probably either add some sort of thickly sliced vegetable or just go ahead and add meat.  And a shit load more garlic because who doesn’t love garlic?


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