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Wednesday, September 19, 2007

Vegetable Lasagna

Yom Kippur, the long fast day is almost upon us. As it is a commandment to fast on Yom Kippur (the fast goes from sunset till the end of the following day when night arrives), so to, it is considered a commandment to eat the day before Yom Kippur.

In Israel, from 2 PM on the eve of Yom Kippur, all radio and TV stops, there is no public transportation, Ben Gurion airport shuts down - and the country begins preparations for the holiest day of the year.

Before Yom Kippur, we sit down for what is known in Hebrew, as a "Seudah Maphseket". This literally means the "meal which stops" or "the meal which divides". As readers of Help! I Have A Fire In My Kitchen, in kosher homes, we divide meat from milk. Thus some families will have meat based meals before the fast and others will have dairy or vegetarian based meals. It all depends on the stomachs of those preparing for the fast.

I have long ago adopted the lighter milk based meal in my home, though many people I know usher in the fast with chicken or meat. The following recipe, Vegetable Lasagna, is great for such a meal, and I have saved it in the queue for this time. Paula writes:

I am not a lover of pasta. I prefer to make this dish using mushrooms in place of the noodles. You can use both if you choose. This can be made ahead and kept in the freezer. Serve with a salad and you have a complete and satisfying meal.
Ingredients:
  1. 5 Large Portobello Mushroom caps, sliced thin (use 10 if you do not use noodles)
  2. 8 Ounce package of Lasagna noodles
  3. 3 Cups Tomatoes (diced)
  4. 1 Bunch of Spinach
  5. 1 Cup grated carrots
  6. 1/2 Cup Onion (diced)
  7. 2 Cloves Garlic
  8. 1 Cup Sweet Red Pepper (sliced thin)
  9. 1/2 Cup Black Olives (chopped)
  10. 2 Teaspoons Oregano
  11. 2 Teaspoons Basil
  12. 2 Cups Cottage Cheese (drained)
  13. 1 Pound Monterey Jack Cheese (shredded)
  14. 1/2 Cup Parmesan Cheese (grated)
  15. 3/4 Cup Olive Oil



You will Need:
  1. 1 Steamer or pot to steam spinach
  2. 1 Large Pan to cook noodles
  3. 1 Large skillet for saute’
  4. 1 Baking Dish
  5. 1 Bowl
Directions:
  1. Combine cheeses in a bowl with 1 teaspoon of basil, and 1 teaspoon of oregano.
  2. Steam spinach for 10 minutes, set aside
  3. Cook noodles according to package, set aside
  4. In a large skillet, heat oil over high heat Add mushrooms and cook until softened, approx 3 minutes, set aside
  5. Add tomatoes, 1 teaspoon basil, 1 teaspoon oregano, garlic, onions, red peppers, olives and carrots to the oil.
  6. Cook until softened, approx 6 -7 minutes.
  7. Place 1 teaspoon of olive oil in the bottom of a 9 x 13 baking dish, coat bottom and sides.
  8. Start layering with noodles, spinach, tomato mixture, mushrooms and cheeses.
  9. Bake at 350 degrees for 35- 40 minutes.

Am leaving this at a three. Despite the number of ingredients, which may seem a bit overwhelming, it is fairly easy to make and certainly easy on the stomach. Additionally, if you are a mushroom eater, using all mushrooms, makes it even lighter on the stomach.

3 Fire Comments - Click To Post A Comment:

Boog said...

I love dishes with mushrooms, so this is a perfect veggie lasagna

Lisa said...

Yum, yum, yum, yum! I haven't even made this yet and I can tell it's a keeper! I do love pasta, but my kids don't like it too much, so when I make a veggie lasagna I use slices of eggplant instead of the lasagna noodles.

Anonymous said...

is there a way to print these recipes using Firefox? because the way you have your blog formatted, it will not print the recipe - just the first page and the rest are blank.