Date:    Wed, 10 Nov 93 16:39:37 EST
 From:    davenpor@ben.dev.upenn.edu (Donna Davenport)
 
 LASAGNA
 
 Since I come from an Italian family, Thanksgiving wouldn't be anything
 without pasta.  We traditionally serve lasagna as the second course and
 this year I'm making it again.  I thought I'd share the recipe:
 
 Marinara sauce:
 
 3 cans of crushed tomatoes
 5 - 6 cloves of crushed or chopped garlic
 handful of parsley
 basil if you have it
 1 small onion
 salt to taste
 
 
 In a large pot, saute the onion and garlic in a little water.  Add the
 tomatoes and basil.  Let simmer on low for an hour, then add salt and
 parsley to taste.
 
 
 Lasagna:
 
 1 and 1/2 box of lasagna noodles  - you will have some left over
 3 - 4 lbs of Fat Free ricotta cheese
 4 egg whites
 2 cups of steamed spinach leaves, de-stemmed
 2 cups of boiled and mashed carrots
 3 long zucchini, cut into long strips and steamed
 sun-dried tomatoes, chopped fine (or, buy the flakes)
 white pepper
 black pepper
 crushed garlic or garlic powder
 chopped mushrooms
 
 Boil the lasagna noodles and lay them out on a tablecloth so they remain
 flat and dry, set aside.  In a large bowl mix ricotta cheese with egg,
 white pepper, black pepper and sun-dried tomatoes.  Place 1/3 of the
 mixture in a separate bowl with the spinach and 1/3 of the mixture in a
 separate bowl with the carrots (add extra pepper to carrots) - you should
 have 1/3 plain cheese left.  Ladle some marinara sauce on the bottom of a
 large lasagna pan and then add noodles to cover the bottom.  Layer the
 steamed zucchini on top of the noodles -- spice the zucchini as you like
 garlic and pepper is good.  Add another layer of noodles.  Add the carrot
 and cheese mixture and another layer of noodles.  Add the spinach and
 ricotta mixture and another layer of noodles.  Add some marinara sauce and
 the remainder of the cheese.  The top layer is the topped with noodles
 tomatoe sauce and the copped mushrooms plus any left-over sun-dried
 tomatoes and/or parsley you have around.  Bake at 350 for about 45
 minutes.  Serve with marinara sauce.
 
 Enjoy.  My family was amazed that this was “healthy”!
 
 Notes:
 
 You can substitute tofu for cheese if you don't want to eat cheese, and
 egg beaters for the egg whites.  Also, I've made this with only 3 layers: 
 the zucchini, the carrot & cheese, and the spinach and cheese -- when I
 was feeling like less cheese was in order and it was still delish.