Ingredients

Marinara Sauce:
1 c. Chopped onion
3 cloves Garlic
1/2 c. Chopped, peeled carrots
3 tb. Olive oil
1/2 c. Red wine
1/2 tsp. Dried oregano
1 tsp. Dried basil
16 Blanched plum tomatoes, peeled & seeded (or 28 oz. canned whole peeled tomatoes)
1/2 c. Chopped mushrooms
1 tb. Honey or sugar
1/2 tsp. Salt or to taste
1 tb. Italian seasoning
Eggplant:
1 Medium eggplant, sliced lengthwise 1/2 inch thick
Salt to taste
less than 1/8 tsp. Cayenne pepper
2 tb. Olive oil
Spinach:
2 bunches Spinach (about 1 lb.) washed, stems removed
5 oz. Goat cheese or ricotta cheese
1 tb. Olive oil
1/2 c. Chopped onion
2 cloves Garlic, sliced
1/8 tsp. Freshly ground black pepper
2 tb. Chopped fresh basil
Basic White Sauce (Bechamel):
2 tb. Olive oil
2 c. Warm milk
2 tb. Unbleached white flour
1/4 c. Freshly grated Parmesan cheese
1/4 c. Thinly sliced scallions or green onions
1/8 tsp. Nutmeg, preferably freshly grated
1/8 tsp. Cayenne pepper
3/4 tsp. Salt
Lasagna:
12 sheets Oven-ready lasagna noodles
1 c. Water
1 1/2 c. Mozzarella, shredded
10 Kalamata olives, pitted & halved

Description

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