Sicilian lasagna

[Guest guest]

A nice change from the usual southern lasagna

 

Sicilian Lasagna

- feeds six to eight.

 

1 # no-boil lasagna noodles (they should be translucent) [you'll only

use about half a box]

1 or 2 eggplants (1.5-2 pounds total), peeled and sliced 1/4 "

 

1/4 c imported black olives, chopped

1/4 c imported green olives, chopped

3T capers, rinsed

optional: some sprinkles of Worcestershire sauce or other " fish " sauce

1 28 oz can tomatoes, whole or diced

1 small onion, chopped

6T chopped parsley (optional)

1 T dried oregano

2 red and/or yellow bell peppers, cut into long slices.

 

1# fresh mozzarella, cut or torn into small pieces

1c romano, grated

olive oil

2 garlic cloves

 

1. Sprinkle coarse salt on both sides of eggplant, let sit half an

hour on towels in a colander to draw out water. Heat slices of

eggplant in microwave for several minutes until soft. (You may

alternatively fry them.)

 

2. Heat oil, saute garlic, onion, parsley, peppers over medium-high

heat about five minutes until soft.

 

3. Reduce heat to low. Add in olives, capers, tomatoes and oregano

and cook down for about half an hour until not too watery but not too

thick. Add a little water if you must. You don't want the

constituents to be cut too finely because you want " chunky " textures

from the onion, olives, peppers in the final sauce. Salt to taste,

but remember, the eggplant might have some salt left over and the

romano is very salty.

 

4. Lightly but thoroughly grease a 2Q lasagna pan.

Layer first a layer of lasagna noodles. (These type of lasagna

noodles don't need to be pre-boiled.)

Then thin layer of tomato-olive sauce.

Then layer of eggplant

Then mozzarella

Then sprinkle handful of romano

Then layer of lasagna noodles....

Build up five or six layers, ending with tomato sauce and Romano.

 

5. Cover pan in tented aluminum foil. Bake in preheated 400F oven

for 30 minutes.

 

Jonathan Kandell, Tucson AZ. Adapted from Clifford Wright.

[Guest guest]

Thanks, but . . . a little problem

 

> optional: some sprinkles of Worcestershire sauce or other " fish " sauce

 

There's nothing 'optional' about either worcestershire sauce or 'other " fish "

sauce' on a

vegetarian group, I'm afraid. Vegetarians do not consume f*sh, even as a

condiment. There

are available some f*sh-flavoured sauces (mostly for the asian market,

especially Thailand,

in my experience) which derive their flavour from mushrooms in the main.

Otherwise,

there are some excellent vegetarian worcestershire sauces, one in particular

which I use is

Annie's Naturals - but there are others also good, or you can concoct your own

(recipes

are easy to find online or ask members here).

 

No doubt you were referring to _vegetarian_ worcestershire sauce and

_vegetarian_ 'fish'

sauces in the recipe but I had to put in this cautionary note because there

are many

newbies on this group, as on other veg groups, and it can be confusing for them.

 

So for the benefit of newbies: NO vegetarians don't eat f*sh in any guise. And

yes, you can

buy substitutes. If no substitute in sight, the add a little squeeze of lemon or

lime juice

instead and take pride in all the lives you are saving!!!

 

Thanks, Jonathan. Lasagna is a favourite here! I shall file the recipe with the

little word

'vegetarian' added in front of the optional ingredient!

 

Love and hugs, Pat (Group Owner - which means I have a vested interest in making

sure

that we give proper info, right? LOL)