Mamma Mia V-sagna
1-2 Tbspolive oil
2 csliced mushrooms
24 oztomato sauce
6 oztomato paste, with 2 cans of water
1-2 Tbspitalian seasoning
2-3 tspdehydrated minced garlic
2-4 Tbspdehydrated onion flakes
1/2 cburgundy wine
2eggs, lightly beaten
1/2 ceach romano, asiago, and parmesan cheese
2 Tbspparsley flakes
1/4 tspblack pepper
2 lbmozzarella cheese, shredded
1 largebox lasagna noodles (15-18)**
How to Make Mamma Mia V-sagna
- Prep: Clean the eggplant and cut into small cubes. Clean and slice mushrooms.
- In a large heavy saucepan or dutch oven, saute the vegetables in the olive oil until nicely caramelized. Crushing the Italian seasoning in your hand and add to the pot with the onion and garlic, in the last minute or two.
- Pour in the wine, and stir up the bits, careful not to mush the veg more than necessary. Stir in the tomato sauce and paste, and the two cans of water. Stir to combine.
Simmer the sauce at least 30 minutes, stirring occasionally to prevent sticking.
- Meanwhile, stir the ricotta cheese into the eggs, with the crushed parsley flakes and pepper. Add the romano and asiago cheeses, and blend well. Cover and set aside. (If you can't find asiago, just double up on the romano.)
Set aside about 1 cup of the shredded mozzarella.
- In a deep 9x13 baking dish that has been sprayed with food release, arrange a layer of uncooked noodles covering the bottom of the pan, trimming corners as needed for best fit, without overlapping too much.
- Cover the noodles with about 1/3 of the sauce mixture. Over the sauce drop spoonsful of the ricotta mixture, using about half. Spread half the mozzarella over the top of the ricotta mixture, then sprinkle with half the parmesan.
Repeat layers, beginning with another layer of noodles, and using about 1/2 of the remaining tomato sauce.
- When the second layer is complete, cover everything with a last layer of noodles. Spread the last portion of the tomato sauce over the noodles. Sprinkle over top the reserved 1 c. of shredded mozzarella, and garnish with grated parmesan.
- Cover baking dish tightly. Bake 60 min. at 350 degrees. Remove from oven and allow to rest 15-20 min. Cut and serve.
Makes 12-15 large portions.
- This dish is best served with a lovely chianti, a bright green salad, (some super-garlicky warm bread if you need to stretch your portions), and a table full of friends and family :) Mangia!
1) If you're watching carbs, substitute the cubed eggplant with cubed zucchini, and make noodles out of long slices of eggplant. You may wish to saute the eggplant slices a bit before layering.
2) I like to make the sauce and the cheese mixture early in the day (or the night before), to allow the flavors to meld together, but it's not necessary.
3)This recipe holds and reheats very well. It also can easily be made in two 9 inch square pans, so that one may be shared, or frozen and reheated later (if you can find pans deep enough).
Leftover portions may be frozen individually for quick lunches and dinners.
- **We're gluten free, so I use Tinkyada brand lasagna noodles. They're fabulous, and work perfectly!