Lasagne (White Vegetable)

Thanks to Geoffrey

Ingredients

  • 2 onions, diced (one white, one red)
  • 2-3 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 packet taco seasonings
  • ½ pkg mushrooms, minced (optional)
  • 10-12 black olives, pureed w/ olive oil into paste (optional)
  • 1½ tbsp Worcestershire sauce
  • 1 can black beans, drained
  • 1 small jar sun-dried tomatoes
  • 1 jar pre-made tomato sauce
  • 1 pkg chopped frozen spinach
  • 1 small yogurt-sized ricotta cheese
  • 1 tsp nutmeg
  • 1 large box lasagne noodles
  • 2 cups shredded Italian cheeses

Method

  1. Preheat oven to 350º
  2. In large saucepan, combine all ingredients from first group, using enough olive oil to coat bottom of pan. Saute each added ingredient for 5+ minutes before adding next ingredient, so that resultant mixture has consistency of ground beef.
  3. Separately, place package of spinach into microwave-safe bowl and microwave on high for 5-8 minutes (long enough to thaw and somewhat dehydrate). Add nutmeg, stir, and allow to cool. When cool, mix in ricotta cheese.
  4. Boil noodles to desired firmness.
  5. Lightly grease 2 medium large casserole dishes
  6. Lay down one layer of noodles, cover with tomato filling, lay 2nd layer of noodles, cover with spinach/ricotta mix, add 3rd noodle layer, spoon on rest of tomato filling and sprinkle with Italian cheeses.
  7. Cook in oven for half an hour. Then broil for 5 minutes to brown cheese.