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New York City Chefs Daily Recipe for 5/02/2001 : Recipe for Lasagna, Meatless
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Lasagna recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.
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Chef's Daily Recipe for 5/02/2001 : Recipe for Lasagna, Meatless
"Meatless Lasagna"

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3/4 pound lasagna noodles (about 14 noodles)
2 tablespoons corn oil
1 medium onion, minced (1 cup)
2 cloves garlic, minced
1 can (29 ounces) tomato sauce
1 can (14 1/2 ounces) whole tomatoes
1 can (6 ounces) tomato paste
2 teaspoons salt
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1 teaspoon sugar
1 pint part skim ricotta cheese
1/4 cup skim milk
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 package (8 ounces) part skim mozzarella cheese, sliced

Cook, rinse, and hold noodles according to package directions.  Heat corn oil in 5 quart saucepot over medium heat.  Add onion and garlic;  sauté until tender.  Add tomato sauce, tomatoes, tomato paste, salt, oregano, basil, pepper and sugar.  Bring sauce to a boil;  reduce heat, cover, and simmer for 1 hour, stirring often.  Meanwhile, stir together ricotta cheese, milk, 2 tablespoons Parmesan cheese and parsley in medium size bowl.  Spoon 1 cup sauce into bottom of 13 x 9 x 2 inch baking pan.  Cover with 1 layer of noodles.  Spread with half of ricotta cheese mixture and top with half of mozzarella cheese slices.  Cover with sauce.  Repeat layering the Lasagna until all ingredients are used, ending with sauce.  Sprinkle top of Lasagna with remaining Parmesan cheese.  Bake Lasagna in preheated 350 degree oven 30 to 45 minutes, or until bubbly and heated through.  Let Lasagna sit 15 to 30 minutes before serving. Cut the Lasagna into squares.  Lasagna serves 8 to 10.
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