Lasagna

Preparation and cooking time approximately 2 hours. Makes 8 servings.

Ingredients:

Red Sauce:
2 T olive oil
1 yellow onion, peeled and chopped
1 bell pepper, washed, seeds removed, and finely chopped
1 Anaheim pepper
4 oz crimini mushrooms, washed and finely chopped
2 carrots, washed and grated
1 bunch kale, washed, stemmed and finely chopped
1/2 bunch fresh basil, washed, stemmed and finely chopped
1/2 bunch fresh Italian parsley, washed, stemmed and finely chopped
4 cloves garlic, peeled and pressed
Port, as needed
1 15-oz can cannellini beans, drained and rinsed
1 15-oz can tomato sauce
1 14.5-oz can diced tomatoes
1 6-oz can tomato paste
1 2.75-oz can sliced black olives, drained
Fresh oregano
Fresh rosemary
Fresh thyme
1 T balsamic vinegar
1 T dried Italian seasoning
1/2 t black pepper
1 tsp brown sugar
Salt to taste, although check cans for sodium
16 whole grain lasagna noodles, approximately 13 oz
Cashew cheese substitute

Vegetarian variations:
Ricotta cheese
Mozzarella cheese
Parmesan cheese

Meat variation: sweet Italian turkey sausage

Directions:

Preheat oven to 350 degrees. In the meantime, in a large sauce pan saute onions and bell peppers in olive oil and a little port for several minutes, stirring regularly and adding more alternating port then water to not burn, until lightly browned. Brown meat. Add the rest of the sauce ingredients to the sauce pan, stirring regularly and again adding port and water as needed, for about 10 minutes.

Lasagna (continued)

Pour 1/8 of the sauce on the bottom of a 13"�x 9" baking pan with a metal top. Next put 4 lasagna noodles, breaking the one that doesn't fit. Then put 1/4 of the sauce and the cashew cheese substitute followed by another layer of noodles 3 more times. Then put the remaining 1/8 of the sauce on top and put the metal top on and bake for 1 hour.

Variations:

For vegetarian, add Ricotta and Mozzarella cheeses on top of the middle 3 layers of sauce, and Parmesan cheese on the top. For meat, add Italian turkey sausage to the sauce.