KOSHER CHEESE LASAGNA

 

Ingredients:

2 tablespoons olive oil,

3 teaspoons thai red curry, or other thai curry, dairy or pareve,

1 1/2 cups chopped  yellow or white onion,

2 cloves minced garlic,

4 (14.5 ounce) cans stewed tomatoes,

1/3 cup tomato paste,

1/2 cup chopped fresh basil,

1/4 cup chopped fresh parsley,

1/4 cup chopped fresh spearmint,

1 (16 ounce) package rice lasagna noodles, 

1 large red pepper,

2 pounds ricotta cheese,

1 teaspoon freshly cracked black pepper,

1 teaspoon sea salt or salt,

1/4 cup chopped fresh basil,

Freshly cracked black pepper to taste,

9 oz chopped fresh or frozen kale, or similar green leafy vegetable(s),

1 sliced thin zucchini, or similar summer squash,

3 cups grated kosher mozzarella, or any kosher pizza cheese combination.

1/3 cup grated vegan parmesan cheese,

Directions:

1. Make the sauce. In a large saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and sauté them until they are soft, for approximately 5 minutes. Add garlic, and cook for an additional 5 to 10 minutes.

2. Place the tomatoes, tomato paste, basil, parsley, and spearmint in the saucepan. Stir well, turn heat down to low, cover the saucepan with a lid, and let the sauce simmer for an hour. Add salt and pepper to taste.

3. In a large bowl, mix the kale, red pepper, zucchini, and Thai curry.

4.While the sauce is cooking, boil the lasagna noodles in salted water for 10 minutes, then drain and rinse well.

5.Preheat the oven to 400 degrees F.

6.Place the ricotta cheese in a large bowl. Add the salt and pepper to taste, and mash all the ingredients together. Mix Thoroughly.

7.Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the ricotta mixture over the noodles. Then sprinkle one cup of  mozzarella cheese. Distribute 4.5 ounces of the vegetable mixture evenly over the mozzarella. Next ladle 1 1/2 cups tomato sauce over the ricotta, and top it with another layer of the noodles. Then sprinkle another 1/3 of the ricotta mixture over the noodles. Top with one cup of  mozzarella cheese, and follow with a topping of the remaining vegetables. Top the mozzarella cheese with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the ricotta, and spread the remaining tomato sauce over everything. Top with 1 cup of  mozzarella cheese.  Top with vegan parmesan cheese.

 

8.Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.