Vegetarian Lasagne

Name: Vegetarian Lasagne
Yield: 16.0
Ingredients: Veggie; 3.0 ounce Dried Porcini Mushrooms Chopped; 0.75 pound Cremini Mushrooms; 0.75 pound Portabella Mushrooms; 3.0 Large Leeks And Separated; 3.0 clove Garlic; 0.75 cup Sun Dried Tomatoes; 4.0 Ears Corn; 1.5 cup Porcini Mushroom Water; 1.0 tablespoon Olive Oil; 0.25 cup Red Wine Sauce; 28.0 ounce Tomatoes; 0.5 jar Millina S Ff Garlic Tomato Pasta Sauce; 1.0 cup Red Wine Vinegar; 0.75 cup Sun Dried Tomatoes; 1.0 cup Water From The Sun Dried Tomatoes; 12.0 ounce Roasted Red Peppers; 2.0 tablespoon Italian Blend Spices; 15.0 Whole Fresh Basil Leaves; 2.0 tablespoon Fresh Garlic Cheesy; 2.0 Tubs Ff Ricotta; 1.5 cup Carrot; 1.0 package Frozen Chopped Spinach Topping; 10.0 ounce Nonfat Mozzarella; 20.0 Fresh Basil Leaves; 3.0 Whole Fresh Tomatoes; 1.5 cup Bread Crumbs; 1.0 cube Romano Cheese; 0.25 pound Fontina Cheese; Veggie

Vegetarian Lasagne — a community recipe on Potlikkr.

🍽 Serves 16.0

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Ingredients

Veggie
3.0 oz Dried Porcini Mushrooms Chopped
0.75 lb Cremini Mushrooms
0.75 lb Portabella Mushrooms

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Method (preview)

1
[pre-soak mushrooms in hot water for at least an hour and a half. same with
2
sun-dried tomatos. slice leeks, rinse in colander, while seperating

"rings" with your fingers. saute in olice oil, wine, and stained

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