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I am Italian and love to cook Italian food.  I am a businesswoman, work out at the gym, love the  beach, long walks, music (especially Sinatra), plays, art, good movies, enjoy travel.  Wife of 37 years to a screenwriter/producer.  We eat organic and use “green” products.  Good nutrition is important to us.  I enjoy helping people learn how to take better care of their health through better nutrition and supplementation. I invite you to visit my website:  [Link Removed]

Cooking is an act of love, a gift, a way of sharing with others the little secrets . . .  I’d like to share my Vegetarian Lasagne with all of you fabulously40 gals.  The secret is in the sauce, and use only organic ingredients.  In a large sauce pan, saute until soft:  1/2 cup chopped onions and 2-3 crushed garlic cloves in 1/8 cup EVO0.  Crush by hand or in blender for a couple seconds 2 large cans whole tomatoes with their juice; add to pan.  Add 1 small can tomato paste and 1/3 cup Italian red wine.  Add spices to taste:  oregano, basil, rosemary, crushed red chili pepper, salt, black pepper.  Cook on lowest heat for 2-3 hours.  Cook lasagne in boiling salted water until just tender, drain and pat dry.  Assemble in ovenproof dish - First layer:  sauce to cover bottom, lasagne, ricotta cheese, mozzarella cheese.  Second layer:  sauce, lasagne, ricotta cheese, mozzarella cheese.  Third layer:  lasagne, sauce, Romano cheese.  Bake in preheated 375F oven for about 45 minutes until lasagne is golden brown and bubbling.  (Freeze any remaining sauce.) Serve hot with green salad.  Buon appetito!

Jennie, Your links have been removed, please consider upgrading to premium membership.


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