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Italian   -   Lasagne Venice Style   adapted from Vegetarian Pasta by Marlena Spieler

  • 1 Ounce Butter
  • 2 Tablespoons Flour
  • 2 Cups Hot Milk
  • Salt And Pepper -- to taste
  • Nutmeg -- to taste
  • 1 Medium Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Medium Carrot -- finely chopped
  • 2 Teaspoons Parsley -- finely chopped
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Fennel
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Thyme
  • 2 Cans Diced Tomatoes
  • 2 Teaspoons Tomato Paste
  • 1 Pinch Sugar
  • Salt And Pepper -- to taste
  • 1 Pound Lasagna Noodles
  • 10 Ounces Peas
  • 3 Ounces Parmesan Cheese -- to taste
  • 12 Ounces Mozzarella Cheese -- grated
  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Thyme
Directions Melt butter in heavy saucepan, add flour. Cook for 2 minutes. Remove from heat and stir in milk. Return to heat and cook until mixture has thickened. Season with salt, pepper and nutmeg. Set aside. Saute onion, garlic, carrot and parsley in olive oil for a few minutes until onion is softened, then add fennel, basil, oregano, thyme, tomatoes, tomato paste, sugar, salt and pepper. Simmer for 10 minutes. Set aside. Cook pasta as directed and rinse with cold water. Assemble by using 1/3 of the tomato sauce in the bottom of a baking dish, top with noodles, ladle in half the white sauce, half the peas, and a large amount of parmesan cheese. Add noodles, 1/3 tomato sauce, half the mozzarella, noodles, white sauce, peas, noodles, remaining tomato sauce, remaining mozzarella and parmesan. Drizzle with olive oil and sprinkle with thyme. Bake in oven at 400 degrees for 45 minutes. Serve.
Serves 6
Time to Make 0:00

Printer version   3 Votes - Yum: 3.33333, Easiness: 3, Speed: 3, Overall: 3.11111 Rate this recipe

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