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Lasagna, Potato Tomato (D, TNT, KLP)
Source: "The Vegetarian Epicure II," by Anna Thomas
Serves: 6

2 pounds russet or new potatoes
6 tablespoons unsalted butter
1/2 teaspoon salt, or more to taste
1-1/2 pounds ripe plum tomatoes
pepper, to taste
1-1/2 teaspoons basil, crushed
2/3 pound mozzarella cheese, shredded
4 hardboiled eggs
2/3 cup fresh parsley, chopped
1/2 cup Parmesan Cheese, freshly grated
3 scallions, chopped

Boil (or nuke) the potatoes until they are just barely tender. Drain, peel and cut them crosswise in fairly thick slices.

Melt the butter and pour 2 tablespoons of it in the bottom of a 9"x13" pan.

Arrange the potato slices in the casserole in one layer and salt them. Slice the tomatoes and arrange the tomato slices on top of the potatoes. Sprinkle the tomatoes with salt and pepper and the 1-1/2 teaspoons of basil.

In a food processor, shred the mozzarella, and arrange the cheese on top of the tomatoes.

Peel and coarsely chop the eggs, combine them in a bowl with the remaining 4 tablespoons of melted butter, the chopped parsley, the chopped scallions, 1/2 teaspoon salt, and some pepper. Toss the mixture together until it is thoroughly mixed. Spread the egg mixture evenly over the cheese.

Sprinkle the casserole with the Parmesan cheese and bake it in a preheated 350°F oven for 25-30 minutes (or until the mixture is bubbling and the cheese is lightly browned on top).

Poster's Notes:
For Passover and Year-round.

Posted by Barbara Wasser

Nutritional Info Per Serving: (excluding unknown items): 305 Calories; 27g Fat (78% calories from fat); 14g Protein; 3g Carbohydrate; 83mg Cholesterol; 520mg Sodium