Veggie and Brie Lasagna

by Barbara Colgan
(Coopersville, Michigan)

This an end of the box type of recipe, while living in Virginia my husband worked a seasonal job making about 10.00 dollars an hour and I was unemployed so needless to say money was tight and by the end of the month our food supplies would grow short so I took a pinch of this and a snip of that and came up with my version of a lasagna. Much to my surprise my children that normally will not eat brie cheese at this with gusto. mangia

INGREDIENTS

Tomato puree, 12 oz

Fresh Spinach

Egg Plant, med size and thinly sliced

Parsnip, diced

Brie Cheese, 8 oz wheel

Med. Onion, minced

5 Cloves of Garlic, minced

Italian Seasoning 3 tablespoons

PREPARATION

Clean the spinach and dry peel and slice the egg plant (as thin as you can) and pat to absorb the extra moisture.

Finely chop the parsnip, onion and garlic.

Slice the brie cheese into 1/2 inch pieces. Open the can of tomato puree and add the Italian Seasoning, mix.

Coat the bottom of the baking dish with the puree mixture. Now place the lasagna, they should be touching not overlapping (if it breaks or you have to break one to make it fit – this is all right.)

Now a little more sauce then sprinkle the parsnip, onion and garlic.

Place a few slices of the egg plant then the spinach and a few well placed pieces of the brie (set about 4 slices aside for the top).

Continue to layer until you reach the top of the dish.

Then add the remaining sauce, break apart the remaining cheese and place on the top layer. Bake in a 350 degree oven for 45 to 1 hour,depends on your oven.

Serves 4