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Reply to "Veggie Lasagna"
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[quote=Anonymous]The thing is, those vegetables have a lot of water in them, and the more you put in there without precooking, the more watery your finished product is going to be. I agree spinach doesn't need precooking. Eggplant definitely does. You don't have to precook mushrooms, but if you do, you'll intensify the flavor. (You'll also see that you need more, since they reduce in volume when you precook.) For things like zucchini or yellow squash, or bell peppers, or for that matter onions, it depends how much you're using. If you're using a little, and slicing thin, you'll get away with it. If you're using a lot, that's a lot of water, and you should precook. I like to soften the onions and mushrooms till they start to brown, and then put those, the spinach, the tomato sauce and herbs, and the ricotta all into a mixing bowl and make one big mash of it. Then alternate while assembling -- noodles, mash, cheese, noodles, mash, cheese. [/quote]
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