Our friend José Moscoso in Puerto Rico developed this recipe. It has proven popular with folks all over the United States and his eggplant version works well as a no-pasta dish.

José Moscoso

15 min. preparation, 15 min. cooking, for 4

1 lb lasagne pasta

2 bags of cut spinach leaves (about 2 lbs.)

2 large cans of tomatoes (whole or sliced and peeled, about 54 ozs. If using whole tomatoes cut them into pieces)

2 cans of mushrooms (stem and pieces, about 16oz.)

2 large onions (cut in strings or julianna)

2 large peppers (cut in strings or julianna)

4 garlic tooths (not a full head, unless you have very high blood pressure)

spices (use your taste and preferences)

1 teaspoon oregano powder

1 tablespoon whole leaf oregano

1 tablespoon whole basil

1 tablespoon sugar

salt to taste

1 lb. cheese (mozzarella, cheddar, romano, parmesan) pick your choice or combine them

INSTRUCTIONS:

1. Boil pan of water (about two quarts) to a boil, stir in some salt and put the pasta into it one by one, assuring they don't stick one to another. Keep watching pasta while starting other ingredients. When done, take it off the stove and drain the water. Pour fresh water until cool and separate pasta pieces on a cookie sheet.

When I was a child, a friend of my family used to throw a piece of pasta into the ceiling, if it sticks, it is done (they call it "al dente" in Italy). Watch out, eventually it will fall down. If you just painted the ceiling or some close relative (a significant one) won't allow this practice, take out a piece an stick your teeth into it, it should be firm but not chewy.

2. Defrost and place the spinach in a pan at low heat.

3. When soft, combine tomatoes, peppers and onions. Add sugar to cut the tomatoes acidity and salt to your liking.

4. When at a slow boil, mix in the rest of the spices.

5. After about ten minutes, mix in the mushrooms and check for taste, correct with whatever you prefer.

6. In a lasagna pan, place a single layer of pasta, spread the vegetables on a thin layer, spread a layer of cheese (preferably cheddar or mozzarella), put another layer of pasta and go on until you come almost to the border of the pan. Finish with a cheese layer and sprinkle some romano and parmesan on top.

7. Put into the oven for twenty minutes, or until the cheese melts and browns to your liking.

Remember, everything is cooked so you are just mixing in the flavors of the cheese and other ingredients. While you wait, pour the liquid from the vegetables into a cup and enjoy it.

8. Take the lasagna out of the oven and let cool for a while (not enough as to turn death cold) and serve.

HINT: I used to make an eggplant lasagna, using eggplant slices instead of pasta. Cut the eggplant (peel it if you like) into about half an inch slice and boil it until tender as you would pasta, drain and cool before mounting the lasagna. You can also use this option with regular meat filling.

This page was updated on 6-28-98. If you have queries or comments, email rcarlton@arkansas.net