Line the bottom of a pre-greased lasagna or casserole dish with lasagna noodles (dont have to be cooked) and cover generously with vegetable sauce (see below). Add another layer of noodles and cover with veal mixture (see below). Add one last layer of noodles and cover with remaining vegetable sauce. Sprinkle with parsley, cover and bake at 350 for 45 minutes. Uncover and bake for 5-10 more minutes. Saute onion and garlic in oil. Add eggplant and continue cooking for a minute or two. Add zucchini and peppers, continue cooking. Add mushrooms. Add salt and pepper. Tomato paste, ketchup, onion soup mix, oregano and cinnamon. Continue cooking for a few minutes until mixture is heated through. Make sure vegetables are cooked, but still firm in texture. Add spices according to taste (ie garlic powder). Veal Mixture: Saute onion and garlic in oil. When slighly browed, add chopped veal. Add soy sauce, black pepper, dill, paprika and lastly, ketchup. Cook through until meat is browned evenly. Posted to JEWISH-FOOD digest V97 #036 by URI /ADINA ABRAMOV
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|Serving Size: 1 Serving (2028g)|
|Recipe Makes: 1|
|Calories from Fat: 1121 (52%)|
|Amt Per Serving||% DV|
|Total Fat 124.6g||166 %|
|Saturated Fat 42.1g||210 %|
|Monounsaturated Fat 62g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 477.1mg||147 %|
|Sodium 2038.5mg||70 %|
|Potassium 6454.3mg||170 %|
|Total Carbohydrate 131.9g||39 %|
|Dietary Fiber 41.1g||164 %|
|Sugars, other 90.8g|
|Protein 140.9g||201 %|
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Calories per serving: 2158
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