Is this it? Looks very good. Tomato Sauce: Cook 1 cup minced onions in a 2 qt. saucepan stirring until tender  remove half and reserve for the white sauce. Stir in 2 large, chopped tomatoes, cover and cook. Drain 2 cups of canned crushed tomatoes. Stir in herbs (thyme and bay leaf), 2 cloves of garlic, a pinch of saffron threads and ¼ - teaspoon dried orange peel, and salt and pepper to taste. Simmer slowly, partially covered for 30 minutes, adding juice from the canned tomatoes when needed. Boiling the Lasagna: Drop 10 to 12 curly lasagna into boiling water, add salt and some olive oil and boil slowly, uncovered for 15 minutes until al dente (or chewy). Drain and rinse in cold water and hang on edge of colander until the other components are ready. White-wine onion sauce: Blend the reserved ½ cup onions with 6 tablespoons of butter in a heavy 2 quart saucepan over moderate heat. When butter is bubbling, blend in 8 level tablespoons of flour at once and cook, stirring for 2 minutes without browning the flour at all. Remove from heat. When mixture has stopped bubbling, pour in 2/3s of a heated mixture of milk and stock (3 to 3 ½ cups) all at once, blending with a wire whip. Blend in more, leaving about ½ cup for later. Beat in 1/3-cup dry wine and set over high heat, stirring until sauce comes to a boil, continue for about 5 minutes. Thin out with remaining hot mixture if necessary until the sauce can coat a spoon. Salt and Pepper to taste. Assembling the lasagna: Line the bottom of oiled baking dish with a layer of lasagna. Reserve 1 cup for top of lasagna later; spread 2 to 3 spoonfuls of white-wine onion sauce over the lasagna. Spread half the green vegetables (1/2 well-seasoned cooked, chopped green vegetables  broccoli, asparagus and/or spinach). Sprinkle 3 tablespoons of grated mixed cheese, a mixture of 1-½ cups of cooked chicken, pork or turkey, and (optional) 1 cup diced mushrooms sautéed in butter. Spread over this a few tablespoons of white sauce. Cover with another layer of lasagna, and spread (same measurements) over the rest of the vegetables, more cheese, the remaining meat and mushrooms. Spread final layer of white sauce, cover with 1-cup ricotta cheese and finish with a covering of lasagna. Tuck ends of lasagna into edge of dish. Mask top with white sauce  spoon tomato sauce over the top and sprinkle cheese all over. If not baking immediately, cover and refrigerate. Bake in the upper third of a preheated 400 oven for 30 minutes.

I was cooking pasta with a friend this summer on holiday, and we were discussing all this stuff. He is of Italian heritage so considers cooking his birthright, LOL. He strongly disapproved of putting oil in the water or on the pasta after draining it. He said the sauce wouldn't "stick" as well with the oil. I believe in oil. I put a little oil and mix it into the drained pasta to prevent sticking. It helps to put it in the pasta water also. (I don't care what Alton Brown says about THAT!) My sauces have no problem adhering to the pasta afterwards. Viva La Pasta! (Lou, I have about 10 folded up post-it notes in my purse as we speak!)

Here are some more vegetarian recipes that I compiled some years ago. I didn't compare the ingredients with your dislikes Bobby but you may want to have a look at these: RECIPE: Vegetarian Recipes from Spain Posted by Canarybird (My Page) on Mon, Oct 4, 04 at 8:01 Garlic Soup (Sopa de Ajo) ------------------------------- A garlic soup recipe from the Island of Mallorca. Ingredients: 9 oz (250 grams approx) *shaved dry brown bread 6 garlic cloves 6 fine stalks spring onions 1 small cabbage 2 medium size ripe tomatoes fresh Italian parsley 1/2 cup good quality olive oil 1 teaspoon red sweet pimento powder (paprika) salt water * Note: this refers to a type of local bread often used in soups (sopas) as a way of using up stale bread. It's a round, flat and heavy tan-coloured dense country bread loaf which is sliced crosswise paper thin, the cut pieces having a half-moon shape and being as thin as a slice of salami. (An electric meat slicer does the job well if you can find a heavy loaf of brown country bread.) Method: Heat the oil in an open, shallow casserole dish and add the peeled garlic cloves; remove them when browned and set aside. Add the finely chopped spring onions to the oil and when lightly golden add the finely chopped cabbage. Stir fry together then add the pimiento powder and enough water to cover all. Mash the browned garlic cloves in a mortar and pestle, add a little water to dilute the paste then add to the casserole. Season with salt and cook until tender at a low heat on the stove top. Then add the bread slices, scooping up the cabbage mixture and piling it on top of the bread to sink it down. Let return to a boil and remove from the stove. This soup is usually brought to the table and served out of the same casserole. I don't have a photo of the finished product but I do have my Mallorquin clay casserole which is what is normally used. (photo of dish with another recipe in it) I brought mine from Mallorca 20 years ago and whatever comes out of it tastes wonderful. It works equally well in the oven or on an open gas flame. Baked Lettuce & Cheese (Lechuga al Queso) ----------------------------------------------------- For 2 persons: 2 heads of lettuce 4 TBS butter 4 TBSP grated cheese salt, white pepper and water 1) Remove damaged outer leaves from lettuce, wash and put in saucepan in boiling salted water. Cook 10 minutes. 2) Remove from pan and rinse under cold water. Drain. 3) Cut each lettuce in two lengthwise, fold the pieces in half and place them in a buttered baking dish. Sprinkle with pepper and cheese and dot with the rest of the butter. 4) Put the dish in the oven for about 5 minutes and serve the dish at the table. Source: 'Cocina Balear' - Ana Maria Calera Spanish Poor Man's Style Potato Casserole -( Patatas a Lo Pobre) ------------------------------------------------------------------------------- Serves 5 as a side dish: 2 lbs potatoes 1 onion 1 small green pepper 1 small tomato, sliced 1/3 cup olive oil 2 cloves garlic, chopped 2 TBSP chopped parsley 1 bay leaf 1/4 teasp thyme 1/4 teasp sweet paprika (or saffron) 1/4 cup white wine 1/4 cup water salt & pepper 1) Peel potatoes and slice fairly thinly. Peel and slice onions. Cut peppers in strips. 2) Pour a little of the oil into the bottom of a flame-proof earthenware casserole or oven-safe pan. Arrange alternating layers of potatoes, onions, green peppers and tomato slices, sprinkling each layer with some of the chopped garlic and parsley. 3) Break the bay leaf into pieces and tuck them among the potatoes with the thyme. Sprinkle with the paprika and pour over the remaining oil. 4) Place the casserole on a medium heat just until potatoes start to sizzle. Add the wine and water. Season with salt & pepper. 5) When the liquid comes to a boil, cover the casserole and put in a medium oven (350F/180C) until potatoes are tender, about 45 minutes. Let the casserole rest 10 minutes before serving. Adapted from: 'Tapas and More Great Dishes from Spain' - Janet Mendel Fresh Garden Peas with Lettuce -------------------------------------- 1 large onion, sliced 1 young lettuce, broken into largish pieces 1/2 lb fresh peas butter sugar - about 1 TBSP salt & pepper 1) Sauté a large sliced onion in a little butter, then transfer to a large saucepan, add lettuce and shelled peas. 2) Add a little more butter, salt & pepper to taste and the sugar. Mix well and add a little water. Bring to the boil and then simmer very slowly with lid on, until peas are tender, about seven minutes. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 Danish Style Cauliflower and Cheese Sauce ---------------------------------------------------- 1 large white cauliflower 1 TBSP butter 1 TBSP flour 2 cups milk 2 egg yolks 1 cup grated cheese sugar, salt breadcrumbs 1) Boil the cauliflower until nearly tender. Drain and place in a baking dish. 2) Make a white sauce with the butter, flour and milk. Stir in the egg yolks and then the grated cheese. Season with sugar and salt. 3) Separate the cauliflower into pieces and pour over the sauce. Sprinkle with breadcrumbs, dabs of butter and place in hot oven. Bake until golden brown and serve. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 Curried Potato Salad ------------------------- 6 large potatoes 1 cup tart French dressing 4 hard boiled eggs chopped onion chopped celery chopped green pepper salt heaping TBSP curry powder 1) Boil potatoes in their jackets. When cool enough to handle, remove skins and slice potatoes into large bowl. 2) While still warm, coat slices with French dressing which has been mixed with the curry powder, and leave to penetrate while the potatoes are cooling down. Then add other ingredients and mix them in lightly taking care not to disturb the shape of the potatoes. 4) Crisp in the refrigerator before serving. Source: 'The Bar we Found' - Anne Oates - Palma de Mallorca 1972 ********************** I was never sure if this really originated in Cuba. But it's a very simple dish which I used to see in Mallorca in small family restaurants and still see today on restaurant menus. I also made it when my girls were small. For three people: 3 ripe bananas 3 eggs rice - three servings tomato sauce or puré - about 1 cup S & P oil or butter 1) Boil the rice until tender in salted water. Drain. 2) Split the bananas lengthwise and sauté gently in butter or oil. 3) Heat the tomato sauce. 4) Fry the eggs in butter or oil keeping yolks runny. 5) Arrange the rice in the centre of each plate, with a banana half on each side, cover the rice with an egg and pour sauce over top. Add salt & pepper. Poached eggs instead of fried are also good. ************************ This is one of those 'survival'-type dishes - it is now served in some of the top restaurants of the Balearic Islands. It's so easy to make as well. Vegetable & Bread Stew from Mallorca - This is a much loved hearty meatless peasant dish from the Balearic island of Mallorca. Although called 'sopas' or soup, it is actually a stew-like combination of available winter vegetables such as chard, cabbage and cauliflower cooked in water, oil, garlic, paprika and salt, which is then poured over thinly-shaven slices of dry salt-free country bread - called sopas - which are a day or two old. These thin bread slices are available in nearly every corner 'colmado' - as the small neighbourhood grocery stores are called. Those who have grown up with sopas Mallorquinas on the table will probably always look forward to having it again, and again. You can prepare this dish and have it ready in less than an hour. Ingredients for 4 persons: 1/2 lb (200 grams) of thinly shaven slices of country bread (Website showing photos of loaf). A dense country-style bread is needed for this and it should be stale, dry and sliced paper thin. - about 8 young leaves & stems - roughly chopped small cabbage - Chinese cabbage if possible - roughly chopped 1 onion cut in julienne handful of - roughly chopped - (quantity as in foto) cauliflower - a few florets broken in pieces 1 ripe tomato, peeled and diced 2 teasp sweet paprika powder 4 TBS olive oil 2 green peppers - cut in large dice 2 - 2 1/2 cups water optional: chicken stock cube salt fresh ground black pepper 4 cloves of garlic, peeled and crushed 1) Put the oil in a shallow flame-proof earthenware or ceramic casserole (eg Corning Ware or similar). When oil is hot, add the onion, green pepper and garlic. Saute without browning. 2) Add the tomato and the large diced vegetables. Sweat the vegetables and blend in the paprika powder. Season with salt & fresh ground pepper. 3) Add the water and let simmer gently for about 15 - 20 minutes, then taste to check seasoning. (Note: After pouring in the water I added a Knorr chicken stock cube, broken up and scattered over top.) 4) Once vegetables are tender, turn off stove, remove them from the pot with a slotted spoon and transfer them to a warm bowl, leaving the broth in the casserole dish. There should be about an inch of broth. 5) Arrange the thin shaven slices of dry bread over the bottom of the casserole dish so the broth is totally absorbed, and put the vegetables back in the casserole on top of the bread. Let rest for at least 15 minutes before serving at the table. 6) Serve at the table in the same earthenware casserole dish. NOTES: The bread used in this recipe is typical to Mallorca and is a simple bread made of unbleached partially whole wheat flour, water and yeast. It is therefore dense and able to absorb the broth without becoming mushy. There are many variations of 'sopas mallorquinas' as the ingredients depend on what is available in the garden at the time. However those listed above are the main ones used and will give the true flavour of this dish. SharonCb

I love pork and sauerkraut. I made Sauerkraut Soup recently and it was really good (FYI - It did not freeze well since the meat and veggies were so well cooked after the first cooking, they didn't hold up well to freezing and reheating. It still tasted good but everything sort of fell apart.) Sauerkraut Soup Fix-It and Forget-It Cookbook Copyright 2000 1 lb. smoked Polish sausage, cut into ½-inch pieces 5 medium potatoes, cubed I only added 2 or 3 2 large onions, chopped I added half of a very large onion 2 large carrots, cut into ¼-inch slices I added 3 or 4 carrots 42-45 oz. can chicken broth 32-oz. can or bag sauerkraut, rinsed and drained 6-oz. can tomato paste 1. Combine all ingredients in large slow cooker. Stir to combine. 2. Cover. Cook on High 2 hours, and then on Low 6-8 hours. 3. Serve with rye bread. Here is a link that might be useful: See my blog for a picture of the soup