Vegetarian Lasagna (5) Collection
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| vegetable lasagna |
| vegetable lasagna |
| fresh vegetable lasagna |
| vegetable cheese lasagna |
| winter vegetable lasagne |
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| > i am looking for a vegetarian lasagna recipe... it is made with an |
| > alfredo-type sauce, it has vegetables in it and i believe it also had |
| > ricotta cheese. |
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| * exported from mastercook * |
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| vegetable lasagna |
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| recipe by : |
| serving size : 12 preparation time :0:00 |
| categories : casserole lacto |
| pasta |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| | lasagna |
| 1 Tbsp | butter -- melted |
| 1 lb. | lasagna noodles -- cooked according to directions |
| 1 | 15 oz container ricotta cheese |
| 1 package | mozzarella cheese -- shredded (8 oz) |
| 1/2 cup | romano cheese -- grated |
| 2 | packages frozen chopped spinach -- thawed and squeezed dry |
| | 10 |
| oz. | |
| 1 lb. | carrots -- shredded and blanched one minute in |
| | boiling water |
| 1/2 cup | parmesan cheese -- freshly grated |
| 1/4 cup | plain dry bread crumbs |
| | white wine sauce*** |
| 1/2 cup | butter |
| 1/2 cup | onion -- minced |
| 1 Tbsp | garlic -- minced |
| 1/3 cup | all-purpose flour |
| 1/2 cup | dry white wine |
| 1 quart | milk |
| 1 | bay leaf |
| 3/4 tsp | salt |
| 1/4 tsp | pepper -- freshly ground |
| 1 pinch | nutmeg and ground cloves |
| |
| melt butter in large saucepan over medium heat. add onion and garlic, |
| cook until translucent, about 5 minutes. add flour and cook, stirring |
| constantly for 2 minutes. stir in wine and milk, then bay leaf and |
| spices. bring to a boil, stirring; reduce heat and simmer, stirring |
| occasionally, 10 minutes. discard bay leaf. preheat oven to 400 degrees f. |
| brush 13 x 9 baking dish with butter. cover bottom of dish with a layer of |
| lasagna noodles spread one cup white wine sauce over top. dot with one |
| third of the ricotta, then sprinkle with one third each mozzarella, |
| romano, spinach and carrots, and 2 tablespoons parmesan. repeat layering 2 |
| more times. top with fourth layer of noodles, spread with remaining sauce |
| and sprinkle with remaining parmesan and the bread crumbs. bake uncovered |
| 40 to 45 minutes, until top is golden. |
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| cuisine: "italian" |
| s(formatted by): "n. braswell" |
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| per serving (excluding unknown items): 456 calories; 22g fat (42.7% |
| calories from fat); 20g protein; 45g carbohydrate; 4g dietary fiber; 68mg |
| cholesterol; 539mg sodium. exchanges: 2 grain(starch); 1 1/2 lean meat; |
| 1 1/2 vegetable; 1/2 non-fat milk; 3 1/2 fat. |
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| * exported from mastercook * |
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| vegetable lasagne |
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| recipe by :betty crocker's pasta favorites |
| serving size : 8 preparation time :0:00 |
| categories : casserole lacto |
| pasta |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 | 10 oz. package frozen chopped spinach |
| 2 cup | cottage cheese |
| 1/2 cup | grated parmesan cheese |
| 1 tsp | dried basil |
| 1/2 tsp | dried oregano |
| 1/4 tsp | pepper |
| 12 | lasagna noodles -- cooked and drained |
| 1-1/2 cup | shredded mozzarella cheese |
| 1 | 8 oz. can mushroom stems and pieces -- drained & coarsely |
| | chopped |
| 2 medium | carrots -- coarsely shredded |
| 1 medium | onion -- chopped |
| 1 medium | green bell pepper -- chopped |
| | white sauce: |
| 1/3 cup | butter or margarine |
| 1/3 cup | all-purpose flour |
| 1 tsp | salt |
| 1/8 tsp | ground nutmeg |
| 3 cup | milk |
| |
| heat oven to 350 degrees. prepare white sauce. rinse frozen spinach under |
| cold running water to separate. drain; pat dry with paper towels. mix |
| spinach, cottage cheese, 1/4 cup of the parmesan cheese, the basil, |
| oregano, and pepper. arrange 4 noodles in ungreased 13 x 9 x 2-inch |
| baking dish. top with half of the cheese mixture, 1/2 cup of the |
| mozzarella cheese, and 4 noodles. layer mushrooms, carrots, onion, and |
| green bell pepper on noodles. spread half of the white sauce over top; |
| sprinkle with 1/2 cup of the mozzarella cheese. top with remaining |
| noodles, cheese mixture, white sauce, and mozzarella cheese; sprinkle with |
| remaining 1/4 cup parmesan cheese. |
| |
| white sauce: heat butter or margarine in 1-quart saucepan over low heat |
| until melted. stir in flour, salt, and nutmeg. cook over low heat, |
| stirring constantly, until bubbly; remove from heat. stir in milk. heat to |
| boiling, stirring constantly. boil and stir 1 minute; cover and keep |
| warm. {if sauce thickens, beat in small amount of milk.} |
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| per serving: 174 calories (kcal); 8g total fat; (41% calories from fat); |
| 17g |
| protein; 9g carbohydrate; 28mg cholesterol; 460mg sodium food exchanges: 0 |
| grain(starch); 2 lean meat; 1 1/2 vegetable; 0 fruit; 1 fat; 0 other |
| carbohydrates |
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| cuisine: "italian" |
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| per serving (excluding unknown items): 791 calories; 21g fat (24.0% |
| calories from fat); 36g protein; 113g carbohydrate; 6g dietary fiber; 61mg |
| cholesterol; 844mg sodium. exchanges: 6 1/2 grain(starch); 2 lean meat; |
| 1 1/2 vegetable; 1/2 non-fat milk; 3 fat. |
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| * exported from mastercook * |
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| fresh vegetable lasagna |
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| recipe by : |
| serving size : 8 preparation time :0:00 |
| categories : casserole entree |
| lacto pasta |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 8 oz. | uncooked lasagna noodles |
| 1 | 10 oz. package frozen chopped spinach -- thawed and well |
| | drained |
| 1 cup | shredded carrot |
| 1/2 cup | sliced green onion |
| 1/2 cup | sliced red bell pepper |
| 1/4 cup | chopped fresh parsley |
| 1/2 tsp | ground black pepper |
| 1-1/2 cup | low fat cottage cheese |
| 1 cup | buttermilk |
| 1/2 cup | plain non fat yogurt |
| 2 | egg whites |
| 1 cup | sliced mushrooms |
| 1 | 14 oz. can artichoke hearts -- drained and chopped |
| 2 cup | shredded part skimmed mozzarella cheese |
| 1/4 cup | fresh grated parmesan cheese |
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| cook the pasta per package directions omitting the salt; drain. rinse |
| under cold water, drain well and set aside. preheat oven to 375 f. pat the |
| spinach with paper towels to remove excess moisture. combine spinach, |
| carrots, green onion, bell pepper, parsley and black pepper in a large |
| bowl; set aside. combine the cottage cheese, buttermilk, yogurt and egg |
| whites in a food processor or blender. process until smooth. spray a 13 x |
| 9 inch baking pan with a nonstick spray. arrange a third of the lasagna |
| noodles on the bottom of the pan. spread with one-half each: cottage |
| cheese mixture, vegetable mixture, mushrooms, artichoke and mozzarella |
| cheese. repeat the layers ending with the noodles. sprinkle the top with |
| additional parmesan cheese. cover and bake 30 minutes; remove cover and |
| bake 20 minutes longer or until bubbly and heated through. let stand 10 |
| minutes before serving. |
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| calories 250, 26% calories from fat, total fat 8 gms, saturated fat 4 gms, |
| sodium 508 mg, cholesterol 22 mg, carbohydrates 26 gms, dietary fiber 5 |
| gms, protein 22 gms, calcium 401 mg, iron 2 mg, vitamin a 78ore. dietary |
| exchange = 1 starch/bread, 2 lean meats, 2 vegetable, one half fat. |
| february '96 |
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| cuisine: "italian" |
| source: "http://askyourneighbor.com/recipes/017.htm" |
| s(formatted by): "n. braswell" |
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| per serving (excluding unknown items): 36 calories; trace fat (10.7% |
| calories from fat); 3g protein; 5g carbohydrate; 2g dietary fiber; 1mg |
| cholesterol; 79mg sodium. exchanges: 0 grain(starch); 0 lean meat; 1 |
| vegetable; 0 non-fat milk; 0 fat. |
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| nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 |
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| * exported from mastercook * |
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| vegetable cheese lasagna |
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| recipe by :http://www.cafecreosote.com |
| serving size : 12 preparation time :0:00 |
| categories : casserole lacto |
| pasta |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 12 | lasagna noodles |
| 2 tsp | vegetable oil |
| | cooking spray |
| 2 cup | broccoli -- chopped |
| 1-1/2 cup | carrot -- thinly sliced |
| 1 cup | green onions -- sliced |
| 1/2 cup | bell pepper -- chopped |
| 3 clove | garlic -- minced |
| 1/2 cup | all-purpose flour |
| 3 cup | 1% lowfat milk |
| 1/2 cup | parmesan cheese -- grated |
| 1/4 tsp | salt |
| 1/4 tsp | pepper |
| 10 oz. | frozen chopped spinach -- thawed |
| 1-1/2 cup | lowfat cottage cheese, drained & squeezed dry |
| 1 cup | mozzarella cheese -- part skim milk |
| 1/2 cup | swiss cheese -- shredded |
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| cook lasagna noodles, omitting salt and fat. drain; set aside. preheat |
| oven to 375 degrees f. cook broccoli, carrot, onions, bell pepper, and |
| garlic in a dutch oven coated with cooking spray over medium high heat. |
| saute 7 minutes; set aside. place flour in a medium saucepan. gradually |
| add milk, stirring with a whisk until blended. bring to a boil over |
| medium high heat. cook 5 minutes or until thick, stirring constantly. |
| add half of the parmesan cheese, salt, and pepper; cook 1 minute, |
| stirring constantly. remove from heat, stir in spinach. reserve 1/2 cup |
| of spinach mixture for top layer of casserole and set aside. combine |
| cottage, mozzarella, and swiss cheese; stir well. spread 1/2 cup spinach |
| mixture in the bottom of a 13 x 9 inch baking dish coated with cooking |
| spray. arrange 4 lasagna noodles over spinach mixture in dish; top with |
| half of cottage cheese mixture, half of broccoli mixture, and half of |
| remaining spinach mixture. repeat layers, ending with noodles. spread |
| reserved 1/2 cup spinach mixture over noodles. sprinkle with remaining |
| parmesan mixture. cover and bake for 35 minutes. this lowfat lasagne is |
| so cheesy won't realize that there are so many (great for you) vegetables |
| in it as well. |
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| cuisine: "italian" s(rec.food.cooking): "rania jada <r...@san.rr.com> " |
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| per serving (excluding unknown items): 425 calories; 7g fat (14.8% |
| calories from fat); 18g protein; 72g carbohydrate; 4g dietary fiber; 15mg |
| cholesterol; 192mg sodium. exchanges: 4 1/2 grain(starch); 1/2 lean meat; |
| 1 vegetable; 1/2 fat. |
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| * exported from mastercook * |
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| winter vegetable lasagne |
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| recipe by : |
| serving size : 8 preparation time :0:00 |
| categories : main dishes national pasta association |
| pasta |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 1 lb. | lasagne -- uncooked |
| 2 Tbsp | margarine |
| 1 large | onion -- diced |
| 1 lb. | butternut squash -- peeled and diced |
| 2 medium | carrots -- peeled and diced |
| 1/2 cup | flour |
| 3 cup | low-fat milk |
| 1/2 cup | white raisins |
| 1/2 tsp | pepper |
| 1 tsp | salt |
| 2 cup | grated provolone cheese |
| 1/4 cup | grated parmesan cheese -- reserved for the top |
| 1/4 cup | pine nuts |
| | or |
| 1/4 cup | walnuts -- reserved for the top |
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| prepare lasagne according to package directions; drain. preheat oven to |
| 350 f. melt margarine in large saucepan over low heat. add onion, squash |
| and carrots. cook the vegetables over low heat until very soft. stir in |
| flour with a wooden spoon. gradually stir in the milk until the mixture is |
| smooth. bring the mixture to a boil and stir in raisins, salt and pepper. |
| remove from heat and set aside 1 cup. in a 9 x 13 x 2-inch baking dish, |
| spread a little of the vegetable sauce over the bottom and cover with |
| lasagne. sprinkle provolone over lasagne and add more vegetable sauce. |
| continue to layer sauce, provolone and lasagne, ending with a layer of |
| sauce. sprinkle top with parmesan and nuts. bake uncovered for 40 minutes |
| until nicely browned and heated through. |
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| source: "national pasta association" |
| s(internet address): "http://ilovepasta.org/" |
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| per serving (excluding unknown items): 529 calories; 15g fat (26.2% |
| calories from fat); 24g protein; 73g carbohydrate; 4g dietary fiber; 29mg |
| cholesterol; 665mg sodium. exchanges: 3 1/2 grain(starch); 1 1/2 lean |
| meat; 1/2 vegetable; 1/2 fruit; 1/2 non-fat milk; 2 fat; 0 other |
| carbohydrates. |
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| (ID: 13186) Mirror: rec.food.recipes: Tue, Apr 22, 2003 |