Vegetarian Lasagna
|
| > from: tess <reci...@swcp.com> |
| > i am looking for a vegetarian lasagna recipe that i had at a |
| > baby shower a while back. it is made with an alfredo-type |
| > sauce, it has vegetables in it and i believe it also had |
| > ricotta cheese. if anyone can help me with any good vegetarian |
| > lasagna recipe i would greatly appreciate it! thanks in |
| > advance for your help! |
| > |
| |
| |
| 1 | onion, chopped |
| 1/2 cup | chopped celery |
| 1 clove | garlic, crushed |
| 2 Tbsp | olive oil |
| 1-1/2 cup | sliced mushrooms |
| 1 can | (14 oz) tomato sauce |
| 1 can | (6 oz) tomato paste |
| 1 tsp | plus 1/2 tsp salt |
| 1 tsp | sugar |
| 1/4 tsp | each of pepper, thyme and basil |
| 6 - 8 | lasagna noodles, cooked |
| 1/2 lb. | ricotta or dry cottage cheese |
| 1 | egg |
| 2 Tbsp | chopped parsley |
| 2 cup | cooked chopped spinach |
| 1/2 lb. | mozzarella cheese, sliced |
| 1/4 cup | grated parmesan cheese |
| |
| cook onion, celery and garlic in oil until tender. add mushrooms and |
| cook for 2-3 minutes then stir in tomato sauce, paste, 1 tsp salt, |
| sugar. pepper, thyme and basil. simmer for 10 minutes. |
| mix ricotta or cottage cheese with egg, parsley and 1/2 tsp salt. |
| spread 1/2 cup of tomato sauce in bottom of 9x13 glass baking dish. |
| arrange half the noodles over sauce. put half the ricotta mixture over |
| noodles, then half the well drained spinach, half the tomato sauce |
| mixture, half the mozzarella. repeat from the noodle layer. sprinkle |
| with grated parmesan. |
| bake in 350f oven for 30-40 minutes. let stand a few minutes before |
| cutting. serves 6-7. |
| |
| -- |
| (ID: 13212) Mirror: rec.food.recipes: Sun, Apr 20, 2003 |