Vegetables Galore Lasagna
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| some one was asking for a vegetable casserole that was done in a 9 x 13 |
| pan. this is a very good lasagna that fits the bill. |
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| michele |
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| http://members.aol.com/michelesrecipes/recipes.htm |
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| recipe by :michele wilson |
| serving size : 12 preparation time :0:15 |
| categories : pasta |
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| amount measure ingredient -- preparation method |
| -------- ------------ -------------------------------- |
| 2 large | zucchini -- sliced thin |
| 1 medium | sweet onion -- diced fine |
| 2 clove | garlic -- minced |
| 1 medium | red pepper -- diced small |
| 12 oz. | portobello mushroom caps -- sliced thin |
| 14-1/2 oz. | low sodium tomato, canned -- diced |
| 1 Tbsp | olive oil |
| 1 Tbsp | butter |
| 16 oz. | no salt added tomato sauce |
| 6 oz. | no salt added tomato paste |
| 1/2 cup | red wine |
| 1-1/2 tsp | italian seasoning |
| 1 tsp | seasoned salt |
| 1/2 tsp | seasoned pepper |
| 1/8 tsp | nutmeg |
| 12 oz. | lasagna noodles |
| 16 oz. | ricotta cheese, part skim milk -- *see note |
| 1 cup | mozzarella cheese, part skim milk |
| 1/2 cup | parmesan cheese |
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| heat oil and butter under melted. add onion, garlic and red pepper. |
| cook until softened. |
| add mushrooms, zucchini and tomatoes. cook until softened. |
| add tomato sauce, tomato paste, red wine, italian seasoning, salt, |
| pepper and nutmeg. cook until boiling. reduce heat and simmer for 1/2 |
| hour. meanwhile cook noodles according to package directions. mix the |
| mozzarella cheese and parmesan cheese. |
| in a 13x9x2 pan spread 1/3 of the tomato mixture,1/3 noodles, 1/3 of |
| the ricotta, 1/3 of cheese mixture, repeat layers topping with cheese |
| mixture. cover with foil and bake at 350 f for 40 minutes, uncover and |
| bake for |
| 20 minutes or until browned. |
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| description: "a great tasting lasagna for your vegetarian friends." |
| source: "healthy food that tastes so good" |
| copyright: "michele wilson © 2005" |
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| per serving (excluding unknown items): 277 calories; 8g fat (27.7% |
| calories from fat); 15g protein; 35g carbohydrate; 3g dietary fiber; |
| 22mg cholesterol; 321mg sodium. exchanges: 1 1/2 grain(starch); 1 lean |
| meat; 2 vegetable; 1 fat; 0 other carbohydrates. |
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| notes : you can use small curd cottage cheese. |
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| cover unbaked lasagna tightly with aluminum foil and refrigerate up to |
| 24 hours. if you prefer, freeze up to two months. to bake from |
| refrigerator add 10 minutes. to bake frozen lasagna, thaw in |
| refrigerator overnight and bake according to above directions. |
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| (ID: 1493) Mirror: rec.food.recipes: Mon, Aug 29, 2005 |