vegetable lasagna
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| recipe by : |
| serving size : 12 preparation time :0:00 |
| categories : |
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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 |
| 1 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 |
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| 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: 447 calories (kcal); 21g total fat; (43% calories from fat); 20g |
| protein; 44g carbohydrate; 68mg cholesterol; 519mg sodium |
| food exchanges: 2 grain(starch); 1 1/2 lean meat; 1 1/2 vegetable; 0 fruit; 3 |
| 1/2 fat; 0 other carbohydrates |
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| * exported from mastercook * |
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| (ID: 74574) Mirror: rec.food.recipes: Tue, Mar 15, 2005 |