vegetable lasagne
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| recipe by :betty crocker's pasta favorites |
| serving size : 8 preparation time :0:00 |
| categories : |
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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 |
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| 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. |
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| 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: 791 calories (kcal); 21g total fat; (23% calories from fat); 37g |
| protein; 113g carbohydrate; 61mg cholesterol; 859mg sodium |
| food exchanges: 6 1/2 grain(starch); 2 lean meat; 1 1/2 vegetable; 0 fruit; 3 |
| fat; 0 other carbohydrates |
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| * exported from mastercook * |
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| (ID: 74575) Mirror: rec.food.recipes: Tue, Mar 15, 2005 |