vegetarian lasagne
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| recipe by : |
| serving size : 8 preparation time :0:00 |
| categories : |
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| | tomato sauce |
| 2 Tbsp | oil |
| 1 medium | onion, chopped |
| 1 | garlic clove, chopped |
| 28 oz. | can of tomatoes, chopped |
| | and undrained |
| 6 oz. | tomato paste |
| 1-1/2 tsp | basil |
| 1/2 tsp | oregano |
| 2 medium | zucchini or 2 med yellow squash or 1 eggplant, chopped |
| 8 oz. | fresh mushrooms, chopped |
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| | casserole |
| 8 | long spinach lasagne |
| | noodles |
| 1/2 cup | parmesan cheese |
| 16 oz. | ricotta cheese |
| 1/2 lb. | swiss or mozzarella cheese, |
| | grated + more for |
| | topping (optional) |
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| tomato sauce: saute the onion and garlic in the oil in a large |
| skillet. when tender, add tomatoes and tomato paste. stir in basil |
| and oregano. add squash and mushrooms. simmer about 1 hour, stirring |
| occasionally, until sauce thickens. |
| casserole: preheat oven to 350 degrees. grease a 13x9 inch pan. |
| layer 1/2 the tomato sauce, 1/2 the lasagne noodles, half the ricotta |
| cheese, 1/2 the parmesan cheese, and half the swiss or mozzarella |
| cheese. repeat. top with additional swiss or mozzarella cheese, if |
| desired. bake 45 minutes. let cool 15 minutes before cutting. |
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| per serving: 0 calories (kcal); 0g total fat; (0% calories from fat); 0g |
| protein; 0g carbohydrate; 0mg cholesterol; 0mg sodium |
| food exchanges: 0 grain(starch); 0 lean meat; 0 vegetable; 0 fruit; 0 |
| fat; 0 other carbohydrates |
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| * exported from mastercook * |
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| (ID: 75147) Mirror: rec.food.recipes: Sun, Jan 2, 2005 |