Subject: %COLLECTION (3) Vegetarian Lasagne
From: [email-masked] (Patricia Hill)
To: [email-masked]
Date: 16 Feb 1996 20:41:20 -0700
Newsgroups: rec.food.recipes

On 7 Feb 96 [email-masked] said this about that:

 kp> I am looking for a recipe for Vegetarian Lasagne.  

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE LASAGNA
 Categories: Casseroles, Vegetables
      Yield: 6 servings
 
      2 T  Onion; chopped
      1    Garlic clove; minced
      1 ts Olive oil
  1 1/2 c  Tomato; peeled & diced
      2 c  Eggplant; peeled & diced
    1/2 c  Bell pepper; chopped
      1 sm Zucchini; diced
    1/4 lb Mushroom, fresh; chopped
      1 ts Or#gano, dried whole
      1    Bay leaf
    1/4 ts Salt
    1/4 ts Pepper, black
      6    Lasagna noodles; uncooked
    1/8 ts Salt
      2    Egg; beaten
      1 c  Cottage cheese
      1 T  Parsley, fresh; chopped
           Pam
    1/2 c  Mozzarella; shredded
      1 T  Parmesan; grated
 
  Saute onion and garlic in hot oil in a large skillet 2 mintes.  Stir
  in tomato, eggplant, bell pepper, zucchini, mushrooms, oregano, bay
  leaf, salt and pepper; cover, reduce heat, and simmer 10 minutes.
  Remove bay leaf; set vegetable mixture aside.

  Cook lasagna according to package directions, reducing salt to 1/8
  teaspoon.  Drain noodles, and cut in half crosswise; set aside.
  Combine eggs, cottage cheese, and parsley; set aside.

  Coat an 8" square baking dish with cooking spray.  Place four noodle
  halves in dish.  Spoon half of cottage cheese mixture over noodles.
  Spread half of vegetable mixture over cottage cheese mixture; sprinkle
  with half of mozzarella.  Repeat layers, ending with noodles.  Cover
  and bake at 350 degrees for 20 minutes.  Sprinkle with Parmesan; cover
  and bake five minutes more.
                                 ---Mrs. David S. Wilson
                                    Tyler, TX
                                    Southern Living magazine
                                    per Sam Waring
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETABLE LASAGNE
 Categories: Italian, Vegetarian
      Yield: 8 servings
 
      6 oz Pasta, lasagne noodles
      2 T  Lemon juice
      1    Lemon rind
     10 oz Spinach
      1 lb Cottage cheese, low fat
    1/2 lb Tofu, firm
    1/4 ts Onion powder
    1/4 ts Garlic powder
    1/4 ts Pepper, black
    1/4 ts Pepper, white
      1 T  Parsley
      1 T  Basil
      1 c  Carrots
      1 c  Broccoli
      1 c  Onion
      6 oz Mozzarella
     32 oz Tomato; crushed
    1/4 ts Onion powder
    1/4 ts Garlic powder
      1 ts Parsley
      1 ts Basil
      1 ds Nutmeg
    1/4 c  Apple juice concentrate
           -frozen
      2 T  Lemon juice
    1/4 ts Pepper, black
    1/4 ts Pepper, white
           Oregano
           Rosemary
           Thyme
           Sage
           Marjoram
 
  Calories per serving:      245

  Boil noodles in water with 1 tbsp lemon juice and a piece of lemon
  rind until desired tenderness. Drain and set aside. Boil 1 package
  frozen spinach.  Let cool.  Drain and squeeze dry.  Chop well. 

  Chop tofu.  Combine cottage cheese, tofu, and next 7 ingredients (in-
  cluding nutmeg). Add any other spices of your choice--oregano, thyme,
  rosemary, marjoram, sage.  Add spinach and toss all ingredients
  together. Set aside.

  Steam vegetables together until firm.  May also use, additionally or
  instead, any other vegetables of your choice, such as green peppers,
  zucchini, cauliflower, etc. 

  Grate mozzarella. Combine remaining ingredients, using unmeasured
  spices as desired (as much or as little as you want).  Can add more
  lemon juice to taste, as well. 

  In baking dish layer sauce on bottom, then noodles, cheese-tofu
  mixture, sauce, mozzarella cheese, noodles, vegetables, and sauce.
  Repeat until everything is used.  Top with sauce and mozzarella
  cheese.  Bake at 350 degrees for 35-40 minutes. 

  From Holy Redeemer Hospital Nutrition class, Philadelphia, PA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: VEGETARIAN LASAGNE
 Categories: Low-cal, Pasta, Cheese, Italian
      Yield: 8 servings
 
      8    Lasagna noodles
     10 oz Broccoli, frozen chopped
 14 1/2 oz Tomato, canned
     15 oz Tomato sauce
      1 c  Celery; chopped
      1 c  Onion; chopped
      1 c  Pepper, green bell; chopped
  1 1/2 ts Basil, dried; crushed  *
      2    Bay leaf
           Garlic clove; minced
      1    Egg; beaten
      2 c  Ricotta, low-fat
    1/4 c  Parmesan; grated
      1 c  Mozzarella; shredded
 
  * or substitute 1/2 teaspoon dried oregano for 1/2 teaspoon of the dried 
    basil 
  
  Cook noodles and broccoli separately according to their package
  directions; drain well. Set aside.
  
  For sauce, cut up canned tomatoes. In a large saucepan stir together
  undrained tomatoes, tomato sauce, celery, green or sweet red pepper,
  basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer,
  uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
  Remove bay leaves.
  
  Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan
  cheese, and 1/4 t pepper. Stir in broccoli.
  
  Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with
  half the noodles, half of the broccoli mixture, and half of the
  remaining sauce. Repeat layers, ending with the sauce.
  
  Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with
  Mozzarella. Bake 5 minutes more or till heated through. Let stand 10
  minutes before serving.
  
  ********************************************************** 

  Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 
  83 mg cholesterol, 646 mg sodium, 620 mg potassium. 
  
                               per Richard Taylor
                               Fidonet GOURMET echo
MMMMM
 
Sam Waring                    
[email-masked] 

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