Path: swen.emba.uvm.edu!news3.near.net!bigboote.WPI.EDU!news.ultranet.com!usenet.eel.ufl.edu!news.bright.net!chi-news.cic.net!newsfeed.internetmci.com!in1.uu.net!mack.rt66.com!mack.rt66.com!not-for-mail From: phill@mack.rt66.com (Patricia Hill) Newsgroups: rec.food.recipes Subject: %COLLECTION (3) Vegetarian Lasagne Followup-To: rec.food.cooking Date: 16 Feb 1996 20:41:20 -0700 Organization: Austin InfoMail Association - Austin, Texas Lines: 181 Approved: phill@rt66.com Message-ID: Reply-To: sam@electricon.com (Sam Waring) NNTP-Posting-Host: mack.rt66.com To: recipes@Rt66.com Status: RO On 7 Feb 96 kwparker@onlink.net 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 sam.waring@382-91-12.ima.infomail.com ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. 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