Lasagna for Jamie

[Guest guest]

Jamie: Here are 3 non-tomato sauce lasagna recipes I found. You can

use whatever veggies you want to and you could also use veg broth in

place of some of the liquid. I hope you find one you like!

 

 

* Exported from MasterCook *

 

Four-Cheese Vegetable Lasagna

 

Recipe By :

Serving Size : 9 Preparation Time :0:00

Categories : April '97 Pasta

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 uncooked lasagna noodles

2 teaspoons vegetable oil

Cooking spray

2 cups chopped broccoli

1 1/2 cups thinly sliced carrot

1 cup sliced green onions

1/2 cup chopped red bell pepper

3 garlic cloves -- minced

1/2 cup all-purpose flour

3 cups 1% low-fat milk

1/2 cup grated fresh Parmesan cheese (2 ounces) --

divided

1/4 teaspoon salt

1/4 teaspoon pepper

1 (10-ounce) package frozen chopped spinach -- thawed, drained,

and squeezed dry

1 1/2 cups 1% low-fat cottage cheese

1 cup shredded part-skim Mozzarella cheese (4

ounces)

1/2 cup shredded Swiss cheese (2 ounces)

Freshly ground pepper (optional) -- freshly

ground pepper

 

Cook lasagna noodles, omitting salt and fat. Drain; set aside.

 

Preheat oven to 375º.

 

Heat oil in a Dutch oven coated with cooking spray over medium heat

until hot. Add broccoli and next 4 ingredients (broccoli through

garlic), and sauté 7 minutes. Set aside.

 

Place flour in a medium saucepan. Gradually add milk, stirring with a

whisk until blended. Bring to a boil over medium heat; cook 5 minutes or

until thick, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and

pepper; cook 1 minute, stirring constantly. Remove from heat; stir in

spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and

set aside.

 

Combine cottage cheese, Mozzarella, and Swiss cheese; stir well. Spread

1/2 cup spinach mixture in bottom of a 13 × 9-inch baking dish coated

with cooking spray. Arrange 4 lasagna noodles over spinach mixture in

dish; top with half of cottage cheese mixture, half of broccoli mixture,

and half of remaining spinach mixture. Repeat layers, ending with

noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle

with 1/4 cup Parmesan cheese. Cover and bake at 375º for 35 minutes. Let

stand 10 minutes before serving. Sprinkle with pepper, if desired.

 

Source:

" Cooking Light, April 1997, p.117 "

Copyright:

" © Cooking Light "

T(Baking Time):

" 0:35 "

 

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Per serving: 583 Calories (kcal); 4g Total Fat; (5% calories from fat);

32g Protein; 104g Carbohydrate; 12mg Cholesterol; 530mg Sodium

Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates

 

NOTES : This lasagna proves a welcome change from your standard

meat-and-tomato-based dishes. The creamy white sauce in this meatless

version complements the spinach and fresh broccoli. A lasagna isn't a

lasagna unless it's both filling and flavorful—and this one is that and

more.

Nutr. Assoc. : 3878 0 5443 0 0 0 0 0 0 4938 25073 0 0 0 4047 25072 25083

3622

 

 

* Exported from MasterCook *

 

Green and White Lasagna

 

Recipe By :Lansing State Journal, Janet Geissler Column, June 14,

'99

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Cheese

Spinach

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 lasagna noodles -- cooked/drained

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons cornstarch

1 tablespoon dried parsley

1 teaspoon dried basil -- crushed

1/4 teaspoon garlic powder

1/8 teaspoon ground nutmeg

2 cups milk

1 10 ounce pkg. frozen chopped spinach -- thawed/drained

1 3/4 cups ricotta cheese

1 egg -- beaten

1 8 ounce pkg. shredded mozzarella cheese

1/2 cup grated Parmesan cheese

 

In a medium saucepan, cook onion in butter until tender. Stir in

cornstarch, parsley, basil, garlic powder and nutmeg. Add milk and stir

until thickened. Add spinach.

In a medium bowl, stir together ricotta cheese and egg. Ad mozzarella

cheese and half of the pararmesan cheese; mix well.

Arrange 3 noodles in the bottom of a greased 12x7 1/2 x2 inch baking

dish.

Top with half of the ricotta cheese mixture, repeat layers. Sprinkle

with

remaining Parmesan cheese. Bake at 350 F. for 40 minutes or until cheese

is

slightly golden and bubbly. Let stand 10 minutes before serving.

To Make ahead: Assemble mixture as above, but don't cook, Cover with

foil,

place in refrigerator for up to 24 hours. Bake, covered, in a 350 oven

for

30 minutes. Uncover and bake 20 minutes more or until cheese is slightly

golden and bubbly. Let stand for 10 minutes before serving.

Lansing State Journal, Janet Geissler Column, June 14 '99

MC formatting by bobbi744 ICQ# 12099532

 

 

 

 

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Per serving: 714 Calories (kcal); 29g Total Fat; (37% calories from

fat); 35g Protein; 77g Carbohydrate; 128mg Cholesterol; 472mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Vegetable Lasagne in Parmesan Cream Sauce

 

Recipe By :Kraft Recipes by E-mail

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons butter or margarine

2 tablespoons flour

1/4 teaspoon ground red pepper

1/4 teaspoon salt

2 cups milk

1/2 cup grated parmesan cheese

3 cups chopped broccoli

1 cup shredded carrot

1 red pepper -- chopped

1/2 cup chopped onion

3 cloves garlic -- minced

2 tablespoons olive oil

2 cups ricotta cheese

1/3 cup fresh basil -- chopped

9 lasagne noodles

3 cups 4-cheese blend -- shredded, divided

1/4 cup parmesan cheese -- grated

 

Melt butter in saucepan on low heat. Stir in flour and seasonings. Cook

2 minutes or until bubbly. Gradually stir in milk, stirring constantly,

cook on medium heat until mixture boils and thickens. Reduce heat to

low, simmer 3 to 5 minutes. Stir in cheese.

Cook and stir broccoli, carrots, red pepper, onion and garlic in oil in

large skillet on medium-high heat 4 to 5 minutes or until tender-crisp.

Mix ricotta cheese and basil.

Spoon 1/4 cup of the parmesan cream sauce into 12x8-inch baking dish.

Top with 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 og the

vegetable mixture, 1 cup of the cheese shreds and 1/3 of the remaining

parmesan cream sauce. Repeat layers. Top with remaining 3 noodles,

remaining 1/3 of the parmesan cream sauce and vegetable mixture and 1

cup of cheese shreds. Sprinkle with parmesan cheese, if desired.

Cover.

Bake at 375F for 55 minutes. Uncover. Bake an additional 5 minutes or

until hot and bubbly.

 

 

 

 

 

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Per serving: 279 Calories (kcal); 20g Total Fat; (63% calories from

fat); 14g Protein; 12g Carbohydrate; 57mg Cholesterol; 347mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

3 Fat; 0 Other Carbohydrates

 

NOTES : You can sustitute 1 10 oz. pkg chopped, frozen broccoli, thawed

and drained for fresh broccoli. Stir into carrots, red pepper, oniom and

garlic after cooking.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0