Lasagna for Jamie

[Guest guest]

At 08:37 AM 2/8/00 -0500, you wrote:

>Jamie_Orozco

 

>I'm curious if any of you has a good recipe for lasagne that does not use

tomato

>sauce.( vegan or just vegeatarian is fine) I'm allergic to tomatoes..

 

Does this recipe work for you? Vegetarian Times liked it so much that they

reprinted it in the October 1999 issue as one of their best recipes.

 

* Exported from MasterCook *

 

Swiss Chard And Caramelized Onion Lasagna

 

Recipe By : Vegetarian Times, December 1998, page 34

Serving Size : 12 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

12 ounces dried or 1 lb. fresh lasagna noodles

4 tablespoons olive oil

1 clove garlic -- minced

2 bunches red Swiss chard (about 3 lbs.) -- stemmed

leaves coarsely chopped. and blanched

1 cup part-skim ricotta cheese

Salt -- to taste

freshly ground black pepper -- to taste

4 1/2 cups thinly sliced onions

1 teaspoon sugar

1 teaspoon balsamic vinegar

3 cups low-fat milk

1/3 cup all-purpose flour

1 1/4 cups grated Parmesan or Asiago cheese PLUS

2 tablespoons grated Parmesan or Asiago cheese

 

12 SERVINGS LACTO

 

This lasagna is slightly unconventional, but not so mush that traditional

lasagna lovers won't love it. The caramelized onions have a delicious

sweetness that is offset by the robustly flavored chard.

 

In large pot of boiling salted water, cook noodles until just tender, about

8 minutes for dried and 1 minute for fresh. Drain and rinse under cold

water. Spread noodles on clean kitchen towels and cover with plastic wrap.

 

In large skillet, heat 1 tablespoon oil over medium heat. Add garlic and

cook, stirring often, 30 seconds. Add chard and cook, stirring often,

until tender, about 5 minutes. Transfer chard to medium bowl and stir in

ricotta cheese. Season with salt and pepper. Set aside.

 

Wipe out skillet, heat remaining 3 tablespoons olive oil over medium heat.

Add onions and cook, stirring, until onions begin to brown all over, about

15 minutes. Sprinkle with sugar and stir. Cook, stirring, until deep

amber in color, about 20 minutes more. Remove from heat and splash with

vinegar. Set aside.

 

In medium saucepan, heat 2 1/2 cups milk over medium heat until steaming.

Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk

until smooth; whisk into hot milk mixture and whisk constantly until sauce

comes to a simmer and thickens. Continue cooking and stirring for 1

minute. Stir in Asiago or Parmesan cheese until melted and smooth. Season

with salt and pepper.

 

Preheat oven to 400 F. Lightly oil a 9 x 13-inch baking dish or coat with

non-stick cooking spray.

 

Coat bottom of prepared dish with 1/2 cup of sauce. Line bottom with a

single layer of noodles. Spread half the chard over the noodles. Add

another layer of noodles, arrange caramelized onions on top and sprinkle

with salt and pepper. Spread another 1/2 cup sauce over all. Add another

layer of noodles, followed by the remaining chard mixture. Finish with

remaining noodles and sauce. Sprinkle with remaining Parmesan.

 

Lightly oil a large piece of aluminum foil or coat with nonstick cooking

spray and use it to tightly cover dish. Bake lasagna for 30 minutes.

Uncover and bake 10 to 15 minutes more, or until lightly browned and

bubbling. Let stand for 10 minutes before serving.

 

PER SERVING: 221 CAL.; 7G PROT.; 10G TOTAL FAT (4G SAT. FAT); 21G CARB.;

17MG CHOL.; 304MG SOD.; 2G FIBER.

 

 

 

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