several lasagne recipes (one is tried and good)

[Guest guest]

Hi all,

 

Mary Spero (owner of the TNT list) sent these to me, so that I could give

them to a friend who is a member of our little group here and is a

vegetarian looking for various lasagne recipes. Mary says that she hasn't

made all of them, except the one by Eliz. Powell. I put a notation on that

recipe. She says it turned out really good.

 

Brenda Adams

 

* Exported from MasterCook II *

 

Red Lentil Lasagna

 

Recipe By : Michael Traub

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Low Fat

 

Amount Measure Ingredient -- Preparation Method

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

1 large onion -- finely chopped

3 cloves garlic -- minced

1 red chiles -- deseeded

2 stalks celery -- finely chopped

1/2 cup water

1 pound broccoli

1 small zucchini

1/2 pound mushroom

1 pint vegetable stock

1 cup red lentils

1 can tomatoes

2 teaspoons oregano

2 teaspoons basil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup corn

2 tablespoons tomato paste

12 sheets spinach lasagna

1/4 cup water

2 tablespoons flour

3/4 cup soy milk

1 clove garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons yeast flakes

1/4 teaspoon turmeric

 

Steam onions, garlic, chiles and celery in the half cup of water. Add

stalks of the broccoli, zucchini and the mushrooms and simmer for about

five minutes. Add the stock, the canned tomatoes, the herbs, salt and

pepper, the lentils and the broccoli flowerets. Simmer till the lentils

are tender. Add the corn and the tomato paste. The resulting mixture

should be fairly sloppy still because it has to go into the oven for 20

minutes.

 

In another pan stir the flour into the cold 1/4 cup of water till a paste

is made. Put on the heat and slowly add the soya milk making sure to avoid

lumps. Add the crushed clove of garlic, some salt and pepper, the yeast

flakes and the turmeric. You should end up with a pourable cheeze sauce.

 

Layer the mixture with the lasagna sheets (I used no-boil spinach

lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze

sauce and stick in the oven at about 170 deg. C (330 deg. F) for 20

minutes. Eat with a salad.

 

Source: Michael Traub <traub

 

 

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

 

 

* Exported from MasterCook II *

 

Spinach Lasagna (Good)

 

Recipe By : Elizabeth Powell

Serving Size : 8 Preparation Time :2:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 medium onion -- chopped

2 cloves garlic -- minced

2 tablespoons oil

28 ounces canned tomatoes

1 6 oz. can tomato paste

1/4 cup fresh parsley -- minced

1/2 teaspoon oregano

1 bay leaf

16 ounces lasagna noodles

1 10 oz. pkg frozen spinach -- cooked and drained

1 pound ricotta cheese

1 egg

3/4 cup Parmesan cheese -- freshly grated

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 pound mozzarella cheese -- grated

1/2 green pepper -- chopped

1/4 teaspoon pepper

 

Saute onions, green peppers, and garlic in oil until golden, stirring

often. Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf.

Simmer uncovered for 20 minutes. Cook noodles according to package

directions and drain. Combine spinach, ricotta, egg, 1/4 cup of Parmesan,

salt, and pepper. Spoon a third of the tomato sauce in bottom of 2-quart

flat baking pan. Layer a third of the lasagne noodles, half the

spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan.

Repeat layers using half of the remaining sauce and noodles, and all

remaining filling. Top with remaining noodles, sauce, Parmesan, and

mozzarella. Bake at 350 degrees, covered, for 45 minutes, uncover, and

continue baking for 20 minutes. Let stand a few minutes before cutting to

serve.

 

NOTES : May be frozen before baking if kept covered tightly. Allow to thaw

to room temperature before baking.

 

Mary Spero made this dish and says that it's really good!

 

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

 

 

 

* Exported from MasterCook II *

 

Vegetarian Lasagne

 

Recipe By : Unknown

Serving Size : 8 Preparation Time :0:00

Categories : Italian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

TOMATO SAUCE

2 tablespoons oil

1 medium onion -- chopped

1 clove garlic -- chopped

1 28 ounce can tomatoes -- chopped

6 ounces tomato paste

1 1/2 teaspoons basil

1/2 teaspoon oregano

2 medium zucchini -- OR

2 medium yellow squash -- OR

1 eggplant -- chopped

8 ounces fresh mushrooms -- chopped

CASSEROLE

8 sheets spinach lasagne

1/2 cup parmesan cheese

16 ounces ricotta cheese

1/2 pound mozzarella cheese -- or Swiss

mozzarella cheese -- additional for top

 

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.

 

 

 

 

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