Not Vegan Lasagna for Sue #2

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* Exported from MasterCook *

 

Lasagne with Three Cheeses

 

Recipe By : The California Culinary Academy

Serving Size : 8 Preparation Time :1:00

Categories : Main Course Pasta & Pasta Sauces

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons olive oil

2 shallots -- minced

1 bunch spinach -- washed and shredded

3/4 pound fresh lasagne noodles (see directions)

3 pounds ricotta cheese

2 large tomatoes -- sliced

1 pound mozzarella or provolone cheese -- sliced

1 cup parsley -- minced

-----Parmesan Sauce-----

4 tablespoons butter

5 tablespoons flour

2 cups milk

1 teaspoon salt

1/4 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

1/2 cup grated Parmesan cheese

 

Lasagne noodles: You'll need four noodles, approximately 5 inches by 10 inches.

 

1. Prepare Parmesan Sauce and reserve. Grease an 8- by 12-inch baking dish with

2 tablespoons of the olive oil. Preheat oven to 350 degrees F. In a large

skillet over low heat, heat remaining oil. Saute shallots and spinach together

until spinach is wilted (about 8 minutes).

 

2. Place 1/2 cup Parmesan Sauce in baking dish. Place one layer of lasagne

noodles on sauce. For first layer: Spread 1 pound ricotta on noodles, cover with

one half the tomato, then 1/2 cup Parmesan Sauce, and finally another layer of

lasagne noodles. For second layer: Spread 1 pound ricotta cheese on noodles,

cover with all of spinach mixture, one half of the mozzarella, another 1/2 cup

Parmesan Sauce, and top with another layer of noodles. For the final layer:

Spread on remaining ricotta, remaining tomato, remaining mozzarella, 1/2 cup

Parmesan Sauce, and remaining noodles. Top with remaining Parmesan Sauce and

sprinkle with parsley.

 

3. Bake until lightly browned on top and bubbly around edges (about 35 minutes).

Cool 10 minutes before serving.

 

Parmesan Sauce: In a medium saucepan over low heat, melt butter. Whisk in flour

and cook until golden brown (4 to 5 minutes). Slowly add milk, whisking until

smooth and slightly thickened. Add salt, pepper, nutmeg, and Parmesan.

 

Makes about 2-1/2 cups.

 

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NOTES : A perennial favorite, lasagne is always a crowd pleaser. This version

features fresh tomatoes and spinach.

Nutr. Assoc. : 0 0 0 3376 0 0 922 0 0 0 0 0 0 1630 0 0

 

* Exported from MasterCook *

 

Vegetarian Lasagna

 

Recipe By : Sunset Casserole Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup olive oil or salad oil

1 large onion -- chopped

2 cloves garlic -- minced

1 medium eggplant -- diced

1/4 pound mushrooms -- sliced

1 16 oz can Italian-style tomatoes -- undrained

1 8 oz. can tomato sauce

1/2 cup dry red wine

1 medium carrot -- shredded

1/4 cup chopped parsley

2 teaspoons oregano leaves

1 teaspoon dry basil

1 teaspoon salt

1/4 teaspoon pepper

12 lasagna noodles

Boiling salted water

Butter or margarine

2 cups ricotta cheese

2 cups shredded Mozzarella cheese

1 1/2 cups grated Parmesan cheese

 

Heat oil in a wide frying pan over medium heat. Add onion, garlic,

eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes. Add

tomatoes {break up with a spoon} and their liquid, tomato sauce, wine,

carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover,

reduce heat, and simmer for about 30 minutes. Uncover and continue cooking

until sauce thickens {you should have about 5 cups of sauce}; set aside.

Meanwhile, cook lasagne in boiling salted water according to package

directions. Drain, rinse with cold water, and drain again. Spread about 1/4

of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch baking

dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles

with 1/3 of the ricotta cheese. Distribute 1/3 of the Mozzarella cheese

evenly over the ricotta cheese, then sprinkle with 1/4 of the Parmesan

cheese. Repeat this layering two more times; spread remaining sauce evenly

over top and sprinkle with remaining Parmesan cheese.

Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until

bubbly and heated through. Cut into squares to serve.

 

 

 

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