The No-Tofu Vegetarian Cookbook

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Buster has placed 2 MasterCook recipes in this file:

 

Lazy Lasagnie

Roll-Up Lasagne

 

 

Kathleen

 

 

* Exported from MasterCook *

 

Lazy Lasagnie

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 109

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups shredded mozzarella cheese -- (6 oz.)

1 cup part-skim ricotta cheese

1/4 cup freshly grated Parmesan cheese

1 egg -- beaten

3 tablespoons minced fresh parsley

1 tablespoon thinly sliced fresh basil leaves -- (optional)

2 cups tomato pasta sauce

6 each no-boil lasagne noodles

 

Makes 4 servings.

 

Using no-boil lasagne noodles and bottled pasta sauce makes this lasagne so

easy, it can be whipped up in minutes, then put in the oven to bake while

you catch up with yourself Serve with a big green salad and crisp bread

sticks.

 

Preheat oven to 350F (175C). Lightly oil a 9-inch-square baking pan.

 

Combine the mozzarella, ricotta, Parmesan, egg, parsley and basil, if

using, in a medium bowl. Spoon 1/4 cup of the pasta sauce into the bottom

of prepared pan. Top with 2 noodles and spread noodles with about half of

the cheese mixture.

 

Spoon 3/4 cup of the sauce over top. Layer with 2 noodles going in the

opposite direction from the bottom layer of noodles. Spread with remaining

cheese mixture. Top with remaining noodles going in the same direction as

the bottom layer. Spoon remaining sauce over noodles.

 

Cover pan with foil and bake 30 minutes. Remove foil and bake 15 to 20

minutes, or until noodles are tender.

 

Education: Layering lasagne noodles in opposing directions,

crosshatch-style, lends stability to the final dish. You will find the

lasagne holds together better for serving. Be sure the dish is big enough

to accommodate the noodles, without touching each other or the sides of the

casserole, as the noodles will expand. Makes 4 servings.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 1034 0 0 87 32850 3878

 

* Exported from MasterCook *

 

Roll-Up Lasagne

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 108

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ripple-edge lasagne noodles -- (about 1/2 pound)

2 teaspoons olive oil

1 cup chopped onion

2 cups shredded zucchini

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil or

1/2 teaspoon dried basil

1 garlic clove -- minced

1 dash freshly grated nutmeg

15 ounces part-skim ricotta cheese

3 cups Herbed Tomato Sauce

(see separate recipe or use or bottled

sauce)

1/4 cup freshly grated Parmesan cheese

 

Makes 4 servings.

 

An attractive dish for special occasions, and it's easier than ordinary

lasagne. The sauteed onion and zucchini mixture add extra flavor and

texture to the ricotta filling. Spread filling all the way to the ends of

the lasagne noodles, so the rolls hold their shape.

 

Preheat oven to 350F (175C). Lightly oil a 13 x 9-inch nonstick cooking

pan. Bring a large pot of water to a boil. Cook lasagne noodles 10

minutes, or according to package directions. Drain and cool in a single

layer on a lightly oiled, nonstick baking sheet.

 

Meanwhile, heat the oil in a medium, nonstick skillet over medium heat.

Add the onion and cook, stirring occasionally, until the onion is

translucent, about 2 to 3 minutes. Add zucchini, parsley, basil and garlic

and cook, stirring, until the zucchini is wilted, 2 to 3 minutes. Dust

with freshly grated nutmeg and let cool slightly. Stir together the

ricotta and onion mixture.

 

To assemble casserole, pour 1/2 cup of tomato sauce in the bottom of

prepared baking pan. Laying each lasagne noodle flat on a work surface,

spread a scant 1/3 cup of the ricotta mixture along its length. Roll up

and place, seam side down, in the casserole dish. Repeat with remaining

lasagne noodles and ricotta mixture.

 

Pour the remaining sauce over and around the rolled lasagne. Cover tightly

with foil. Bake 30 to 35 minutes, or until casserole is hot and bubbly.

Sprinkle with Parmesan cheese and serve.

 

Per serving: 496 calories, 13g fat, 37g chol, 68g carb, 7g fiber, 86g

protein, 815mg sodium. 10 WW POINTS

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 32789 0 0 5663 0 87 0 0 962 0 32850 0 0 1034

 

 

schuller