Home Cooking: Lasagna Italiano

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The other lasagna in this book, Linda's Lasagna was posted in digest 132.

 

* Exported from MasterCook *

 

Lasagna Italiano

 

Recipe By : Home Cooking with Linda McCartney, page 104

Serving Size : 6 Preparation Time :1:30

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons olive oil

2 cloves garlic -- crushed

1 medium urn onion -- chopped

2 sticks celery -- chopped

32 ounces canned chopped tomatoes

1 small can tomato paste

8 tablespoons tomato juice

1/4 teaspoon sugar

salt and freshly ground black pepper -- to taste

12 sheets lasagna -- up to 15

2 cups Mozzarella cheese -- finely chopped

 

Serve with a salad or green vegetables. Serves 6.

 

Pre-heat the oven to 350F and lightly grease a deep casserole dish. Heat

the oil in a saucepan and saute the garlic and onion until soft and golden.

Add the celery, tomatoes, tomato paste, tomato juice, sugar, salt and

pepper. Stir well, cover the pan and simmer gently for 45 minutes.

 

Cook the lasagna in boiling water following the manufacturer's

instructions, until it just begins to soften. Drain, and cover with cold

water until needed.

 

Arrange the lasagna layers in the casserole dish: pasta, sauce, Mozzarella.

Repeat these layers until all the ingredients are used.

 

Top the dish with a layer of cheese and bake for 30 minutes. Cut into

portions and serve immediately.

 

1 hour 30 minutes to make

Good source of protein, vitamin A, vitamin C, calcium

 

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* Exported from MasterCook *

 

Linda's Lasagna

 

Recipe By : Home Cooking with Linda McCartney, page 104

Serving Size : 6 Preparation Time :1:10

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

12 strips !asagna -- up to 15

4 tablespoons olive oil

1 large onion -- chopped

2 cloves garlic -- crushed

2 1/4 ounces TVP mince

(1/2 of a 4 1/2 oz packet)

48 ounces canned chopped tomatoes

1 teaspoon dried oregano

salt and freshly ground black pepper -- to taste

a little vegetable stock or water

1 cup cottage cheese

1 cup Cheddar cheese -- grated

 

This is rather more filling than the Lasagna Italiano recipe, and a little

more special. Avoid using a thick, heavy pasta or you'll find the whole

dish becomes stodgy. It will keep well in the fridge or freezer. Just

cover it when reheating to avoid drying the pasta. This makes enough for 6

people--serve hot with a side salad.

 

Pre-heat the oven to 350F. Place the lasagna strips in a saucepan, cover

with water and boil for a few minutes until they are just starting to

soften (most brands advise you to do this, but check the instructions on

the packet).

 

Heat the oil in a large saucepan and saute the onion and garlic. Then add

the TVP mince, chopped tomatoes with their juice, oregano, sail and pepper.

Simmer for 20-30 minutes, adding a little stock or water if necessary to

make a moist sauce. Remove from the heat.

 

Pour a layer of tomato sauce into a large, deep baking dish. Spoon a layer

of cottage cheese over the sauce, then arrange a layer of lasagna over

that, followed by a layer of grated Cheddar. Repeat this layering process

until you're about 1 1/2 inches away from the top of the baking dish.

Finish with a layer of tomato sauce topped by a final layer of Cheddar cheese.

 

Bake the lasagna for 30 minutes, until the cheese is brown and bubbly.

 

1 hour 10 minutes to make

Good source of protein, B group vitamins, calcium, iron

 

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