Five lasagnas, part 1 of 2

[Guest guest]

There were five lasagnas and a sauce in the March 1997 Vegetarian Times. I

think I will make all of them in the next few weeks.

 

Kathleen

 

* Exported from MasterCook *

 

Eggplant-Potato-Garlic Lasagna

 

Recipe By : Vegetarian Times Magazine, March 1997, page 50

Serving Size : 10 Preparation Time :0:00

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

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant -- (1 1/2 lbs.)

OR 2 medium eggplants -- (3/4 lb. each)

sliced into 1/2-inch rounds

2 pounds russet potatoes

(about 7 medium potatoes)

6 cloves garlic

2 large green bell peppers -- seeded

cored and diced

Reserved potato water as needed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 cups homemade or bottled marinara sauce

16 uncooked lasagna noodles

3 cups grated part-skim low-moisture mozzarella

cheese

 

Makes 10 servings. LACTO

 

Garlicky mashed potatoes provide three savory layers in this hearty

lasagna. Eggplant is oven-steamed instead of fried for zero added fat but

great flavor.

 

Preheat oven to 350 degrees. Line large baking pan with waxed paper.

Place one layer of eggplant rounds on waxed paper. Top with second sheet

of waxed paper. Repeat with eggplant rounds and waxed paper. Cover last

layer with waxed paper. Cover baking sheet with aluminum foil. Crimp to

seal. Bake for 45 minutes. Remove from oven; let cool for 10 minutes.

 

While eggplant is baking, peel potatoes, cut into eighths, place in

saucepan with garlic in lightly salted water just to cover. On high heat,

bring to a boil. Reduce heat to medium and cook uncovered for 20 minutes.

Drain in colander over bowl to save cooking water.

 

While potatoes are cooking, saute bell peppers in lightly oiled nonstick

skillet, until soft and lightly brown. Cover; set aside.

 

Place potatoes and garlic in mixing bowl; mash well. With rotary beater,

beat while adding 1/2 to 3/4 cup reserved potato water until desired

consistency is reached. While still beating, add salt, pepper and oil.

Cover; keep warm.

 

Lightly oil 9-by 14- by 2-inch baking dish. Cover bottom lightly with

sauce, tilting dish to spread sauce. Spread four lasagna noodles with 1

cup mashed potato-garlic mixture, lay side by side length-wise, ends even,

in center of baking pan. Top with 1 layer of eggplant. Top eggplant with

one-fourth of the sauce. Top sauce with one-fourth of the cheese.

 

Make second layer, adding green bell pepper after eggplant, then sauce and

cheese. Make third layer of potato, eggplant, sauce and cheese. Top with

noodles. Spread noodles with remaining cup of mashed potato-garlic

mixture. Spread remaining sauce completely to edge of noodles. Top with

remaining cheese.

 

Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down,

to ends of pan, tenting foil above lasagna surface. Crimp foil around all

edges of pan to seal.

 

Bake covered for 45 minutes. Using tongs, remove aluminum foil and

discard. Using bulb baster or spoon, baste top of lasagna with sauce from

both ends. Bake for an additional 20 to 30 minutes.

 

Remove from oven. Let rest I5 minutes. Slice into 10 equal pieces using

sharp serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10 servings.

 

Variations: Substitute mozzarella-style soy cheese for dairy mozzarella to

make a vegan lasagna. Substitute drained diced, roasted canned red peppers

for sauteed green bell peppers.

 

PER SERVING: 427 CALORIES; 20G PROTEIN; 13G TOTAL FAT; (5G SAT. FAT) 67G

CARBOHYDRATE; 20MG CHOLESTEROL; 918MG SODIUM; 10 G FIBER

 

 

 

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* Exported from MasterCook *

 

Southwestern Lasagna

 

Recipe By : Vegetarian Times Magazine, March 1997, page 48

Serving Size : 10 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

16 uncooked lasagna noodles

15 ounces fat-free vegetarian refried beans -- (about 2 cups)

15 ounces corn -- drained

OR 10-oz. frozen corn -- defrosted

(about 2 cups)

3 cups mild or spicy red or green bottled salsa

4 ounces canned mild diced green chiles -- drained

(about 1/2 cup)

3 cups grated jalapeno jack cheese

1 cup vegetable broth

 

Makes 10 servings. LACTO

 

Fat-free vegetarian refried beans make a tasty layer when combined with

corn kernels and chilies. Salsa, mild or spicy, is a great stand-in for

marinara sauce.

 

Preheat oven to 350 degrees. Lightly oil 9-by 14- by 2-inch deep baking dish.

 

Using small spatula, spread four uncooked lasagna noodles with one-third of

the refried beans. Lay noodles length-wise, side by side, ends even, in

center of baking dish. Sprinkle with one-half of the corn. Spread with

one-fourth of the salsa. Sprinkle with one-fourth of the cheese.

 

Repeat for second layer, except sprinkle beans with green chiles instead of

corn kernels.

 

Repeat for third layer, sprinkling bears with remaining corn. Top with

last four noodles, remaining salsa spread completely to edges of noodles

and remaining cheese. Carefully pour in vegetable broth at both ends.

 

Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down,

to ends of pan, tenting foil above lasagna surface. Crimp foil around all

edges of pan to seal.

 

Bake covered for 45 minutes. Using tongs, remove aluminum foil and

discard. Using bulb baster or spoon, baste top of lasagna with sauce from

both ends. Bake for an additional 20 to 30 minutes.

 

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using

sharp, serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10 servings.

 

Variations: Replace dairy cheese with jalapeno-style soy cheese. For

milder lasagna, substitute half mozzarella for half the jalapeno cheese.

For bonafide chili-heads, substitute one-half can diced chipotle chilies in

adobo sauce, drained, for diced mild green canned chilies.

 

PER SERVING: 341 CALORIES; 33 G PROTEIN; 12G TOTAL FAT; (8G SAT. FAT) 49G

CARBOHYDRATE; 36MG CHOLESTEROL; 1,211MG SODIUM; 10G FIBER

 

 

 

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* Exported from MasterCook *

 

Whole Wheat Lasagna With Fresh Spinach, Ricotta And Olives

 

Recipe By : Vegetarian Times Magazine, March 1997, page 48

Serving Size : 10 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

20 ounces pre-washed ready-to-eat salad spinach

(about 10 cups)

15 ounces fat-free ricotta cheese -- (about 2 cups)

1/2 cup chopped kalamata olives

(about 26 olives -- drained and pitted)

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon freshly ground black pepper

1 pound mushrooms with stems

cleaned and finely chopped -- (about 4 cups)

4 cups homemade or prepared marinara sauce

16 uncooked whole wheat lasagna noodles

3 cups grated part-skim low-moisture mozzarella

 

Makes 10 servings. LACTO

 

Whole wheat lasagna has a nutty taste that stands up to the assertive

flavor of chopped kalamata olives. Fresh spinach is labor-intensive to

use, so use thawed, chopped frozen spinach if you prefer and skip the

steaming step. If you're not an olive fan, substitute sauteed diced red

onions.

 

Preheat oven to 350 degrees. In large, lightly oiled, nonstick skillet,

steam spinach in batches until just wilted (sprinkle water in pan if needed

for moisture). Transfer spinach to colander to drain. After all spinach

is cooked and cool enough to handle, squeeze dry. Roughly chop. Return to

colander to continue draining.

 

In bowl, mix ricotta with olives, nutmeg and pepper. Set aside.

 

In large, lightly oiled, non-stick skillet, saute mushrooms until they give

up moisture and moisture evaporates, about 8 minutes. Set aside.

 

In lightly oiled, 9- by 14-by 2-inch deep baking dish, spoon just enough

sauce, tilting sides, to cover bottom.

 

Using small spatula, spread four uncooked lasagna noodles with one-third

ricotta-olive mixture. Lay noodles length-wise side by side, ends even, in

center of baking dish. Top with one-third of the spinach, one-third of the

mushrooms, one-fourth of the mozzarella and one-fourth of the sauce.

 

Repeat two more layers using ricotta, spinach, mushrooms, sauce and

mozzarella. End with four noodles topped with remaining sauce spread

completely to edges of noodles. Sprinkle sauce with remaining mozzarella.

 

lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down,

to ends of pan, tenting foil above lasagna surface. Crimp foil around all

edges of pan to seal.

 

Bake covered for 45 minutes. Using tongs, remove aluminum foil and

discard. Using bulb baster or spoon, baste top of lasagna with sauce from

both ends of pan. Bake for an additional 20 to 30 minutes.

 

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using

sharp serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10 servings.

 

VARIATIONS: Substitute reduced-fat Japanese-style firm silken tofu pureed

in blender, or food processor for ricotta. Substitute mozzarella-style soy

cheese for dairy cheese.

 

PER SERVING: 354 CALORIES; 27G PROTEIN; 9G TOTAL FAT; (1G SAT. FAT) 45G

CARBOHYDRATE; 17MG CHOLESTEROL; 795MG SODIUM; 9G FIBER

 

 

 

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