Five lasagnas, part 2 of 2

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Quick Lasagna

Simple Lasagna With Homemade Vegetable Marinara

Vegetable Marinara Sauce

 

* Exported from MasterCook *

 

Quick Lasagna

 

Recipe By : Vegetarian Times Magazine, March 1997, page 46

Serving Size : 10 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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26 ounces low-fat marinara sauce -- (about 3 cups)

1 cup water or vegetable broth

16 uncooked lasagna noodles

15 ounces nonfat ricotta cheese -- (about 2 cups)

3 teaspoons dried basil

Freshly ground black pepper -- to taste

20 ounces frozen leaf spinach

thawed and squeezed dry -- (about 4 cups)

12 ounces grated part-skim mozzarella cheese -- (about 3 cups)

 

Makes 10 servings. LACTO

 

This lasagna is as quick as it gets because it uses bottled sauce, frozen

spinach and pre-grated mozzarella cheese.

 

Preheat oven to 375 degrees. Lightly oil bottom and sides of 9- by 14- by

2-inch deep baking dish.

 

In medium bowl, mix marinara sauce with water or vegetable broth. Spoon

just enough sauce into dish, tilting sides, to cover bottom.

 

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

the ricotta, lay noodles lengthwise, side by side, ends even, in center of

baking dish. Sprinkle with 1 teaspoon basil. Top with freshly ground

black pepper to taste.

 

Using forks, separate and loosen spinach. Top noodle-ricotta layer with

one-third of the spinach. Top spinach with one-fourth of the sauce. Top

sauce with one-fourth of the mozzarella.

 

Repeat with two more layers of noodle-ricotta, spinach, sauce and cheese.

End with layer of noodles. Spread remaining sauce completely to edges and

sprinkle 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. Bake 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.

 

Variation: For dairy-free lasagna, substitute mozzarella-style soy cheese

for dairy cheese and reduced-fat Japanese-style firm silken tofu pureed in

blender or food processor for ricotta.

 

Helpful hint: Hold each strip of lasagna in one hand and spread ricotta or

tofu with small spatula. Then place in pan. It is easier to spread

uncooked noodles this way rather than placing in pan first.

 

PER SERVING: 330 CALORIES; 26G PROTEIN; 9G TOTAL FAT; (5G SAT. FAT) 44G

CARBOHYDRATE; 24MG CHOLESTEROL; 611MG SODIUM; 6G FIBER

 

 

 

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* Exported from MasterCook *

 

Simple Lasagna With Homemade Vegetable Marinara

 

Recipe By : Vegetarian Times Magazine, March 1997, page 51

Serving Size : 10 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

4 cups vegetable marinara sauce

(see separate recipe)

16 uncooked lasagna noodles

3 cups grated part-skim and low-moisture

mozzarella cheese

 

Makes 10 servings. LACTO

 

This lasagna bakes in just one hour. The sauce recipe makes enough

leftovers to freeze for later use on your favorite pasta.

 

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

dish. Spoon in just enough sauce to cover bottom, tilting pan to cover.

 

Lay down four uncooked lasagna noodles, lengthwise, side by side. Spread

with one-fourth of the sauce and sprinkle with one-fourth of the cheese.

 

Repeat with two more layers, ending with noodles, sauce and cheese. Spoon

any extra sauce over noodles, making sure edges are covered.

 

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 1 hour. Remove from oven. Let sit, covered, 15 minutes.

Remove cover. Spoon any sauce that has collected at ends over top. Slice

into 10 equal pieces using sharp serrated knife and cutting twice to ensure

easy-to-serve pieces. Makes 10 servings.

 

PER SERVING: 279 CALORIES; 18G PROTEIN; 7G TOTAL FAT; (4G SAT. FAT) 44G

CARBOHYDRATE; 20MG CHOLESTEROL; 347MG SODIUM; 9G FIBER

 

 

 

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* Exported from MasterCook *

 

Vegetable Marinara Sauce

 

Recipe By : Vegetarian Times Magazine, March 1997, page 51

Serving Size : 8 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons extra-virgin olive oil

2 cups finely diced peeled carrots

(about 1/2 lb.)

2 cups finely diced celery

2 cups finely diced yellow onion

3 cloves garlic -- peeled and crushed

56 ounces canned crushed tomatoes -- in puree

3 1/2 cups water

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon freshly ground black pepper

 

Makes 2 quarts. VEGAN

 

A trio of finely diced vegetables--celery, onions and carrots--gives this

slowly simmered sauce incomparable flavor. Because canned tomatoes are

high in sodium, no extra salt is added to the recipe.

 

In large, heavy, nonreactive saucepan, heat oil. Add carrots; saute‚,

stirring, minutes. Add celery; saute, stirring, minutes. Add onion;

saute, stirring, until vegetables are soft and very lightly caramelized,

about 5 minutes. Add crushed garlic. Saute stirring, until garlic is

cooked through but not browned, about 3 minutes.

 

Add tomatoes, water, herbs and spices. Over high heat, bring to a boil,

stirring constantly. Reduce heat to steady simmer. Cook for 1 hour,

stirring bottom frequently to prevent sticking. Makes 2 quarts.

 

PER 1 CUP SERVING: 114 CALORIES; 4G PROTEIN; 1G TOTAL FAT; (0 G SAT. FAT)

22G CARBOHYDRATE; 0MG CHOLESTEROL; 362MG SODIUM; 6G FIBER

 

 

 

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