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Good Life Cafe Vegetarian Spinach, Mushroom Lasagna

Mostaccioli With Spinach And Feta

 

* Exported from MasterCook *

 

Good Life Cafe Vegetarian Spinach, Mushroom Lasagna

 

Recipe By : Star Tribune, August 12, 1999

Serving Size : 1 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***SAUCE***

2 tablespoons olive oil

1 large onion -- sliced

12 cloves garlic -- minced

1/4 cup sherry wine vinegar

2 cups canned diced tomatoes

2 tablespoons oregano

2 tablespoons basil

1 teaspoon salt

3 1/2 cups tomato puree

***RICOTTA FILLING***

1 cup walnuts

2 tablespoons basil

4 cloves garlic

3 pounds ricotta cheese

***SPINACH MUSHROOM FILLINGS***

2 tablespoons olive oil

4 cups sliced mushrooms

1/2 pound spinach leaves

9 uncooked lasagna noodles

***TOPPING***

1 cup shredded mozzarella or cheese of your -- up to 2

choice

 

A reader requested the vegetarian spinach, mushroom lasagna from the Good

Life Cafe. Here is the recipe from Jenny Breen, of the Good Life Cafe,

3544 Grand Av. S., Minneapolis.

 

Makes 8 to 10 large servings.

 

Note: There is no need to cook the lasagna noodles before baking this dish.

The number of cloves of garlic is correct; tester says the lasagna is not

overwhelmingly garlicky. Tester also notes that this mixture fills the pan

quite full; another pan to catch possible drips would be a good idea.

 

Preheat oven to 350 degrees.

 

Lasagna sauce: In a medium pan heat the 2 tablespoons of olive oil and

saute the sliced onion and 12 cloves minced garlic; add the wine vinegar

and cook until onions are limp. Add the diced tomatoes, oregano, 2

tablespoons basil, salt and the tomato puree. Simmer 10 minutes.

 

Ricotta filling: In a food processor, puree the walnuts, 2 tablespoons

basil and the 4 cloves of garlic. Combine the walnut mixture with the

ricotta cheese.

 

Spinach mushroom filling: In a large pan, heat 2 tablespoons of olive oil,

and saute the sliced mushrooms and spinach leaves.

 

In a 9-by 13-inch pan, layer in order: 1/4 of sauce, 3 noodles, 1/4 of

sauce, 1/2 of ricotta filling, 1/2 of spinach mushroom filling, 3 noodles,

1/4 of sauce, remaining ricotta filling, remaining mushroom spinach

filling, 3 noodles and remaining sauce. Top with shredded cheese. Bake 1

hour.

 

Nutrition information per serving: Calories 490, Carbohydrates 39 g,

Protein 27 g, Fat 27 g, including sat. fat 10 g, Cholesterol 50 mg, Sodium

996 mg, Calcium 560 mg, Dietary fiber 5 g, Diabetic exchanges per serving:

2 vegetable exch., 2 bread/ starch exch., 2 1/2-med. fat meat exch., and 3

fat exch.

 

© Copyright 1999 Star Tribune. All rights reserved.

 

http://www.startribune.com/stOnLine/cgi-bin/article?thisStory=80805137

 

Published Thursday, August 5, 1999

 

 

 

 

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* Exported from MasterCook *

 

Mostaccioli With Spinach And Feta

 

Recipe By : www.pastarecipe.com/ 5/99

Serving Size : 1 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces packaged mostaccioli or penne pasta

2 tablespoons olive oil

3 cups peeled and chopped fresh plum tomatoes

10 ounces packaged fresh baby spinach

1 clove garlic -- minced

8 ounces packaged feta cheese with tomato and

basil

salt

ground black pepper

 

I use mostaccioli or penne, whichever is available. I have served this hot

or cold.

 

1 Cook pasta according to package directions. Drain, and set aside.

 

2 Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and

stir 2 minutes, or until spinach is wilted and mixture is thoroughly

heated. Add pasta and cheese; cook 1 minute. Season to taste with salt

and pepper. Makes 6 servings

 

 

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