Veggie Lasagna

[Guest guest]

just fyi ... for those of you who like to cut back on use of eggs, i have

usually had good luck just omitting eggs from lasagna recipes. it's also

fun to make the lasagna into roll-ups -- where you roll the filling

inside of the noodles to make swirls instead of layering them in the pan.

i made these last weekend when my family was visiting and the

non-vegetarians liked them as much as the rest of us. there are recipes

that call for putting spinach in the filling before making the swirls,

but i haven't done that yet, due to some family members' fear of

spinach;-/ enjoy... rita

 

 

 

" Home is what catches you when you fall -- and we all fall. "

[Guest guest]

Thank you! I have looking for a yummy vegan lasagna for ages now! I'm not

vegan, but am lactose intollerant, so I use alot of their recipes. As I have no

food in the house right now (right now am making a pasta in a bag mix that is

full of aweful things but is easy) I need to go shopping and this sounds yummy!

Last night I made my first acorn squash... all I had in the house. I put

Italian dressing in one half and butter and brown sugar in the other. Main dish

and dessert in one pan! They were both yummy and I can see buying them again.

I also roasted the seeds in the oven for 10 minutes and ate them like pumpkin

seeds... a nice appertizer.

But, do tell me, this tastes really really good and like " real " lasagna? I have

an issue with tofu some times so am normally a bit hesitant... the texture is

just a bit much really. Anyways... thanks! Genie

The Stewarts wrote:My wife, about the lasagna:

 

Hard for me to do this cause I don't measure stuff.

 

I boil the noodles per the package.

Boil one package of spinach until not frozen anymore (and drain, and dry

with paper towels)

In skillet heat dollup of olive oil and 5 cloves garlic

add 1 pkg Morningstar farms griller frozen crumbles until browned

add hearty amount of soy sauce and picante sauce

add jar of Ragu-style sauce of choice and one can of tomatoes (stewed or

chopped whole)

let simmer while the noodles are cooking

 

In a bowl mix two pkgs of tofu (drained, but I don't do the book

pressing thing)

one package vegan mozarella

lots of italian seasoning

some ground pepper

 

Drain noodles

 

For layering, do sauce, spinach, noodle...then do spinach, sauce,

" cheese mix " , noodle and repeat until everything is gone...end with

noodle, sauce. For non-vegans add mozarella to the top. Bake per the

box. About an hour.

 

The skill of writing is to create a context in which other people can

think. -Edwin Schlossberg, designer (1945- )

 

 

 

[Guest guest]

Veggie Lasagna

 

Sauce:

3 cloves garlic

1/2 white onion

2 15 oz. cans tomato puree

fresh basil or 1/2 - 3/4 tsp dried

1/2 -3/4 tsp. oregano

1/4 tsp. parsley

salt to taste

pepper to taste

 

Mince garlic & onion and sautee in olive oil. Pour in tomato puree.

Add herbs, salt & pepper to taste. Simmer while preparing remainder. You might

want to try the 1/2 tsp of the herbs first and let it simmer for a few minutes

then taste and see if you think it needs more.

 

1/2 red bell pepper

2 carrots

1 broccoli flowerette

1 med. zucchini

3-4 lg. mushrooms

8 oz. ricotta cheese

12 oz. mozzarella, shredded

1 lb. lasagna noodles

 

Chop vegetables and sautee in olive oil. Drop pasta in boiling water and

simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in

a 9x13 " baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and

ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for

second layer. Top with remaining noodles, sauce, and cheese. Cover tightly

with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with

parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.

 

casseroles_and_crockpots/

My group for all kinds of one-dish meals.

 

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