pasta - spinach and blue cheese lasagne

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Spinach and Blue Cheese Lasagne

 

Recipe By :Harvest Collection by Gardner Merchant, Ltd.

Serving Size : 4 Preparation Time :0:00

Categories : Noodles and Pasta

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound whole-wheat lasagne

1 ounce Parmesan cheese -- grated

MUSHROOM LAYERS:

2 teaspoons polyunsaturated oil

2 cups sliced mushrooms

2 tablespoons whole wheat flour

1 cup vegetable stock

1 teaspoon yeast extract

SPINACH AND CHEESE LAYERS:

3/4 pound fresh spinach

4 tablespoons polyunsaturated margarine

1/4 cup flour

2 cups lowfat 1% milk

salt and pepper

pinch ground nutmeg

2 ounces crumbled blue cheese

 

Cook the lasagne in boiling water until tender; drain and refresh in cold water.

Meanwhile, heat the oil and saute the mushrooms just until cooked. Boil the

spinach just until cooked; drain off excess water, refresh and chop roughly.

 

To prepare the sauce for the mushroom layers, mix the flour with a little of the

stock to form a smooth paste. Stir in the remaining stock, together with the

vegetable extract. Bring to a boil and simmer for 2 to 3 minutes; add the

mushrooms. Cook for 1 to 2 minutes, then remove from the heat.

 

To prepare the sauce for the spinach and cheese layers, melt the margarine, add

the flour and cook gently for 1 to 2 minutes. Add the milk gradually and stir

the sauce over the heat until thickened. Allow the sauce to cook, then remove

from the heat and stir in seasoning and nutmeg. Mix half the sauce with the

spinach and blue cheese.

 

In an ovenproof dish, layer the pasta, mushroom sauce, and spinach and cheese

sauce, finishing with a layer of pasta. Pour the remaining sauce over the top

and sprinkle with Parmesan cheese. Bake at 400F for 30 minutes, or until

bubbling.

 

GARNISH:

spinach puree; sliced mushrooms; turned (fluted) mushroom; paprika

 

Cuisine:

" Vegetarian "

Source:

" A Vegetarian Cookbook for All Seasons: Autumn "

Copyright:

" 1994 Avery 0895296152 "

T(Baking):

" 0:30 "

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Per Serving (excluding unknown items): 511 Calories; 18g Fat (29.9% calories

from fat); 24g Protein; 69g Carbohydrate; 9g Dietary Fiber; 22mg Cholesterol;

1009mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2

Non-Fat Milk; 3 Fat.

 

 

Nutr. Assoc. : 5593 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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