VF - Spinach Lasagne

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* Exported from MasterCook *

 

Spinach Lasagne

 

Recipe By :Rose Elliot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- chopped

1 tablespoon olive oil

2 garlic cloves -- crushed (minced)

2 pounds fresh or frozen spinach -- cooked and drained

salt and freshly ground black pepper

freshly grated nutmeg

5 ounces ready-to-use sheets lasagne

1 quantity Fresh Tomato Sauce

2 quantities White Sauce

 

Preheat the oven to 400F.

 

Fry the onion in the olive oil in a large saucepan for 10 minutes, until it has

softened but not browned.

 

Add the garlic, cook for a moment or two longer, then remove the pan from the

heat and add the spinach and salt, pepper, and nutmeg to taste.

 

To assemble the lasagne, rinse the ready-to-use lasagne sheets under cold

running water, then lay enough sheets over the base of a greased, large,

rectangular baking dish to cover it. Pour in a little of the White Sauce to

thinly coat the lasagne. Spread half the spinch mixture on top of this, then

half the Tomato Sauce, then another layer of lasagne and some more White Sauce.

Follow with the rest of the spinach, the remaining Tomato Sauce, a layer of

lasagne and the rest of the White Sauce.

 

Bake in the preheated oven for about 35 minutes, until the lasagne is tender and

the top has turned golden brown.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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Per Serving (excluding unknown items): 138 Calories; 7g Fat (42.8% calories from

fat); 5g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 26mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0

Other Carbohydrates.

 

NOTES : This makes a big dish of a particularly tasty lasagne - great for

feeding a crowd, especially if accompanied by a crisp green salad with fresh

herbs and some robust red wine.

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

 

 

* Exported from MasterCook *

 

Fresh Tomato Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 onion -- chopped

2 1/2 cups fresh tomatoes

or

1 15 oz can tomatoes

2 sprigs fresh basil -- chopped

1 large garlic clove -- crushed (minced)

salt and freshly ground black pepper

 

Heat the oil in a medium saucepan and fry the onion for 5 minutes, with a lid on

the pan.

 

Meanwhile, chop the tomatoes roughly - there's no need to skin fresh ones - and

then add to the onion, when ready, together with the basil and garlic. Mix

well, then put a lid on the pan and simmerr for 15-20 minutes.

 

If you used canned tomatoes, the sauce can be used as it is or liquidized

(processed in a blender or food processor). If you used fresh tomatoes,

liquidize the sauce, then poue it through a sieve (strainer - to remove the

tomato skins) into a clean pan. Season with salt and pepper.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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

 

Per Serving (excluding unknown items): 86 Calories; 4g Fat (38.7% calories from

fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fat.

 

NOTES : Simple, bright, fresh-tasting, and low in fat, this sauce never

disappoints and is as good over pasta as it is with main pastry, legume,

vegetable, or nut dishes.

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

 

 

* Exported from MasterCook *

 

White Sauce

 

Recipe By :Rose Elliot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons soy oil

2 tablespoons all-purpose flour

1 1/4 cups soy milk

salt and freshly ground black pepper

freshly grated nutmeg

 

Heat the oil a little and add the flour. Stir over a gentle heat for a moment

or two, but don't let the flour brown.

 

Add a third of the milk, stir until thickened, then add another third, stir

again until thickened, then add the rest and stir again until smooth. The sauce

will get thicker as it cooks, and you can always add more soy milk after cooking

if necessary.

 

Stir the sauce until it is smooth, then leave it over a very gentle heat for 10

minutes, to cook the flour. Add more soy milk if necessary and season to taste.

 

Variations:

 

Parsley Sauce

Stir 1-2 tablespoons chopped fresh parsley into the sauce just before serving.

 

Bechamel Sauce

For this delicately flavored white sauce, you first flavor the milk by heating

it in a pan with a small piece of peeled raw onion, a piece os scraped carrot, a

celery stick if you have one, a bay leaf, and a few parsley stalks and sprigs of

thyme, if available. Bring to a boil, then remove from the heat, cover and

leave for at least 15 minutes, for the flavors to infuse. Then strain, discard

the vegetables and herbs and use the milk to make a sauce as described above.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

 

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

 

Per Serving (excluding unknown items): 39 Calories; 1g Fat (32.9% calories from

fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other

Carbohydrates.

 

NOTES : Soy milk can be used instead of cow's milk to make a particularly creamy

and delicious white sauce. The quantity of soy milk used depends on how thick

you want the sauce - just add enough milk to make it the thickness you want.

Nutr. Assoc. : 0 0 0 0 0