FW: freezing foods- the Lasagna recipe that I'll be freezing! tr ied & true :)

[Guest guest]

Hi everyone! Happy New Year! So many of you helped me with my questions

regarding freezing foods and aboiut the lasagna that is in the oven right

now! Actually- I made one just to freeze for some other night! I'm getting

hte hang of this! haha

Anyway- I always feel bad that I can't post recipes for you, so a friendly

veg-recipe friend ..( cough cough..- Pat H..cough cough) helped format this

recipe for me so I can share it with you! I figured after 6talking about

pesto lasagna, I'd better share the recipe with you all..

>I think it's teensy bit better with ricotta- but can easily be veganized (

which I did today).. you don't

>NEED parm in pesto.. and I like to use raisins, not currants- but you can

>figure out what you'd like to do..

 

>This has quickly become a family favorite around my house.. It's a time

consuming one- which makes it worth while to make two while you're at it.. I

ALWAYS shorten the recipe by using a few tips I'll stick in below:)

( this is very yummy- you must

>try!) I'm allergic to tomatoes- so this is our lasagna! haha

it's not lowfat- but it's not animal fat!- especially if you use the lite

tofu for ricotta and no egg...

>

>

It's interesting becuz it's not very traditional and it

>>has currants/and or /raisins in it as well as pesto & spinach! it actually

>>calls for 2 slices of broken up salami- which ofcourse you could do vegie

salami..Enjoy & thanks for a wonderful year of all your insights into veggie

cooking & recipes! YOu are all so fabulous.

 

 

 

>

>

>

>* Exported from MasterCook *

>

> Pesto Sauce (Joy Of Cooking)

>

>Recipe By :All New All Purpose Joy of Cooking by Rombauer

>Serving Size : 0 Preparation Time :0:00

>Categories : Condiments

>

> Amount Measure Ingredient -- Preparation Method

>-------- ------------ --------------------------------

> 2 cups loosely packed fresh basil leaves

> 1/3 cup pine nuts

> 2 medium garlic cloves -- peeled

> 1/2 cup grated parmesan cheese

> ADDITIONS:

> 1/2 cup extra-virgin olive oil

> salt and black pepper -- to taste

>

>Process the basil, nuts, garlic and cheese to a rough paste in a food

>processor. With the machine running, slowly pour oil through the feed tube.

>If the sauce seems dry (it should be a thick paste), add a little more

olive

>oil. Season with salt and ground black pepper to taste. Yield is

>approximate.

>

>Use immediately or store in a covered glass jar in the refrigerator for up

>to 1 week.

>

>Source:

> " see also: All About Vegetarian Cooking: Pasta and Grains "

>Yield:

> " 2 cups "

> - - - - - - - - - - - - - - - - - - -

>

>Per Serving (excluding unknown items): 1413 Calories; 143g Fat (89.0%

>calories from fat); 29g Protein; 11g Carbohydrate; 3g Dietary Fiber; 31mg

>Cholesterol; 749mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;

>1/2 Vegetable; 26 Fat.

>

>NOTES : Enough for one pound of pasta. This classic sauce from Genoa needs

>to be made with fresh basil. Pesto is traditionally tossed with trenette, a

>flat ribbon pasta similar to linguine but fresh. Sometimes green beans and

>sliced potatoes are cooked along with the pasta in the same water, making

>the dish more robust. If freezing, add the nuts and cheese after thawing.

>

>Nutr. Assoc. : 902153 0 0 0 0 0 0

 

JAMIE'S TIP- make more than what it calls for- it goes quick! and I also

pack the basil VERY packed!! Lots of basil

>

>

>* Exported from MasterCook *

>

> Pesto Vegetable Lasagne (Joy of Cooking)

>

>Recipe By :All New All Purpose Joy of Cooking by Rombauer

>Serving Size : 10 Preparation Time :0:00

>Categories : New Import

>

> Amount Measure Ingredient -- Preparation Method

>-------- ------------ --------------------------------

> 1 tablespoon dried currants (optional) -- plumped ( I use plain

old raisins- sounds weird- but it's a hit! even with the fussy m**t eating

men)

> 1 1/2 recipes Pesto Sauce (Joy of Cooking)( more like 2 recipes)

> 1 1/4 pounds spinach ( I ALWAYS just use frozen 10oz package of

spinach)

> 2 tablespoons olive oil

> 1/2 cup minced onions

> 3 tablespoons pine nuts

> 1 small clove garlic -- minced ( I use at least two!!haha)

> 1 pound whole or part skim milk ricotta cheese ( or use

mashed tofu inplace of cheese & egg)

> 1 1/2 cups grated Parmesan cheese

> 1 large egg

> nutmeg (grated or ground) -- to taste

> Salt and ground black pepper -- to taste

> 8 quarts water -- for pasta

> 2 tablespoons salt

> 1 pound fresh lasagne noodles

> or 12 ounces dried lasagne

>

>1. Soak the currants, if using, in warm water to cover for 20 minutes.

Drain

>and set aside.

>

>2. Prepare 1 1/2 recipes (about 3 cups) Pesto Sauce (Joy of Cooking).

>

>3. Wash and trim the spinach; shake dry. Cook over medium heat in a large

>pot with only the water that clings to the leaves. Cook until wilted. Drain

>and let cool in a colander, squeeze dry, and finely chop.

>

>4. Heat oil in a medium skillet over medium-high heat. Stir in the onions

>and pinenuts. Cook until browned. Add the currants and greens along with

the

>garlic. Cook, stirring, for about 2 minutes.

>

>5. Let cool, then blend with ricotta cheese, Parmesan cheese, egg, nutmeg,

>salt and ground black pepper. Taste and adjust the seasonings.

>

>6. Bring water for the pasta to a rolling boil in a large pot. Add salt.

>When dissolved, add the lasagne noodles and cook until barely tender. Drain

>and separate the noodles. Keep in a bowl of ice water.

>

>7. Preheat the oven to 350F. Lightly oil a 2+1/2-quart shallow baking dish

>or a 13 x 9 x 3-inch baking or lasagne pan. LAYER: Line the bottom of the

>dish with a single layer of the lasagne. Spread with one-quarter of the

>cheese mixture. Spread with one-quarter of the pesto. Repeat the layers 3

>more times, until all the ingredient are used.

>

>8. Cover with aluminum foil. Bake for 35 minutes. Uncover and bake until

the

>pasta is heated through, about 15 minutes more. Let stand for 5 minutes

>before serving.

>

>VARIATION: * Replace 1 1/4 -lbs spinach with 1 1/2 pounds Swiss chard. *

Add

>2 1/8-inch-thick slices pancetta or minced Genoa salami to the pan when

>sauteing the onions.( faux m**t ofcourse!!!)

>

> - - - - - - - - - - - - - - - - - - -

>

>Per Serving (excluding unknown items): 258 Calories; 16g Fat (54.9%

calories

>from fat); 16g Protein; 13g Carbohydrate; 2g Dietary Fiber; 58mg

>Cholesterol; 1763mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2

>Vegetable; 2 Fat.

>

>NOTES : If you like pesto, you will love this country-style lasagne, an

>American improvisation on some of our favorite flavors.

>

>Nutr. Assoc. : 0 0 0 0 0 0 0 1268 0 0 0 0 0 0 0 0