Looking for spinach lasagna recipe from Better Homes and Gardens cookbook?!
I had the edition from my 2000 wedding, and it was updated by 2006!. I've lost the recipe from my 2000 book and looking for it!. Please help by posting recipe if you can!. It was spinach lasagna and had onions, green peppers, mushrooms and ricottia cheese also as ingredients!. Www@FoodAQ@Com
Answers:
This is the closest I could find on their website!. Looks like if you substitute spinach for the broccoli and add some mushrooms, you should have it!
Vegetarian Lasagna Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1!. Cook noodles and broccoli separately according to their package directions; drain well!. Set aside!.
2!. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt!. Bring to boiling; reduce heat!. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally!. Discard bay leaves!.
3!. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper!. Stir in cooked broccoli!.
4!. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish!. Top with half of the noodles, half of the filling, and half of the remaining sauce!. Repeat layers, ending with the sauce!.
5!. Bake, uncovered, in a 350 degree F!. oven for 25 minutes; sprinkle with mozzarella!. Bake about 5 minutes more or until heated through!. Let stand 10 minutes before serving!. Makes 8
Www@FoodAQ@Com
Vegetarian Lasagna Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1!. Cook noodles and broccoli separately according to their package directions; drain well!. Set aside!.
2!. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt!. Bring to boiling; reduce heat!. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally!. Discard bay leaves!.
3!. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper!. Stir in cooked broccoli!.
4!. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish!. Top with half of the noodles, half of the filling, and half of the remaining sauce!. Repeat layers, ending with the sauce!.
5!. Bake, uncovered, in a 350 degree F!. oven for 25 minutes; sprinkle with mozzarella!. Bake about 5 minutes more or until heated through!. Let stand 10 minutes before serving!. Makes 8
Www@FoodAQ@Com