Recipe for Vegetarian lasagna?!
2) Mix whatever veggies take your fancy in a pan. Say tomatoes, onions, broccoli, zucchini, capsicum, etc. Season a little, add a little garlic. Don't let them go soft though.
3) Layer your sheets and veggie mix and some cheese like this:
a) pasta sheet
b) veggie mix
c) pasta sheet
d) cheese (vegetarian, grated)
e) pasta sheet
f) veggie mix
etc... until you get to the top. Then layer the top with a little cheese, pop a few cherry tomatoes on the top to make it look nice and put in the over (180c for around 15 mins) until the top is nice and golden brown.
That's how I do it.
Answers: 1) Make your own lasagne sheets - so 1 egg, 100g flour and 1 tsp of oil per person. Then knead and roll out using your pasta maker. OR, just use pre-made lasagne sheets.
2) Mix whatever veggies take your fancy in a pan. Say tomatoes, onions, broccoli, zucchini, capsicum, etc. Season a little, add a little garlic. Don't let them go soft though.
3) Layer your sheets and veggie mix and some cheese like this:
a) pasta sheet
b) veggie mix
c) pasta sheet
d) cheese (vegetarian, grated)
e) pasta sheet
f) veggie mix
etc... until you get to the top. Then layer the top with a little cheese, pop a few cherry tomatoes on the top to make it look nice and put in the over (180c for around 15 mins) until the top is nice and golden brown.
That's how I do it.
http://allrecipes.com/Search/Recipes.asp...
Mmmmm .. sorry I don't have a recipe, but I'm craving it now!
INGREDIENTS:
Alfredo Sauce
8 ounces butter
1 1/2 cup whipping cream
freshly ground white pepper
1 1/2 cups fresh grated Parmesan cheese
.
18 slices mozzarella cheese
.
Ricotta Mixture:
2 cups ricotta cheese
1/3 cup grated Parmesan cheese
3/4 cup shredded mozzarella
2 tablespoons sliced green onions
2 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 each teaspoon dried leaf basil and oregano
1 1/2 cups prepared Alfredo sauce
.
Vegetables
2 cups chopped carrots
4 cups sliced mushrooms
1 cup chopped onion
1 tablespoon butter
2 cups chopped or sliced red bell peppers
1 cup chopped or sliced green bell pepper
2 cups sliced zucchini
4 cups broccoli florets
lasagna strips
PREPARATION:
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Alfredo Sauce
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.
Serves 8.
INGREDIENTS:
* 672 g lasagna noodles
* 910 g ricotta cheese
* 4 eggs
* 100 g grated Parmesan cheese
* 20 g chopped fresh parsley
* 3 g dried basil
* ground black pepper to taste
* 120 ml olive oil
* 240 g chopped onion
* 120 g sliced carrots
* 185 g chopped green bell pepper
* 454 g chopped frozen broccoli, thawed and drained
* 710 ml chunky-style spaghetti sauce
* 225 g shredded mozzarella cheese, divided
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
3. Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
Follow you old, family favourite recipe, but sub the mince for Quorn mince! Simple!
http://vegweb.com/index.php?board=335.0
just don't put in meat or meat sauce