Can anyone get me a good vegetarian Lasagna recipe?!
should not have Mushrooms & egg white!.!.!.Www@FoodAQ@Com
Answers:
This is a vegan recipe and no mushrooms! the flavours of this are lovely using the roasted veg! :)
Roasted Vegetable Lasagne
Ingredients
Roastable veg, eg: 2 peppers, 1 courgette, 1 red onion, 1 small or 1/2 large aubergine, A few cherry tomatoes
Tomato Sauce
1 onion
2 cloves of garlic
1 tin of tomatoes
100ml water
A few fresh basil leaves
A tsp of vecon stock stuff!
White Sauce
40g margarine
40g plain flour
750ml soya milk
8 sheets of lasagne
100g fresh spinach
Olive oil or vegetable oil
Instructions
1) Cut the roast-able veg into appropriately sized pieces (e!.g!. quarter the peppers, slice the courgette and aubergine lengthways, cut the red onion into chunks), drizzle with oil and roast in a hot oven for about 30 minutes!.
2) Meanwhile, make the tomato sauce!. Chop the onion and garlic and fry gently in a little oil until softened!. Add the tin of tomatoes, water and vecon/stock!. Simmer for about 15 minutes!. I blitzed the sauce until quite smooth with a hand blender, but you could leave it as it is!.
3) Melt the margarine for the white sauce in a pan!. Stir in the flour and cook for a couples of minutes, being careful not to let it brown!. Remove from the heat and stir in the soya milk - VERY gradually, stirring in the milk all the time so that it doesn't go lumpy!. Bring back to the boil and simmer for a few minutes until the sauce has thickened!. Season to taste ( I added a tiny bit more vecon and some grated nutmeg)!.
4) Put the roasted vegetables in a large ovenable dish!. Scatter over half the spinach, and layer half the lasagne sheets over the top, making sure that there aren't any big gaps between sheets!.
5) Pour the tomato sauce over the lasagne sheets, then scatter over the rest of the spinach and arrange the rest of the lasagne sheets on the top!.
6) Finally pour the white sauce over the top, and cook for about 40 minutes at 220oC/435oF until the pasta is cooked and the top has browned!.Www@FoodAQ@Com
Roasted Vegetable Lasagne
Ingredients
Roastable veg, eg: 2 peppers, 1 courgette, 1 red onion, 1 small or 1/2 large aubergine, A few cherry tomatoes
Tomato Sauce
1 onion
2 cloves of garlic
1 tin of tomatoes
100ml water
A few fresh basil leaves
A tsp of vecon stock stuff!
White Sauce
40g margarine
40g plain flour
750ml soya milk
8 sheets of lasagne
100g fresh spinach
Olive oil or vegetable oil
Instructions
1) Cut the roast-able veg into appropriately sized pieces (e!.g!. quarter the peppers, slice the courgette and aubergine lengthways, cut the red onion into chunks), drizzle with oil and roast in a hot oven for about 30 minutes!.
2) Meanwhile, make the tomato sauce!. Chop the onion and garlic and fry gently in a little oil until softened!. Add the tin of tomatoes, water and vecon/stock!. Simmer for about 15 minutes!. I blitzed the sauce until quite smooth with a hand blender, but you could leave it as it is!.
3) Melt the margarine for the white sauce in a pan!. Stir in the flour and cook for a couples of minutes, being careful not to let it brown!. Remove from the heat and stir in the soya milk - VERY gradually, stirring in the milk all the time so that it doesn't go lumpy!. Bring back to the boil and simmer for a few minutes until the sauce has thickened!. Season to taste ( I added a tiny bit more vecon and some grated nutmeg)!.
4) Put the roasted vegetables in a large ovenable dish!. Scatter over half the spinach, and layer half the lasagne sheets over the top, making sure that there aren't any big gaps between sheets!.
5) Pour the tomato sauce over the lasagne sheets, then scatter over the rest of the spinach and arrange the rest of the lasagne sheets on the top!.
6) Finally pour the white sauce over the top, and cook for about 40 minutes at 220oC/435oF until the pasta is cooked and the top has browned!.Www@FoodAQ@Com
VEGETARIAN LASAGNA
2 (10 oz!. each) pkgs!. frozen chopped spinach
8 oz!. soft tofu
8 oz!. low fat cottage cheese
1/4 c!. grated Parmesan cheese
1 (32 oz!.) jar meatless spaghetti sauce
1/2 c!. dry red wine
1/4 tsp!. garlic powder
1/8 tsp!. ground nutmeg
8 uncooked lasagne noodles
8 oz!. sliced Mozzarella cheese
1 c!. sliced fresh mushrooms
Place spinach in 2 quart glass rectangular dish!. Microwave on High 5-6 minutes!. Drain and squeeze out all moisture, set aside!. Crumble tofu into small mixing bowl!. Stir in cottage cheese and Parmesan cheese!. Set aside!. Combine spaghetti sauce, wine, garlic powder and nutmeg in 2 quart buttered bowl!. Cover with plastic, microwave on High 6-8 minutes or until hot!. Remove 1 cup of sauce, set aside!. Add spinach to sauce remaining in bowl!. Layer in this order: 1/2 of spinach, 4 noodles, 1/2 cottage cheese, 1/2 of Mozzarella mixture, 1/2 of mushrooms!. Repeat layers!. Pour reserved sauce over top!. Microwave with plastic on top for 12 minutes on High!.Www@FoodAQ@Com
2 (10 oz!. each) pkgs!. frozen chopped spinach
8 oz!. soft tofu
8 oz!. low fat cottage cheese
1/4 c!. grated Parmesan cheese
1 (32 oz!.) jar meatless spaghetti sauce
1/2 c!. dry red wine
1/4 tsp!. garlic powder
1/8 tsp!. ground nutmeg
8 uncooked lasagne noodles
8 oz!. sliced Mozzarella cheese
1 c!. sliced fresh mushrooms
Place spinach in 2 quart glass rectangular dish!. Microwave on High 5-6 minutes!. Drain and squeeze out all moisture, set aside!. Crumble tofu into small mixing bowl!. Stir in cottage cheese and Parmesan cheese!. Set aside!. Combine spaghetti sauce, wine, garlic powder and nutmeg in 2 quart buttered bowl!. Cover with plastic, microwave on High 6-8 minutes or until hot!. Remove 1 cup of sauce, set aside!. Add spinach to sauce remaining in bowl!. Layer in this order: 1/2 of spinach, 4 noodles, 1/2 cottage cheese, 1/2 of Mozzarella mixture, 1/2 of mushrooms!. Repeat layers!. Pour reserved sauce over top!. Microwave with plastic on top for 12 minutes on High!.Www@FoodAQ@Com
VEGETARIAN LASAGNA
1 medium eggplant, fresh
1 pkg!. frozen spinach
1 pkg!. lasagna noodles
1 pkg!. (pint, sm!. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm!. pkg!. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible!. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc!. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours!. Cook lasagna noodles until tender!. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste!. In a casserole pan, spread a light layer of sauce!. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved!. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes!. Sprinkle on parsley flakes!.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color!.
Ingredients:
3/4 lb!. whole wheat or whole wheat-soy lasagna noodles
6 cups Tomato Sauce Italian Stlye
2 cups cottage cheese
3 cups grated mozzarella or Swiss cheese (10 oz)
1-3 bunches spinach
1/2 cup grated Parmesan cheese
3/4 cup chopped toasted walnuts or almonds
Directions:
Cook noodles in a very large pan of boiling, salted water until almost tender: they will cook more in the oven, absorbing liquid from the sauce as the do, and if they are slightly under cooked at this point, they'll hold together better while you are assembling the dish!. After draining the noodles, it can be helpful to spread them out on a towel or waxed paper, or submerge them in cold water!.
Grease a 9"" X 13"" X 2 1/2"" baking dish!. Spread a thin layer of sauce in the bottom, and then a layer of noodles, lengthwise!. Keep the best noodles for the top and use broken ones in the middle!. Each layer of noodles should lie crosswise to the one below it!.
On the layer of noodles, spread the first layer of filling: one half the cottage cheese, one third the nuts, one fourth of the Parmesan; then a coating of sauce!. Layer the noodles again, then the spinach and most of the mozzarella, and sauce!. More noodles, another cheese and nuts layer, and your prettiest noodles across the top!. Add sauce and the rest of the nuts and cheese across the top!.
Bake at 350 degrees F for 30 to 45 minutes (if your ingredients were hot, the shorter time will be enough); then let stand 10 minutes before cutting-otherwise it will be too runny to hold together, and too hot to eat!.
Serves 8!.Www@FoodAQ@Com
1 medium eggplant, fresh
1 pkg!. frozen spinach
1 pkg!. lasagna noodles
1 pkg!. (pint, sm!. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm!. pkg!. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible!. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc!. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours!. Cook lasagna noodles until tender!. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste!. In a casserole pan, spread a light layer of sauce!. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved!. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes!. Sprinkle on parsley flakes!.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color!.
Ingredients:
3/4 lb!. whole wheat or whole wheat-soy lasagna noodles
6 cups Tomato Sauce Italian Stlye
2 cups cottage cheese
3 cups grated mozzarella or Swiss cheese (10 oz)
1-3 bunches spinach
1/2 cup grated Parmesan cheese
3/4 cup chopped toasted walnuts or almonds
Directions:
Cook noodles in a very large pan of boiling, salted water until almost tender: they will cook more in the oven, absorbing liquid from the sauce as the do, and if they are slightly under cooked at this point, they'll hold together better while you are assembling the dish!. After draining the noodles, it can be helpful to spread them out on a towel or waxed paper, or submerge them in cold water!.
Grease a 9"" X 13"" X 2 1/2"" baking dish!. Spread a thin layer of sauce in the bottom, and then a layer of noodles, lengthwise!. Keep the best noodles for the top and use broken ones in the middle!. Each layer of noodles should lie crosswise to the one below it!.
On the layer of noodles, spread the first layer of filling: one half the cottage cheese, one third the nuts, one fourth of the Parmesan; then a coating of sauce!. Layer the noodles again, then the spinach and most of the mozzarella, and sauce!. More noodles, another cheese and nuts layer, and your prettiest noodles across the top!. Add sauce and the rest of the nuts and cheese across the top!.
Bake at 350 degrees F for 30 to 45 minutes (if your ingredients were hot, the shorter time will be enough); then let stand 10 minutes before cutting-otherwise it will be too runny to hold together, and too hot to eat!.
Serves 8!.Www@FoodAQ@Com
if you are wanting a cheese alternative for the parmesian cheese in the recipe above you can
take
1 cup nutritional yeast
1/2 cup sesame seeds
1/2 cup flax seeds ground
1/2 tsp salt
1 tsp onion powder
mix them and store in dry area use a litless than the parmesain cheese because it is a dryer substance and will not become liquid when heated!.Www@FoodAQ@Com
take
1 cup nutritional yeast
1/2 cup sesame seeds
1/2 cup flax seeds ground
1/2 tsp salt
1 tsp onion powder
mix them and store in dry area use a litless than the parmesain cheese because it is a dryer substance and will not become liquid when heated!.Www@FoodAQ@Com