Does anyone have a vegetarian lasagna recipe that sounds like this?!
I had a party a few years ago, and someone I didn't really know brought over a vegetarian lasagna dish that was absolutely amazing!. But like a lot of jerk cooks, he refused to give me the recipe!.
It was not made with red sauce, it was a white sauce, but not alfredo!. It was lighter in flavor than that!. It was layered with the standard lasagna noodles, and potatoes (red creamer potatoes!?), mushrooms and I think onions too!. I could probably figure it out, but I was wondering if anyone had any good recipes like this!.Www@FoodAQ@Com
It was not made with red sauce, it was a white sauce, but not alfredo!. It was lighter in flavor than that!. It was layered with the standard lasagna noodles, and potatoes (red creamer potatoes!?), mushrooms and I think onions too!. I could probably figure it out, but I was wondering if anyone had any good recipes like this!.Www@FoodAQ@Com
Answers:
Your 'white sauce' could be made of several different things!. Yoghurt, sour cream, milk, cottage cheese and cream cheese spring to mind!. Unless there is a reasonable non-dairy alternative, I can't imagine it being based on something other than a dairy product!.
(As an aside: Try making pasta and, when it's cooked, instead of adding a tomato-based sauce, just mix in sour cream (reduced fat, if it's a worry to you, or plain yoghurt instead), plus salt and pepper to taste!. The first time I made this, I was blown away by how good it was, after always being conditioned into thinking pasta + tomato-based sauce +/- other ingredients = pasta dish!. It was a revelation that pasta doesn't need tomato!)
My stock lasagna (which a non-vegetarian colleague described as the best vegetarian lasagna she'd ever tasted) contains cottage cheese, spinach, tomato-based pasta sauce, grated mozzarella, pine nuts, olive oil, salt, pepper, and sometimes ricotta cheese, pumpkin, eggplant, zucchini!. I made a vegan version earlier this year and it turned out quite tasty too!.Www@FoodAQ@Com
(As an aside: Try making pasta and, when it's cooked, instead of adding a tomato-based sauce, just mix in sour cream (reduced fat, if it's a worry to you, or plain yoghurt instead), plus salt and pepper to taste!. The first time I made this, I was blown away by how good it was, after always being conditioned into thinking pasta + tomato-based sauce +/- other ingredients = pasta dish!. It was a revelation that pasta doesn't need tomato!)
My stock lasagna (which a non-vegetarian colleague described as the best vegetarian lasagna she'd ever tasted) contains cottage cheese, spinach, tomato-based pasta sauce, grated mozzarella, pine nuts, olive oil, salt, pepper, and sometimes ricotta cheese, pumpkin, eggplant, zucchini!. I made a vegan version earlier this year and it turned out quite tasty too!.Www@FoodAQ@Com
I don't know the specific recipe, but I recommend using condensed milk, cream of potato or mushroom, and melted cheese!. Add tiny little bits of cut up broccoli and maybe red pepper pieces for color!. Anytime you use a cream-based sauce, it's also good to throw in a little Cayenne pepper or chili powder!. 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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com