john kmieciak

Supreme Vegetable Lasagna
Vegetable Cheese Lasagna
Vegetable Lasagna
Vegetable Lasagne
Vegetarian Lasagna

Here's some.

John

* Exported from MasterCook *

Supreme Vegetable Lasagna

Recipe By :Jo Merrill
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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2 pounds cabbage -- shredded
2 small zucchini -- sliced
1/4 cup olive oil
15 ounces tomato sauce
6 ounces tomato paste
1/2 cup water
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tomatoes -- chopped
16 ounces ricotta cheese, part skim milk
4 cups Monterey jack cheese -- grated
2 egg -- beaten
12 wide lasagna noodles -- cooked according to
1 package directions

Core, trim, and shred cabbage. Trim and thinly slice squash. In a
large skillet, saute cabbage for 10 minutes in hot oil. Add squash and
cook an additional 10 minutes until vegetables are tender.
Heat tomato sauce and paste, water, basil, pepper, salt, and tomatoes to
boiling. Reduce heat and simmer 15 minutes.
Mix together ricotta and jack cheese with egg.
Into 9x13" pan, spoon 1 cup tomato sauce, layer 1/2 of noodles, cheese,
cabbage; repeat layers; top with sauce.
Bake at 350 F degrees for 45 minutes. Let stand 10 minutes and serve.


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Per serving: 609 Calories (kcal); 21g Total Fat; (31% calories from fat); 28g
Protein; 77g Carbohydrate; 76mg Cholesterol; 696mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates


Nutr. Assoc. :


* Exported from MasterCook *

Vegetable Cheese Lasagna

Recipe By :http://www.cafecreosote.com
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lasagna noodles
2 teaspoons vegetable oil
cooking spray
2 cups broccoli -- chopped
1 1/2 cups carrot -- thinly sliced
1 cup green onions -- sliced
1/2 cup bell pepper -- chopped
3 cloves garlic -- minced
1/2 cup all-purpose flour
3 cups 1% lowfat milk
1/2 cup Parmesan cheese -- grated
1/4 teaspoon salt
1/4 teaspoon pepper
10 ounces frozen chopped spinach -- thawed
1 1/2 cups lowfat cottage cheese, drained & squeezed
dry
1 cup mozzarella cheese -- part skim milk
1/2 cup Swiss cheese -- shredded

Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat
oven to 375 degrees F. Cook broccoli, carrot, onions, bell pepper, and
garlic in a Dutch oven coated with cooking spray over medium high heat.
Saute 7 minutes; set aside. Place flour in a medium saucepan. Gradually
add milk, stirring with a whisk until blended. Bring to a boil over
medium high heat. Cook 5 minutes or until thick, stirring constantly.
Add half of the Parmesan cheese, salt, and pepper; cook 1 minute,
stirring constantly. Remove from heat, stir in spinach. Reserve 1/2 cup
of spinach mixture for top layer of casserole and set aside. Combine
cottage, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach
mixture in the bottom of a 13 x 9 inch baking dish coated with cooking
spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with
half of cottage cheese mixture, half of broccoli mixture, and half of
remaining spinach mixture. Repeat layers, ending with noodles. Spread
reserved 1/2 cup spinach mixture over noodles. Sprinkle with remaining
Parmesan mixture. Cover and bake for 35 minutes. This lowfat lasagne is
so cheesy won't realize that there are so many (great for you) vegetables
in it as well.

Cuisine: "Italian" S(rec.food.cooking): "Rania Jada <rania@san.rr.com> "

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Per serving: 425 Calories (kcal); 7g Total Fat; (14% calories from fat); 18g
Protein; 72g Carbohydrate; 15mg Cholesterol; 192mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Vegetable Lasagna

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***Lasagna***
1 tablespoon butter -- melted
1 pound lasagna noodles -- cooked according to
directions
1 15 oz container ricotta cheese
1 package mozzarella cheese -- shredded (8 oz)
1/2 cup Romano cheese -- grated
2 packages frozen chopped spinach -- thawed and squeezed
dry
(10
1 oz )
1 pound carrots -- shredded and
blanched one minute in
boiling water
1/2 cup Parmesan cheese -- freshly grated
1/4 cup plain dry bread crumbs
***White Wine Sauce***
1/2 cup butter
1/2 cup onion -- minced
1 tablespoon garlic -- minced
1/3 cup all-purpose flour
1/2 cup dry white wine
1 quart milk
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper -- freshly ground
1 pinch nutmeg and ground cloves

Melt butter in large saucepan over medium heat. Add onion and garlic,
cook until translucent, about 5 minutes. Add flour and cook, stirring
constantly for 2 minutes. Stir in wine and milk, then bay leaf and
spices. Bring to a boil, stirring; reduce heat and simmer, stirring
occasionally, 10 minutes. Discard bay leaf. Preheat oven to 400 degrees F.
Brush 13 x 9 baking dish with butter. cover bottom of dish with a layer of
lasagna noodles spread one cup white wine sauce over top. Dot with one
third of the ricotta, then sprinkle with one third each mozzarella,
Romano, spinach and carrots, and 2 tablespoons Parmesan. Repeat layering 2
more times. Top with fourth layer of noodles, spread with remaining sauce
and sprinkle with remaining Parmesan and the bread crumbs. Bake uncovered
40 to 45 minutes, until top is golden.

Cuisine: "Italian"
S(Formatted by): "N. Braswell"

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Per serving: 447 Calories (kcal); 21g Total Fat; (43% calories from fat); 20g
Protein; 44g Carbohydrate; 68mg Cholesterol; 519mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Vegetable Lasagne

Recipe By :Betty Crocker's Pasta Favorites
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 oz. package frozen chopped spinach
2 cups cottage cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
12 lasagna noodles -- cooked and drained
1 1/2 cups shredded mozzarella cheese
1 8 oz. can mushroom stems and pieces -- drained & coarsely
chopped
2 medium carrots -- coarsely shredded
1 medium onion -- chopped
1 medium green bell pepper -- chopped
White Sauce:
1/3 cup butter or margarine
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
3 cups milk

Heat oven to 350 degrees. Prepare White Sauce. Rinse frozen spinach under
cold running water to separate. Drain; pat dry with paper towels. Mix
spinach, cottage cheese, 1/4 cup of the Parmesan cheese, the basil,
oregano, and pepper. Arrange 4 noodles in ungreased 13 x 9 x 2-inch
baking dish. Top with half of the cheese mixture, 1/2 cup of the
Mozzarella cheese, and 4 noodles. Layer mushrooms, carrots, onion, and
green bell pepper on noodles. Spread half of the White Sauce over top;
sprinkle with 1/2 cup of the Mozzarella cheese. Top with remaining
noodles, cheese mixture, White Sauce, and Mozzarella cheese; sprinkle with
remaining 1/4 cup Parmesan cheese.

White Sauce: Heat butter or margarine in 1-quart saucepan over low heat
until melted. Stir in flour, salt, and nutmeg. Cook over low heat,
stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute; cover and keep
warm. {If sauce thickens, beat in small amount of milk.}

Per serving: 174 Calories (kcal); 8g Total Fat; (41% calories from fat);
17g
Protein; 9g Carbohydrate; 28mg Cholesterol; 460mg Sodium Food Exchanges: 0
Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates

Cuisine: "Italian"

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Per serving: 791 Calories (kcal); 21g Total Fat; (23% calories from fat); 37g
Protein; 113g Carbohydrate; 61mg Cholesterol; 859mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates


* Exported from MasterCook *

Vegetarian Lasagna

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

one large box of lasagna noodles `
one bunch spinach -- chopped `
one medium sized container of no-fat
ricotta cheese`
one container of firm tofu`
1 1/2 cups shredded mozzarella cheese`
6 1/2 cups spaghetti sauce (your favorite jar or
make your own)

Chop the tofu into small cubes and mix it in well with the ricotta
(this does a great job of hiding it from those who are not fans).
In a large saucepan, boil the noodles until they are soft.
Cover the bottom of a nonstick pan with a thin layer of the spaghetti
sauce.
Now begins the layering. Add a layer of noodles, then a layer of the
ricotta/tofu mix, then a layer of the chopped spinach, then a layer of
sauce, then the noodles again, and so on. Be sure to save some
sauce--we will want that to be the last layer added.
Sprinkle the mozzarella cheese on top and put the lasagna in a
350-degree oven. Watch for the cheese to melt and brown a little--that
means it's done.


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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates

NOTES :
The recipe usually takes less than 20 minutes to cook, with the
majority of time going into preparation. This is a tasty treat that
gives you protein, carbohydrates, veggies, and some dairy too. It
really covers a lot of bases.

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