Lasagna
lasagna-5 recipe
Date: Mon, 26 Jun 1995 12:21:15 -0400
From: mevans@dgs.dgsys.com
Lasagna Recipe
I grew up on this cheese lasagna recipe (growing up in a Kosher home, I never
had m**t in my lasagna). However, since my diet changed, I adapted the recipe
and it still works pretty well.
9 lasagna noodles (cook extra, just in case)
2 cans tomato puree (I use Hunts)
FF mozarella cheese
FF parmesan cheese
garlic
oregano
Italian seasoning
pepper
salt
1/2 t. sugar (it brings out the flavors)
Preheat oven to 375 degrees.
Bring pot of water to boil. Add noodles in water with no salt according to
package directions. In second pan, mix puree, dashes of oregano, Italian
seasoning, pepper, salt, and garlic to liking. (I use more garlic than
anything else). Add sugar. Cook on low heat for about 15 minutes.
Drain noodles and use cold water to cool noodles for handling. Use a 9" x 13"
pan or a large square pan. Line three lasagna noodles in bottom of pan. Pour
1/3 of tomato sauce mixture. Sprinkle cheeses on top of tomato mixture to
liking. Repeat steps two more times.
Cook in oven for 25 minutes or until cheese looks melted (we all know how
tough it is to melt FF cheese).
kwlacto lacto
easy-lasagna recipe
Date: Thu, 14 Sep 1995 09:35:12 -0500 (CDT)
From: Dawn Baumbach
INCREDIBLY EASY LASAGNA
3 tbl. A-1 steak sauce
1 jar Healthy Choice (32 oz) spaghetti sauce (I use the vegetable style)
8 oz. uncooked lasagna noodles
2 cups (16 oz) fat-free ricotta or cottage cheese
2 cups (8 oz) Healthy Choice mozzarella cheese or Cheddar Cheese
1 cup (4 oz) parmesan cheese (don't know if this is fat free, but a
low-fat version is available at some stores)
bell pepper and onions
shredded carrots, zucchini, or any other vegetables
(can also add 1 - 10 oz. pkg. frozen spinach, thawed and well-drained,
then chopped
Saute bell pepper and onions and other vegetables in a small amount of
Fleishmann's no-fat butter. Mix in A-1 and spaghetti sauce.
Spray 9 x 13 pan with PAM. Cover bottom of pan with sauce mixture. Lay
one layer of noodles on top. Layer cheeses. Repeat with sauce, noodles,
cheeses, ending with cheeses on top. Bake 350 for 45 minutes.
Remove, and let stand 15 minutes. Serves 6-8.
kwlacto lacto
hearty-lasagna recipe
Date: Wed, 1 Nov 1995 14:22:07 -0800
From:
(Linda Brock)
Thought I'd share this old stand-by of mine. I'm afraid I can't properly
attribute - I think I got it from a friend, but it's been years. . . The
combination of spinach, mushrooms and olives in the sauce give a robust
taste that usually appeals to SAD eaters as well.
Hearty Vegetarian Lasagna (serves 6-8)
8-10 lasagna noodles, cooked, drained & rinsed in cold water
16 oz. fresh spinach, washed, stems removed; or subs. 2 boxes
frozen leaf spinach, thawed
2 cloves garlic, minced
2 c. sliced fresh mushrooms
1 c. grated carrot
1 c. chopped onion
1/2 c. pitted ripe olives, sliced*
2-3 T. chopped fresh parsley
few T. sauteing liquid
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
14-16 oz. crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
8 oz. LF/FF cottage cheese, mixed with
8 oz. LF/FF ricotta cheese
1-2 tsp grated lemon peel, added to cottage/ricotta cheese (optional)
16 oz. grated LF/FF white cheese - monteray jack, mozzarella, or combo
Parmesan cheese (FF) to sprinkle on top
Preheat oven 375 deg. F. Cook spinach (if fresh) in small amt of liquid in
large skillet until wilted; set aside. In skillet in sauteing liquid, cook
garlic a few minutes, then add onions, carrots, mushrooms, basil, oregano
and parsley; cook until tender. Add all tomato products and olives; cook
over low heat till heated through (5-8 min.). Lightly oil 13x9x2 baking
dish. Spread a tiny amt. of veggie sauce mixture on bottom, just to moisten
noodles; then using half the ingredients, layer: noodles (edges slightly
overlapping), cottage/ricotta cheese mixture, spinach (spread leaves out as
much as possible), grated white cheese, and sauce. Repeat for second layer
with other half of ingredients. Sprinkle top with grated parmesan. Bake for
30-35 minutes (may need to put foil under to catch drips), remove from oven
and allow to set for about 10 min. before serving. Freezes well.
*adds 1 to 2 g. fat per serving, depending on serving size
kwlacto lacto
lasagna recipe
Date: Wed, 29 Sep 93 09:57:50 CDT
From: Veronica Shores
This is all approximate, I just throw in whatever I have to make the lasagne.
You can use other veges, add green peppers, onions, mushrooms, sprinkle
nutritional yeast on the layers, whatever you like.
LASAGNA
1 pkg microwaveable lasagne noodles (I use Pasta Vigo's 1 step brand)
1 jar Ragu sauce
1-2 eggplant, sliced in thin circles
1-2 zuchinni, sliced in thin circles
1 container of fat free cottage cheese (I use Light & Lively's brand)
Layer the eggplant/zuchinni slices on a microwavable plate, cover with
plastic wrap and cook a few minutes in the microwave.
Pour a layer of sauce in a square, microwave baking dish.
Repeat until you run out of stuff:
Put a layer of noodles in then spread more sauce on top.
Add a layer of eggplant/zuchinni slices,
top with a layer of cottage cheese,
then top this with some sauce.
Your last layer should be noodles. Then top with more sauce and bake in
the microwave (according to package directions).
kwlacto lacto
lasagna-2 recipe
Date: Wed, 10 Nov 93 16:39:37 EST
From: davenpor@ben.dev.upenn.edu (Donna Davenport)
LASAGNA
Since I come from an Italian family, Thanksgiving wouldn't be anything
without pasta. We traditionally serve lasagna as the second course and
this year I'm making it again. I thought I'd share the recipe:
Marinara sauce:
3 cans of crushed tomatoes
5 - 6 cloves of crushed or chopped garlic
handful of parsley
basil if you have it
1 small onion
salt to taste
In a large pot, saute the onion and garlic in a little water. Add the
tomatoes and basil. Let simmer on low for an hour, then add salt and
parsley to taste.
Lasagna:
1 and 1/2 box of lasagna noodles - you will have some left over
3 - 4 lbs of Fat Free ricotta cheese
4 egg whites
2 cups of steamed spinach leaves, de-stemmed
2 cups of boiled and mashed carrots
3 long zucchini, cut into long strips and steamed
sun-dried tomatoes, chopped fine (or, buy the flakes)
white pepper
black pepper
crushed garlic or garlic powder
chopped mushrooms
Boil the lasagna noodles and lay them out on a tablecloth so they remain
flat and dry, set aside. In a large bowl mix ricotta cheese with egg,
white pepper, black pepper and sun-dried tomatoes. Place 1/3 of the
mixture in a separate bowl with the spinach and 1/3 of the mixture in a
separate bowl with the carrots (add extra pepper to carrots) - you should
have 1/3 plain cheese left. Ladle some marinara sauce on the bottom of a
large lasagna pan and then add noodles to cover the bottom. Layer the
steamed zucchini on top of the noodles -- spice the zucchini as you like
garlic and pepper is good. Add another layer of noodles. Add the carrot
and cheese mixture and another layer of noodles. Add the spinach and
ricotta mixture and another layer of noodles. Add some marinara sauce and
the remainder of the cheese. The top layer is the topped with noodles
tomatoe sauce and the copped mushrooms plus any left-over sun-dried
tomatoes and/or parsley you have around. Bake at 350 for about 45
minutes. Serve with marinara sauce.
Enjoy. My family was amazed that this was "healthy"!
Notes:
You can substitute tofu for cheese if you don't want to eat cheese, and
egg beaters for the egg whites. Also, I've made this with only 3 layers:
the zucchini, the carrot & cheese, and the spinach and cheese -- when I
was feeling like less cheese was in order and it was still delish.
kwovolacto ovolacto
lasagna-3 recipe
Date: Tue, 07 Dec 93 12:40:00 CST
From: "Peter Brauer 312/915-6157" <$W$PR42@LUCCPUA.BITNET>
Lasagne
1 15 oz can tomato sauce Dry Lasagne noodles (about 8 oz)
1 6 oz can tomato paste
15 oz fat-free ricotta
16 oz fat-free mozzarella
1 lb frozen chopped spinach (or preferably fresh chopped eqivalent)
2 egg-white (can be omitted quite easily)
1 pkg McCormick Spaghetti sauce
1 1/2 cups water (you can sub 1/4 red wine for some water)
.
Bring tomato sauce, paste, water, and sauce to boil on stove, set aside.
Combine ricotta, drained spinach, and egg-whites in a bowl.
Boil the tomato sauce, paste, water, sauce mix, and wine and set
aside. In a 9x14 pan, pour 1 c. (approx) of the tomato mixture.
Place the dry (yes they must be dry) lasagne noodles to form one
layer. Add half the cheese/spinach mixture over the noodles, half the
non-fat mozz, then half the remaining sauce. Place one more layer of
lasagne noodles (yes they are still dry) and then layer the other
ingredients as before. This should use up the rest of the mixtures and
fill the pan.
Cover the pan with tin-foil, place in oven at 350 degrees for 50 minutes
and then uncover, and cook for another ten. Let sit for ten minutes
before serving.
kwlacto lacto
lasagna-4 recipe
Date: Thu, 16 Dec 93 11:28:31 EST
From: jf_adams@unhe.unh.edu (Jon Adams - Grad School)
Lasagna, my own creation:
1 Box lasagna (I just use the basic type)
1 large can tomatoe sauce
3 medium tomatoes
2 med-large Green Peppers
1/2 cup chopped chives
3 TBLS finely chopped garlic (yes I LOVE garlic)
1 Large red onion, chopped
1/2 cup mushrooms (basic store variety)
1 large (16 oz) container of FAT FREE Cottage Cheese *
1/3 cup (approx) Bread Crumbs
1/4 cup egg substitute
1 cup fat-free mozzerella (optional)
Onion, garlic powder, paprika
1 tsp each of oregeon, thyme and basil
Fresh ground pepper, vary to taste
Cook the lasagna according to package. Mix the whole container of cottage
cheese with the bread crumbs, chives, egg-substitute, herbs and spices (except
paprika!). Take a large baking dish and coat bottom with a thin layer of
tomatoe sauce. Then a layer of lasagna. On top of this spread a layer of the
cottage cheese mixture. ON thop of this a layer of chopped peppers and onions.
Then slice tomatoes in whole circular slices and place a layer on top of the
other ingrediants. Then a layer of tomatoe sauce. Repeat one more time.
On the top add the mozzerella, if desired, and sprinkle that with about
1/2 tsp of paprika. Bake at roughly 350-375 for about 45 minutes. I have made
this alot and even my SAD friends swear by it.
kwovolacto ovolacto
bean-lasagna recipe
Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz
Bean Lasagne
1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced
In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.
Put about a quarter of the taco sauce mixture in the bottom of a 9x13"
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.
Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.
Serves 3-4 as a main dish. Tastes even better the next day.
Variation: If you want to pre-cook the noodles, don't use as much tomato
juice and cook for only about 30 minutes.
kwlacto lacto
lentil-lasagna recipe
Date: Thu, 30 Sep 93 13:16:06 BST
From: Michael Traub
Red Lentil Lasagna
------------------
1 large Onion, sliced finely
3 cloves Garlic, minced
1 Red chilli, deseeded
2 stalks Celery, chopped *very* finely (because my wife hates it)
1/2 cup water
1 lb Broccoli
1 small Courgette/Zucchini
1/2 lb Mushroom
1 pint Vegetable Stock (Vecon and water)
1 cup Red lentils
1 can Tomatoes
2 tsps Oregano
2 tsps Basil
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Corn
2 tbsp Tomato Puree/Paste
12 sheets Spinach lasagna
1/4 cup water
2 tbsp Flour
1/2 cup Soya milk
1 clove Garlic
1/4 tsp Salt
1/4 tsp Pepper
3 tbsp Yeast flakes
1/4 tsp Turmeric
Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.
In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.
Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.
kwvegan vegan
matzah-rella-lasagna recipe
Date: Fri, 04 Mar 94 10:18:48 EST
From: TAUB@vaxvmsx.babson.edu
MATZAH-RELLA LASAGNA
3 matzah squares
Egg Beaters=2 eggs
1 can kosher tomato-mushroom sauce
salt, pepper, oregano, basil to taste
8 oz. fatfree grated mozzarella
8 oz. fatfree cottage cheese (or ricotta?)
Soften matzahs in very hot water; drain after 30 seconds. Beat Egg Beaters
and seasonings. Pour mixture over matzahs. Spread 1/3 of tomato sauce
on bottom of square casserole dish sprayed with Pam. Put 1 matzah on top
of this, spread with 1/3 cottage cheese, then 1/3 mozzarella. Starting with
sauce, make 2 more layers. Bake 45 mins. @ 350. Let it stand a few minutes
before serving. (If there is Egg B. mixture left over after layering,
pour it over top before baking.)
kwovolacto ovolacto
mexican-lasagna recipe
Date: Wed, 10 Aug 94 07:28:55 EDT
From: Lucinda Rasmussen
Mexican Lasagna
1/2 box lasagna noodles
1 can (1 lb) fatfree vegetarian refried beans
1 cup chunky salsa (any degree of heat you prefer)
1 cup fatfree or 1% fat cottage cheese
1 cup shredded fatfree (or low fat if desired) cheddar cheese
Cook noodles according to package directions. Rinse and drain.
In a small saucepan, mix beans and salsa and heat over a medium flame
until runny (helps to spread the mixture). Place a small amount of the
bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer
four or five lasagna noodles over the dish (cut off extra length of noodle and
save for the next noodle layer). Spread 1/2 of the bean/salsa mix on top
of noodles then top with 1/2 the cottage cheese and some of the cheddar.
Top with more noodles then the remaining bean/salsa mix and cottage cheese.
top with more cheddar and remaining noodles. Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven
for 30 minutes at 350 degrees (or until hot and bubbly).
This was really good and alot easier than it sounds. Giving a recipe for
how you layer lasagna is really a pain!
kwlacto lacto
mexican-lasagna-2 recipe
Date: Thu, 20 Jul 95 12:39:48 EDT
From: m-js0217@PEBBLES.CS.NYU.EDU (Julia Stone)
Hello everyone. This recipe was included in the June 1995 issue of
"Vegetarian Times." It takes less than 30 minutes to make and is
EXCELLENT! :)
MEXICAN LASAGNA
15-oz can pinto, pink or black beans drained and rinsed
14-oz can diced and crushed tomatoes
4-oz can chopped green chilies
2 cups frozen corn kernals, thawed
2 green onions, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
8 corn tortillas
Preheat oven to 400 degrees. In large mixing bowl combine beans, tomatoes,
chilies, corn, green onions, cumin and oregano; mix thoroughly.
Spray a 2-quart baking dish lightly with PAM. Line with 4 tortillas,
overlapping if necessary. Spread half of the bean mixture in a layer over
tortillas
Bake 12 to 15 minutes. Let stand 1 or 2 minutes
then cut into squares and serve. Makes 6 servings.
* When I made this I used black beans and canned corn and it was
soooooooooo good! It is quick and easy and the perfect left over
dish!
kwvegan vegan
mexican-lasagna-3 recipe
Date: 18 Sep 1995 08:50:36 -0500
From: "Smith, Stephen"
This recipe originally appeared in Vegetarian Times. I came up with the cake
tin VLF version below and it is now one of our favorites.
MEXICAN LASAGNA
1 15oz can corn drained
1 15 oz can black beans drained (or 1 cup home cooked beans)
1 15oz can tomatos chopped up with liquid
1 4oz can green chilis chopped up
OR substitute 2 10 oz cans of chopped tomatos and green chilis
for the separate cans of tomatos and chilis
1/2 cup finely chopped onion
1/2 t each cummin and oregano
Optional 1T crushed Jalopena pepper for a spicier taste
12 oz shedded fat free Motzarella (original recipe call for Monteray Jack
but I couldn't find a FF Jack Cheese)
8 9" low fat whole wheat tortillas
Mix corn, beans, tomatos, chillis, onions, and spices in a bowl. (Best if done
ahead so flavors can mix.) Spray two 9" cake tins with no stick spray (could
probably eliminate this step if you have no-stick pans). Put a tortilla in
each pan. Ladle in enough vegetable mixture to form a layer 1 bean/corn thick.
Sprinkle on about 2oz of cheese in each pan. Repeat two more times and top
with 1 last tortilla to form two "pies" with layers as follows: tortilla,
veggies, cheese, torilla, veggies, cheese, tortilla, veggies, cheese,
tortilla.
Bake in 400F oven for 15 minutes. Let cool 3-5 minutes and invert on a plate.
Feeds 4 as a one dish meal, or 6 to 8 with sides of rice and other vegetables.
kwlacto lacto
spinach-lasagna recipe
Date: Thu, 03 Aug 1995 20:21:54 PDT
From: dktrart@azstarnet.com (Dr. Art Lipski)
Speedy Spinach Lasagna (Great 1-Dish Meal)
Ingredients:
1 pkg. spaghetti sauce mix
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
1 3/4 cup cold water
2 "eggs" Egg substitutes (e.g., Egg Beaters--Fat Free)
1 container Fat Free Ricotta cheese (15 oz) (e.g., Frigo Truly Lite)
1/2 tsp. salt
1 pkg frozen chopped spinach (10 oz.), thawed and drained
1/2 lb. sliced mozzarella cheese--Fat Free (e.g., Healthy Choice)
1/2 lb. UNcooked lasagna noodled, broken in half
Instructions:
Empty spaghetti sauce mix into saucepan, add tomato paste, tomato sauce and
water. Heat, stirring until well blended. Remove from heat. Beat Egg
substitutes in a large bowl and add Ricotta cheese, spinach, salt and 1/4
cup Parmesan cheese. Lightly grease (cooking oil spray, 1 second) bottom of
13x9x2-inch baking dish; cover with a little sauce. Layer noodles, half of
the cheese-spinach mixture, half of the mozzarella cheese, and half of the
tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4
cup Parmesan cheese. Cover dish with a lightly greased (cooking oil spray,
1/2 second) sheet of aluminum foil and bake in preheated 350 degree oven for
60 minutes or until noodles are tender. Let stand 10 minutes before cutting
into squares and serving.
Serves 8.
% Calories from Fat = 3%
kwovolacto ovolacto
spinach-lasagna-2 recipe
Date: Mon, 25 Sep 1995 09:29:23 -0700 (PDT)
From: Ginger Petersen
Spinach Lasagne from The Moosewood Cookbook
Ingredients:
tomato sauce (2 soup-can sized cans or to your liking)
12 lasagne noodles that have been half-cooked according to package directions
2 cups non-fat ricotta/cottage cheese and 2 beaten egg-equivalents
1/2lb raw spinach (washed, dried and chopped...I use the prepackaged spinach
salads that are so popular now)
1lb shredded non-fat mozzarella
1/2 cup non-fat parmesan or romano
optional:
dash nutmeg
2 tablespoonsful wheat germ (these 2 ingredients would be mixed in
with the non-fat ricotta/cottage cheese)
Directions:
Spread a little tomato sauce in the bottom of your 9x13 pan.
Cover with 4 of the half-cooked lasagne noodles.
Blotch with 1/2 of your filling mix (ricotta, spinach,
any other vegies you may desire - I like mushrooms)
Top with 1/3 of remaining tomato sauce.
Sprinkle on 1/2 of shredded mozzarella.
Cover with another 4 noodles.
Blotch on rest of filling.
Top with another 1/3 of sauce.
Sprinkle on remaining mozzarella.
Cover with last 4 noodles, rest of tomato sauce and finish off with the
parmesan/romano cheese.
Bake at 375 degrees for 45 minutes. Let stand for at least 10 minutes
before serving.
kwovo-lacto ovo-lacto
spinach-mushroom-lasagna recipe
Date: Fri, 27 Jan 95 10:29:21 EST
From: kelly roddy
from Sarah Schlesinger's 500 Fat-Free Recipes.
SPINACH-MUSHROOM LASAGNA
Yield: 6 servings Prep. Time: 30 minutes plus 15 minutes standing time
Cooking time: 35 minutes plus lasagna cooking time
Spinach, mushrooms, red bell peppers, and carrots are baked with layers
of nonfat ricotta cheese, tomato sauce, and lasagna noodles. Serve
along-side green salad with raw vegetables.
3 c crushed fresh or low-sodium canned tomatoes
1/2 c chopped mushrooms
1/2 c chopped red bell pepper
1/2 c chopped carrot
1/2 c chopped onion
1/2 c red wine or red grape juice
2 tbs honey
1/2 tsp dried basil leaves
1/2 tsp dried rosemary leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/4 tsp black pepper
4 egg whites, lightly beaten
1 1/2 c nonfat ricotta cheese or cottage cheese
8 oz lasagna noodles, cooked al dente and well drained
1 lb fresh spinach, well washed, drained and chopped
4 oz nonfat mozarella cheese, grated
1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape
juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper
in a large, heavy saucepan. Simmer for 20 minutes.
2. Preheat oven to 350 degrees.
3. Mix together the egg whites and the ricotta or cottage cheese. Set aside.
4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13
inch casserole. Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with
grated mozzarella.
5. Bake for 35 minutes. Let stand for 15 minutes before cutting.
Calories per serving: 227 Carbohydrates: 36 g
Fat: 1 g Dietary Fiber: 4.3 g
Cholesterol: 3.8 mg Sodium: 264 mg
Protein: 15 g
MY NOTES: I doubled most of the spices and added red pepper flakes. (I
don't see how 1/2 tsp of basil and oregano could possibly be enough for a
full lasagna!)
I didn't use the spinach and it turned out fine.
There was an excess of liquid in the bottom of the casserole. Several
people suggested remedies for this. You could try to saute the mushrooms
first and drain the excess liquid from them. You could let the sauce
simmer longer so as to reduce some of the liquid. I suppose you could try
adding some cornstarch/arrowroot. However, don't try adding tomato paste
because this would probably change the flavor considerably.
This lasagna has a really nice flavor. I think the wine and carrots add a
lot to it since the tomato isn't prominent. It's a refreshing change from a
heavy, cheese and grease filled lasagna.
kwovolacto ovolacto
tofu-lasagna recipe
Date: Mon, 09 Aug 93 11:30:32 PDT
From: Jan Gordon
LASAGNA
sauce
1 large <28 ounce> can crushed tomatoes
1 8 ounce can tomato paste
1 quart water
1 package <12 ounces?> tofu Italian style sausage, 1/2 inch slices
1 large onion, chopped
5 to 6 cloves garlic, minced
1/4 to 1/2 pound mushrooms, chopped
4 to 5 stalks celery, chopped
1 red bell pepper, chopped
1 bunch parsley chopped
1/3 cup chopped fresh basil
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 to 1 teaspoon Mrs. Dash spicey blend
16 ounces wholewheat lasagne noodles
filling 2 16 ounce tubs nonfat ricotta cheese blended with
nonfat egg product, equivilent of 2 eggs
spray one large or two medium size baking pans with nonstick spray
put about 1/2 to 3/4 cup sauce in pan
one layer of uncooked noodles
thick layer of sauce
layer of uncooked noodles
layer of cheese mixture
layer of noodles
sauce and noodles to use all
cover with lid or foil and bake 350 F for about an hour and 15 minutes
Let stand 15 to 30 minutes before servings,
kwovolacto ovolacto
tofu-lasagna-2 recipe
Date: Sun, 07 Nov 93 12:09:43 CST
From: simmons@Texaco.COM (Robert L. Simmons)
This recipe was in the Nov 3, Houston Post's food section in an article on
tofu. The intro says it was adapted from _Tofu Cookery_ by Louise Hagler
(The Book Publishing Company, $14.95). It was a bit runny when I made it
last night (but quite tasty), and the next time, I think I'll use half
tofu and half LF cottage cheese or even mashed potato. This is a lot of
tofu, so look for a brand with the lowest fat you can find (mine had 8g/lb).
LASAGNA
3.5 to 4 cups spaghetti sauce
1.5 lbs firm tofu
1/4 cup lemon juice
2 tsp dried basil
2 tsp honey
1 tsp salt
1 clove garlic or 1/2 tsp garlic salt (I used 3 large cloves)
1/2 lb lasagna noodles cooked to package directions
Preheat oven to 350 deg F
In a food processor or blender, puree to a fine grainy ricotta-like
texture the tofu, lemon juice, basil, honey, salt, and garlic (or
garlic salt).
Start making layers in a 9" x 13" baking dish, starting with a thin
layer of spaghetti sauce, then a layer of cooked noodles, then a layer
of half of the tofu filling. Continue in the same order, using half the
remaining sauce, noodles, the remaining tofu filling, ending with the
remaining spaghetti sauce (I put one more layer of noodles on top of the
last of the filling, then the remaining spaghetti sauce; i.e., sauce,
noodles, filling, sauce, noodles, filling, noodles, sauce).
Bake for about 30 minutes. Serves 8 to 10.
kwhoney honey
tomato-zucchini-lasagna recipe
Date: Mon, 2 Oct 1995 19:09:46 -0400
From: LRLady@aol.com
Here's a recipe worthy of dinner parties, even with SAD invitees. They'll
never miss the meat--or the cheese. This is from Cooking Light magazine, and
I'm giving you my adaptation because my version is a little faster. Sorry
it's a little long.
Tomato-Zucchini Lasagna with Roasted Red Bell Pepper Sauce
1-1/2 jar roasted red peppers, drained and rinsed
1 c. chopped onion
3 minced garlic cloves
3/4 c. wholewheat bread crumbs
1 Tbsp. balsamic vinegar
1/4 tsp salt (optional)
1/8 tsp ground red pepper
1/8 tsp black pepper
2 tsp liquid smoke
5 c. sliced zucchini (1/2" slices)
6 med tomatoes, sliced (1/4" slices)
cooking spray
9 cooked lasagna noodles
1/2 c. chopped fresh basil, divided
Saute onion and garlic in nonstick skillet in a tsp of water or broth 4
minutes or until browned. Place in food processor with red peppers, bread
crumbs, vinegar, salt, red and black pepper, and liquid smoke. Process until
smooth. Set aside.
If you have time, broil the zucchini slices until blackened. If not,
microwave a few minutes until crisp-tender and then pour onto paper towel to
blot excess moisture. Broil the tomato slices until blackened (they taste
better that way, and the process evaporates the excess juice). Arrange 3
noodles in the bottom of an 11" x 7" baking dish coated with cooking spray.
Top with 1/2 of the zucchini slices, 1/2 of the tomatoes, 1/4 c. of fresh
basil, and about 1/3 of the sauce. Repeat layers. Finish with a layer of
noodles, then top with rest of sauce. (You can make ahead to this point;
cover and refrigerate until ready to bake.)
50 minutes before serving, cover with foil and bake at 350 degrees for 30
minutes. Uncover, bake 10 minutes more. Let stand 10 minutes before
serving. Garnish with a couple of nice basil sprigs. Makes 6 servings.
This is **outstanding** and well worth the time. The flavor is *fantastic*!
We served it the other evening to my husband's new boss, and he loved it.
(The nutritional analysis from the magazine is no longer correct because I
omitted olive oil and used jarred red peppers instead of fresh. But it's
fatfree and vegan.)
kwvegan vegan
vegetarian-lasagna recipe
Date: Sat, 23 Apr 94 15:24:39 EDT
From: PAMCAM@delphi.com
Vegetarian Lasagna
Prepare a sauce using tomato sauce. Simmer the sauce and add finely diced
carrot, celery, onion, dried oregano and basil, and fresh garlic. This
should be done a day ahead, simmered for several hours, and refrigerated. I
make a large batch using a 110 oz. can of tomato sauce available at Sam's for
$2.29. It is good leftovers on rice or pasta.
1 Pound Package Lasagne Noodles
24 Oz. Package Fat Free Cottage Cheese
Green Onions
Zuchini
Yellow Squash
Cucumber
Spinach Leaves, Fresh
Tomatoes
Fat Free Parmesan
Carrots
Celery
Bell Peppers
Alfalfa Sprouts
Chop green onions and add 1/2 cup to the Cottage cheese and mix. Keep
remainder to add to lasagne. Prepare by slicing thin, as much of the
vegetables as you feel you will want and limited by the depth of your pan.
Cook the lasagne noodles, rinse with cold water and drain.
In your pan, add a ladle of sauce on the bottom and spread around. Put in a
layer of noodles. Top with a layer of tomatoes, zuchini slices and carrot
dices. Add sauce and another layer of noodles. Add Cucumber, peppers,
squash, and Cottage cheese. Put on some sauce and another layer of noodles.
Add spinach leaves, celery, green onions, parmesan, and sprouts. Put on a
final layer of noodles, and top with more sauce. Cover with plastic wrap and
refrigerate for several hours. Slice cold and serve cold.
kwlacto lacto