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    Vegetable Lasagna, (no tomato sauce)

    Source of Recipe

    internet somewhere

    Recipe Introduction

    I've had vegetable lasagna twice. Mine did not have any mushrooms, or green bell peppers. I could not believe how good this was without a tomato sauce. Try it for yourself. Vegetable Lasagna, (no tomato sauce)

    for the white sauce:
    1/4 cup melted butter
    1/3 cup flour
    1 teaspoon salt
    3 cups milk, (may use low fat or skim)
    12 lasagna noodles, cooked al dente
    1 cup Mozzarella cheese, (may use part skim milk)

    for the cheese filling:
    1, 10 ounce package frozen spinach,
    (separate with running water, drain and pat dry
    with paper towels, or let thaw and sqeeze dry)
    2 cups Ricotta or whipped cottage cheese,
    ...(may use low fat)
    2 eggs
    1/4 cup grated Parmesan cheese
    1 teaspoon dried basil
    1/2 teaspoon dried oregano
    1/2 teaspoon garlic powder, or to taste
    1/4 teaspoon ground black pepper

    for the vegetables:
    1 - 2 tablespoons light Olive oil
    8 ounces sliced or chopped mushrooms, optional
    2 cups grated carrots
    1/2 cup chopped onions
    1 cup finely chopped bell peppers, optional

    Preheat oven at 350. Need a 13x9x2 inch ungreased pan.

    for the white sauce:
    Use a 1 quart saucepan to melt the butter with a low heat.
    Stir in the flour and salt.
    Cook over a low heat, stirring constantly, until bubbly.
    Remove from heat and stir in the milk.
    Heat to boiling. Boil and stir 1 minute, stirring constantly.
    Cover and keep warm. If the sauce thickens, stir in a little
    milk until it reaches the desired constancy.

    for the filling:
    Combine spinach, cottage cheese, eggs, Parmesan cheese,
    basil, oregano, garlic powder and pepper together in a bowl
    and set aside.

    for the vegetables:
    Cook the mushrooms, carrots, onions, and bell peppers in a
    frying pan with a little Olive oil until soft and tender. Set aside.

    To assemble lasagna:
    Place 4 noodles in the bottom of the pan.
    Top with half of the cheese filling, 1/2 cup of the Mozzarella
    cheese and then 4 more noodles.
    Spread cooked vegetables on top of the noodles.
    Then pour and spread half of the white sauce over top of the
    vegetables. Place the remaining noodles over that.
    Then spread the remaining cheese mixture on top of the noodles.
    Pour and spread the remaining white sauce over that.
    Sprinkle with the other 1/2 cup Mozzarella cheese.
    Bake for 45 minutes.
    Let stand 10 minutes before cutting to set.
    Makes 12 servings.

 

 

 


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