Green and White Lasagne
Serves 10 to 12
6 pieces Lasagne, uncooked
1/2 cup chopped onion
2 tbsp. margarine
2 tbsp. cornstarch
1 tbsp. dried parsley flakes
1 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/8 tsp. ground nutmeg
2 cups skim milk
1 10-oz. package frozen chopped spinach, thawed and drained
1 2 1/4-oz. can sliced pitted ripe olives, drained
1 15-oz. carton part-skim ricotta cheese
1 beaten egg
1 8-oz. package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In a medium bowl, stir together ricotta and egg. Add mozzarella and half of the Parmesan;
mix well.
Preheat oven to 350º F. Arrange three of the lasagne pieces in the bottom of a greased 12 x 7 x 2-inch baking dish. Top with half of the spinach mixture and half the ricotta mixture. Repeat layers. Top
with remaining Parmesan cheese.
Bake for 40 minutes or until mixture is bubbly. Let stand 10 minutes.
-----------------------------------------------------
Spinach and Mushroom Lasagna Ii
Ingredients (4 servings)
8 Lasagna strips
1 3/4 lb Spinach
1 ts Margarine
1 ts Marjoram
12 oz Ricotta cheese
Salt & pepper
6 oz Mushrooms
1 oz Margarine
1/4 pt Vegetable stock
1 ts Soy sauce
3 oz Cheddar, grated
Instructions
Preheat oven to 400F. Cook lasagna in plenty of boiling water for 8 to 10 minutes.
Drain & rinse in
cold water.
Prepare the spinach by washing it in several changes of cold water. Place in a heavy
bottomed pot &
cook gently without adding more water, for 6 to 8 minutes. When cooked, strain off excess water & chop finely. Return to the pot & season well. Put pan on a gentle heat, add margarine & marjoram, stir & then remove from heat. When the spinach has cooled, mix in the ricotta.
Check the seasoning.
Now prepare the sauce. Saute the sliced mushrooms in margarine, reduce heat &
continue to cook
for 10 minutes in a covered pot so that plenty of juice is extracted. Add the stock &
simmer for
another 5 minutes. Puree in a blender for a few seconds. Add soy sauce & season to
taste.
Lightly oil a square 3 pint dish, spoon in some of the spinach, cover with 2 or 3 pieces of lasagna & then a coat of the mushroom sauce. Repeat, ending with the mushroom sauce.
Sprinkle with the grated cheese. Bake for 35 to 40 minutes. Serve immediately.
Sarah Brown "Vegetarian Kitchen"
---------------------------------------------------------
Serves 12-15
8 pieces Lasagne, uncooked
2 20-oz. cans apple pie filling
Cheese filling:
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 tsp. almond extract
1/4 cup white sugar
Topping:
6 tbsp. flour
1/2 tsp. cinnamon
3 tbsp. margarine
6 tbsp. brown sugar
1/4 cup quick oats
Dash nutmeg
Optional sour cream garnish: (mix and
chill)
1 cup sour cream
1/3 cup brown sugar
Prepare lasagne according to package directions; drain. Spread one can apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a
bowl, mix together cheese filling ingredients; spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon
remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling.
Bake at 350º F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream mixture.