Recipe: Vegetarian Lasagna (3)

* Exported from MasterCook *

Vegetarian Lasagna

Recipe By : Cooking in Clay
Serving Size : 12 Preparation Time :0:10
Categories : Clay Pot Vegetarian
Low Fat

Amount Measure Ingredient -- Preparation Method
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2 cups fat-free cottage cheese
1 cup low-fat Monterey Jack cheese -- grated
1 egg white -- whipped
2 tsp oregano
2 tsp basil
1 tsp parsley
1/2 tsp olive oil
1/2 cup onion -- chopped
8 oz mushrooms -- sliced
3 cups spaghetti sauce
1 lb lasagna noodles -- cooked and drained
1/2 cup fat-free parmesan cheese
1 cup low-fat Monterey Jack cheese

Soak clay pot at least 15 min. In a mixing bowl, combine cottage cheese, 1 cuo
Monterey Jack, egg white, oregano, basil, and parsley, and set aside. In
skillet, heat oil over med. heat. Saute onions and mushooms till tender. Spoon
a little sauce in bottom of pot. Cover with a layer of noodles and some
onion-mushroom mix. Repeat layers until all ingred. are used, ending with
noodles. Sprinkle with Parmesan and remaining Monterey Jack cheese. Cover and
place in cold ove. Set temp. for 400. Bake for 1 hr. Remove lid to brown top
for 10 min. Allow to stand for 10 min. before serving.

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* Exported from MasterCook *

Veggy Lasagne

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Vegetable Lasagne

Recipe By : Katie
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Vegetarian

Amount Measure Ingredient -- Preparation Method
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1 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic
2 tablespoons olive oil
1 28 oz. can tomatoes -- chopped up
2 tablespoons wine, lemon juice, or wine vinegar
1 small can tomato paste
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 cups sliced mushrooms
1 tablespoon brown sugar
1 pint cottage cheese
3/4 pound mozzarella cheese -- thinly sliced
Parmesan cheese
1 package frozen chopped spinach -- optional
1/2 package lasagne noodles -- cooked

Saut onion, carrots, celery and garlic in olive oil. Add tomatoes, wine, tomato
paste and seasonings. Cover and simmer several hours.
After 2-3 hours, add mushrooms and brown sugar. Simmer until thick.
In an oiled 13"x9" pan, arrange an overlapping layer of noodles. Mix sauce with
cottage cheese and smooth 1/2 over noodles. Top with Mozzarella and Parmesan
cheeses. Add layer of spinach if desired. Repeat layers, ending with Mozzarella
and Parmesan.
Bake @ 350 until browned and bubbly, 30-40 minutes.

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* Exported from MasterCook *

White Lasagna 2

Recipe By : posted by Leeza
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

4-6 cooked lasagna noodles (depending upon the size of your
casserole dish)
2-3 cups of alfredo sauce (see note at the bottom)
16 oz. package of mozzarella cheese, completely grated
12 oz. container of low-fat ricotta cheese
1/2 tsp of ground nutmeg
Grated Parmesan cheese

Heat oven to 350 . Reserve 1-1/2 cups of the grated mozzarella
cheese. Mix
remaining mozzarella with the ricotta cheese & nutmeg.

In a greased casserole dish, spread 1/3 of the alfredo sauce as a thin
layer on
the bottom. Place 2 or 3 noodles on top. Spoon 1/2 of the
mozzarella-ricotta
mixture on top. (I do this with my fingers, because it's pretty thick and

gooey at this point.) Sprinkle 1/2 of the reserved mozzarella on top of
the
cheeses. Sprinkle grated Parmesan cheese on top of this if desired
(about 1/4
cup).

Repeat process, and end with the remaining alfredo sauce. Sprinkle
additional
Parmesan on top if desired. Bake for 45 min. or 'til bubbly and golden
brown.

NOTE on Alfredo Sauce: You can buy it in jars, or here's the recipe:

4 T. all-purpose flour
2 C. milk
2 T. salted butter
4-6 cloves garlic, chopped (to taste)
8 ounces cream cheese, softened and cubed
1/4 cup grated parmesan cheese
1 tsp. salt
1/2 tsp. white pepper
water

Shake together flour and milk in jar with tight-fitting lid until blended.
Heat
butter in saucepan over medium heat. Add garlic; saute' 1 minute.
Whisk in
milk mixture and simmer 3 minutes. Whisk in cream cheese, parmesan,
salt, and
pepper. Simmer, whisking, 2 minutes. Remove from heat. Sauce
should be only
slightly thicker than heavy cream -- if necessary, dilute with up to 1/4
C. of
water.



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