Vegetarian Lasagna (5) Collection
vegetable lasagna 
vegetable lasagna 
fresh vegetable lasagna 
vegetable cheese lasagna 
winter vegetable lasagne 
 
 
 
> i am looking for a vegetarian lasagna recipe... it is made with an 
> alfredo-type sauce, it has vegetables in it and i believe it also had 
> ricotta cheese. 
 
* exported from mastercook * 
 
vegetable lasagna 
 
recipe by : 
serving size : 12 preparation time :0:00 
categories : casserole lacto 
pasta 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
  lasagna
1 Tbsp  butter -- melted
1 lb.  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
oz. 
1 lb.  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 Tbsp  garlic -- minced
1/3 cup  all-purpose flour
1/2 cup  dry white wine
1 quart  milk
1   bay leaf
3/4 tsp  salt
1/4 tsp  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" 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 456 calories; 22g fat (42.7% 
calories from fat); 20g protein; 45g carbohydrate; 4g dietary fiber; 68mg 
cholesterol; 539mg sodium. exchanges: 2 grain(starch); 1 1/2 lean meat; 
1 1/2 vegetable; 1/2 non-fat milk; 3 1/2 fat. 
 
 
 
 
 
* exported from mastercook * 
 
vegetable lasagne 
 
recipe by :betty crocker's pasta favorites 
serving size : 8 preparation time :0:00 
categories : casserole lacto 
pasta 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1   10 oz. package frozen chopped spinach
2 cup  cottage cheese
1/2 cup  grated parmesan cheese
1 tsp  dried basil
1/2 tsp  dried oregano
1/4 tsp  pepper
12   lasagna noodles -- cooked and drained
1-1/2 cup  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 tsp  salt
1/8 tsp  ground nutmeg
3 cup  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" 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 791 calories; 21g fat (24.0% 
calories from fat); 36g protein; 113g carbohydrate; 6g dietary fiber; 61mg 
cholesterol; 844mg sodium. exchanges: 6 1/2 grain(starch); 2 lean meat; 
1 1/2 vegetable; 1/2 non-fat milk; 3 fat. 
 
 
 
 
 
* exported from mastercook * 
 
fresh vegetable lasagna 
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : casserole entree 
lacto pasta 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
8 oz.  uncooked lasagna noodles
1   10 oz. package frozen chopped spinach -- thawed and well
  drained
1 cup  shredded carrot
1/2 cup  sliced green onion
1/2 cup  sliced red bell pepper
1/4 cup  chopped fresh parsley
1/2 tsp  ground black pepper
1-1/2 cup  low fat cottage cheese
1 cup  buttermilk
1/2 cup  plain non fat yogurt
2   egg whites
1 cup  sliced mushrooms
1   14 oz. can artichoke hearts -- drained and chopped
2 cup  shredded part skimmed mozzarella cheese
1/4 cup  fresh grated parmesan cheese
 
cook the pasta per package directions omitting the salt; drain. rinse 
under cold water, drain well and set aside. preheat oven to 375 f. pat the 
spinach with paper towels to remove excess moisture. combine spinach, 
carrots, green onion, bell pepper, parsley and black pepper in a large 
bowl; set aside. combine the cottage cheese, buttermilk, yogurt and egg 
whites in a food processor or blender. process until smooth. spray a 13 x 
9 inch baking pan with a nonstick spray. arrange a third of the lasagna 
noodles on the bottom of the pan. spread with one-half each: cottage 
cheese mixture, vegetable mixture, mushrooms, artichoke and mozzarella 
cheese. repeat the layers ending with the noodles. sprinkle the top with 
additional parmesan cheese. cover and bake 30 minutes; remove cover and 
bake 20 minutes longer or until bubbly and heated through. let stand 10 
minutes before serving. 
 
calories 250, 26% calories from fat, total fat 8 gms, saturated fat 4 gms, 
sodium 508 mg, cholesterol 22 mg, carbohydrates 26 gms, dietary fiber 5 
gms, protein 22 gms, calcium 401 mg, iron 2 mg, vitamin a 78ore. dietary 
exchange = 1 starch/bread, 2 lean meats, 2 vegetable, one half fat. 
february '96 
 
cuisine: "italian" 
source: "http://askyourneighbor.com/recipes/017.htm" 
s(formatted by): "n. braswell" 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 36 calories; trace fat (10.7% 
calories from fat); 3g protein; 5g carbohydrate; 2g dietary fiber; 1mg 
cholesterol; 79mg sodium. exchanges: 0 grain(starch); 0 lean meat; 1 
vegetable; 0 non-fat milk; 0 fat. 
 
 
nutr. assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 
 
 
 
* exported from mastercook * 
 
vegetable cheese lasagna 
 
recipe by :http://www.cafecreosote.com 
serving size : 12 preparation time :0:00 
categories : casserole lacto 
pasta 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
12   lasagna noodles
2 tsp  vegetable oil
  cooking spray
2 cup  broccoli -- chopped
1-1/2 cup  carrot -- thinly sliced
1 cup  green onions -- sliced
1/2 cup  bell pepper -- chopped
3 clove  garlic -- minced
1/2 cup  all-purpose flour
3 cup  1% lowfat milk
1/2 cup  parmesan cheese -- grated
1/4 tsp  salt
1/4 tsp  pepper
10 oz.  frozen chopped spinach -- thawed
1-1/2 cup  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 <r...@san.rr.com> " 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 425 calories; 7g fat (14.8% 
calories from fat); 18g protein; 72g carbohydrate; 4g dietary fiber; 15mg 
cholesterol; 192mg sodium. exchanges: 4 1/2 grain(starch); 1/2 lean meat; 
1 vegetable; 1/2 fat. 
 
 
 
 
* exported from mastercook * 
 
winter vegetable lasagne 
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : main dishes national pasta association 
pasta 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1 lb.  lasagne -- uncooked
2 Tbsp  margarine
1 large  onion -- diced
1 lb.  butternut squash -- peeled and diced
2 medium  carrots -- peeled and diced
1/2 cup  flour
3 cup  low-fat milk
1/2 cup  white raisins
1/2 tsp  pepper
1 tsp  salt
2 cup  grated provolone cheese
1/4 cup  grated parmesan cheese -- reserved for the top
1/4 cup  pine nuts
  or
1/4 cup  walnuts -- reserved for the top
 
prepare lasagne according to package directions; drain. preheat oven to 
350 f. melt margarine in large saucepan over low heat. add onion, squash 
and carrots. cook the vegetables over low heat until very soft. stir in 
flour with a wooden spoon. gradually stir in the milk until the mixture is 
smooth. bring the mixture to a boil and stir in raisins, salt and pepper. 
remove from heat and set aside 1 cup. in a 9 x 13 x 2-inch baking dish, 
spread a little of the vegetable sauce over the bottom and cover with 
lasagne. sprinkle provolone over lasagne and add more vegetable sauce. 
continue to layer sauce, provolone and lasagne, ending with a layer of 
sauce. sprinkle top with parmesan and nuts. bake uncovered for 40 minutes 
until nicely browned and heated through. 
 
source: "national pasta association" 
s(internet address): "http://ilovepasta.org/" 
- - - - - - - - - - - - - - - - - - - 
 
per serving (excluding unknown items): 529 calories; 15g fat (26.2% 
calories from fat); 24g protein; 73g carbohydrate; 4g dietary fiber; 29mg 
cholesterol; 665mg sodium. exchanges: 3 1/2 grain(starch); 1 1/2 lean 
meat; 1/2 vegetable; 1/2 fruit; 1/2 non-fat milk; 2 fat; 0 other 
carbohydrates. 
 
 
-- 
(ID: 13186) Mirror: rec.food.recipes: Tue, Apr 22, 2003


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