posted on March 14, 2007 03:54:41 PM new
And for others, if it sounds good to you.
VEGETARIAN LASAGNA
10 lasagna noodles, cooked & drained
2 pkg.10 oz. each frozen chopped spinach, thawed. Squeeze or press most of the water out
1/2 C. chopped onion
1 Tbsp oil
1 C. grated raw carrots
2 C. sliced fresh mushrooms
15 oz. tomato sauce
6 oz. tomato paste
1/2 C. chopped olives (black or greena)
Oregano, basil, salt, garlic powder to taste
2 C. small curd cottage cheese (or 1 C. cottage cheese, 1 cup ricotta)
1 lb. shredded jack or mozzarella cheese
1/4 C. grated Parmesan cheese
Preheat oven to 375.
Saute onion in oil until soft, add carrots & mushrooms, cook until crisp tender. Stir in tomato sauce, tomato paste, olives and spices including salt.
Grease a 13 x 9 x 2 pan. Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture, and 1/3 of the jack cheese. Repeat, placing remaining third of jack cheese on top. Sprinkle with parmesan. Bake in preheated 375 degree oven for 30 minutes. Serves 8.
Note: I don't cover the lasagna while baking it. And it's always good to let it stand a few minutes--up to 15 or 20 minutes if you wish--before cutting into it.
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"You will never find anybody who can give you a clear and compelling reason why we observe daylight savings time." --Dave Barry
posted on March 14, 2007 03:57:25 PM new
Added note: If I'm making this a day ahead, I don't cook the lasagna noodles. I cover the whole thing with foil or plastic, and the noodles soften naturally. I also know there are noodles that don't need cooking, made specifically for lasagna. Haven't tried them yet.
And, the sauce, including all the vegetables, etc., could be made a day ahead.
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"You will never find anybody who can give you a clear and compelling reason why we observe daylight savings time." --Dave Barry
posted on March 14, 2007 09:12:03 PM new
Helen: Let me know if you like it. I know these things are very individual.
_____________________
"You will never find anybody who can give you a clear and compelling reason why we observe daylight savings time." --Dave Barry
posted on March 16, 2007 07:40:43 AM newI also know there are noodles that don't need cooking, made specifically for lasagna. Haven't tried them yet.
I have made lasagna over the years. When I first started making it, I would cook the noodles, however, I have since left the noodles raw even when the box of noddles say they should be cooked first. I have never had a problem with the noodles not being cooked when the lasagna is done. I believe the trick is to have enough sauce so the noodles cook in the sauce.
Because I no longer cook the noodles making lasagna is so much easier.
Absolute faith has been shown, consistently, to breed intolerance. And intolerance, history teaches us, again and again, begets violence.
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posted on March 16, 2007 08:30:22 AM new
I used to cook...and remember wrestling those big honking noodles and they stuck to the pot and colander and tore up and stuck together and I hated touching them EEEUuuu, now you tell me they don't NEED TO BE COOKED FIRST!
That's a great recipe, Roadsmith...I'd "tweak"
it a bit though....like throwing the cottage cheese as far away as I could...ditto the carrots....then triple the Parmesan and black olives, add one pound Italian sausage, I pound lean hamburger.....MMMMMMMMM!!!!!!!!
posted on March 16, 2007 09:56:26 AM new
Mingo: Right! But this one actually is very tasty. I always add more garlic and spices than any recipe calls for. . . . We westerners are used to food that wakes us up.
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"You will never find anybody who can give you a clear and compelling reason why we observe daylight savings time." --Dave Barry
posted on March 16, 2007 11:02:57 AM new
Here is a Lasagna recipe for Mingo with sausage and ground beef from the John F. Kennedy chef, Annemarie. I've used this recipe many times without knowing that I didn't need to cook the noodles first.
2 tablespoons vegetable oil
3/4 pound top round, ground
1/2 pound Italian sausage skinned and sliced
2 onions, finely chopped
2 cloves garlic, minced
5 tomatoes peeled and coarsely chopped or 1 can (1lb. 13 oz.) Italian tomatoes
2 cans (8oz each) tomato sauce
3 tablespoons sugar
1 tablespoon salt
1 tablespoon fresh oregano or 1 teaspoon dried
1 tablespoon fresh basil or 1 teaspoon dried
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper
1/2 pound lasagne noodles
1 pound Ricotta cheese or cottage cheese
1 pound Mozzarella cheese grated
1/4 pound grated Parmesan cheese
Heat the olive and vegetable oil in a heavy saucepan. Add the beef and sausage and saute until browned. Add onions and garlic and saute for 3 minutes more. Add tomatoes, tomato sauce, sugar, salt, oregano, basil, 1/2 cup Parmesan and pepper. Mix well. Bring to a boil, reduce heat and simmer slowly for 2 hours, stirring occasionally. When the sauce is almost finished, fill a large kettle with water, salt and a tablespoon of vegetable oil. Bring to a boil and add the lasagne noodles 2 at a time. Let the water come to a boil again after each addition. Simmer for 15 minutes then drain and rinse with hot water.
In the bottom of a greased 13x9x2 inch baking dish put a thin layer of sauce, then a layer of noodles and then a layer of the cheeses. Repeat these layers twice, ending with a layer of sauce, and sprinkle with Parmesan cheese.
