looking for Lasagna recipe

Luke <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

But next weekend some of my guest will be vegetarian, so I'll need
to make both meat and vegetarian versions. My problem is that I'm
pretty inexperienced at cooking vegetarian dishes. Any
suggestions?

Use vegetables. Shy away from meat. Here is a link to a bunch of
recipes:

http://www.recipezaar.com/r/205/169

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

On Mon, 17 Jan 2005 17:36:44 -0600, Luke <[email hidden]>

Quoted message said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

Stouffer's makes a killer vegetable lasagne. Haven't made
one myself that I like any better.

sf

Michel Boucher said:

Luke <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

But next weekend some of my guest will be vegetarian, so I'll need
to make both meat and vegetarian versions. My problem is that I'm
pretty inexperienced at cooking vegetarian dishes. Any
suggestions?

Use vegetables. Shy away from meat. Here is a link to a bunch of
recipes:

http://www.recipezaar.com/r/205/169

One of the addendum recipes caught my eye:

Aubergine, tomato & mozzarella melts
by Sarah Taylor

2 large aubergines (eggplant)
4 teaspoons salt
pepper
4 tablespoons olive oil
mozzarella cheese
vine ripened tomatoes
2 cloves crushed garlic (optional)
fresh basil (garnish)

1. Cut aubergine into rings 5cm thick
(2.5cm is approximately an inch).
2. Place in roasting dish.
3. Brush with 2T oil & sprinkle with 2t of the salt.
4. Place sliced tomatoes on each round, then sliced
mozzarella.
5. Sprinkle tops with remainder salt, olive oil, pepper &
garlic.
6. Bake for 20 minutes at 200C (400 degrees F)
7. Sprinkle with chopped fresh basil & serve.

sf

"Luke" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

==========
I use both mozzerella and cottage cheese in mine. Mine seem to have more
flavor when I use cottage cheese instead of Ricotta. <shrug> Can't figure
out why... but that's what happens.

Cyndi

I'm new here, so hope it's OK to offer a suggestion: So you don't have
to make two separate lasagne recipies, make it without meat using basic
marinara sauce. Then layer bottom of pan with thin layer of marinara,
then noodles, sauce, 1/2 recipe ricotta filling (below), thin layer of
mozzarella, then noodles, marinara, remaining ricotta, mozzarella,
topping with noodles, sauce, mozzarella and grated cheese (romano,
parmesan or asiago.) Ricotta filling is 1 1/2 lb. ricotta, 3 well
beaten eggs, 1/4 c chopped parsley, 1/2 tsp. ground nutmeg, 1 C grated
cheese and salt & pepper to taste. Serve side dish of either italian
sausage (I cook in tomato juice until very tender then drain) or
meatballs in sauce. Thought I'd share...hope you don't mind.

--
mareesme
------------------------------------------------------------------------
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View this thread: http://www.cookingboard.com/showthread.php?threadid=31233

"Luke" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

Here are some vegetarian Lasagnas from my database. I've tried none of
them.

-= Exported from BigOven =-

Easy Day Vegetable Lasagna

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:
Categories: Vegetables, Pasta, Indiana Soybean Board

-= Ingredients =-
1 tablespoon soyoil
1 8 ounce pa uncooked lasagna noodles
8 green onions ; chopped
1/2 teaspoon salt
1 cup sliced fresh mushrooms
1/4 teaspoon pepper
1 48-ounce j low-sodium low-fat spaghetti sauce
1/2 teaspoon garlic powder
1/2 10.5-ounce low-fat firm silken tofu
1/2 teaspoon oregano
1 10-ounce p frozen chopped spinach ; defrosted and draine
1 8-ounce pa fat-free shredded Mozzarella cheese
1 egg

-= Instructions =-
Preheat oven to 350ºF. Spray 9 × 13-inch baking pan with nonstick vegetable
oil. Sauté green onions and mushrooms in soyoil. Add spaghetti sauce. Set
aside.Combine tofu, spinach, egg and seasonings, and mix well. In baking
dish, begin with bottom layer of spaghetti sauce mixture, followed by
uncooked noodles, tofu mixture, noodles, and top with remaining sauce.Cover
pan of lasagna with aluminum foil. Bake for 45 minutes. Remove foil and top
with cheese. Bake, uncovered, an additional 15 minutes. Allow to stand 10
minutes before serving.Yield 8-10 servings.Source: "Indiana Soybean
Board"S(Internet address): "http://www.soyfoods.com/index.html"
Per Serving (excluding unknown items): 220 Calories; 5g Fat (18.7% calories
from fat); 15g Protein; 30g Carbohydrate; 5g Dietary Fiber; 23mg
Cholesterol; 972mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1/2 Fat.NOTES : Option: layer one 16-ounce package of frozen
vegetable medley between layers of lasagna noodles or sauté 1 1/2 cups fresh
vegetable combination.Nutr. Assoc. : 1398 3878 0 0 0 0 896 0 26519 0 0 25022
0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Garden Harvest Lasagna

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Ragú, Pasta

-= Ingredients =-
16 ounces lasagna ; uncooked
1 16-ounce p frozen chopped broccoli
1 4-ounce ca sliced mushrooms ; drained
2 cups shredded part-skim Mozzarella cheese ; 8 oz divided
1/4 cups part-skim Ricotta cheese ; 15 oz.
1/4 cup grated Parmesan cheese
1 egg ; lightly beaten
1 teaspoon dried basil
1 30-ounce j Ragú Old World Style Spaghetti Sauce

-= Instructions =-
Heat oven to 375 degrees F. Cook pasta according to package directions,
drain. In large saucepan, cook broccoli according to package directions;
drain thoroughly. Add mushrooms; set aside. In medium bowl, stir together 1
cup Mozzarella, Ricotta, Parmesan cheese, egg and basil. In 13 × 9 × 2-inch
baking dish, evenly spread 1/2 cup sauce. Place 4 pieces of pasta lengthwise
over sauce, overlapping edges. Spread one-third cheese mixture over pasta;
spread 3/4 cup sauce over cheese. Sprinkle with one-third vegetable mixture.
Repeat layers twice, beginning and ending with pasta; top with remaining
sauce and Mozzarella cheese. Cover loosely with foil. Bake 45 to 50 minutes
or until bubbly. Let stand 5 minutes before serving.Source:
"Ragú"S(Internet address): "http://www.eat.com/index.html"
Per Serving (excluding unknown items): 470 Calories; 14g Fat (27.2% calories
from fat); 26g Protein; 58g Carbohydrate; 6g Dietary Fiber; 57mg
Cholesterol; 985mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.Nutr. Assoc. : 3878 0 0 921 20167 0 0 0 0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Low-fat Vegetable Lasagne

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Pasta, National Pasta Association, Main Dishes

-= Ingredients =-
9 pieces Lasagne ; uncooked
1 medium yellow onion ; about 1 cup chopped
1 teaspoon vegetable oil
2 garlic cloves ; crushed
8 ounces mushrooms ; optional sliced thin
1/4 cup fresh parsley ; chopped
1 10-ounce p frozen spinach ; thawed drained thor
1/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups meatless tomato or spaghetti sauce
1 15-ounce c part-skim or reduced-fat Ricotta cheese
3/4 cup shredded ; part-skim Mozzarella cheese
2 tablespoon grated Parmesan cheese

-= Instructions =-
Prepare pasta according to package directions; drain and cover with cool
water until ready to use. While pasta is cooking, combine onions and oil in
a skillet over medium heat until golden, about 5 minutes. Add the garlic and
cook about 1 minute. Spoon out half the onions and reserve for later. Add
the mushrooms (if using) to the onions in the skillet. Cook, stirring over
medium heat, until the mushrooms are tender and slightly browned, about 7
minutes. Add the parsley and a pinch of salt; transfer to a bowl. Add the
reserved cooked onion and the spinach to the skillet. Cover and cook over
medium heat until the spinach is wilted, about 3 minutes. Uncover and cook
over medium heat to evaporate any excess moisture, about 1 minute. Season
with a pinch of salt. Heat oven to 350ºF. Drain the lasagne and pat dry with
paper towels. Mix the oregano and basil with the tomato sauce. Spread 1 cup
tomato sauce in the bottom of a 13 × 9 × 3-inch pan. Arrange 3 lasagne
pieces, slightly overlapping, in the pan. Spoon the spinach mixture on top
in an even layer. Spread with half of the Ricotta. Sprinkle with 1/4 cup of
the shredded Mozzarella cheese. Arrange a layer of 3 more lasagne pieces.
Spread with the mushrooms, the remaining Ricotta mixture, and 1/4 cup of the
Mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato
sauce and 1/2 cup of the Mozzarella cheese. Sprinkle with Parmesan cheese.
Bake until brown and bubbly, about 45 minutes.Source: "National Pasta
Association"S(Internet address): "http://ilovepasta.org/"
Per Serving (excluding unknown items): 261 Calories; 10g Fat (35.2% calories
from fat); 14g Protein; 29g Carbohydrate; 4g Dietary Fiber; 23mg
Cholesterol; 551mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3
Vegetable; 1 1/2 Fat.Nutr. Assoc. : 306 4288 0 0 4196 0 3472 0 0 0 5072
20167 921 0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Vegetable Lasagne

Recipe By:
Serving Size: 12
Cuisine:
Main Ingredient:
Categories: Vegetables, Ragú, Pasta

-= Ingredients =-
1 16-ounce p lasagne ; uncooked
1/4 cups part-skim Ricotta cheese ; 15 oz.
1 egg
OR
egg substitute equivalent
1/2 teaspoon garlic powder
1 small red bell pepper ; thinly sliced
1 small green bell pepper ; thinly sliced
1 cup thinly sliced onion
1 16-ounce p frozen broccoli ; cauliflower and carrot mi
2 27 1/2-oun Ragú Light Pasta Sauce — Chunky Mushroom
2 cups shredded part-skim Mozzarella cheese ; 8 oz

-= Instructions =-
Cook pasta according to package directions; drain. Lay flat on foil to cool.
Heat oven to 375 degrees F.In small bowl, stir together Ricotta cheese, egg,
parsley and garlic powder.In medium microwave-safe bowl, stir together all
vegetables; cover with plastic wrap and vent. Cook on HIGH (100%) 8 to 10
minutes or until vegetables are tender; drain.In 13 × 9 × 2-inch pan, spread
1/2 cup pasta sauce. Arrange 4 pasta pieces lengthwise over sauce,
overlapping edges. Spread one-third Ricotta mixture evenly over pasta;
spread 1 1/3 cups pasta sauce evenly over Ricotta. Spoon one-fourth
vegetables evenly over sauce; sprinkle with 1/2 cup Mozzarella cheese.Repeat
layers TWICE, beginning and ending with pasta. Spoon remaining vegetables
over pasta; spread remaining sauce evenly over top. Sprinkle with remaining
cheese; cover with foil.Bake 50 minutes, remove foil. Bake 10 minutes or
until hot and bubbly. Let stand 10 minutes before serving.12 servings (each
piece about 3 × 3 1/2 inches)Source: "Ragú"S(Internet address):
"http://www.eat.com/index.html"
Per Serving (excluding unknown items): 317 Calories; 7g Fat (19.1% calories
from fat); 17g Protein; 46g Carbohydrate; 5g Dietary Fiber; 21mg
Cholesterol; 561mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat;
1 Vegetable; 1/2 Fat.Nutr. Assoc. : 3878 20167 0 0 2130706543 0 4693 0 0
1110 1508 27033

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Vegetable Primavera Lasagna

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Vegetables, Ragú, Pasta

-= Ingredients =-
12 ounces fresh mushrooms ; sliced
2 tablespoon olive oil
2 pounds part-skim Ricotta cheese
8 ounces shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh parsley
1 28-ounce j Ragú Chunky Gardenstyle Super Vegetable Pr
3/4 16-ounce p lasagna noodles ; cooked and drained
2 tablespoon margarine
2 tablespoon flour
2 cups low-fat milk

-= Instructions =-
Preheat oven to 375 degrees F. In a large skillet, sauté mushrooms in olive
oil; set aside. In a large bowl, thoroughly combine Ricotta, Mozzarella and
Parmesan cheeses, eggs and parsley. Pour 1 cup sauce evenly in a 13" × 9"
baking dish. Layer 4 lasagna noodles over sauce. Spread half the cheese
mixture over noodles. Top with half the mushrooms and 1 cup pasta sauce.
Repeat layers ending with lasagna noodles. In a medium saucepan, combine
melted margarine and flour over low heat. Cook 2 minutes, stirring
constantly. Add milk. Cook over low heat until thickened, stirring
constantly. Spoon white sauce over lasagna. Bake, covered, 45 minutes.
Uncover, bake 15-20 minutes or until bubbly. Allow lasagna to sit 10 minutes
before serving.Source: "Ragú"S(Internet address):
"http://www.eat.com/index.html"T(Baking Time): "0:45"
Per Serving (excluding unknown items): 600 Calories; 27g Fat (40.9% calories
from fat); 30g Protein; 58g Carbohydrate; 5g Dietary Fiber; 65mg
Cholesterol; 747mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.Nutr. Assoc. : 0 0 0 0 0 0 468 0 0 0
4038

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

-= Exported from BigOven =-

Winter Vegetable Lasagne

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Pasta, National Pasta Association, Main Dishes

-= Ingredients =-
1 pound Lasagne ; uncooked
2 tablespoon margarine
1 large onion ; diced
1 pound butternut squash ; peeled and diced
2 medium carrots ; peeled and diced
1/2 cup flour
3 cups low-fat milk
1/2 cup white raisins
1/2 teaspoon pepper
1 teaspoon salt
2 cups 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

-= Instructions =-
Prepare lasagne according to package directions; drain. Preheat oven to
350ºF. 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 × 13 × 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.Nutr. Assoc. : 3878 25070 0 0 0 0 4038 3532 0 0 1198 25073
4489 0 0 0

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

And here is our favorite meat lasagna

-= Exported from BigOven =-

MY LASAGNA

Recipe By:
Serving Size: 16
Cuisine:
Main Ingredient:

-= Ingredients =-
2 pound raw lean ground beef
3 large onion ; (s)
3 clove garlic clove ; (s)
60 ounces canned tomato sauce
2 cup canned tomato Juice
1 teaspoon basil
4 Cups 1% low-fat cottage cheese
3 large egg ; (s)
1/2 teaspoon black pepper
1 pound dry lasagna noodles
1/4 cup grated Parmesan cheese
6 cup whole milk mozzarella cheese
4 cup mushroom ; (s)
3/4 cup sweet red pepper ; (s)

-= Instructions =-
This makes 4 8X8 aluminum cake pans of lasagna with 6 servings each.Spray
the pans with olive oil pam. DO NOT COOK THE LASAGNA NOODLES!1. In a large
skillet over medium heat, cook meat, stirring untillightly browned. Add
onion and garlic and cook 3 minutes. Stir inTomato sauce, mushrooms, tomato
juice and basil. Bring to boil.reduce heat and simmer 5 minutes.2. In a
small bowl combine cottage cheese, egg, 1 1/2 cup parmesan andpepper.3.
Spoon 1 1/2 ladle of sauce into each of 4 pans; top with 1 layer ofUNCOOKED
lasagna, 1/2 the ricotta mixture, 1 cup of mozzarella, 1 1/2cups sauce,
then repeat ending with remaining lasagna. Top withremaining sauce,
mozzarella and parmesan. 4. Cover tightly with foil.Bake in 350 oven 45
minutes. Remove foil; bake 15 minutes longer oruntil lightly browned. Let
stand 15 minutes before serving.POINTS® value | 8Servings | 24

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Luke said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

The most popular veg lasagne I make uses brown or green lentils in place
of the meat. Cook the lentils and then add them to the same sort of
sauce you'd use for the meat version. Simmer them in the sauce for a
while before making up the lasagne.

mareesme said:

Thought I'd share...hope you don't mind.

Please share more often. You don't need to be invited to
participate on rfc.

sf

Luke said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to

Quoted message said:

make both meat and vegetarian versions. My problem is that I'm

pretty

Quoted message said:

inexperienced at cooking vegetarian dishes. Any suggestions?

I make my tomato-based sauce with lots of onions, mushrooms, green
peppers, and zuchini (of course garlic and lots of other spices) -
layer as usual with lasagna noodles and a mix of: [16 oz.ricotta, 1 egg
(beaten well), fresh parsley (minced) and black pepper]. I use
mozzarella between each layer and on top, too. Be sure your
vegetaruians are ovo-lacto vegetarians, though. Yummy yum yum!
-L.

Luke said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

I love a spinach/mushroom lasagna, but it's in a white sauce. You can
substitute/add broccoli in it too.

kili

Kilikini said:

Luke said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

I love a spinach/mushroom lasagna, but it's in a white sauce. You can
substitute/add broccoli in it too.

Would you please post your recipe?

sf

mareesme said:

I'm new here, so hope it's OK to offer a suggestion: So you don't

have

Quoted message said:

to make two separate lasagne recipies, make it without meat using

basic

Quoted message said:

marinara sauce. Then layer bottom of pan with thin layer of

marinara,

Quoted message said:

then noodles, sauce, 1/2 recipe ricotta filling (below), thin layer

of

Quoted message said:

mozzarella, then noodles, marinara, remaining ricotta, mozzarella,
topping with noodles, sauce, mozzarella and grated cheese (romano,
parmesan or asiago.) Ricotta filling is 1 1/2 lb. ricotta, 3 well
beaten eggs, 1/4 c chopped parsley, 1/2 tsp. ground nutmeg, 1 C

grated

Quoted message said:

cheese and salt & pepper to taste. Serve side dish of either italian
sausage (I cook in tomato juice until very tender then drain) or
meatballs in sauce. Thought I'd share...hope you don't mind.

I like nutmeg in lasagne, too.

Karen

sf said:

Kilikini said:

Luke said:

I would like to ask, what is your favorite lasagna recipe? I

prefer

Quoted message said:

Quoted message said:

Quoted message said:

using mozzarella cheese over ricotta and mine tends to be

heavier on

Quoted message said:

Quoted message said:

Quoted message said:

meat.

But next weekend some of my guest will be vegetarian, so I'll

need to

Quoted message said:

Quoted message said:

Quoted message said:

make both meat and vegetarian versions. My problem is that I'm

pretty

Quoted message said:

Quoted message said:

Quoted message said:

inexperienced at cooking vegetarian dishes. Any suggestions?

I love a spinach/mushroom lasagna, but it's in a white sauce. You

can

Quoted message said:

Quoted message said:

substitute/add broccoli in it too.

Would you please post your recipe?

sf

How about the famous Sunset magazine mushroom lasagne recipe from ten
years ago?... I'll repost it, as it has been raved about in rfc in the
past:

THREE-MUSHROOM LASAGNA
(Makes 8 servings)

------------------------------------------------
1/2 cup PORCINI MUSHROOMS, dried (1/2 oz)
1 lb COMMON MUSHROOMS
1/2 lb CHANTERELLE MUSHROOMS, fresh (or additional
common
mushrooms)
2-1/2 cups ONIONS, chopped
1 TBS GARLIC, minced
3 TBS BUTTER or MARGARINE
3/4 cup WHITE WINE
1 (7-8 oz) jar ROASTED RED PEPPERS, drained & coarsely chopped
1 (8 oz) pkg LASAGNA NOODLES, dried
1/3 cup ALL-PURPOSE FLOUR
1/4 tsp GROUND NUTMEG
1-1/2 cups CHICKEN BROTH, fat-skimmed
1 cup LOW-FAT MILK
3-1/2 cups PARMESAN CHEESE, shredded

-------------------------------------------------
1. In a small bowl, combine porcini mushrooms and 3/4 cup HOT water;
let stand
until mushrooms are soft, 15 to 20 minutes. Squeeze porcini gently in
water to
release grit, then lift out and squeeze dry; reserve liquid. Chop
porcini.

2. Meanwhile, rinse and drain common and chanterelle mushrooms; trim
and
discard discolored stem ends, spots, and debris. Chop 1/2 the common
mushrooms.
Slice remaining common and the chanterelle mushrooms 1/3 inch thick.

3. In a 5- to 6-quart pan over high heat, frequently stir porcini,
common and
chanterelle mushrooms with 1-1/2 cups onions, garlic, and 1 TBS butter
until
liquid evaporates and the mushrooms are well browned, about 15 minutes.

4. Carefully pour most of the porcini soaking liquid into the pan,
discarding
remainder with sediment. Stir in wine and red peppers. Boil mushroom
mixture
over high heat, stirring occasionally, until reduced to 4 cups, 2 to 5
minutes.

5. Meanwhile, in a 6- to 8-quart pan over high heat, bring 3 quarts of
water to
a boil. Add lasagna and stir occasionally until tender to the bite, 10
to 15
minutes. Drain and immerse in cold water until cool, about 2 minutes.
Drain
again.

6. In the same pan over medium-high heat, combine remaining butter and
onions;
stir often until onions are limp, 5 to 8 minutes. Ad flour and nutmeg
and stir
for 1 minute. Whisk in broth and milk. Stir until boiling. Remove from
heat and
stir in 2 cups cheese.

7. In a 9- by 13-inch pan, layer 1/3 of the cheese sauce, 1/3 of the
noodles
and 1/2 the mushroom mixture. Repeat layers, then top with the
remaining
noodles and cheese sauce. Sprinkle with remaining parmesan.

8. Bake in a 375-degree oven until hot in the center (cut to test), 30
to 35
minutes.

9. Let cool about 10 minutes. Cut portions and lift out with a spatula.

Arri London said:

The most popular veg lasagne I make uses brown or green lentils in

place

Quoted message said:

of the meat. Cook the lentils and then add them to the same sort of
sauce you'd use for the meat version. Simmer them in the sauce for a
while before making up the lasagne.

Lentils instead of meat in lasagne! I love love love the idea.
Karen <daughter is a major lentil kick lately>

Karen said:

Arri London said:

The most popular veg lasagne I make uses brown or green lentils in

place

Quoted message said:

of the meat. Cook the lentils and then add them to the same sort of
sauce you'd use for the meat version. Simmer them in the sauce for a
while before making up the lasagne.

Lentils instead of meat in lasagne! I love love love the idea.
Karen <daughter is a major lentil kick lately>

Strangely enough, the meat eaters don't seem to notice it's not meat
LOL!

Thanks Karen. As you know, I'm a daily participant here in
rfc (and a Westerner who can buy Sunset magazine off the
rack) but I don't remember this recipe as a must try. Maybe
it's because of the nutmeg (gag) and red peppers.

What I'd like to find is something closer to Stauffers <in a
"natural" form>... with a bit more kick in the way of garlic
and oregano, which I can certainly add myself. Stauffers
doesn't use wine or mushrooms in their white lasagna, if I
remember it correctly.

```````````````````

On 20 Jan 2005 12:26:31 -0800, "Karen" <[email hidden]>

Quoted message said:

THREE-MUSHROOM LASAGNA
(Makes 8 servings)

------------------------------------------------
1/2 cup PORCINI MUSHROOMS, dried (1/2 oz)
1 lb COMMON MUSHROOMS
1/2 lb CHANTERELLE MUSHROOMS, fresh (or additional
common
mushrooms)
2-1/2 cups ONIONS, chopped
1 TBS GARLIC, minced
3 TBS BUTTER or MARGARINE
3/4 cup WHITE WINE
1 (7-8 oz) jar ROASTED RED PEPPERS, drained & coarsely chopped
1 (8 oz) pkg LASAGNA NOODLES, dried
1/3 cup ALL-PURPOSE FLOUR
1/4 tsp GROUND NUTMEG
1-1/2 cups CHICKEN BROTH, fat-skimmed
1 cup LOW-FAT MILK
3-1/2 cups PARMESAN CHEESE, shredded

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1. In a small bowl, combine porcini mushrooms and 3/4 cup HOT water;
let stand
until mushrooms are soft, 15 to 20 minutes. Squeeze porcini gently in
water to
release grit, then lift out and squeeze dry; reserve liquid. Chop
porcini.

2. Meanwhile, rinse and drain common and chanterelle mushrooms; trim
and
discard discolored stem ends, spots, and debris. Chop 1/2 the common
mushrooms.
Slice remaining common and the chanterelle mushrooms 1/3 inch thick.

3. In a 5- to 6-quart pan over high heat, frequently stir porcini,
common and
chanterelle mushrooms with 1-1/2 cups onions, garlic, and 1 TBS butter
until
liquid evaporates and the mushrooms are well browned, about 15 minutes.

4. Carefully pour most of the porcini soaking liquid into the pan,
discarding
remainder with sediment. Stir in wine and red peppers. Boil mushroom
mixture
over high heat, stirring occasionally, until reduced to 4 cups, 2 to 5
minutes.

5. Meanwhile, in a 6- to 8-quart pan over high heat, bring 3 quarts of
water to
a boil. Add lasagna and stir occasionally until tender to the bite, 10
to 15
minutes. Drain and immerse in cold water until cool, about 2 minutes.
Drain
again.

6. In the same pan over medium-high heat, combine remaining butter and
onions;
stir often until onions are limp, 5 to 8 minutes. Ad flour and nutmeg
and stir
for 1 minute. Whisk in broth and milk. Stir until boiling. Remove from
heat and
stir in 2 cups cheese.

7. In a 9- by 13-inch pan, layer 1/3 of the cheese sauce, 1/3 of the
noodles
and 1/2 the mushroom mixture. Repeat layers, then top with the
remaining
noodles and cheese sauce. Sprinkle with remaining parmesan.

8. Bake in a 375-degree oven until hot in the center (cut to test), 30
to 35
minutes.

9. Let cool about 10 minutes. Cut portions and lift out with a spatula.

sf

Luke said:

I would like to ask, what is your favorite lasagna recipe? I prefer
using mozzarella cheese over ricotta and mine tends to be heavier on
meat.

But next weekend some of my guest will be vegetarian, so I'll need to
make both meat and vegetarian versions. My problem is that I'm pretty
inexperienced at cooking vegetarian dishes. Any suggestions?

I don't like just ricotta cheese, so I use cottage cheese or a mixture
of the two. I also use mozerella, too, and sprinkle Parmesan on top.
Last one I made called for mixing the red sauce with bechamel sauce, and
also a layer of beef and a layer of spinach. Quite good actually. As
usual, even better the next day.