Post by carnation037 on Mar 19, 2003 23:16:13 GMT -6
I've had this twice and it was delicious. Although it did
not have any mushrooms in it, thank goodness as they
do not like me. lol.
Vegetable Lasagna, (no tomato sauce)
for the white sauce:
1/4 cup melted butter
1/3 cup flour
1 teaspoon salt
3 cups milk, (may use low fat or skim)
12 lasagna noodles, cooked al dente
1 cup Mozzarella cheese, (may use part skim milk)
for the cheese filling:
1, 10 ounce package frozen spinach,
(separate with running water, drain and pat dry with paper towels)
2 cups whipped cottage cheese, (may use low fat)
2 eggs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
for the vegetables:
1 - 2 tablespoons light Olive oil
8 ounces sliced or chopped mushrooms, optional
2 cups grated carrots
1/2 cup chopped onions
1 cup finely chopped bell peppers, optional
Preheat oven at 350. Need a 13x9x2 inch ungreased pan.
for the white sauce:
Use a 1 quart saucepan to melt the butter with a low heat.
Stir in the flour and salt.
Cook over a low heat, stirring constantly, until bubbly.
Remove from heat and stir in the milk.
Heat to boiling. Boil and stir 1 minute, stirring constantly.
Cover and keep warm. If the sauce thickens, stir in a little
milk until it reaches the desired constancy.
for the filling:
Combine spinach, cottage cheese, eggs, Parmesan cheese,
basil, oregano, and pepper together in a bowl and set aside.
for the vegetables:
Cook the mushrooms, carrots, onions, and bell peppers in a
frying pan with a little Olive oil until soft and tender. Set aside.
To assemble lasagna:
Place 4 noodles in the bottom of the pan.
Top with half of the cheese filling, 1/2 cup of the Mozzarella
cheese and then 4 more noodles.
Spread cooked vegetables on top of the noodles.
Then pour and spread half of the white sauce over top of the
vegetables. Place the remaining noodles over that.
Then spread the remaining cheese mixture on top of the noodles.
Pour and spread the remaining white sauce over that.
Sprinkle with the other 1/2 cup Mozzarella cheese.
Bake for 45 minutes.
Let stand 10 minutes before cutting to set.
Makes 12 servings.
not have any mushrooms in it, thank goodness as they
do not like me. lol.
Vegetable Lasagna, (no tomato sauce)
for the white sauce:
1/4 cup melted butter
1/3 cup flour
1 teaspoon salt
3 cups milk, (may use low fat or skim)
12 lasagna noodles, cooked al dente
1 cup Mozzarella cheese, (may use part skim milk)
for the cheese filling:
1, 10 ounce package frozen spinach,
(separate with running water, drain and pat dry with paper towels)
2 cups whipped cottage cheese, (may use low fat)
2 eggs
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
for the vegetables:
1 - 2 tablespoons light Olive oil
8 ounces sliced or chopped mushrooms, optional
2 cups grated carrots
1/2 cup chopped onions
1 cup finely chopped bell peppers, optional
Preheat oven at 350. Need a 13x9x2 inch ungreased pan.
for the white sauce:
Use a 1 quart saucepan to melt the butter with a low heat.
Stir in the flour and salt.
Cook over a low heat, stirring constantly, until bubbly.
Remove from heat and stir in the milk.
Heat to boiling. Boil and stir 1 minute, stirring constantly.
Cover and keep warm. If the sauce thickens, stir in a little
milk until it reaches the desired constancy.
for the filling:
Combine spinach, cottage cheese, eggs, Parmesan cheese,
basil, oregano, and pepper together in a bowl and set aside.
for the vegetables:
Cook the mushrooms, carrots, onions, and bell peppers in a
frying pan with a little Olive oil until soft and tender. Set aside.
To assemble lasagna:
Place 4 noodles in the bottom of the pan.
Top with half of the cheese filling, 1/2 cup of the Mozzarella
cheese and then 4 more noodles.
Spread cooked vegetables on top of the noodles.
Then pour and spread half of the white sauce over top of the
vegetables. Place the remaining noodles over that.
Then spread the remaining cheese mixture on top of the noodles.
Pour and spread the remaining white sauce over that.
Sprinkle with the other 1/2 cup Mozzarella cheese.
Bake for 45 minutes.
Let stand 10 minutes before cutting to set.
Makes 12 servings.