Looking for a Vegetable Lasagna Recipe
Sandi
Mar 02, 2004
5:38 PM |
Hi Ladies,
I am hoping to find a really great veggie lasagna recipe. Our family LOVES the Stouffer's Vegetable Lasagna, but it is a little expensive to buy regularly. If any of you have had the Stouffer's one and have a recipe that tastes similar to that I would love to have it.
For those of you that haven't had it, I am looking for a white sauce based lasagna recipe that uses broccoli, carrots, onions, and spinach.
Thanks so much!
Sandi
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ASM
Mar 23, 2004
6:22 AM |
I've not done this but I would make a white sauce and just layer the pasta, veggies, sauce, cheese.
White sauce
1/2 cup butter
1/2 cup flour
water
seasonings
Mix the butter and flour into saucepan. It will get pasty and bubbly. This is called a roux and is a great base for all kinds of white sauces.
After it's been bubbly for a couple of minutes add cool water and whisk it. I don't have an amount for you because it really depends on how much you want to make BUT add a little at a time and let it come to a boil so you can see it's consistency. Add whichever seasonings you'd like. I'd put in pepper, onion powder, garlic (maybe even put fresh garlic right into the roux at the beginning).
Have fun experimenting. Annette |
MommyinNH
Apr 02, 2004
1:40 PM |
I thought of you today as I pulled my box of lasagne out...On the back of the Mueller's Lasagne box is a recipe for for Vegetable Lasagne. It looks yummy! Feel free to email me if you want it. (I don't think it is copyrighted)
Shera |
Sandi
Apr 06, 2004
12:27 AM |
Hi MommyinNH,
Thank you and I would love the recipe, but I am not quite sure how to email you from the board. I still haven't found a great veggie lasagna recipe, and would love to try that one out.
Blessings,
Sandi
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MommyinNH
Apr 09, 2004
1:00 PM |
Ok, in typing this up I realized that it doesn't have the veggies you were looking for...maybe you could substitute the kind you like (4 cups worth of other veggies instead of mushrooms?)?!! Sorry about that...Here it is anyway...
Mueller's "No More Boiling" Vegetable Lasagne
3/4 cup water or vegetable broth
1 onion, chopped
1 large clove garlic, minced or 1 tsp garlic powder
1 can (28 oz.) crushed tomatoes
1 lb zucchini, halved lengthwise and sliced
1 pkg (10 oz) mushrooms, sliced (4 cups)
1/2 tsp oregano
1/2 tsp sugar
1 container (15 oz) part skim ricotta cheese (Don't think these would have to be skim)
1 cup (4 oz) shredded skim milk mozzarella cheese, divided
1/4 cup grated parmesan cheese, divided
1/4 cup chopped parsley or 2 Tbsp dry parsley
1 egg
1/2 tsp salt
1/4 tsp pepper
8 oz (1/2 pkg) MUELLER'S Lasagne, uncooked
Preheat oven to 350. In large skillet heat water (or broth) over medium-high heat. Add onion and garlic; stirring frequently, cook 3 minutes or until tender. Add tomatoes, zucchini, mushrooms, oregano and sugar. Reduce heat, cover and simmer 10 minutes. In medium bowl combine ricotta, 3/4 cup mozzarella, 2 Tbsp parmesan, parsley, egg, salt and pepper. In 13x9 baking dish, layer 1 cup vegetable sauce, 1/3 of the uncooked lasagne and half of the chees mixture. Repeat layers once. Top with remaining lasagne, vegetable sauce, 1/4 cup mozzarella and 2 Tbsp parmesan. Cover tightly and bake in 350 oven 40 minutes. Uncover and bake 10 miutes longer. Let stand 10 minutes. |
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