Yes , eggplant lasagna
Boil lasagna noodles for 12 minutes, then on the other side boil the eggplant for 25 minutes, remove skin of eggplant then cubed. 2 cups of mushroom %26amp; 1 cup of green red bell pepper
In a skillet, saute onion and garlic add the eggplant and mushroom ,pepper and a 500 gm can of tomato sauce bring to a boil when boil, pour sauce over lasagna noodles topped with grated cheese and microwave for 10 minutes..total preparation may takes 1 hourAny vegetarian lasagna recipes out there??
Caramelised onion %26amp; zucchini lasagne
Preparation Time 15 minutes
Cooking Time 60 minutes
Ingredients (serves 4)
2 tbs olive oil
3 large onions, finely sliced
2 garlic cloves, crushed
1 kg green zucchini, sliced
Salt and pepper
200ml cream
100g parmesan, finely grated
1 tbs chopped dill, finely chopped
Fresh lasagne sheets
Method
Preheat oven to 170掳C. Put 1 tbs olive oil, 3 large onions, finely sliced, and 2 garlic cloves, crushed, in a large frying pan. Cook over a medium heat for 15 mins or until caramelised. Remove from pan. Set aside to cool. Put another 1 tbs olive oil in the same pan.
Cook 1 kg sliced green zucchini until golden brown. Season with salt and pepper. Combine 200ml cream, 100g finely grated parmesan and 1 tbs finely chopped dill. Line an ovenproof baking dish with fresh lasagne sheets, trimming to fit.
Top with onion, zucchini and one-quarter of the cream mixture. Repeat layers 3 times, finishing with a pasta sheet and cream mixture. Bake for 30 minutes. Serve with steak or roast dinners.
Notes %26amp; tips
Tip: Prepare lasagne the day before and bake it just before serving.
Pumpkin and spinach lasagne5 out of 5
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Ingredients (serves 4)
600g (about 2 bunches) English spinach, stems trimmed
1/2 cup thickened cream
350g fresh ricotta cheese
2 egg yolks
150g parmesan cheese, finely grated
250g fresh lasagne pasta sheets
600g butternut pumpkin, deseeded, peeled, cut into 3mm-thick slices
200g mozzarella cheese, thinly sliced
Method
Preheat oven to 180掳C. Rinse spinach in cold water. Place, with water clinging, in a microwave-safe dish. Cover and microwave on HIGH (100%) for 2 minutes or until wilted. Remove cover. Allow to cool for 5 minutes. Drain. Squeeze to remove excess water. Set spinach aside.
Combine cream, ricotta, egg yolks and 1 cup parmesan in a bowl. Season with salt and pepper. Stir until well combined.
Grease a 10-cup capacity, 5cm-deep, 16cm x 25cm (base) rectangular baking dish. Cover base with 1 layer pasta sheets, cutting to fit. Top with one-third of the ricotta mixture. Top with half the spinach and half the pumpkin. Repeat layers, finishing with remaining ricotta mixture. Cover with another layer pasta sheets. Top with mozzarella and remaining parmesan.
Bake, uncovered, for 50 minutes or until pumpkin is tender. Stand lasagne for 5 minutes. Slice and serve.
Low-fat vegetable lasagne3 out of 5
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Ingredients (serves 6)
4 Roma tomatoes
450g eggplant, sliced lengthways
500g red capsicum
olive oil cooking spray
2 tablespoons balsamic vinegar
800g English spinach, leaves washed
250g low-fat fresh ricotta
2 tablespoons fresh basil, finely chopped
9 sheets dried instant lasagne
2 cups fresh white breadcrumbs
20g butter, melted
1 tablespoon olive oil
Method
Preheat oven to 200掳C. Line 3 baking trays with baking paper. Cut tomatoes into 3cm-thick slices. Place onto a baking tray. Place eggplant onto another tray. Cut capsicum into quarters lengthways. Remove seeds and membrane. Place, skin-side up, onto third tray. Spray all vegetables with oil, and season with salt and pepper. Drizzle vinegar over tomatoes. Roast vegetables for 35 minutes, or until tender. Cool.
Shred spinach leaves. Place into a heat-proof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh in cold water. Squeeze spinach to remove excess liquid.
Combine ricotta, basil, and salt and pepper. Arrange half the spinach in a greased, 5cm-deep, 26cm x 17cm heat-proof dish. Top with 3 sheets of lasagne. Spread with half the ricotta mixture. Top with half the vegetables. Repeat lasagne, ricotta and vegetable layers. Top with spinach and lasagne.
Combine breadcrumbs, butter and oil. Sprinkle over lasagne. Cover with foil. Bake for 35 minutes. Remove foil. Bake for 15 minutes, until tender and golden. Serve.
Yes
Vegetarian No
Category Main Course
Serves 4
Description Mouth watering low fat Lasagna
Time to prepare 90 Minutes
Ingredients 2 cups of water
400g of creamed corn
1 flat tablespoon of minced garlic
1 cup of grated butternut pumpkin
400g of minced tomatoes
1 heaped tablespoon of cornflour
250g of lasagna sheets
1 medium Zucchini
2 large flat Mushrooms
1 white Onion
200 g Silver beet
200 g Corn Kernels
1 tin of Sanitarium Country Hotpot!
6 fresh Basil Leaves
1 tablespoon Canola Oil
50 g Snow Pea Sprouts
Instructions To make the Creamy sauce
Boil:
- Water
- Creamed corn
- Garlic
- Pumpkin
- Tomatoes
Gradually add the cornflour and mix until smooth and creamy.
Soak the lasagna sheets.
Chop and lightly fry:
Zucchini
Mushrooms
Onion
Silver beet
Corn Kernels
Country Hotpot
Add vegetable mix and sauce to each layer then sprinkle with fresh (shredded) basil. Grease a medium tray with the oil and bake on 200 degrees until golden brown - about 40 minutes.
Garnish with snow pea sprouts.
There 100s of combinations for making this dish. Taste.com.au/Lasagne or www.vegsoc.org.au god luck
here a a bunch of recipies:
http://web.foodnetwork.com/food/web/sear鈥?/a>
1 medium eggplant, fresh
1 pkg. frozen spinach
1 pkg. lasagna noodles
1 pkg. (pint, sm. one) low-fat cottage cheese
1 jar Favorite meatless sauce
1 sm. pkg. Mozzarella lite cheese
Salt and pepper
Several plump tomatoes
Parsley flakes
Defrost spinach, drain as much water out with a colander as possible. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.
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