Food Recipes Collection

Vegetable Lasagne Ingredients 1/3 c. oil 1 onion, diced 1 tsp. garlic powder 1 eggplant, diced 1/4 lb. mushrooms, sliced 1 1-lb. can tomatoes 1 15-oz. can tomato sauce 1/2 c. water 1 carrot, shredded 1/4 c. chopped parsley 2 tsp. oregano 1 tsp. basil 10-16 lasagna noodles 2 c. ricotta cheese 2 c. shredded mozzarella 1-1/2 c. grated Parmesan Instructions Heat oil in frying pan. Saute onion, eggplant, & mushrooms, stirring frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce, carrot, parsley & seasonings. Bring to a boil, then reduce heat and simmer, covered for 15 minutes. Cook noodles according to package directions. Drain. Oil a 9x13 or larger pan. Spread 1/4 of sauce in bottom. Arrange 1/3 of noodles over sauce. Dot noodles with 1/3 of ricotta. Sprinkle with 1/3 of mozzarella, the 1/4 of Parmesan. Repeat layering two more times. Spread remaining sauce over top and sprinkle with remaining Parmesan cheese. Bake, uncovered, at 3...

Vegetable Lasagne Ingredients 1 lb. spinach, fresh 2 T margarine 1 lb. carrots, sliced 2 c. broccoli flowerets 2 c. vegetable broth 1 c. milk 1/2 c. onion, chopped 6 T. margarine 1/2 c. all-purpose flour 1/2 c. dry white wine 1 c. Parmesan 4 oz. ea. Swiss cheese, Provolone 10 ea. Lasagna noodles 2 c. Tomato Sauce Instructions Steam spinach until tender. Drain and squeeze until barely moist. Finely chop spinach. Combine chopped spinach, 2 T. margarine, and salt and pepper to taste; set aside. Steam carrots & broccoli until tender. Combine spinach, carrots, & broccoli, and set aside. Combine vegetable broth & milk in a saucepan. Cook over medium heat until warm; remove from heat, set aside. Saute chopped onion in 1/4 c. margarine in large skillet until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm broth mixture and wine; simmer 5 minutes or until mixture is thickened, stirring constantly. Remove from heat and set aside. C...

Lentil Lasagna Ingredients 9 lasagna noodles 1 pkg. frozen spinach 1 lb. cottage cheese 1/2 c. dry lentils 1 c. grated cheddar 1 c. grated mozzarella 1/2 c. Parmesan large jar of spaghetti sauce (I use Prego or Classico) Instructions Cook lentils in boiling water for about 20 minutes, drain. Thaw spinach in microwave, press out liquid. Cook noodles al dente. Make layers in oblong baking pan as follows: sauce, noodles, sauce, cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce. Cover top layer of noodles with sauce, sprinkle with Parmesan. Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms to sauce if desired. For variation use black beans instead of lentils.