Difference between revisions of "Meatless Lasagna"

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m (moved Simply Lasagna to Lasagna)
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==Description==
 
==Description==
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Meatless Lasagna <ref>{{cite journal|url=http://www.tasteofhome.com/recipes/Meatless-Lasagna |title=Light & Tasty|year=2001|pages=6|publisher=Taste of Home|work=}}</ref><ref>{{cite book|last=Benoit|first=Madame |title=Cooks at Home |year=1987|publisher=Les Éditions Héritage Inc.|isbn=2762558972|pages=94-95}}</ref> a vegetarian take on a large pasta based meal.
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==Ingredients==
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* 20 cups water
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* 1 tbsp. salt
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* 1 tbsp. vegetable oil
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* 1 lb lasagne noodles
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* 2 lb cottage cheese
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* 1 cup commerical sour cream
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* 2 eggs
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* 1/2 tsp. pepper
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* 1/2 tsp. oregano
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* 1 lb. mozzarella cheese, thinly sliced
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* 3 tbsp. vegetable oil
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* 2 large onions, finely chopped
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* 1/4 cup finely chopped celery
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* 28 oz. can tomatoes
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* 2 cans tomato paste, 6 oz each
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* 1/4 tsp. pepper
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* 1 tsp. basil
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* 2 tsp. sugar
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* 2 cans chopped mushrooms
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==Directions==
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Boil water with salt and oil, add noodles to boil for ~15 min.
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Cool noodles with cold water and let them sit.
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Combine; cottage cheese, sour cream, eggs, pepper, oregano and salt.
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Grease a dish to bake.
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Warm 2 tbsp oil in a pan and add in onions and celery.
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Remove tomatoe seeds from can.
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Combine tomato paste and seasoning to onion mixture and boil for ~10 min.
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Drain and warm mushrooms in pan with 1 tbsp oil, then add to sauce.
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In the baking pan layer the food as follows; noodles, creamed cheese, mozzarella, sauce, and repeat until desired.
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Place the uncovered final dish in the over for ~1.5 hours at 350°F.
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==References==
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<References/>
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[[Category: North American cuisine]]
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[[Category: Vegetarian ]]
  
  

Revision as of 12:45, 3 April 2012

Description

Meatless Lasagna [1][2] a vegetarian take on a large pasta based meal.

Ingredients

  • 20 cups water
  • 1 tbsp. salt
  • 1 tbsp. vegetable oil
  • 1 lb lasagne noodles
  • 2 lb cottage cheese
  • 1 cup commerical sour cream
  • 2 eggs
  • 1/2 tsp. pepper
  • 1/2 tsp. oregano
  • 1 lb. mozzarella cheese, thinly sliced
  • 3 tbsp. vegetable oil
  • 2 large onions, finely chopped
  • 1/4 cup finely chopped celery
  • 28 oz. can tomatoes
  • 2 cans tomato paste, 6 oz each
  • 1/4 tsp. pepper
  • 1 tsp. basil
  • 2 tsp. sugar
  • 2 cans chopped mushrooms


Directions

Boil water with salt and oil, add noodles to boil for ~15 min. Cool noodles with cold water and let them sit. Combine; cottage cheese, sour cream, eggs, pepper, oregano and salt. Grease a dish to bake. Warm 2 tbsp oil in a pan and add in onions and celery. Remove tomatoe seeds from can. Combine tomato paste and seasoning to onion mixture and boil for ~10 min. Drain and warm mushrooms in pan with 1 tbsp oil, then add to sauce. In the baking pan layer the food as follows; noodles, creamed cheese, mozzarella, sauce, and repeat until desired. Place the uncovered final dish in the over for ~1.5 hours at 350°F.

References

  1. Light & Tasty. Taste of Home. 2001. pp. 6. http://www.tasteofhome.com/recipes/Meatless-Lasagna. 
  2. Benoit, Madame (1987). Cooks at Home. Les Éditions Héritage Inc.. pp. 94-95. ISBN 2762558972.