Difference between revisions of "Vegetarian Lasagna"

From Recidemia
Jump to: navigation, search
m (Text replace - "Directions" to "Procedures")
Line 1: Line 1:
  
== Ingredients ==
+
{{recipesummary|Image=[[File:Lasagna NIH.jpg |300px]]|<br/>3}}
* 8 [[lasagne]] noodles
 
* 14½ oz can [[tomato]]es
 
* 1 cup chopped [[celery]]
 
* 1 cup chopped [[green bell pepper|green]] / [[red bell pepper|sweet red pepper]]
 
* 2 x [[bay leaf|bay leaves]]
 
* beaten [[egg]]
 
* ¼ cup grated [[Parmesan cheese]]
 
* 10 oz pk frozen chopped [[broccoli]]
 
* 15 oz can [[tomato sauce]]
 
* 1 cup chopped [[onion]]
 
* 1½ tsp dried [[basil]], crushed '''or''' substitute ½ tsp dried [[oregano]] for ½ tsp of the dried [[basil]]
 
* 1 clove [[garlic]], minced
 
* 2 cups low-fat [[ricotta]] '''or''' [[cottage cheese]]
 
* 1 cup shredded [[mozzarella]] cheese
 
  
== Procedures ==
+
==Description==
# Cook noodles and [[broccoli]] separately according to their package directions; drain well.
+
Vegetarian Lasagna <ref>{{cite book|last=de laurentiis|first=Gaida |title=Giada's Kitchen New Italian Favorites |year=2008|publisher=Clarkson Potter/Publishders|isbn=978-0-307-34659-9|pages=105}}</ref> <ref>{{cite book|last=Contaldo|first=Gennaro |title=gennaro's Easy Italian |year=2010|publisher=Headline Publishing Group|isbn=978-0-7553-1788-2|pages=84}}</ref> has beautiful colours and is a nice alternative to meat.
# Set aside.
 
# For sauce, cut up canned [[tomato]]es.
 
# In a large saucepan stir together undrained [[tomato]]es, [[tomato]] sauce, [[celery]], green or sweet red pepper, [[basil]], [[bay leaf|bay leaves]], and [[garlic]].
 
# Bring to boiling; reduce heat.
 
# Simmer, uncover, 20–25 minutes or till sauce is thick, stirring occasionally.
 
# Remove [[bay leaf|bay leaves]].
 
# Meanwhile, in a bowl stir together [[egg]], [[ricotta cheese]], [[Parmesan cheese]], and ¼ tsp [[pepper]].
 
# Stir in [[broccoli]].
 
# Spread about ½ cup of the sauce in a 13x9x2" baking dish.
 
# Top with half the noodles, half of the [[broccoli]] mixture, and half of the remaining sauce.
 
# Repeat layers, ending with the sauce.
 
# Bake, uncovered, in a 350&nbsp;°F oven for 25 minutes; sprinkle with [[mozzarella]].
 
# Bake 5 minutes more or till heated through.
 
# Let stand 10 minutes before serving.
 
  
== Nutritional information ==
+
==Ingredients==
per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.
+
*1 tbsp plus 1 tsp olive oil
 +
*9 lasagna sheets, fresh or dried
 +
*2 jars (8.5 oz) jars sun dried tomatoes, drained
 +
*1.5 cups fresh basil leaves, packed
 +
*1 1/4 cups freshly grated Parmesan cheese
 +
*1/4 pound pancetta, dried
 +
*1 medium onion, diced
 +
*2 garlic cloves, minced
 +
*4 bunches of asparagus, trimmed and cut into 1" pieces
 +
*1 (15 oz) container whole milk ricotta cheese
 +
*1 tsp salt
 +
*1/2 tsp freshly ground black pepper
 +
*2 cups shredded whole milk mozzarella cheese
 +
*2 tbsp unsalted butter, cut into small pieces
  
 +
==Procedures==
 +
# Boil salted water over high heat.
 +
# Include teaspoon of olive oil.
 +
# Include pasta, stir.
 +
# Achieve a firm but tender noodle by cooking dried pasta for ~8 min, fresh pasta for ~3 min.
 +
# Rinse and drain pasta.
 +
# Combine sun-dried tomatoes and basil in a blender/processor and mix.
 +
# Combine, by hand, this mixture and 1/2 cup Parmesan cheese.
 +
# In a pan, brown the pancetta, achieveing a crispy exterior.
 +
# Remove from pan.
 +
# Place a tbsp of olive oil in the warmed pan.
 +
# Also include onion, garlic to cook for ~4 min.
 +
# Include asparagus, cook until tender ~4 min.
 +
# Add this to the previous mixture.
 +
# Additionally include ricotta, salt and pepper by stirring.
 +
# Warm oven to 350 degree F.
 +
# Layer lasagna with sun-dried tomatoes, then lasagna sheet, then asparagus mixture, then 1/3 of the Parmesan, and repeat.
 +
# The top layer should be dotted with butter.
 +
# Bake for ~25 min.
 +
 +
 +
==References==
 +
<References/>
 +
 +
 +
[[Category:Italian cuisine]]
 +
[[Category:Vegetarian cuisine]]
 
[[Category:Broccoli Recipes]]
 
[[Category:Broccoli Recipes]]
 
[[Category:Cottage cheese Recipes]]
 
[[Category:Cottage cheese Recipes]]

Revision as of 16:25, 20 August 2012

Vegetarian Lasagna
Lasagna NIH.jpg
Category: [[:Category:
3|
3]]

Description

Vegetarian Lasagna [1] [2] has beautiful colours and is a nice alternative to meat.

Ingredients

  • 1 tbsp plus 1 tsp olive oil
  • 9 lasagna sheets, fresh or dried
  • 2 jars (8.5 oz) jars sun dried tomatoes, drained
  • 1.5 cups fresh basil leaves, packed
  • 1 1/4 cups freshly grated Parmesan cheese
  • 1/4 pound pancetta, dried
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 bunches of asparagus, trimmed and cut into 1" pieces
  • 1 (15 oz) container whole milk ricotta cheese
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups shredded whole milk mozzarella cheese
  • 2 tbsp unsalted butter, cut into small pieces

Procedures

  1. Boil salted water over high heat.
  2. Include teaspoon of olive oil.
  3. Include pasta, stir.
  4. Achieve a firm but tender noodle by cooking dried pasta for ~8 min, fresh pasta for ~3 min.
  5. Rinse and drain pasta.
  6. Combine sun-dried tomatoes and basil in a blender/processor and mix.
  7. Combine, by hand, this mixture and 1/2 cup Parmesan cheese.
  8. In a pan, brown the pancetta, achieveing a crispy exterior.
  9. Remove from pan.
  10. Place a tbsp of olive oil in the warmed pan.
  11. Also include onion, garlic to cook for ~4 min.
  12. Include asparagus, cook until tender ~4 min.
  13. Add this to the previous mixture.
  14. Additionally include ricotta, salt and pepper by stirring.
  15. Warm oven to 350 degree F.
  16. Layer lasagna with sun-dried tomatoes, then lasagna sheet, then asparagus mixture, then 1/3 of the Parmesan, and repeat.
  17. The top layer should be dotted with butter.
  18. Bake for ~25 min.


References

  1. de laurentiis, Gaida (2008). Giada's Kitchen New Italian Favorites. Clarkson Potter/Publishders. pp. 105. ISBN 978-0-307-34659-9. 
  2. Contaldo, Gennaro (2010). gennaro's Easy Italian. Headline Publishing Group. pp. 84. ISBN 978-0-7553-1788-2.