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Full Online Book HomeLearning KitchenVegetarian - Entree Rustic Lasagna
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Vegetarian - Entree Rustic Lasagna Post by :Brandon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2781

Click below to download : Vegetarian - Entree Rustic Lasagna (Format : PDF)

Vegetarian - Entree Rustic Lasagna

9 lasagna noodles
2 (8 oz.) cans lower-sodium tomato sauce
1 clove garlic -- minced
1 teaspoon fresh oregano or 1/4 teaspoon dried
10 ounces frozen chopped broccoli -- thawed and squeezed dry
1 cup shredded carrot
1 (15-16 oz) container part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim Mozzarella cheese

Cook lasagna noodles according to package directions, but do not add salt.

While noodles are cooking, preheat oven to 350 F. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside.

In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan; mix well.

Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top.

Spread with remaining broccoli mixture; top with 1/2 cup tomato sauce. Top with remaining noodles and tomato sauce; sprinkle Mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

Serves 8

Cook's Tip: For easier slicing, place first layer of lasagna noodles lengthwise in dish. Cut noodles for second layer to fit diagonally in pan. Finish last layer lengthwise.

For perfect lasagna noodles, undercook slightly. Then drain thoroughly in a colander and toss with a drop of vegetable oil to keep them from sticking.
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20 jumbo pasta shells 2 cups tomato sauce 1/4 cup finely chopped onions 4 cloves garlic, minced 1/2 teaspoon dried basil 1 container (16 ounces) reduced-fat ricotta cheese 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry Preheat oven to 350 degrees. Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside. Cook shells in a large pot of boiling water according to package directions. Drain, rinse with cold water and drain again. While shells are cooking, stir together tomato sauce,onions, garlic and

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1/2 cup olive oil 2 large cloves garlic -- crushed 1/2 tsp. salt 1/8 tsp. crushed red pepper flakes 1 yellow bell pepper -- and 1 red bell pepper 1 large zucchini -- cut length. 1/2" slices 1 large summer squash -- cut length. 1/2" slices 3 portobello mushroom caps -- about 1 lb. 1 red onion -- cut cross. 1/2" slices 4 firm ripe tomatoes -- cut cross. 1/2" slices 8 oz. no-cook lasagna noodles 1 (16 oz.) jar Five Brothers Garlic Alfredo Sauce 2 cups mozzarella cheese -- shredded 1/2 cup fresh basil + 1.5 tbsp. -- shredded 1/4