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Vegetarian - Vegetable Lasanga Post by :xenfasa Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1680

Click below to download : Vegetarian - Vegetable Lasanga (Format : PDF)

Vegetarian - Vegetable Lasanga

1 cup chopped onion
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic
2 tablespoons olive oil
1 28 oz. can tomatoes -- chopped up
2 tablespoons wine, lemon juice, or wine vinegar
1 small can tomato paste
1 tablespoon oregano
1 tablespoon rosemary
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon black pepper
2 cups sliced mushrooms
1 tablespoon brown sugar
1 pint cottage cheese
3/4 pound mozzarella cheese -- thinly sliced
Parmesan cheese
1 package frozen chopped spinach -- optional
1/2 package lasagne noodles -- cooked

Preheat oven to 350 degrees.Oil a 13x9" pan.

Sauté onion, carrots, celery and garlic in olive oil.

Add tomatoes, wine,tomato paste and seasonings. Cover and simmer several hours.

After 2-3 hours, add mushrooms and brown sugar and simmer until thick.

Arrange an overlapping layer of noodles. Mix sauce with cottage cheese and smooth 1/2 over noodles. Top with Mozzarella and Parmesan cheeses. Add layer of spinach if desired. Repeat layers, ending with Mozzarella and Parmesan.

Bake @ 350° until browned and bubbly, 30-40 minutes.

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Vegetarian - Vegetable Udon Saute Vegetarian - Vegetable Udon Saute

Vegetarian - Vegetable Udon Saute
1 oz. dried shiitake mushrooms 2 tbsp. sake or dry sherry 2 tbsp. soy sauce 2 cups water 1 medium onion 2 red or yellow bell peppers -- or 1 of each 1 lb. fresh asparagus 2 tsp. dark sesame oil 2 tsp. fresh ginger -- grated 1/2 lb. udon noodles (can substitute linguine)2 tsp. cornstarch dissolved in 1 tbs cold water 2 scallions -- sliced on diagonal In a small saucepan, combine shiitake mushrooms, sherry or sake, soy sauce and water. Bring to a boil, then lower heat, cover, and simmer for 15 minutes; set aside to cool.

Vegetarian - Vegetable Lasagna In Parmesan Cream Sauce Vegetarian - Vegetable Lasagna In Parmesan Cream Sauce

Vegetarian - Vegetable Lasagna In Parmesan Cream Sauce
Vegetable Lasagna in Parmesan Cream Sauce 3 Tbsp. butter or margarine 2 Tbsp. flour 1/4 tsp. ground red pepper 1/4 tsp. salt 2 cups milk 1/2 cup (2 oz.) Grated Parmesan Cheese 3 cups chopped broccoli * 1 cup shredded carrots 1 red pepper, chopped 1/2 cup chopped onion 3 cloves garlic, minced 2 Tbsp. olive oil 2 cups Whole Milk Ricotta Cheese 1/3 cup chopped fresh basil leaves 9 lasagna noodles 3 cups (12 oz.) 4 Cheese Blend, divided 1/4 cup (1 oz.) Grated Parmesan Cheese (optional) Preheat oven to 375° F.Melt butter in saucepan on low heat, stir in