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Vegetable Vegetable Lasagne
 
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nedimex
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sat Mar 03, 2007 11:16 pm    Post subject: Vegetable Lasagne Reply with quote

Vegetable Lasagne

Source: Robert N. Hartman

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 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, simmer 5 minutes or until mixture is thickened, stirring constantly. Remove from heat and set aside. Combine cheeses. Arrange lasagna noodles in lightly greased 13x9 baking dish. Layer 1/4 white sauce, 1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread tomato sauce over top. Sprinkle with remaining
1/3 cheese. Bake uncovered, at 350F for 35 minutes. Let lasagna stand 10 minutes before serving.

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nedimex
Super MOD
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Joined: 16 Jul 2005
Posts: 542
Location: Kadiköy/Istanbul

PostPosted: Sat Mar 03, 2007 11:18 pm    Post subject: Vegetable Lasagne Reply with quote

Vegetable Lasagne

Source: Andy Balinsky

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 350F for

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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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