vegetable lasgne

Posted by: faheyregal (---.jetstream.xtra.co.nz)
Date: June 13, 2006 02:33AM

please could I have a vegetable lasagne recipe
margaret

Margaret@faheyregal

Re: vegetable lasgne
Posted by: Kerry (---.dsl.kc.net.nz)
Date: June 13, 2006 04:43AM

I have been the recipient of so many vegetarian lasagnas.. yuk,,, they have all been so totally disgusting.. I have always, however, surpassed myself in compliments to the chef.

They are gross..

Think outside the square your vegie folk... I am sure you could come up with something sort of nice... I am happy to experiment and be proved wrong.

Carnie Kerry

Re: vegetable lasgne
Posted by: kathie3461 (---.cid.global-gateway.net.nz)
Date: June 13, 2006 04:32PM

Dear Margaret, I had a recipe years ago which just layered lasagne with carrots, broccoli, cauliflower and other veges in a cheese sauce and it was scrummy; I will see if I can dig it out for you. It was similar to this [www.cdkitchen.com] Good Luck -Kathie-

Re: vegetable lasgne
Posted by: Helen Bell (---.static.bliink.wave.co.nz)
Date: June 13, 2006 05:15PM

Here is one I make for a friend who is vegeterian and she loves it - it is tasty and even I enjoy it .

Spinach & Feta Lasagne

2 whole bunches fresh spinach (or 480g frozen)
2 tbsp pesto
3 cups pumpkin, cooked, drained and mashed
2 cloves garlic, crushed
100g ricotta or cottage cheese I prefer cottage cheese
150g feta, finely crumbled i substituted regular feta for goats cheese
1/2 tsp fresh grated nutmeg, grated
2 eggs, beaten with a fork
salt and ground black pepper
2 cups pasta tomato sauce, mixed with 1 cup water
3 fresh lasagne sheets, cut 25cm x 40cm (250g pack)
1 cup grated tasty cheese

Wash spinach, then drop into a pot of boiling water for 30 seconds. Drain under cold water and squeeze out all moisture. (If using frozen spinach, thaw and then squeeze dry.)

Chop roughly, mix through pesto and season to taste with salt and pepper.

Mix mashed pumpkin with garlic, cottage cheese, feta, nutmeg and eggs. Season to taste with salt and pepper.

Spread 1 cup of pasta sauce/water mix onto the base of a 22cm x 33cm baking dish. Cover with a layer of lasagne. Spread over spinach; top with another layer of lasagne. Spread with pumpkin and cheese mixture, then a final layer of lasagne. Pour over the rest of the pasta sauce, spreading evenly. Sprinkle top with cheese.

Bake uncovered at 180°C for 20 minutes. To brown top, place under grill. Serves 6.


Enjoy

Helen Bell.

Re: vegetable lasgne
Posted by: Lynette - PNG (---.kpmg.com.pg)
Date: June 13, 2006 07:28PM

Jamie Oliver's recipe for Leek, Ricotta and Tomato Lasagne is excellent - even my fanatically anti-vegetarian husband will eat it! It is in the March 2006 issue of Delicious.

Re: vegetable lasgne
Posted by: Kerry (---.dsl.kc.net.nz)
Date: June 13, 2006 09:19PM

I have been nasty about vegie lasagne, but I think my problem is that ones I have tried (not made) usually have had the kitchen sink thrown into them - probably to make them more nutritious.

I actually do make two nice simple - very simple vegie lasagnes. There could even be a recipe somewhere. You require in both a nicely flavoured bechamel sauce with some nutmeg. You also require a home made tomato sauce made with preferably fresh tomatoes that have been peeled, deseeded and chopped. Cook garlic and parsley in olive oil for a couple of mins then add the chopped toms and cook uncovered for about 10 mins until it thickens. Add salt and pepper to taste..That's it..

Lasagne No. 1.. with aubergine..
Slice aubergines into thin lengthwise slices, sprinkle with salt and leave in a colander for an hour. Rinse, dry and your ready to fry.
Heat olive oil and fry slices a few at a time until they are golden. Remove and repeat until all used up.
Line large shallow baking dish and arrange a layer of lasagne over the bottom then cover with slices of fried aubergine, spoon over some tomato sauce and cover with thin slices of mozzarella. Top with a thin layer of bechamel. Repeat until everything is used up and finish with a layer of lasagne, covered with bechamel sauce and grated Parmesan. Bake 30-40 mins until golden on top.


No. 2 Mushroom and Ricotta. The pasta I would use with this would be made with spinach. Lasagne Verde.
Fry garlic finely chopped and about 1 tbsp of fresh marjoram for a minute in olive oil then add finely sliced button mushrooms and cook for a further min on a moderate heat.
Layer of lasagne, spoon over a little Ricotta, scatter mushrooms, cover with a layer of tomato sauce then bechamel. Sprinkle with Parmesan. Repeat until all ingredients are used up finishing with lasagne, bechamel and grated parmesan..Bake 30-40 mins until top golden.






Edited 1 times. Last edit at 13/06/06 09:23PM by Kerry.

Re: vegetable lasgne
Posted by: kathie3461 (---.cid.global-gateway.net.nz)
Date: June 13, 2006 10:25PM

Dear Kerry, Yummy as usual; you are ever so clever....Cheers -Kathie-

Re: vegetable lasgne
Posted by: faheyregal (---.jetstream.xtra.co.nz)
Date: June 14, 2006 02:41AM

Many Thanks for all you help I'm not cooking for myself but for overseas relations
Margaret

Re: vegetable lasgne
Posted by: Brianemone (146.171.254.---)
Date: June 16, 2006 10:12PM

I good vegetable lasagna is made just like a normal lasagna. the key ingrediants are three

first: Mozzarella and lots of it (real mozzarella) lightly rub with salt and let it rest for about 15mins before putting it in.

second: parmesan and lots of it (real parmesan) layered in the lasagna and on top

third: a good besciamella. no cheese in this. should be light and have a little nutmeg in it.

the veges should be fried to your preference before going into the lasagna(i prefer a dry non stick pan with and coat them in flour and egg.)