Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Anyone have a good vegetarian lasagna recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone have a good vegetarian lasagna recipe?),it will help you,my kids.
Answer:
Roasted Red Pepper Lasagna
Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strips
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce>------------------------------...
Lasagna procedure:
In a large sauté pan over high heat, sauté the first olive oil with the garlic until the garlic lightly browns. Add the mushrooms and cook until they begin to weep moisture. Add the spinach and toss until the spinach is just wilted. Remove the vegetables from the pan into a bowl. Chill completely. Add the second olive oil and the garlic, repeating the light browning of the garlic. Add the red peppers, carrots, basil and cooked broccoli, cooking over high heat until the peppers and carrots turn bright in color and begin to soften. Remove from the pan and place in a large bowl. Chill completely, then stir in the Parmesan cheese.
In a large mixing bowl, completely combine the Ricotta, eggs, herbs, and seasoning.
To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un-cooked noodles. Then add a layer of the spinach mixture. Top with a layer of noodles and add some sauce, then top with a layer of the Ricotta cheese. Top with a layer of noodles, then add some sauce and top with the broccoli mixture. The top layer will be noodles coated with the remaining pre-made sauce.
Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the noodles have plumped and softened. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.
Tomato Cream Sauce procedure:
Sauté garlic in oil until golden brown. Add the tomatoes and basil and simmer for 10 minutes. In a blender, purée 2 c. of the sauce. Return to a saucepot, add the heavy cream and simmer 5 minutes. Season to taste.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Anyone have a good vegetarian lasagna recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone have a good vegetarian lasagna recipe?),it will help you,my kids.
Answer:
Roasted Red Pepper Lasagna
Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. Chianti or other red wine (optional)
1/4 cup finely shredded Parmesan cheese
1 cup roasted red sweet peppers, drained well and cut into strips
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce>------------------------------...
Lasagna procedure:
In a large sauté pan over high heat, sauté the first olive oil with the garlic until the garlic lightly browns. Add the mushrooms and cook until they begin to weep moisture. Add the spinach and toss until the spinach is just wilted. Remove the vegetables from the pan into a bowl. Chill completely. Add the second olive oil and the garlic, repeating the light browning of the garlic. Add the red peppers, carrots, basil and cooked broccoli, cooking over high heat until the peppers and carrots turn bright in color and begin to soften. Remove from the pan and place in a large bowl. Chill completely, then stir in the Parmesan cheese.
In a large mixing bowl, completely combine the Ricotta, eggs, herbs, and seasoning.
To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un-cooked noodles. Then add a layer of the spinach mixture. Top with a layer of noodles and add some sauce, then top with a layer of the Ricotta cheese. Top with a layer of noodles, then add some sauce and top with the broccoli mixture. The top layer will be noodles coated with the remaining pre-made sauce.
Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the noodles have plumped and softened. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.
Tomato Cream Sauce procedure:
Sauté garlic in oil until golden brown. Add the tomatoes and basil and simmer for 10 minutes. In a blender, purée 2 c. of the sauce. Return to a saucepot, add the heavy cream and simmer 5 minutes. Season to taste.
correctness,It's Non-profit and only for informational purposes.
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