Date: Fri, 20 Aug 1993 21:49:44 GMT
Lentil Lasagna
Ingredients
9 lasagna noodles
1 pkg. frozen spinach
1 lb. cottage cheese
1/2 c. dry lentils
1 c. grated cheddar
1 c. grated mozzarella
1/2 c. Parmesan
large jar of spaghetti sauce (I use Prego or Classico)
Instructions
Cook lentils in boiling water for about 20 minutes, drain.
Thaw spinach in microwave, press out liquid. Cook noodles al dente.
Make layers in oblong baking pan as follows: sauce, noodles, sauce,
cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce.
Cover top layer of noodles with sauce, sprinkle with Parmesan.
Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms
to sauce if desired. For variation use black beans instead of lentils.
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Vegetable Lasagne 1
Source: Robert N. Hartman on rec.food.recipes (USENET)
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
1/2 c. dry white wine
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 mixture and wine;
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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Vegetable Lasagne 2
Source: Andy Balinsky on rec.food.cooking (USENET)
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
50 minutes.
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Cashew Chili
Ingredients
2-3 c. kidney beans
4 med. onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 tsp. each basil, oregano
1 T. chili powder
1 tsp. cumin
2 cans tomatoes
black pepper, bay leaf
1/2 - 1 c. cashews
handful raisins
1 tsp. salt
1/4 c. cider vinegar (this is really much more than is needed)
Instructions
Saute onions, bell peppers, celery, garlic. Add spices, fry with
onion mix, stirring constantly. Add tomatoes, pepper, bay leaf,
cashews, salt, raisins, wine. Add beans, simmer covered for
30 min. Add water if necessary. Add vinegar when chili is
almost ready. For variety, add carrots or green beans
(may need to cook longer until they are tender).
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SandyUs Chili Source: Sandy Kaplan on rec.food.cooking (USENET) (made meatless by RFD) Ingredients 1/3 cup oil 3 med. onions, chopped 2 stalks celery, chopped 4 cloves garlic, minced 1 bell pepper, chopped 1 jalapeno pepper, minced 2 lbs. tofu chunks 2 T. each ground red chilis, cumin, oregano 1 bay leaf salt to taste 2 c. water 2 28 oz. cans tomatos 6 oz. can tomato paste 2 cans. kidney beans Instructions Saute first five ingredients in oil until limp. Add tofu and saute until browned. Mix the spices together in a bowl and sprinkle into the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir. Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans. Taste and correct seasoning. The addition of 1 tsp. to 1 T. of cayenne pepper can make this gradually more spicy. As the recipe reads, itUs fairly tame. NOTE: The ground chilis are NOT chili powder. Most chili powder is made up of a combination of chilis, oregano, cumin, salt and garlic. If chili powder is all you can find, then you will have to readjust the cumin and oregano amounts.
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