Which vegetable lasagna is the best

[Julie A]

I have a question for you all...I am preparing a dinner this weekend for my brothers and their SO's. I was planning on April '97 4 Cheese Vegetable Lasagna as the main course, but was wondering how the April 2001 Spring Vegetable Lasagna is. Any comparisons?
I'm also preparing the Lentil/Walnut Pate from April '97, goat cheese and misc veggies for an appetizer, and french bread and salad with the lasagna. I'm not sure yet about dessert. I told them they can bring the wine!
As the youngest girl in a family of boys, with one brother who get's paid for his cooking, I really want this to be good. Any ideas would be greatly appreciated.
Thanks!
Julie

[bookworm]

I also tried the Spring Vegetable Lasagna but wasn't very impressed with it. The only change I made to the recipe was I used Mozarella cheese instead of Asaigo (I couldn't find it anywhere). The lasagna was okay but seemed a little bland.

[emilycat]

Bookworm,

If you liked the ingredients, I might give it another shot -- mozzarella's a pretty dull cheese, especially in comparison; the asiago would have given it great flavor. http://www.cookinglight.com/bbs/smile.gif

[JA]

The biggest difference between the two lasagna's is broccoli vs yellow squash, and Asiago vs swiss. The spring lasagna is also 4 cheese!

[ama47369]

I haven't tried the spring vegetable, but I made the 4 cheese, and my husband and I loved it. My DH now asks for it more often and says he likes it even better than the meat lasagnas(which he loves).

[Tiger]

The grilled veggie lasanga from last summer is my all time favorite!

[BethR]

There's also the Vegetable Lasagne from Jan/Feb 2001. I've made this several times and thought it was excellent.

[pookie1970]

I haven't tried the 4 cheese vegetable lasanga , but I did make the spring vegetable lasagna from April 2001 and it was wonderful!!! My dh who is not always into the vegetarian type dishes I sometimes make really enjoyed this one! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by pookie1970 (edited 05-14-2001).]

[chefandi]

Could you please post the 4 cheese lasagna?

[BethR]

Here it is


* Exported from MasterCook *

Four-Cheese Vegetable Lasagna


12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1 1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves -- minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup grated fresh Parmesan cheese (2 ounces) -- divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach -- thawed, drained, and squeezed dry
1 1/2 cups 1% low-fat cottage cheese
1 cup shredded part-skim Mozzarella cheese (4
ounces)
1/2 cup shredded Swiss cheese (2 ounces)
Freshly ground pepper (optional) -- freshly ground pepper

Cook lasagna noodles, omitting salt and fat. Drain; set aside.

Preheat oven to 375º.

Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and sauté 7 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.

Combine cottage cheese, Mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375º for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.

Source:
"Cooking Light, April 1997, p.117"
Copyright:
"© Cooking Light"

NOTES : This lasagna proves a welcome change from your standard meat-and-tomato-based dishes. The creamy white sauce in this meatless version complements the spinach and fresh broccoli. A lasagna isn't a lasagna unless it's both filling and flavorful—and this one is that and more.

[laughsandlaughs]

Here's another question...of all the veggie lasagnas from the April 2001 issue, which was your favorite??

[Julie A]

Thanks for the suggestions...I'm at work, but when I get home I'll have to check out the Jan/Feb 2001 one - I missed that!

[kirkbyky]

I just made spinach/mushroom lasagna from the website & took it to a work potluck. It was gone in about 6 min! Every one thought it was excellent & I had 4 recipe requests. I havent tried the other two lasagna's, YET http://www.cookinglight.com/bbs/biggrin.gif, but today's was really good, especially since I love both spinach & mushrooms.

[lbudis]

Cross your fingers for me - it's the spring veggie version tonight! Hope it lives up to it's reputation!

[pookie1970]

Originally posted by laughsandlaughs:
Here's another question...of all the veggie lasagnas from the April 2001 issue, which was your favorite??

Definately the Spring Vegetable Lasagna! But, then I haven't had time to try any of the others yet! http://www.cookinglight.com/bbs/biggrin.gif