veggie lasgna -any good?

[Sarahsmile]

Did anyone make the veggie lasgna from the cover of April? I sounds so good. I realize it was awhile back. What about the rest of the lasgna recipes that month? Thanks

[Debie K]

We made the veggie lasagna, and the wild mushroom and goat cheese lasagna, so good I thought I was in a restaurant. Give them a try - quite easy to put together after all the chopping is done. The no bake noodles seem like they won't work, but they do. Good luck!

[Gail]

Hi Sarah,

Gather you're new around here. As a general rule, you'll find a goodly number of reviews on recipes right after the issue comes out. While I can't say if there were actually reviews on the veggie lasagna without looking back, I do recall a number of reviews on the eggplant lasagna from the same issue (most of them positive.) In order to access these, try clicking on "search" in the upper right hand corner of your screen next to FAQ and then type in some key word such as "vegetable lasagna" or whatever suits your fancy.

Welcome aboard!

[Sarahsmile]

Thanks for your help. I am new. Its very addicting. I have always loved reading cookinglight but this is more fun. I hope to make the lasgna this week -thanks. Hey what does DH stand for. Am I out of the loop? I thought it had something to do with a husband."dear husband"?Thanks, Sarah

[kwormann]

dear husband on most days...... http://www.cookinglight.com/bbs/biggrin.gif

welcome! http://www.cookinglight.com/bbs/smile.gif Kim

[Bey]

The Veggie Lasagne is great! A friend made it for our Cooking Light Supper Club dinner last month and she just mentioned on the phone that she made it again. Welcome!! (And thanks for asking the DH question! I'm pretty new to this too!!)

[ama47369]

Hi Sarah-
This is my favorite CL veggie lasagna recipe-that we have tried so far.
http://www.cookinglight.com/bbs/smile.gifAmanda

Four-Cheese Vegetable Lasagna

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : April '97 Pasta
Vegetables Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 583 Calories (kcal); 4g Total Fat; (5% calories from fat); 32g Protein; 104g Carbohydrate; 12mg Cholesterol; 530mg Sodium
Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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.
Nutr. Assoc. : 3878 0 5443 0 0 0 0 0 0 4938 25073 0 0 0 4047 25072 25083
3622

[patsyk]

Yes, I made it and we loved it! As a matter of fact, it's on the menu for this week! http://www.cookinglight.com/bbs/biggrin.gif

[Pat]

We loved the Spring Veg. Lasagna that was on the cover!