I know we have had some threads about this, but I don't recall finding just what I was looking for. I am dying to find a VERY simple vegetarian lasagna that I could possibly freeze so that my SO and I would have something in the freezer around when I don't feel like cooking. Any help would be much appreciated!!
I actually make a very good veggie lasagna, but don't have an exact recipe but here's the idea. I take the VERY EASY NO-COOK NOODLES recipe off the back of the noodle box and jazz it up. I add my own spices to my jarred spaghetti sauce (a little red wine, some oregano, some red pepper flakes) and to the ricotta/cottage cheese mixture I add a box thawed frozen spinach and some sauteed mushrooms and onions. Assemble and cook as instructed. Just add whatever veggies appeal to you. I have added zucchini and carrots before and it was very popular but my husband doesn't love either of these, so I usually leave it out. Just don't go TOO crazy adding too many veggies (you don't want it to be dry) and you should be fine. Make up your own recipe using some others as a guide.
Thanks, all, especially Natasha--both of those look great. I would ask my SO to cook, but he would make greasy burgers, french fries and chocolate cake if he could choose, which is why I do the cooking!!
I made the Vegetable Lasagne from the current issue and liked it a lot! The vegetables still have a decent texture after it's all cooked and the combination of vegetable flavors was great! I also gave it extra points for being reletively easy to put together and for only making an 8x8 pan (9x13 is just too much for us!). If you need the recipe I can post it.
BTW -- I don't know how well this freezes yet. I have one in the freezer right now, waiting for one of those days when I just don't feel like cooking!
[This message has been edited by BethR (edited 01-15-2001).]
I agree with Natasha on getting one's SO to cook when you aren't up to it. My boyfriend cooked last night and last Saturday night. He claims that I never let him cook.
Although he is an excellent cook, it is exhausting cleaning up after him. I like to clean up as I go along and he makes quite the mess. I'm not sure whether it is more tiring just cooking when you dont feel like it, or cleaning up after he cooks!
Don't you know? When you have one of those days when you don't feel like cooking, that's when you convince your SO to cook! Wellll..it's a thought, right?
Here's a very simple looking one. Haven't tried it, though.
1 10 ounce pk frozen chopped broccoli
1 14 1/2 ounce tomatoes
1 15 ounce can tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped grn/sweet red pepper
1 1/2 teaspoon dried basil, crushed *
1 clove garlic, minced
2 cup lo-fat ricotta or cottage cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium.
and another one from the Hash House Harriers (isn't that a running group?) I think so, but...what a name!
1 lb. lasagna pasta
6 T. butter or margarine
1 c. onion, chopped
1 c. celery, chopped
2 28-oz. cans tomatoes, broken up and undrained
2 6-oz. cans tomato paste
1 c. water
1 T. dried basil leaves
1/2 t. sugar
1 t. salt
1/2 t. pepper
2 lbs. fresh vegetables (whatever variety you choose), sliced
2 lbs. Mozzarella cheese, grated
Cook lasagna. Drain. In large saucepan, melt butter, sauté onion and celery until tender. Add tomatoes, tomato paste, water, basil, sugar, salt, and pepper. Simmer 20 minutes. In 2 3-qt. shallow baking dishes, layer lasagna, vegetables, sauce, and cheese. Repeat. Bake in a 350 degree oven for 30 minutes. Serves 6-8 Hashers.
- Colleen Powell, La Jolla Hash House Harriers
[This message has been edited by Natasha (edited 01-15-2001).]
There is also an easy vegetable lasagna recipe in the current issue. I prepared it last night and am planning to have it for dinner tonight. It was very easy and looked good - I'm looking forward to trying it tonight.
We like the veggie lasagna from CL Complete
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