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Home > Categories > Food and Beverages > Cooking > View Advice  

Query from: suma, australia, 05/07/06
Topic: COOKING      Submitted on: Ammas.com
Subject: home made lasagna sheets

hi , how to make lasagna sheets at home ? i like to make vegetable lasagna at home .i find in ready made ones are used an egg , please give non egg lasanga sheets to make at home .

Rate = 3 (Rated by 10 Council Members)
[ This query closed ]
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Response from: Anand V,   
Council Member on Ammas.com
Hi Suma,

Please find the recipe for non egg lasagna.

1 pound fresh lasagna sheets salt 1/4 cup extra-virgin olive oil, plus extra for greasing the pan 1 garlic clove, crushed 4 cups chopped canned Italian plum tomatoes freshly ground black pepper 12 basil leaves, torn 1 cup heavy cream 11/2 pounds fresh mozzarella, cut into 1/4"-thick slices 1 cup freshly grated grana padano Bring 4 quarts of water to a boil; add salt and drop in 3 lasagna sheets; cook until al dente. Remove with a slotted spoon to a platter lined with kitchen towels and blot dry. Cook remaining lasagna sheets in the same manner.

Heat olive oil and garlic in a 2-quart pot over medium heat. After 30 seconds, add tomatoes, salt, pepper, and basil. Bring to a boil. Cover; simmer for 1 hour. Discard garlic and stir in cream. Lightly oil a 10" x 14" roasting pan. Spoon 1/2 cup of tomato sauce in the pan. Top with enough lasagna sheets to cover bottom of the pan, trimming sheets as needed to fit snugly in the pan. Sprinkle sheets with salt, and spoon on tomato sauce to cover, some mozzarella, and some grana. Continue layering ingredients until they are used up; you should have 5 layers of each. The final layer should be mozzarella and grana. Bake in a preheated 400° oven for 30 minutes. Makes 6 single servings

Rate = 2 (Rated by 14 Council Members)

 
Response from: Usha Gurnani,   
Council Member on Ammas.com
You cannot make lasagna sheets without eggs. Fresh pasta can be flavored with garlic or herbs. For garlic pasta, add one minced large garlic clove to the eggs and salt before incorporating with the flour. For thyme pasta, mix two heaping teaspoons of fresh thyme leaves into the flour before you make the well. This recipe for fresh pasta will make enough for 4 to 6 servings.

Cooking.com Tip: Don't make a mess of your kitchen counter when preparing fresh pasta, pizza or pastry dough. Use a wood pastry board large enough for all your baking and pastry needs. Wood helps absorb any excess moisture when kneading the dough so you add less flour. It is also the best surface for drying freshly cut pasta as the wood absorbs any moisture in the dough. RECIPE INGREDIENTS

2 1/2 cups all-purpose flour 3 large eggs Generous pinch of sea salt

RECIPE METHOD

MAKING DOUGH: Sift flour onto large flat work surface. Form well in center of flour. Place eggs and salt in well; whisk lightly with fork to blend. Using fork, gradually mix flour from inside walls of well into egg mixture to form coarse dough. Knead until dough is satiny and surface is almost smooth, about 4 minutes. Form dough into ball. Cover with plastic wrap and let dough rest at least 30 minutes and up to 3 hours.

KNEADING DOUGH: Set rollers for pasta machine, on widest setting. Using dough cutter, cut dough into eight equal pieces. Form each piece into ball; flatten into disks. Run one dough disk through rollers, dusting lightly with flour if dough sticks (keep remaining dough disks covered). Working on lightly floured surface, fold dough into thirds as for business letter. Pass dough, edges first, through rollers again. Repeat process six times, keeping rollers at widest setting and lightly dusting rollers with flour if dough sticks.

FORMING PASTA SHEETS: Adjust width of rollers to next smaller setting, and pass dough through rollers. Continue adjusting roller width to smaller settings, running dough through each setting without folding, and dusting rollers very lightly with flour if necessary until long dough sheet forms, about 24 to 30 inches long.

Hang strips over pasta drying rack, just until pasta is slightly dry, about 10 minutes (pasta should not be brittle or wet). Repeat kneading remaining dough disks and forming them into pasta sheets.

VARIATIONS:

For Fresh Pasta with Garlic: Mix 1 minced large garlic clove into egg and salt mixture in center of flour well. For Fresh Pasta with Thyme: Mix 2 teaspoons fresh thyme leaves into flour before blending with egg and salt mixture. http://www.cooking.com/recipes/stat…

Rate = 3 (Rated by 14 Council Members)

Thank this advisor   
 
Response from: Vini K ,   
Council Member on Ammas.com
Hi suma,here are some recipes for making home-made eggless pasta:

This recipe is as simple as they come. All you need is all-purpose flour and water. Apparently during the war when eggs were scarce, this pasta became very popular. It goes great with almost any sauce, but Nonna Lina likes to serve it with a fresh pea sauce or a light fresh tomato sauce. The directions are given to be made by hand, but you certainly could use a hand cranked pasta machine instead. This is one of those recipes where exact measurements are difficult as it depends on the flour used, the temperature of the water, and even atmospheric humidity.

All-purpose Unbleached Flour

Dash of Salt

Water

Make a mound on the counter with the flour and create a well in the center. Add the salt. Start slowly pouring in the water, mixing with your fingers between each addition. You know you have added enough water when you can bring the flour together in a ball. Begin to knead the dough until it is smooth. At this point the dough should resemble stiff bread dough. Wrap in plastic and let sit 20 minutes before rolling.

To roll, take a 6 inch ball of dough and place on a lightly floured surface. Begin to roll into a flat disc. Roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin. Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go. Keep the dough well floured to prevent sticking. Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut. Ensure the surface of the dough is lightly floured, and start to roll it up into a tube. You can either cut it into fettuccine or into triangular pieces. To cut it into fettuccine, cut as shown above, shaking out the pasta after it has been cut. Place on a floured baking sheet and let dry until you are ready to use it.

To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end. Continue to cut until complete, and dry as described for the other pasta. To complete the pasta, cook in boiling salted water until al dente. Top with your favorite sauce and serve piping hot.

Source:http://www.nonnalinaskitchen.com/re… (also has pictures)

Eggless Pasta

"Anyone on an eggless or low-cholesterol diet will appreciate this recipe." Original recipe yield: 4 cups of noodles.

Servings: 4 (change)

INGREDIENTS:

* 2 cups semolina flour * 1/2 teaspoon salt * 1/2 cup warm water

DIRECTIONS:

1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry. 2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes. 3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting. 4. Cut pasta into desired shapes. 5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

Source:http://pasta.allrecipes.com/az/Eggl…

Basically,you will need a Pasta machine to turn out authentic home-made pasta.Also,remember that fresh pasta cooks faster than dried pasta.so,take care when adapting to recipes that call for dry pasta.If you are ready to chip in with a lot of elbow grease,then this is the dish for you.Just roll out the fresh pasta into thin sheets,and let dry a little before using.Hope these help you.goodluck.

Rate = 3.5 (Rated by 14 Council Members)

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Response from: Mrs. Sai Sai,   
Council Member on Ammas.com
Suma,

Please see this link

http://www.recipecottage.com/vegeta…

Ingredients :

Egg-free lasagna sheets 250gm 3 Tins ChoppedTomatos 1/2 lt Soya milk 2 tablespoons Red/brown Miso Paste 1 tub Dairy-Free Parmesan 1/2 pack Veggie Mince Garlic & onions to taste (we use 4 clove, 2 large onions) Soya Margarine 25 gm White Flour (Heaped Tablespoon) Herbs: Basil, Oregana,Fresh Ground Black Pepper Red Wine (1/2 bottle )

Method :

Make a Tomato sauce - fry the galic and onions, next the Veggie mince, then add the tomatos & herbs to make a reasonably-liquid sauce as it is absorbed in cooking the pasta.

Cook for about 30 min At the same time, make a standard white sauce. "slacken" the miso by mixing in 2 tbs of the white sauce - this makes it easier to mix. Then add the miso into the remaining white sauce.

Layer tomato sauce, then pasta, then white sauce, then a shake of parmesan at least twice, until all used. Put lots of parmesan on the top. Cook in 200 degree C oven for about 30 min until top is browned.

You can also see this link

http://www.recipezaar.com/115553…

Ingredients :

8 ounces lasagna noodles, cooked and drained 1/2 cup tomato sauce

Tofu Mixture (from How it all Vegan)

14 ounces extra firm tofu 1/4 cup soy milk 1 teaspoon dried oregano 2 teaspoons dried basil 1 teaspoon salt 2 tablespoons lemon juice 2 garlic cloves, minced 1 small onion, minced 2 cups spinach, chopped

Veggie Mixture

1/4 cup olive oil 1 medium sweet red pepper julienned 8 ounces fresh mushrooms, sliced 2 small zucchini, cut into 1/4 inch slices 2 medium carrots, sliced very thin (or shredded) 1 1/2 cups of your favorite tomato sauce 1/2 cup water

Method :

Preheat over to 350 degrees. In a blender or food processor, combine the tofu, soy milk, oregano, basil, salt, lemon juice, garlic, and onion. Blend until the mixture has the consistency of ricotta cheese.

Stir in the chopped spinach and set aside.

In a large saucepan, saute the red pepper, mushrooms, zucchini, carrots in the oil until crisp-tender. (Feel free to add any other veggies that you like).

Stir in the tomato sauce and water. Bring to boil, then cover, reduce heat and simmer for 30 minutes, stirring occasionally. (If you find that the veggie mix is too thin, uncover for last 5 minutes.)

Cover bottom of lasagna pan with 1/2 cup tomato sauce. Layer with lasagne noodles, trimming to fit, if needed. Cover with a layer of 1/2 the tofu mixture, then layer of noodles, then layer of 1/2 the veggie mixture, then layer of noodles, then remaining tofu mixture, another layer of noodles, and then top with the remaining veggie mixture.

Bake, uncovered for 30-35 minutes. Remove from oven and let stand 5-10 minutes before cutting and serving.

You can also see these links

http://www.veganmania.com/pages/inc…

http://vegetarian.allrecipes.com/az…

Rate = 3 (Rated by 14 Council Members)

Thank this advisor   
 
Response from: Ann J,   
Council Member on Ammas.com
Suma,

here is the recipe--

Lasagne with Vegetables and Saffron (Lasagne con Verdure e Zafferano) Ease of preparation: Average

Prep Time: 30 minutes

Cook time: 45 minutes

Ingredients

3 tbsp.extra virgin olive oil

6 oz.mushrooms, sliced (2 cups)

1 cupchopped zucchini

1/2 cupchopped canned artichoke herats (3 oz.)

1/2 cupchopped onion

1/2 cupfinely chopped carrot

1/2 cupfinely chopped celery

1/2 cupfinely chopped broccoli

1/2 cupchopped red pepper (may substitute yellow or green pepper)

1/14 cupwhite wine

1/8 tsp.saffron powder

1/2 cupbutter (1 stick)

1/2 cupflour

1-1/2 tsp.salt

1/4 tsp.freshly ground black pepper

4 cupsmilk

12BARILLA Oven Ready Lasagne Pasta

1/4 cupfreshly grated Parmigiano Reggiano cheese

1/2 cupchopped canned artichoke hearts (3 oz.)

PREHEAT oven to 350 degrees.

HEAT 2 tablespoons oil in large skillet over medium-high heat. Saute mushrooms, zucchini, artichokes, onion, carrot, celery, broccoli, peppers and wine; cook 7 minutes or until vegetables are tender. MELT butter in medium saucepan over medium heat. Stir in flour, salt and pepper; cook, stirring constantly, 2 minutes. Whisk in milk stirring frequently until sauce thickens, approximately 10 minutes. Pour sauce over vegetable mixture; combine.

TO ASSEMBLE: Spread 1 tablespoon oil over bottom of 9x13 inch baking dish. Spread 1/4 of vegetable mixture in dish; top with 3 lasagna sheets. Repeat layers twice; spread remaining vegetable mixture on top. Sprinkle with cheese; cover with foil. Bake 25 minutes or until bubbly. Let stand 10 minutes before cutting.

http://www.barillaus.com/Lasagne_wi…

Rate = 2.5 (Rated by 14 Council Members)

Thank this advisor   
 
Response from: Bindu P,   
Council Member on Ammas.com
Hi Suma,

Here is how U can make eggless lasagna or vegetable lasagna at home.

26-oz. jar natural pasta sauce 8-oz. pkg. no-boil lasagna noodles 16-oz. pkg. soft tofu, well drained and mashed with fork until smooth 3 cups cut-up fresh cooked vegetables, such as broccoli, cauliflower, zucchini and/or spinach 8-oz. pkg. part-skim shredded mozzarella cheese or mozzarella-style soy cheese (2 cups)

Directions:

Preheat oven to 350°F. Spread thin layer of sauce over bottom of 13 x 9-inch glass or ceramic baking pan. Top with layer of 3 or 4 lasagna noodles. Gently spread one-third of the mashed tofu over noodles, then top with one-third of the remaining sauce.

Sprinkle about one-third of the vegetables over sauce, then top with one-third of the cheese. Repeat layering twice, beginning with noodles and ending with cheese.

Cover with foil and bake until noodles are tender, 35 to 40 minutes. If desired, uncover and continue baking until cheese is golden, about 5 minutes. Remove from oven and let stand 5 minutes before serving.

http://vegetariantimes.com/recipe/r…

Vegan Lasagne with Miso Egg-free lasagna sheets 250gm 3 Tins ChoppedTomatos 1/2 lt Soya milk 2 tablespoons Red/brown Miso Paste 1 tub Dairy-Free Parmesan 1/2 pack Veggie Mince Garlic & onions to taste (we use 4 clove, 2 large onions) Soya Margarine 25 gm White Flour (Heaped Tablespoon) Herbs: Basil, Oregana,Fresh Ground Black Pepper Red Wine (1/2 bottle

Make a Tomato sauce - fry the galic and onions, next the Veggie mince, then add the tomatos & herbs to make a reasonably-liquid sauce as it is absorbed in cooking the pasta. Cook for about 30 min At the same time, make a standard white sauce. "slacken" the miso by mixing in 2 tbs of the white sauce - this makes it easier to mix. Then add the miso into the remaining white sauce. Layer tomato sauce, then pasta, then white sauce, then a shake of parmesan at least twice, until all used. Put lots of parmesan on the top. Cook in 200 degree C oven for about 30 min until top is browned.

One more recipe of vegan lasanga

Vegan Lasagna 01-OCT-97 p32 Serves 12 -- Vegan

The tomato sauce recipe makes enough to serve on the side or to freeze and enjoy later with pasta.

Tomato Sauce 2 Tbs. olive oil 1 cup chopped onion 3 cloves garlic, minced 1 6-oz. can tomato paste 3 28-oz. cans peeled plum tomatoes, chopped with juices reserved 1/2 cup chopped fresh basil 1/2 cup chopped fresh parsley 1 1/2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes (optional) Salt and ground black pepper to taste - 1 Tbs. salt 1 lb. dry uncooked eggless lasagna noodles 2 16-oz. pkg. firm tofu, drained 2 cloves garlic, minced 1/4 cup chopped fresh basil 1/2 cup chopped fresh parsley Salt and ground black pepper to taste

Directions:

Sauce: In large, heavy saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt and pepper.

Meanwhile, bring large pot of water to boil. When water boils, add salt and noodles. Cook until al dente, about 12 minutes. Drain, rinse with water and drain again.

Preheat oven to 400F. Crumble tofu into medium bowl. Add garlic, basil, parsley, salt and pepper. Stir until well blended.

To assemble: Spoon about 1 cup sauce over bottom of 13x9-inch baking dish. Add layer of noodles and top with one-third tofu mixture. Spoon over about 1 1/2 cups sauce and top with another layer of noodles. Cover with one-third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles. Top with remaining tofu mixture and 1 cup sauce.

Cover with foil and bake 30 minutes. Remove from oven and let stand about 15 minutes before cutting and serving. Serve with remaining sauce.

http://vegetariantimes.com/recipe/r…

Rate = 3 (Rated by 14 Council Members)

Thank this advisor   
 
Response from: Hari Rama,   
Council Member on Ammas.com
Hi, http://www.mybook2cook.com/modules.…

Put all the flour and 2 eggs in a bowl.Start mixing slowly with a fork.Add the rest of the eggs one at the time and keep mixing.Put some extra virgin olive oil on your hand and consequently in the dough. In this way the dough will not stick on your hand and will be easier to mix it.Continue mixing the dough till become a little hard. At this time move the dough on the countertop where you have sprinkle some flour before. Keep mixing till the dough become elastic and will not stick to the countertop anymore. It will take approximaly 10 minutes of manual mixing to reach the right consistency.Take a towel and put under the water.Shrink it.Cover the dough with the wet towel and let it stay for at least 30 minutes.Put a piece of pasta dough over the countertop (better if you have a hardwood countertop where you can roll your dough). Sprinkle over some flour.Start spread the dough with a rolling pin. Continue to spread the dough with a rolling pin till reach the thickness of an heavy paper sheet. If the pasta sheet is sticky sprinkle some flour. Spread the dough in all the direction evenly. And spread again and again. Cut the pasta sheets in rectangular shape (3x6 inch). In my case I measured before the length of the lasagna pan and cut the pasta sheets accordingly. Cover the pasta sheets with a towel and let them rest for 1 hour. boil. Add salt. For 1 gallon of water 2 table spoons of rock salt. Cook the lasagna sheets for 2 minutes. Then take them out of the boiling water and put on a towel. Add few at the time depending on how big is your pot. On the picture you can cook 4 sheets at the time. Step 40: Let the pasta sheets dry out before use it.

The Assembly Task.

Take a roasting pan; make a thin layer of besciamella. Add a thin layer of ragu' too. Add the first layer of pasta sheet. In my case I measured before the length of the pan and cut the pasta sheets accordingly. Cover very well all the spots. Add ragu' and besciamella in each layer. Cover all the spot. Every two layers add parmesan cheese. If you like very cheesy you can add mozzarella in each layer. Make at least 4 layers. On the last layer add a lot of parmesan. Cook in the oven at 380F for 35 min. After 35 min the surface will looks like this picture. Let the lasagna rest for 30 minutes, better longer. It will be easier to cut and to be serve. Here the perfect lasagna portion.

Rate = 2.5 (Rated by 14 Council Members)

 
Response from: Kutta .,   
Registered Member on Ammas.com
Ingredients:

8 ounces lasagna noodles 10 ounces chopped broccoli, frozen 14 1/2 ounces diced tomatoes, canned 15 ounces tomato sauce 1 cup diced celery 1 cup chopped onions 1 cup diced green bell pepper 1 1/2 teaspoon basil 2 bay leaves 1 garlic clove -- minced 1 egg -- beaten 2 cups cottage cheese, lowfat or ricotta cheese 1/4 cup grated Parmesan cheese 1 cup shredded lowfat mozzarella cheese Directions:

Cook lasagna and broccoli separately according to package directions; drain well. Set aside.

Sauce: In a large saucepan, stir together undrained tomatoes, tomato sauce, celery, onion, green pepper, basil, bay leaves, and garlic. Being to boiling; reduce heat. Simmer, uncovered, 20-25 minutes or until sauce is thick, stirring occasionally. Remove bay leaves. In a bowl, stir together egg, cottage cheese, and Parmesan cheese. Stir in broccoli.

Spread about 1/2 cup sauce in 9x13" baking dish. Top with half of noodles, half of broccoli mixture, and half of remaining sauce. Repeat layers, ending with the sauce.

Bake, uncovered, in a 350 F oven for 25 minutes. Sprinkle with mozzarella cheese. Bake for an additional 5 minutes or until heated through. Let stand 10 minutes before serving.

This recipe for Vegetarian Lasagna serves/makes 8.

Rate = 2.5 (Rated by 15 Council Members)

 
Response from: gita ,   
Registered Member on Ammas.com
Hi Suma, I have tryed making lasagna from tortilla sheets it comes out pretty good,here is the recipe 8 corn tortilla 1 8OZ SALSA 2c montray jack chees 1 can red beans 1small bunch spinach 1 small bunch fresh coriander 4 stocks scallions salt pepper

1. chop spinach,coriander,onion in food procecer. 2. lightly spray lasagna pan put 4 tortillas at the bottom(overlaping is ok)as 1st layer. 3. Put half drained beans spoon salsa,chopped spinach ,sprinkle quarter cheese. 4. Put last four tortilla and same as above layering,beans ,salsa,chopes spinach rest of the cheese. 5. cover with aluminium foil bake at 425 preheated oven for 25 min until bubbling. 6. uncover and bake 20 more min until cheese is light brown. Enjoy

Rate = 2.5 (Rated by 15 Council Members)

 
Response from: rajanala gowri,   
Council Member on Ammas.com
VEGETARIAN LASAGNE ==================

Ingredients: ------------ 1 large jar good pasta sauce 1 lb either mushrooms, sliced, or spinach, cleaned and chopped 12 lasagne noodles, half-cooked 2 cup Ricotta cheese 1 cup mozarella 2 tsp wheat germ 2 eggs salt, pepper 1/4 cup parmesan cheese, grated fine

Instructions: ------------- Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper to taste. (I use non-fat egg product and low fat ricotta.)

Jazz up pasta sauce, if desired. (I usually throw in some extra oregano, basil and onions, and let the whole thing cook for about a half hour.)

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on the bottom, spreading it evenly.

Put a layer of noodles in the pan. (You may have to trim one of the noodles to fit along the bottom of the pan, like such:

-----------| | -----------| | -----------| | -----------| |

Cover this layer with 1/2 the ricotta filling. Cover the ricotta with roughly 1/4 the pasta sauce. Then, some mozarella, about half of it. Next, another layer of noodles, trimming as necessary. Repeat ricotta, sauce and mozarella, using up the two cheeses. Layer on the final few noodles. Put some sauce on top, enough to cover liberally. Cover this with the 1/4 c parmesan cheese.

Cover the dish with foil, and bake in a 375 degree oven for 1 hr, uncovered for the last 10 minutes.

Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little before serving.

This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad with oil and vinegar dressing.

VEGGIE LASAGNA ==============

Sauce: ------ 3 cloves garlic 1/2 white onion 2 15oz. cans tomato puree fresh basil, oregano, italian parsley salt, pepper

Mince garlic and onion and sautee in olive oil. Pour in tomato puree. Add herbs, salt and pepper to taste. Simmer while preparing remainder.

Ingredients: ------------ 1/2 red bell pepper 2 carrots 1 broccoli flowerette 1 medium zucchini 3-4 large mushrooms 8 oz ricotta cheese 12 oz mozzarella, shredded 1 lb lasagna noodles

Instructions: ------------- Chop vegetables and sautee in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, 1/2 of the vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.

i collected this from collection lasagna ********@*****.*** (Micaela Pantke) you can also check if you want

Rate = 3 (Rated by 15 Council Members)

 
Response from: Seetha Hariharan,   
Council Member on Ammas.com
Hi,

1 1/2 pounds eggplant, thinly sliced vegetable spray 2 tablespoons olive oil 1/2 cup chopped onion 16 ounces sliced mushrooms 9 lasagna noodles 1 jar (16 ounces) spaghetti sauce with vegetables 8 ounces ricotta cheese, part-skim 4 ounces shredded mozzarella cheese 1/4 cup grated Parmesan cheese PREPARATION:

In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender. Sponsored Links Ringtones - It's So Easy. It's Free. Learn More. Get Your Favorite Music Today blinko.com

No Boil Lasagna Recipe Choose From A Variety Of Delicious Name Brand Recipes. Free & Easy! www.RecipeRewards.com…

Lasagna Looking for Italian Restaurants? Find a great one near you now. newyork.citysearch.com Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender. Cook lasagna noodles in boiling salted water according to package directions. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. Bake eggplant lasagna at 350° for 30 to 40 minutes. Eggplant Recipes

http://southernfood.about.com/od/eg…

Rate = 2.5 (Rated by 15 Council Members)

 
 
 
 
 
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