veggie lasagna
9 lasagna noodles
1 1/2 cup ricotta cheese or firm tofu
3 tbsp skim milk or plain soymilk
1/2 tsp dried basil, crushed
1/4 tsp pepper
1/4 cup vegetable broth
1 1/2 cups broccoli, cut into small pieces
1 cup french-cut green beans
1 cup finely chopped carrots
1/2 cup chopped onions
1 clove garlic, minced
1 15-oz can tomato sauce
1/2 tsp dried oregano, crushed
1/4 tsp salt
1 tbsp snipped parsley
2 tbsp Romano or Parmesan cheese (optional)
2 small tomatoes, thinly sliced
cook noodles according to package directions and drain. in a small
mixing bowl combine ricotta cheese, milk, basil and pepper, and set aside.
for filling, in a large skillet combine broth, broccoli, green beans, carrots, onion
and garlic. bring to boiling, reduce heat. cover and cook about 5 minutes or until
vegetables are tender. stir in tomato sauce, oregano, and salt; cover and cook
over medium heat until heated through. spray a 9-inch springform pan with non stick cooking spray. line pan with
noodles, extending noodles over sides of pan. layer half of the vegetable mixture,
1 cup of the ricotta mixture, and remaining vegetable mixture over noodles. trim
noodles so 3 inches extend over top of vegetable mixture. discard trimmings. fold
noodle ends over vegetable mixture.
place springform pan on pan on a cookie sheet. cover and bake at 375 degrees for 30 minutes.
stir romano or parmesan cheese into remaining ricotta mixture. spread ricotta
mixutre over top of pie. place tomato slices around edges, slightly overlapping the
slices. cover, bake 20 minutes more or until heated through. then let it cool for 10 minutes,
sprinkle with parsley and serve.
spinach manicotti
filling
1/2 cup well drained cooked spinach
1/4 pound fresh mushrooms
1/3 cup freshly grated parmesan cheese
saute the
mushrooms in a little bit of oil. chop together with the spinach until fine. stir inthe
parmesan cheese and any other spices you'd like to add!
sauce
1/4
cup melted margarine
1 1/2 tablespoons flour
1 13-ounce can evaporated
skim milk
2 tablespoons parmesan cheese, grated
salt, pepper, and nutmeg to
taste
blend flour and margarine. cook one minute over moderate heat.
gradually add the evaporated skim milk, stirring constantly with a whisk. heat until the
sauce bubbles, and then season it however you want. remove from heat and add the
grated cheese.
pasta
get 10 manicotti tubes and cook them
according to the package. fill them with spinach mixture. then pour a little bit of sauce
in the bottom of a casserole dish (enough to coat the bottom nicely) and place manicotti
on top. pour the rest of the sauce over the manicotti and sprinkle with cheese. bake for
about 10 minutes at 375 degrees.
**this works great w/ regular marinara sauce, too!
chinese chili-sesame noodles from mccall's magazine.
1 lb. long chinese noodles or spaghetti
2 tbsp. roasted peanut oil
1 tbsp toasted sesame oil<
br>1 1/2 tbsp sesame seeds
2 tbsp rice vinegar
1 tbsp each chili paste with garlic, creamy peanut butter and soy sauce
2 tsp. each grated peeled gingerroot and brown sugar
2 scallions, thinly diagonally sliced
1/2 long european hothouse cucumber, seeded and cut into long shreds
4 large radishes, trimmed, julienned
1. in large pot of boiling, salted water, cook noodles according to package
directions. drain; rinse under cold water; drain again. place in large bowl; add oils
; toss to coat. in small skillet over medium heat, toastsesame seeds until lightly golden;
let cool and set aside
.
2. in small bowl, whisk vinegar, chili paste, peanut butter,
soy sauce, ginger and brown sugar; add to noodles along with the scallions; toss.
reserve some cucumber and radish for garnish; add remaining to noodles and toss.
transfer to serving plate. sprinkle with sesame seeds and top with cucumber and radish.
makes about 6 servings.
skillet rotini, tomatoes, and cheese
a little bit of olive oil
5 green onions, trimmed and cut into small pieces
4 cups cooked rotini (cook the whole box, and that's about 4 cups..)
1 14.5-oz. can diced tomatoes
1 can mushroom pieces
1 can sliced olives
1 zucchini, sliced
1 15-oz. container ricotta cheese
1/4 cup milk
1/4 cup slivered fresh basil
in a large skillet, saute green onions until tender. then add pasta, mushrooms, zucchini,
and olives. cook until the noodles are golden and the veggies are nicely cooked. add
tomatoes and cook for 2 minutes. combine milk and cheese; add to pasta, mixing well
until evenly coated. add basil and cook until heated through.
"i can't believe it's vegan" lasagna
1 box of lasagna noodles
1 nice-sized package of tofu
2 bottles of spaghetti sauce (the ones with big chunky veggies in them are best!)
a little bit of garlic, parsley, and any other spices you want
first, get a nice big pot and cook the lasagna noodles according to the directions on the box.
while they are cooking, get a 9 x 12 metal or glass pan and cover the bottom with a light
layer of sauce. this makes it so it doesn't stick to the pan. then, drain out the extra water from
the tofu and crumble it up in a bowl so that it looks like ricotta cheese. add the garlic and
spices and mix well. when the noodles are ready, pour them in a strainer so they won't be
drippy. then lay them in the pan, followed by a layer of tofu and a layer of sauce. (if you
want, you can mix the tofu and the sauce...doing that makes it easier to spread.) alternate
layers like this until you hit the top of the pan or are out of noodles. on top of the lasagna,
sprinkle any leftover tofu and sauce. any sliced vegetable on top makes it tasty too...
mushrooms, zucchini, whatever. bake it at 350 degrees for 30 to 45 minutes.
*you can also add spinach or thinly sliced vegetables to the inside layers...this recipe is soo
very flexible..
