VEGETABLE LASAGNA

Ingredients
8  ounces dried lasagna noodles (9 or 10 noodles)
2  beaten eggs
2  cups cream-style cottage cheese
1  15-ounce carton ricotta cheese
2  teaspoons dried Italian seasoning, crushed
2  cups sliced fresh mushrooms
1  cup chopped onion
4  cloves garlic, minced
2  tablespoons olive oil or cooking oil
2  tablespoons all-purpose flour
1/2  to 1 teaspoon black pepper
1-1/4  cups milk
1  10-ounce package frozen chopped spinach, thawed and thoroughly drained
1  10-ounce package frozen chopped broccoli, thawed and thoroughly drained
1  cup shredded carrot
3/4  cup shredded Parmesan cheese (3 ounces)
1  8-ounce package package shredded mozzarella cheese (2 cups)
 
Directions
1. Cook lasagna noodles according to package directions. Drain; set aside.
 
2. In a medium bowl combine eggs, cottage cheese, ricotta, and Italian seasoning. Set aside.
 
3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
 
4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.
 
5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving. Makes 12 servings.
 
No-Boil Lasagna: Substitute 6 ounces no-boil lasagna noodles (12) for the lasagna noodles.Increase milk to 2 cups and spread 1/2 cup of the vegetable mixture in the bottom of the dish before adding the first layer of noodles. Continue as above.
 
To Make-Ahead: After assembling, cover the unbaked lasagna with foil and chill up to 48 hours. Bake, covered, in a 350 degree F oven for 30 minutes. Uncover and bake 30 to 35 minutes more or until heated through. Let stand for 10 minutes before cutting.
 
Servings: 10-12
Prep: 40 minutes, Bake: 35 minutes
Source:BHG

Acerca de Fiorella Parodi Solari

Peruvian Realtor, officially registered in the Ministerio de Vivienda under the code: Pn-1160, continuosly working in the area, offering my advice and consultation, in order to create among clients and me a straight and efficient communication channel. Preferably under order. Live and know perfectly Lima and Perú. This is essential to build good relations among buyers and sellers. Specially when talking about Investment in a foreign Country. As Graphic Designer, and web developer, Im always seaching new methods to engage people and their lifes with Technology, Have and write several Blogs. Work as advisor in these matter. My passion is to discover new tendencies and ways to use marketing and technology. As Photographer, Im always covering life as I see... I love Green Areas, iTweet, ifb, iApple, iLove technology, i Pretend to Save the rainforest to. In Facebook, My sister and I run a Cause: to wich anyone may join for free: "Salvemos la Selva Amazonica, Saving the Amazonas Rainforest" If you are interested in helping US. to Save some green part of the Planet, Join the Cause! And if you want to help us, partnering to work and make it happen, write me. To contact me: Via email or IM- also via Facetime. Its the better way to reach me. I´ll write back for sure! Fiorella Parodi Solari fps / Concept
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