"Buttery" Artichoke Lasagna
Black Bean Lasagna Kinstlinger-Bruhn
Blonde Lasagna
Delicious Veggie Lasagna
Grilled Summer Vegetable Lasagna
Lasagna with Spinach and Red Pepper Sauce
Potato Lasagna
Vegetable Lasagna
Vegetable Pesto Lasagna



"Buttery" Artichoke Lasagna

Killeen and Germond's book Cucina Simpatica

My vegetarian guests have gone wild over it. I'd rather eat it than
meat. It doesn't reheat well, so eat it up.

Bechamel-
1.5 cup Milk
3 Tbsp butter
3 Tbsp flour
..25 tsp Kosher salt

Lasagna-
9 Tbsp butter
1 tsp kosher salt
6 fresh lasagna noodles
..25 cup heavy cream
1 cup grated parmigiano-Reggiano
1.5 cup sliced cooked artichokes. (I use more)


Make the bechamel
Saute the artichokes with the salt in 8T butter. (I just melt and
combine)
Preheat the oven to 400F and bring a large pot of salted water to a boil
Cook the noodles in the boiling water, refresh under cold running water
In a 9-in square baking dish, spread a few Tbsp of bechamel.
Drizzle over the heavy cream.
Cover with 2 overlapping noodles.
Cover with half the artichokes
Top with a few more Tbsp of bechamel and half the cheese.
Cover with 2 overlapping noodles.
Cover with half the artichokes.
Top with a few more Tbsp of bechamel and half the cheese.
Cover with 2 overlapping noodles.
Avoid getting into an infinite loop.
Top with the rest of the bechamel.
Dot with 1 Tbsp butter.
Bake 20 minutes, until the top is golden brown and the filling is
bubbling hot.
Let cool 5 to 10 minutes.

K & G include a note instructing to avoid using the thick, commercial,
curly edged lasagna noodles as they are too rubbery for this
application,
but that it is possible to use very thin, high quality imported noodles.




Black Bean Lasagna Kinstlinger-Bruhn

Charlotte Kinstlinger-Bruhn: Scarborough, New York

1 1/2 cups (9 ounces) dried black beans, picked over and rinsed
2 1/4 teaspoons salt
1 bay leaf
1/2 teaspoon pepper
5 tablespoons olive oil
1 small onion
4 garlic cloves
3/4 cup dry red wine
2 cups tomato puree
2 cups canned crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano, crumbled
2 cups part-skim-milk ricotta
1 large egg, beaten lightly
1/4 cup chopped fresh coriander
1 cup freshly grated Parmesan
9 dried lasagna noodles
1 pound part-skim-milk mozzarella, sliced thin

Let the beans soak overnight in cold water to cover by 2 inches. Drain
the beans and in a saucepan combine them with 4 1/2 cups water, 1 1/2
teaspoons of the salt, the bay leaf, and the pepper. Bring the water to
a boil and simmer the beans for 1 1/4 hours, or until they are tender.
Drain the beans and in the food processor puree 1 cup of them with 2
tablespoons of the oil, reserving the remaining beans.

In a saucepan cook the onions and the garlic in the remaining 3
tablespoons oil over moderately low heat, stirring, until the onion is
softened. Add the wine and boil the mixture, stirring, until the liquid
is almost evaporated. Add the tomato puree, the crushed tomatoes, the
sugar, the oregano, the remaining 3/4 tablespoon salt, and the reserved
beans and simmer the sauce, stirring occasionally, for 1 hour. (Do not
let the sauce come to a boil.) The sauce may be made in advance and
frozen for 3 months.

In a bowl combine the ricotta, the egg, the coriander, and 1/2 cup of
the Parmesan. In a kettle of boiling salted water cook the noodles for 8
to 10 minutes, or until they are al dente, drain them in a colander, and
rinse them under cold water. In a lightly oiled baking dish, 13 by 9
inches, arrange 3 of the noodles and over them spread half the ricotta
mixture and then one third of the tomato bean sauce. Arrange one third
of the mozzarella over the sauce and sprinkle it with one third of the
remaining Parmesan. Layer 3 of the remaining noodles over the Parmesan,
spread the pureed bean mixture and half the remaining tomato bean sauce
over the noodles, and top the sauce with half the remaining mozzarella
and half the remaining Parmesan. Arrange the 3 remaining noodles over
the cheese, spoon the remaining ricotta mixture and tomato bean sauce
over them, and top the sauce with the remaining mozzarella and Parmesan.
Bake the lasagna in the middle of a preheated 375°F. oven for 30 to 35
minutes, or until it is bubbling.

Serves 8.

Gourmet





Blonde Lasagna

Beth Wettergreen

Instead of tomato sauce, this lasagna uses a ricotta custard heavily
laced with garlic and red pepper. You can adjust the amount of
seasoning to your own taste, but I have found that the lasagna is
less bland if you use at least 4 cloves of garlic in the custard.

10 ounce box lasagna noodles, cooked drained and set aside
4 oz. fresh spinach leaves, washed and patted dry, stems cut off
4 oz. fresh mushrooms, sliced
1 medium onion, sliced
2 Tbsp. olive oil
1 pound mozzarella cheese, grated or thinly sliced
for the custard:
1 pound ricotta cheese (don't use the nonfat kind)
1/2 cup Parmesan cheese
6 eggs
1/2 cup milk (or more)
1/4 cup minced parsley
8 cloves garlic, or to taste
1 tsp. dried red pepper flakes, or to taste
1 Tbsp. salt
1/2 cup Parmesan cheese

Boil the lasagna noodles and set aside in lukewarm water so they do not
stick together. In olive oil, saute onion and mushrooms until
soft. In a greased lasagna dish, lay out three lasagna noodles and
top with a layer of fresh spinach leaves. Top spinach with 1/2 the
onions and mushrooms. Top with 1/3 of the grated mozzarella
cheese. Repeat all the layers. Top the casserole with another
three lasagna noodles and the remainder of the mozzarella cheese. In a
blender or food processor, blend the ricotta, Parmesan, eggs, milk,
parsley, garlic, pepper and salt until thoroughly mixed and smooth
(You may need to do this in several batches.) The custard should be
the consistency of thick cream. If it is too thick, add milk a few
tablespoons at a time and blend until it is the right consistency. The
custard must be poured over the casserole in such a way that it
penetrates all the layers, down to the bottom layer. The best way
to do this is by using a spatula or large barbecue fork. As you are
pouring the custard, lift the layers on the sides and in between the
noodles with the spatula or fork to make sure it penetrates evenly into
every nook and cranny. Sprinkle another 1/2 cup of Parmesan cheese on
top
of the custard. Bake the lasagna in a 350 degree (no hotter!) Oven
for 35-45 minutes, or until it is puffed and just beginning to brown on
the top. Let it rest for 5 minutes before cutting and serving.





Delicious Veggie Lasagna



1 (1 1/2 qt.) jar of your favorite spaghetti sauce
1/2 cup grated carrots
1/2 tsp. oregano
6 cooked lasagna noodles
1 ( 16 oz. ) container Ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups part skim shredded mozzarella
1/2 cup grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together. In a separate bowl,
mix ricotta, spinach, and eggs together. Spread 1/2 cup spaghetti sauce
mixture in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles,
1/2 of the remaining sauce, 1/2 of the ricotta mixture, 1/2 of the
sliced zucchini, 1/2 of the sliced mushrooms, 1/2 of the shredded
mozzarella, and 1/2 of the parmesan. Repeat layers with remaining
ingredients. Bake in 350 F degree oven for about 45 minutes. Serves 8.




Grilled Summer Vegetable Lasagna

Cooking Light

This recipe has a number of components, but all can be made ahead,
particularly the tomato puree and the white sauce. You can substitute 3
(8-ounce) cans of tomato puree for the homemade tomato puree. You can
also use a grill pan to prepare the vegetables indoors.

Grilled vegetables:

3 large red or yellow bell peppers, seeded and each cut lengthwise into
quarters
Cooking spray
3 medium yellow squash, each cut lengthwise into 1/4-inch slices
1 large red onion, cut into 1/4-inch slices

Tomato puree:

4 pounds tomatoes, cut lengthwise into quarters
1/3 cup vodka
1-1/2 teaspoons salt

White sauce:

2-1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups fat-free milk

Remaining ingredients:

4 quarts water
12 uncooked lasagna noodles
1 cup chopped fresh basil
3/4 teaspoon freshly ground black pepper
1 cup (4 ounces) finely shredded Gruyere cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese

Prepare grill.

To prepare grilled vegetables, place bell peppers, skin sides down, on a
grill rack coated with cooking spray; cook 15 minutes or until
blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes.
Peel and cut into strips.

Place squash and onion on grill; cook 5 minutes on each side or until
tender.

To prepare tomato puree, place tomatoes in a large Dutch oven. Cover and
cook over medium heat 30 minutes or until tender, stirring occasionally.
Place tomatoes in a blender or food processor; process until smooth.
Return to pan. Stir in vodka; bring to a boil. Reduce heat, and simmer
10 minutes, stirring occasionally. Stir in 1-1/2 teaspoons salt. (You
will have 5 cups puree.)

To prepare white sauce, combine flour, 1/4 teaspoon salt, and nutmeg in
a medium saucepan; gradually add the milk, stirring with a whisk. Cook
over medium-high heat until thick (about 7 minutes), stirring
constantly. Set aside.

Bring water to a boil in a large stockpot. Add noodles; return to a
boil. Cook, uncovered, 10 minutes or until noodles are done, stirring
occasionally. Drain.

Preheat oven to 375 degrees.

Spread 1/3 cup white sauce in bottom of a 13 x 9-inch baking dish coated
with cooking spray. Arrange 3 noodles over white sauce; top with
one-third of grilled vegetables, 1/3 cup basil, 1/3 cup white sauce, and
1/2 cup tomato puree. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup
Gruyere, and 2 tablespoons Parmesan. Repeat layers twice, ending with
noodles. Spread remaining white sauce, 1-1/2 cups tomato puree,
remaining Gruyere, and remaining Parmesan over noodles. Bake at 375
degrees for 45 minutes or until bubbly and top is browned. Remove from
oven; let stand 15 minutes. Yield: 8 servings (serving size: 1 piece).

Note: You will have 2 cups of leftover tomato puree. Cover and
refrigerate for 1 week, or freeze up to 3 months.





Lasagna with Spinach and Red Pepper Sauce

TGC Daily Recipe

Prep Time: 30 Minutes - Cost: $
Servings: 9 - Difficulty Level: 3

3 Tbsp. extra virgin olive oil, divided
2 Spanish onions, one thinly sliced, one chopped
4 garlic cloves, chopped and divided
1 jar (12 oz.) roasted red peppers, drained and chopped
1 jar (25 oz.) or 1 can (28 oz.) tomato sauce
1 cup water, divided
1/2 Tbsp. crushed dried basil
3 packages (10 oz. each) frozen chopped spinach, defrosted and squeezed
dry
1 container (15 oz.) low-fat ricotta cheese
1 cup (4 oz.) shredded reduced-fat mozzarella cheese
12 sheets oven-ready lasagna noodles
1/4 cup grated Parmesan cheese

In a small Dutch oven or large, heavy saucepan, heat 1 tablespoon
oil over medium-high heat. Saute sliced onion and half the garlic
until onion is translucent, 4 minutes. Add peppers, tomato sauce
and 1/2 cup water. Simmer 20 minutes. Puree in blender or food
processor.

Preheat oven to 350 degrees.

In large, non-stick skillet, heat remaining oil over medium-high
heat. Saute onion and remaining garlic until onion is translucent.
Add spinach and 1/2 cup water. Cook 10 minutes, stirring
occasionally. Meanwhile, combine ricotta and mozzarella cheeses
in a bowl.

Spoon 1/4 sauce to cover bottom of 9x13x2 inch baking dish.
Arrange 3 sheets pasta over sauce. Cover with 1/3 spinach.
Spread over 1/3 cheese mixture. Sprinkle on 1 tablespoon
Parmesan. Repeat process twice more. Top with remaining pasta,
sauce and Parmesan.

Cover with foil and bake 45 minutes. Remove from oven and let
sit, uncovered, 15 minutes before serving.





Potato Lasagna

Charles Palmer, Executive Chef, Aureole, NYC

2 pounds Yukon Gold potatoes, peeled
Coarse salt
3 leeks, white part only, well-washed
1 tablespoon grapeseed oil
Freshly ground black pepper, to taste
1/2 cup extra virgin olive oil
1/3 cup white wine or champagne vinegar
Butter
8 (8-inch) crepes

Place potatoes in medium saucepan with cold water to cover. Add salt to
taste. Bring to boil over medium heat. Lower heat and simmer 12 minutes
or until tender. Drain well; cool slightly. Cut leeks in half
lengthwise. Cut each half on the bias into 1/4-inch slices. Heat
grapeseed oil in saute pan, over medium-high heat; add leeks and salt
and pepper to taste. Lower heat to medium, saute for 5 minutes or until
very soft, but not brown. Scrape leeks into medium mixing bowl. Coarsely
chop potatoes; add to leeks. Add olive oil and vinegar, toss to combine
and adjust seasonings. Preheat oven to 350 degrees. Generously butter
9-inch square baking pan. Trim 2 crepes to fit bottom exactly. Cover
with half of potato mixture, smoothing out slightly. Place layer of
trimmed crepes on top of potato mixture. Cover with remaining half of
mixture, again smoothing slightly. Place layer of crepes on the top,
trimming to fit. Smooth out top. Cut piece of parchment paper to fit the
top. Generously coat it with softened butter, place it buttered side
down, on top of lasagne. Bake for 20 minutes until just heated through.
Cut into 3-inch squares.
Yield: 1 quart




Vegetable Lasagna

http://www.lhj.com

This lasagne is kept simple and healthy with vegetables and
low-fat cheeses. There's no need to boil the noodles--they
cook right in the sauce.

Prep time: 25 minutes plus standing
Baking time: 40 to 45 minutes
Degree of difficulty: easy

Sauce
1 tablespoon olive oil
2 cups sliced white mushrooms
2 cups sliced zucchini
1/2 cup diced onion
1 jar (26 oz.) prepared spaghetti sauce
1 can (14 1/2 oz.) Italian-style diced tomatoes with liquid
1/2 teaspoon oregano
1/4 teaspoon ground red pepper

1 container (15 oz.) low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
8 to 10 uncooked lasagne noodles
2 cups shredded part-skim mozzarella, divided

Heat oven to 375 degrees.
Make sauce: Heat oil in large skillet over medium-high heat.
Add mushrooms, zucchini and onion; cook 6 to 7 minutes, until
tender. Stir in spaghetti sauce, diced tomatoes with liquid,
oregano and pepper; remove from heat and set aside.
Lightly coat a 13x9-inch glass baking dish with vegetable
cooking spray. Combine ricotta, Parmesan, egg, parsley and salt
in medium bowl.
Spread 2 cups sauce over bottom of prepared dish. Arrange
4 or 5 uncooked lasagne noodles lengthwise and slightly over-
lapping on top. Spread all of ricotta mixture over top to cover;
sprinkle evenly with 1 1/2 cups mozzarella. Pour 1 1/2 cups sauce
on top. Repeat layering remaining noodles over sauce. Top with
remaining sauce; sprinkle with remaining mozzarella.
Cover with foil and bake 20 minutes. Uncover and bake 20 to
25 minutes more until bubbly. Let stand 10 minutes before serving.
Makes 8 servings.





Vegetable Pesto Lasagna

iVillage Daily Recipe Newsletter

A delicious vegetable lasagna.

12 lasagna noodles
3 cups chunky vegetable spaghetti sauce
1 1/2 cups water
1 15 oz container part skim ricotta cheese
1/2 cup egg substitute
1/2 cup part skim Mozzarella cheese, grated and divided
1/4 tsp. pepper
1 cup fresh basil
1/4 grated cup Parmesan cheese
2 clove garlic
1/2 cup Italian salad dressing fat-free
vegetable cooking spray

Preheat oven to 350º F.
In a medium bowl, stir together the spaghetti sauce and water, and set
aside.
Combine ricotta cheese, egg substitute, 1/4 cup of the mozzarella cheese
and pepper in a bowl.
In a food processor or blender, add basil, Parmesan cheese and garlic;
process until smooth.
Add Italian dressing and process until blended.
Fold basil mixture (pesto) into ricotta mixture.
Spray a 9 x 13-inch baking pan with cooking spray.
Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces
of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 1/2
cups of the sauce. Spread half the ricotta mixture on top.
Arrange another 4 pieces of lasagne over ricotta and top with another
cup of the sauce. Spread remaining ricotta mixture on top. Arrange final 4
pieces of lasagne over ricotta mixture and cover with remaining sauce.

Cover lasagne with foil and bake for 1 hour and 5 minutes. Uncover
lasagne, sprinkle remaining mozzarella cheese on top and bake an
additional 5 minutes uncovered.
Cover and let stand 15 minutes before serving.

PREP/COOK INFORMATION:

Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Serves: 8


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/