Vegetarian Recipes! Nom!
Jun. 24th, 2009 11:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tvordljOh these look good!
Mushroom Lasagna with three cheeses
Ingredients
1 tbsp olive oil 15 mL
1 1/4 lb. fresh mixed Mushrooms (white, crimini, shiitake, portabella),
coarsely chopped 625 g
1/2 cup chopped onion 125 mL
2 tbsp balsamic vinegar 25 mL
1 1/2 tsp dried basil (or 2 tbsp/30mL fresh) 7 mL
1 1/2 cups 2% cottage cheese 375 mL
2 cloves garlic, minced
1 1/2 cups shredded mozzarella or Asiago cheese 375 mL
1/2 cup grated Parmesan cheese 125 mL
1 jar (435-500 mL) Alfredo sauce
1/2 pkg (360 g) fresh lasagna noodles or 4 sheets
3 cups baby spinach 750 mL
Method
In large skillet, heat oil over medium-high heat. Sauté mushrooms and onions 5 –7 minutes or until liquid has evaporated. Stir in vinegar and basil; cook 2 minutes longer. Set aside to cool. Combine cottage cheese and garlic.
In another bowl, mix mozzarella and Parmesan cheeses; to assemble lasagna: spread a thin layer of Alfredo sauce over bottom of greased deep 8-inch (20 cm) square pan. Top with a sheet of pasta, cutting to fit pan. Spoon evenly: 1/3 mushroom mixture on noodles, then ½ cup (125 mL) cottage cheese mixture, 1 cup (250 mL) spinach, 1/3 cup (75 mL) alfredo sauce and ½ cup (125 mL) of mozzarella mixture. Repeat layers twice more. Top with final sheet of pasta and remaining Alfredo sauce and mozzarella mixture. Cover pan with greased foil. Bake in 375°F (190°C) oven for 45 minutes. Remove foil. Bake 15-20 minutes longer or until bubbling and golden brown. Remove from oven and let stand 15 minutes before serving.
Makes 6 servings.
Tips: Substitute 9 dried lasagna noodles, cooked according to package directions for fresh lasagna. Drain and rinse under cold water. Layer as directed, cutting noodles to fit. Reheat covered in 350°F (180°C) oven or reheat individual pieces in microwave.
Variation: Substitute Roasted Garlic or Sun-dried Tomato Alfredo Sauce for plain Alfredo sauce.
Penne with Mushroom Rose sauce
Ingredients
4 cups dry whole wheat penne rigate 1L
3 tbsp olive oil 45 mL
1 cup chopped onion 250 mL
1 lb. sliced fresh Mushrooms 500 g
4 cloves garlic, minced
2 tsp dried basil 10 mL
1 tsp ground black pepper 5 mL
1/2 tsp salt 2 mL
1 can (28oz) pureed tomatoes 750 - 800 ml
1 1/2 cups half and half (10%) cream 375 mL
1/2 cup grated Parmesan cheese 125 mL
Garnish: fresh parsley chopped (optional)
Method
In large saucepan, cook penne according to package directions; drain reserving a little of pasta water. Keep warm.
In large skillet heat oil over medium heat, add onion and sauté 2-3 minutes. Stir in mushrooms and sauté 4 to 5 minutes or until mushrooms release their liquid and start to brown. Add garlic, basil, pepper and salt; sauté 1 minute. Stir in tomatoes, bring to boil, reduce heat and add cream. Simmer 5 minutes or until heated through. Pour over drained pasta, toss to coat well adding a little pasta water if too thick. Sprinkle with cheese and parsley if using. Serve immediately.
Makes 4 servings
Tip: 4 cups/1 L penne is about 12 oz/375g. Penne rigate is the penne with the ridges that catches holds the sauce.
Mushroom Lasagna with three cheeses
Ingredients
1 tbsp olive oil 15 mL
1 1/4 lb. fresh mixed Mushrooms (white, crimini, shiitake, portabella),
coarsely chopped 625 g
1/2 cup chopped onion 125 mL
2 tbsp balsamic vinegar 25 mL
1 1/2 tsp dried basil (or 2 tbsp/30mL fresh) 7 mL
1 1/2 cups 2% cottage cheese 375 mL
2 cloves garlic, minced
1 1/2 cups shredded mozzarella or Asiago cheese 375 mL
1/2 cup grated Parmesan cheese 125 mL
1 jar (435-500 mL) Alfredo sauce
1/2 pkg (360 g) fresh lasagna noodles or 4 sheets
3 cups baby spinach 750 mL
Method
In large skillet, heat oil over medium-high heat. Sauté mushrooms and onions 5 –7 minutes or until liquid has evaporated. Stir in vinegar and basil; cook 2 minutes longer. Set aside to cool. Combine cottage cheese and garlic.
In another bowl, mix mozzarella and Parmesan cheeses; to assemble lasagna: spread a thin layer of Alfredo sauce over bottom of greased deep 8-inch (20 cm) square pan. Top with a sheet of pasta, cutting to fit pan. Spoon evenly: 1/3 mushroom mixture on noodles, then ½ cup (125 mL) cottage cheese mixture, 1 cup (250 mL) spinach, 1/3 cup (75 mL) alfredo sauce and ½ cup (125 mL) of mozzarella mixture. Repeat layers twice more. Top with final sheet of pasta and remaining Alfredo sauce and mozzarella mixture. Cover pan with greased foil. Bake in 375°F (190°C) oven for 45 minutes. Remove foil. Bake 15-20 minutes longer or until bubbling and golden brown. Remove from oven and let stand 15 minutes before serving.
Makes 6 servings.
Tips: Substitute 9 dried lasagna noodles, cooked according to package directions for fresh lasagna. Drain and rinse under cold water. Layer as directed, cutting noodles to fit. Reheat covered in 350°F (180°C) oven or reheat individual pieces in microwave.
Variation: Substitute Roasted Garlic or Sun-dried Tomato Alfredo Sauce for plain Alfredo sauce.
Penne with Mushroom Rose sauce
Ingredients
4 cups dry whole wheat penne rigate 1L
3 tbsp olive oil 45 mL
1 cup chopped onion 250 mL
1 lb. sliced fresh Mushrooms 500 g
4 cloves garlic, minced
2 tsp dried basil 10 mL
1 tsp ground black pepper 5 mL
1/2 tsp salt 2 mL
1 can (28oz) pureed tomatoes 750 - 800 ml
1 1/2 cups half and half (10%) cream 375 mL
1/2 cup grated Parmesan cheese 125 mL
Garnish: fresh parsley chopped (optional)
Method
In large saucepan, cook penne according to package directions; drain reserving a little of pasta water. Keep warm.
In large skillet heat oil over medium heat, add onion and sauté 2-3 minutes. Stir in mushrooms and sauté 4 to 5 minutes or until mushrooms release their liquid and start to brown. Add garlic, basil, pepper and salt; sauté 1 minute. Stir in tomatoes, bring to boil, reduce heat and add cream. Simmer 5 minutes or until heated through. Pour over drained pasta, toss to coat well adding a little pasta water if too thick. Sprinkle with cheese and parsley if using. Serve immediately.
Makes 4 servings
Tip: 4 cups/1 L penne is about 12 oz/375g. Penne rigate is the penne with the ridges that catches holds the sauce.
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Date: 2009-06-24 09:44 pm (UTC)BTW, is the icon on this post a picture of John Goodman?
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