Anyone have a Vegatable Lasagna Recipe?

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Does anyone have a veggie lasagna recipe they can share?

I also need a cool summertime dessert recipe

&

A good low calorie Meat marinade for Beef - chicken - Veggie Skewers.

I'm new to this website community, but I love it so far. Hope this post isn't too annoying....

Thanks Guys, hope to hear from you.

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I haven't tried this recipe, but it sounded pretty good. It doesn't have as many veggies as some recipes, though.

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Blonde Lasagna

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.

Blonde Lasagna

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=92t 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.

Beth M. Wettergreen Writer
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Meat Marinades

I don't know for sure the calorie info on any of these, but here are some in my collection all the same.

Beef Marinade

1/4 cup olive oil
2 Tablespoons Dijon mustard
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon black pepper

In a small bowl, combine ingredients. Place beef in resealable plastic bag. Add marinade; reseal bag. Shake to coat. Marinate in refrigerator 2 to 24 hours. Drain marinade. Grill.

Marinated Flank Steak

1 tsp ginger
2 tbsp vinegar
1/4 cup soy sauce
3 tbsp honey
1 tsp garlic salt
1 lg or 2 sm onions finely chopped (optional)
3/4 c salad oil

Mix together ginger and vinegar. Then add soy, honey, garlic salt, onions and oil.

Steak Marinade

1/2 cup oil
1/4 cup vinegar
1/4 cup soy sauce
1 tsp ginger
2 Tbsp chopped onions
2 Tbsp honey
garlic to taste

Steak Marinade

2 tablespoons lemon juice
3 teaspoons Worcestershire sauce
1/4 cup oil
2 garlic cloves, minced

Marinate for 12 to 24 hours.

Steak Marinade
For about 2 lbs of steak

1 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire
2 tbsp brown sugar
1/2 teaspoon ground ginger
4 garlic cloves, minced

Marinate the meat for about 12 hours. Before grilling or smoking remove steaks from marinade and gover with fresh ground black pepper. The marinade can be reduced by slow boiling to a potent steak sauce.

Garlic Honey Marinade

1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup sesame oil
2 T light soy sauce
2 cloves garlic, crushed
1 T grated fresh ginger
2 T honey
2 t chopped fresh parsley

Mix together.
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Sweet Summer Pie

Recipe By: The All-New Blue Ribbon Cookbook -- featuring prize winning recipes from America's state fairs

1 Basic Rich Pie Crust
1/3 Cup All Purpose Flour
2/3 Cup Sugar
5 Cups Peeled, Thinly Sliced Nectarines
1 Cup Sliced Strawberries
4 Egg Yolks
1/8 Teaspoon Salt
1/3 Cup Sugar
1/3 Cup Fresh Orange Juice
3 Tablespoons Fresh Lemon Juice
2 Teaspoons Grated Orange Peel
1 1/2 Teaspoons Grated Lemon Peel
4 Egg Whites
1/2 Cup Sugar

Preheat oven to 425. Prepare dough for crust and roll out dough to a 13 inch circle. Ease into a 9 inch pie pan, making a high fluted edge. In a medium bowl, mix flour and 2/3 cup sugar. Add nectarines and strawberries and toss gently to coat fruit. Spoon evenly into pie shell. Cover rim of dough with a strip of foil. Bake 30 minutes and remove foil. Bake 10-15 minutes or until fruit is tender and juices are just beginning to bubble up. Meanwhile, in the top of a double boiler over simmering water, beat egg yolks, salt and 1/3 cup sugar with a hand-held electric mixer about 3 minutes or until egg yolks are thick and light lemon-colored. Add orange and lemon juices and mix until smooth. Cook over simmering water, stirring constantly, until mixture begins to thicken. Cook 8-10 minutes, stirring constantly, until mixture is thick, Remove from heat; add orange and lemon peels and refrigerate, stirring once or twice. When fruit is baked, remove pie from the oven and reduce the heat to 350. In a medium bowl, beat the egg whites with a mixer at medium speed until foamy. Gradually beat in sugar, then beat at high speed until stiff peaks form but egg whites are still glossy. Fold into cooled egg yolk mixture. Spread over the hot fruit filling, making sure meringue touches the edge of the crust to seal the filling. Bake 15 minutes or until the topping is puffy and golden brown. Cool pie on a wire rack. Serve slightly warm or at room temperature. Refrigerate leftovers. Makes 1 9 inch pie, 8 servings.
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Tara S,
Thank You so much! They sound excellent and I think I will give them a try for a party I'm going to have. I'll practice the pie first, because I have alot of screw up potential on that one. Thanks again, and feel free to keep them coming!
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Good luck with your dinner party! You might also want to look at http://recipes.alastra.com/ to see if there is anything else you want to try. I know there are more summery-type lighter desserts, but I'm not on my pc that has the bulk of my recipes.

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