freezing lasagne

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* Exported from MasterCook *

 

Lasagne Con Pomodori

 

Recipe By :Vegetarian Delights CD

Serving Size : 6 Preparation Time :0:30

Categories : Appetizer Freezing

Illustrated Main Course

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium onion

1 1/2 garlic cloves

3 tablespoons olive oil

4 1/2 stalks celery

3 1/2 pounds tomatoes

1 pound mozzarella cheese

2 teaspoons tomato paste

salt and pepper

1/4 cup cream

4 sheets fresh green pasta (spinach) lasagne

or dried durum pasta to size

or home-made pasta sheets to size

or 6 lasagne noodles

fresh basil

Rectangular baking dish

 

Peel and DICE the onion. Peel and MINCE the garlic. Finely chop the celery.

 

In a saucepan boil water and BLANCH the tomatoes. Peel and seed the tomatoes. In

a large frying pan, heat the oil and saute the chopped onion with the garlic

over medium heat, until the onion is transparant. Add the chopped celery to the

frying pan. Cook until the celery is tender, stirring constantly with a wooden

spoon. Add the tomatoes, some hot water and the tomato paste to the frying pan.

Cook gently over low heat for 15 minutes. Add more water during cooking if the

vegetables are too dry. Season with salt and pepper and set aside.

 

Preheat the oven to 350F. Slice the Mozzarella cheese.

 

ASSEMBLE the lasagne: Pour the cream into the baking dish and lay a sheet of

pasta in the dish. If necessary, trim the pasta to fit the dish. Pour some

tomato sauce over the pasta and scatter several basil leaves. Cover with cheese.

Continue layering the ingredients in the order of lasagne, sauce, basil, cheese,

until the dish is full and all the ingredients have been used. The final layer

should be tomato sauce, basil and cheese. Bake the lasagne, uncovered, for 40

minutes, or until the cheese is golden brown and bubbling.

 

Remove from the oven and let rest for 10 minutes before serving.

 

Source:

" Arome/Global Star Software 1996 "

T(Cooking):

" 0:40 "

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Per Serving (excluding unknown items): 600 Calories; 30g Fat (43.8% calories

from fat); 26g Protein; 59g Carbohydrate; 5g Dietary Fiber; 76mg Cholesterol;

385mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 4

1/2 Fat.

 

Serving Ideas : Serve with a green salad. However, this dish needs no

accompaniment other than, perhaps, a good bottle of red wine.

 

NOTES : This is the classic version of lasagne and, as in many good basic

recipes, eggplants, zucchini or mushrooms may be used instead of tomatoes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3878 0 0 0 0 0