PASTA - veg baked

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Vegetarian Baked Pasta

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<RcpE name= " Vegetarian Baked Pasta " author= " La Cucina (Magazine) " >

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* Exported from MasterCook *

 

Vegetarian Baked Pasta

 

Recipe By :La Cucina (Magazine)

Serving Size : 6 Preparation Time :0:45

Categories : Main Dishes Pasta

 

Amount Measure Ingredient -- Preparation Method

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

3 1/2 cups ready made besciamella (white sauce)

3 1/2 cups tomato puree

1/2 pound dry egg lasagne

7 ounces chopped zucchini

7 ounces chopped eggplants

3 1/2 ounces minced carrots

3 1/2 ounces chopped mushrooms

1/2 cup minced onions

1/2 tablespoon butter for greasing

1 cup milk

2 tablespoons extra virgin olive oil

salt and pepper

 

Preheat the oven to 400F. In a pan, heat the olive oil and cook the onions until

wilted. Add the carrots, zucchini, eggplants, and mushrooms; season with salt

and pepper. Add the tomato sauce and cook for about 10 minutes, over medium

heat.

 

Meanwhile, butter a rectangular 10 " x 7 " oven-to-table pan. In a bowl mix the

besciamella with the milk. Pour 1/3 of the besciamella in the oven-to-table pan;

cover with a layer of pasta, a layer of vegetable sauce, another 1/3 of the

besciamella, and cover with the remaining pasta.

 

Finish with the remaining besciamella, some pieces of butter, and bake for 35

minutes. Serve.

 

TIP : To make besciamella: Melt 6 tablespoons of unsalted butter in a saucepan.

Whisk in 3/4 cup unbleached all-purpose flour and cook 1 minute. Pour in 1 1/2

cups whole milk, whisking constantly, and bring to a boil; cook 10 minutes,

whisking often, until thick.

 

 

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

Per Serving (excluding unknown items): 354 Calories; 11g Fat (26.7% calories

from fat); 11g Protein; 56g Carbohydrate; 6g Dietary Fiber; 8mg Cholesterol;

1015mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Vegetable; 0 Non-Fat Milk;

2 Fat.

 

 

Nutr. Assoc. : 1636 0 3878 0 0 0 0 0 222 0 0 0

 

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<CatS>

<CatT>

Main Dishes

</CatT>

<CatT>

Pasta

</CatT>

</CatS>

<IngR name= " ready made besciamella (white sauce) " unit= " cups " qty= " 3 1/2 " >

<INtI>

1636

</INtI>

</IngR>

<IngR name= " tomato puree " unit= " cups " qty= " 3 1/2 " ></IngR>

<IngR name= " dry egg lasagne " unit= " pound " qty= " 1/2 " >

<INtI>

3878

</INtI>

</IngR>

<IngR name= " chopped zucchini " unit= " ounces " qty= " 7 " ></IngR>

<IngR name= " chopped eggplants " unit= " ounces " qty= " 7 " ></IngR>

<IngR name= " minced carrots " unit= " ounces " qty= " 3 1/2 " ></IngR>

<IngR name= " chopped mushrooms " unit= " ounces " qty= " 3 1/2 " ></IngR>

<IngR name= " minced onions " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " butter for greasing " unit= " tablespoon " qty= " 1/2 " >

<INtI>

222

</INtI>

</IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " extra virgin olive oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

Preheat the oven to 400F. In a pan, heat the olive oil and cook the onions until

wilted. Add the carrots, zucchini, eggplants, and mushrooms; season with salt

and pepper. Add the tomato sauce and cook for about 10 minutes, over medium

heat.

</DirT>

<DirT>

Meanwhile, butter a rectangular 10 & quot; x 7 & quot; oven-to-table pan. In a bowl

mix the besciamella with the milk. Pour 1/3 of the besciamella in the

oven-to-table pan; cover with a layer of pasta, a layer of vegetable sauce,

another 1/3 of the besciamella, and cover with the remaining pasta.

</DirT>

<DirT>

Finish with the remaining besciamella, some pieces of butter, and bake for 35

minutes. Serve.

</DirT>

<DirT>

TIP : To make besciamella: Melt 6 tablespoons of unsalted butter in a saucepan.

Whisk in 3/4 cup unbleached all-purpose flour and cook 1 minute. Pour in 1 1/2

cups whole milk, whisking constantly, and bring to a boil; cook 10 minutes,

whisking often, until thick.

</DirT>

</DirS>

</RcpE></mx2>

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