PASTA - Vegetarian Lasagne

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Description = Cheese, spinach, mushrooms, artichoke hearts

 

 

* Exported from MasterCook *

 

Celebration Vegetarian Lasagne

 

Recipe By :Canadian Living Weekend Pleasures

Serving Size : 8 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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10 ounces fresh spinach

3 tablespoons olive oil

3 shiitake mushrooms (stems removed) -- chopped fine

1 4-ounce portobello mushroom -- chopped fine

2 large shallots -- chopped fine

3 cups pasta sauce

24 ounces marinated artichoke hearts -- drained and chopped

1 1/2 teaspoons freshly ground black pepper

Salt

12 dried lasagne noodles

1/2 pound bocconcini or mozzarella cheese -- sliced

1 cup mascarpone or ricotta cheese

1 cup freshly grated parmesan cheese

 

Trim and rinse spinach; shake off excess water. Place spinach (with just the

water clinging to leaves) in saucepan; cover and cook over medium-high heat for

about 5 minutes or until wilted. Drain in sieve set over bowl, reserving cooking

water. Press out excess moisture from spinach; chop coarsely and set aside.

 

In large saucepan, heat oil over medium-high heat. Add shiitake and portobello

mushrooms and shallots; cook for 5 minutes, stirring frequently. Stir in pasta

sauce, artichoke hearts, cooked spinach, pepper and salt to taste. Add enough

water to reserved cooking water, if necessary, to make 2/3 cup; stir into pasta

sauce. Bring to a boil; reduce heat and simmer for 30 minutes.

 

Meanwhile, in large pot of boiling salted water, cook noodles for about 8

minutes or until tender but firm; drain and rinse with cold water.

 

Immediately place noodles flat on tea towels to remove excess moisture.

 

Spread about 1 cup sauce over bottom of 13x9-inch baking dish. Place 3 noodles

on top of sauce. Spread 1 cup sauce evenly over noodles. Top with one-third of

the bocconcini cheese, then 1/3 cup mascarpone cheese. Sprinkle with 1/4 cup

parmesan cheese.

 

Starting with noodles, repeat layering twice.

 

Arrange remaining 3 noodles over top; spread with remaining 1 cup sauce and

sprinkle with remaining 1/4 cup parmesan cheese. Bake at 350F for 30 to 35

minutes or until bubbly. Remove from oven and let stand for 5 minutes before

serving.

 

Description:

" Cheese, spinach, mushrooms, artichoke hearts "

Source:

" http://www.vancouvertoday.com/food/recipes/veggie_la.html "

 

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Per Serving (excluding unknown items): 809 Calories; 28g Fat (31.7% calories

from fat); 32g Protein; 106g Carbohydrate; 7g Dietary Fiber; 53mg Cholesterol;

624mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable;

4 Fat.

 

NOTES : This no-meat treat was taken from Canadian Living's best -- Weekend

Pleasures from The Kitchens of Canadian Living Magazine and is easy to prepare.

It calls for commercially prepared pasta sauce; we chose tomato basil.

 

Nutr. Assoc. : 0 0 4196 0 0 0 0 0 0 3878 922 4110 0

 

 

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