pasta - vegetable lasagna

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according to the site, this is very popular-

 

 

* Exported from MasterCook *

 

Vegetable Lasagna

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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16 lasagna noodles

1 cup ricotta cheese

1 cup cottage cheese -- drained

2 eggs

1/2 cup Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup chopped red pepper

1 cup chopped green pepper

1 chopped onion

2 cloves garlic -- minced

2 tablespoons olive oil

1 carrot -- grated

1 zucchini -- grated

1 can whole tomatoes -- (16 oz.)

1 can tomato paste -- (6 oz.)

1/3 cup red wine

2 teaspoons parsley flakes

2 teaspoons salt

2 teaspoons sugar

1 teaspoon basil

1 teaspoon oregano

2 bay leaves

3 cups grated mozzarella cheese

 

Cook the lasagna noodles according to the package directions. Then put the

noodles in cold water and set them aside.

 

In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese,

cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the

ingredients are mixed and set the bowl aside.

 

Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil.

Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender.

Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for

a bit.

 

Smash the tomatoes a little with a fork. Then stir in the tomato paste and the

wine, until the mixture is pretty smooth. You can substitute water or grape

juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil,

oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Fish out

the bay leaves and discard them.

 

Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to

start assembling the lasagna rolls.

 

Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end

and overlap them about an inch. Spread the noodles with the ricotta mixture,

then cover the ricotta with vegetables, sprinkle with cheese, and spoon some

tomato sauce over the cheese. Now you're ready to roll it up. You will have more

luck if you don't overload the noodles with filling.

 

To form the rolls, start at one end and roll the noodle like a sleeping bag.

When you get to the end, secure it with a wooden toothpick. Place the rolls in a

ring around the outer edge of the dish. Do not place any rolls in the center of

the dish.

 

Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set

before eating. If you think making the lasagna rolls seems like too much

trouble, you can make a pan of lasagna with this same recipe. Cover the bottom

of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and

sauce. End with a layer of mozzarella cheese on top.

 

 

 

 

 

Source:

" http://vegetarian.about.com/library/newsletters/blveglasagna.htm "

 

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Per Serving (excluding unknown items): 826 Calories; 13g Fat (14.9% calories

from fat); 34g Protein; 139g Carbohydrate; 6g Dietary Fiber; 69mg Cholesterol;

1068mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2

Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

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