Vegetable Lasagna

d_turps - March 25, 2008 08:12:37 AM PST

On my Vegetable Lasagna I use a basic White Sauce with butter fresh ground pepper and salt (sea salt) and for the vegetables I use Spinach, Fresh Carrots, Onions, Garlic. I cook all the vegetables separate 1st then drain water off. When Carrots are nice and soft I very gently mash them, to be able to spread through out the levels of noodles. It is really delicious! The family begs me to cook this often. I use Mozzarella Cheese and Rigotta cheese. To make a simple mix Take Rigotta 1-2 Eggs, salt and Fresh Ground pepper, Parsley, mix together. Then just follow your regular directions to make Lasagna..

Oh! Bread crumbs on top for that little crunchy taste.


ENJOY!!!

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Something is missing!

amason1945 - March 19, 2008 03:10:29 PM PST

This recipe looks GREAT on paper...........but something was definitley missing when cooked. If I ever made this again I would substitute a different vegetable for the spinach and wouldn\'t use the fontina cheese.........maybe a nice mozzarella or havarti would be better. Just didn\'t work for me.

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Great recipe!

Kirk - February 11, 2009 08:11:01 PM PST

I\\\'ve made this recipe twice now, and it\\\'s fantastic. The secret is the Fontina cheese. My local Whole Foods stocks two different kinds - one from Italy, and a more expensive (but definitely better) one from Amsterdam. The Amsterdam Fontina has a much more vibrant taste, and really makes this lasagna perk up!

Most of the work in this recipe is grating the Fontina. Once that\\\'s done, the rest of the dish goes together fairly quickly.

I agree with the previous posts that there could probably be more vegetables in the recipe, but my 9x13 pan is practically overflowing as it is now; I would definitely have to use my mandoline to make super-thin veggies, so they wouldn\\\'t add too much more thickness to the dish.

I\\\'ve had many rave reviews on this dish both times I\\\'ve made it, both from family and from co-workers. I would highly recommend this to anyone who is looking for an easy-to-make lasagna that only requires about 25 minutes of prep time (most of which is shredding the cheese).

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Uncle Ray

Survivor Ray - December 22, 2008 11:44:40 AM PST

I agree, I would subsitute the mozzarella. the no cook noodles are new to me. That is the big time saver.

Great post!




http://uncleraysvegetarianrecipes.blogspot.com

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Needs Fresh Spinach

Bruce M - October 22, 2009 10:44:52 AM PST

The recepie sounds good except for frozen spinach. All grocery stores sell fresh spinach prewashed in bags. It will cook better than frozen spinach. One reviewer mentioned the sodium intake. If they substitue tomato puree, ( 20 mg. sodium) that will cut the sodium total way down.

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