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Vegetable Lasagna Recipe and the History
of Lasagna
of Lasagna
Truly great vegetable lasagna recipes have to have lots of noodles and melted cheese. And if not cheese, for those vegans amungus, then a darned tasty substitute!
Have you ever wondered while browsing for vegetable lasagne recipes if the correct spelling is lasagna or lasagne? Here is a brief history of lasagna and an answer as traced by James T. Ehler at www.foodreference.com: "The etymology of the word lasagna is amusing. It starts with the Greek lasanon which means 'chamber pot'! The Romans borrow it as lasanum to humorously refer to a 'cooking pot'. Later, the Italian word lasagne (plural of lasagna) came to refer to a dish cooked in such a pot - flat sheets of pasta layered with minced meat and tomatoes topped with grated cheese. Soon, the word lasagna was applied to the pasta itself."
Now that you know that the correct usage is 'lasagne', because there are several 'lasagna' pasta sheets in the various vegetable lasagne recipes, also realize that many recipes are listed under 'lasagna' because people don't know what YOU know!
Aren't you hungry after all that brain work about lasagne? Let us help you out by offering two vegetable lasagna recipes--one for vegetarian lasagne, the other for vegan lasagne--in one!. And isn't it nice that the actual meaning of the original lasagne did not specify 'meat' at all?! So we can call it lasagne and be totally vegetarian! With a bit more work, we can be vegan as well!
This vegetable lasagne recipe, as tested by Kathleen M. Schuller @ www.fatfree.com, originally came from Vegetarian Cooking for Healthy Living, page 98. If you use soy mozzarella cheese, as she mentions, you go from vegetarian to vegan with only one recipe!
Kathleen writes: "For some reason I didn't expect this lasagna to be very good, but made it because I'm trying to do a lot of cooking with this (MasterCook) cookbook and was in the mood for lasagna. But, it WAS very good. I used fat free soy mozzarella cheese. Spaghetti sauce comes in jars with almost 3 1/2 cups sauce. I opened a second jar to get the four cups sauce the recipe calls for, but next time I will just use salsa for the additional sauce since we always seem to have an opened jar of that."
Vegetable Lasagna
1-1/2 cups diced onions
3 large garlic cloves, minced
4 cups cooked and drained broccoli, cut in small pieces
4 cups spaghetti sauce
1-1/2 cups water, divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 cup chopped fresh parsley
9 uncooked lasagna noodles
15 ounces nonfat and low-cholesterol ricotta cheese (or a cheese substitute of choice)
1 cup nonfat Mozzarella cheese (or soy mozzarella substitute)
Nonfat cooking spray
9" x 13" baking pan
The beauty of this lasagna is that that noodles cook as the lasagna is baking, eliminating the need to handle the hot noodles which shortens the preparation time.
Saute onions and garlic in skillet sprayed with nonfat cooking spray. Add broccoli and about 3 tablespoons of water. Steam covered to partially cook. Cook out excess water, if any.
In separate bowl, mix spaghetti sauce, remaining water, basil, oregano, fennel seed and parsley.
Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan. Place 3 noodles on the sauce, spread with 1/2 of ricotta cheese. Cover with broccoli and onion mixture. Add another layer of sauce. Add 3 more noodles, the rest of the ricotta, all of the Mozzarella and more sauce, then the 3 remaining noodles and the remainder of the sauce. Cover tightly and bake at 350F for 1 to 1 1/2 hours or until noodles are done. Uncover for the last 20 minutes of baking. Let sit 10 minutes before serving.
Have you ever wondered while browsing for vegetable lasagne recipes if the correct spelling is lasagna or lasagne? Here is a brief history of lasagna and an answer as traced by James T. Ehler at www.foodreference.com: "The etymology of the word lasagna is amusing. It starts with the Greek lasanon which means 'chamber pot'! The Romans borrow it as lasanum to humorously refer to a 'cooking pot'. Later, the Italian word lasagne (plural of lasagna) came to refer to a dish cooked in such a pot - flat sheets of pasta layered with minced meat and tomatoes topped with grated cheese. Soon, the word lasagna was applied to the pasta itself."
Now that you know that the correct usage is 'lasagne', because there are several 'lasagna' pasta sheets in the various vegetable lasagne recipes, also realize that many recipes are listed under 'lasagna' because people don't know what YOU know!
Aren't you hungry after all that brain work about lasagne? Let us help you out by offering two vegetable lasagna recipes--one for vegetarian lasagne, the other for vegan lasagne--in one!. And isn't it nice that the actual meaning of the original lasagne did not specify 'meat' at all?! So we can call it lasagne and be totally vegetarian! With a bit more work, we can be vegan as well!
This vegetable lasagne recipe, as tested by Kathleen M. Schuller @ www.fatfree.com, originally came from Vegetarian Cooking for Healthy Living, page 98. If you use soy mozzarella cheese, as she mentions, you go from vegetarian to vegan with only one recipe!
Kathleen writes: "For some reason I didn't expect this lasagna to be very good, but made it because I'm trying to do a lot of cooking with this (MasterCook) cookbook and was in the mood for lasagna. But, it WAS very good. I used fat free soy mozzarella cheese. Spaghetti sauce comes in jars with almost 3 1/2 cups sauce. I opened a second jar to get the four cups sauce the recipe calls for, but next time I will just use salsa for the additional sauce since we always seem to have an opened jar of that."
Vegetable Lasagna
1-1/2 cups diced onions
3 large garlic cloves, minced
4 cups cooked and drained broccoli, cut in small pieces
4 cups spaghetti sauce
1-1/2 cups water, divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 cup chopped fresh parsley
9 uncooked lasagna noodles
15 ounces nonfat and low-cholesterol ricotta cheese (or a cheese substitute of choice)
1 cup nonfat Mozzarella cheese (or soy mozzarella substitute)
Nonfat cooking spray
9" x 13" baking pan
The beauty of this lasagna is that that noodles cook as the lasagna is baking, eliminating the need to handle the hot noodles which shortens the preparation time.
Saute onions and garlic in skillet sprayed with nonfat cooking spray. Add broccoli and about 3 tablespoons of water. Steam covered to partially cook. Cook out excess water, if any.
In separate bowl, mix spaghetti sauce, remaining water, basil, oregano, fennel seed and parsley.
Layering: Pour 1 cup sauce in bottom of a 9 x 13-inch baking pan. Place 3 noodles on the sauce, spread with 1/2 of ricotta cheese. Cover with broccoli and onion mixture. Add another layer of sauce. Add 3 more noodles, the rest of the ricotta, all of the Mozzarella and more sauce, then the 3 remaining noodles and the remainder of the sauce. Cover tightly and bake at 350F for 1 to 1 1/2 hours or until noodles are done. Uncover for the last 20 minutes of baking. Let sit 10 minutes before serving.
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1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
