From: arielle@taronga.com (Stephanie da Silva)
Subject: Vegetarian Pesto Lasagna LVEG LOWFAT
Status: RO
Organization: Taronga Park BBS
Date: Fri, 11 Dec 92 23:38:19 CST
X-Mailer: ELM [version 2.2 PL16]

>From nrlfs1.nrl.navy.mil!karpen Fri Dec 11 22:48:54 1992
Date: Fri, 11 Dec 92 18:20:19 -0500
From: "Judy Karpen"  <karpen@nrlfs1.nrl.navy.mil>

KEYWORDS: LVEG/VEGAN/LOWFAT

A Vegetarian Pesto Lasagna (lactoveg or vegan)

Ingredients (all approx. --- a very flexible recipe):

1 lasagna pan (usually 9x13 inches or so)
12-15 lasagna noodles (enough to make 3 layers of noodles in your pan)
1/2 lb? mushrooms (as much as you like)
1 large bunch of spinach, swiss chard, or other mild greens (1 lb?), 
  washed and chopped. Use the stems -- chop and cook them with the 
  mushrooms, before adding the greens. Chard stems are great!
  other vegetables also can be added: celery, carrots, zucchini, etc.
1 or more lg onion, chopped
veg oil for sauteeing (as little as you want/need --- olive or canola)
pesto -- about 1/2 c. or more (if premade pesto isn't available,
  blend in a food processor a bunch of basil or parsley, 1/4 c. pine nuts, 
  and enough olive oil to make a paste. Parmesan or romano cheese isn't
  required, but can be added too). 
main filling: about 3 c. ricotta cheese (can use nonfat)
                  or
         2 large blocks of firm tofu, crumbled (nondairy version)
                  or
         1 small container of nonfat ricotta plus 1 block tofu, crumbled
herbs, pepper, salt/soy sauce to taste
1 c. or more grated mozzarella cheese (optional)
grated romano cheese (optional)
skim milk (optional, or maybe unsweetened soy milk?)

Directions: 

Cook lasagna noodles and keep in cold water until needed (that way they
won't stick together). Saute chopped onion until starting to color. Add other 
veggies now, if desired, and cook a few minutes. Add mushrooms and cook a couple
of minutes; should be exuding some liquid. Add a bit of wine if that appeals to 
you. Add chopped greens and cook briefly, until the greens wilt; if using a 
small pan, add greens a handful at a time and stir until a bit wilted before 
adding the next handful (they shrink alot). Remove veggies from heat and drain 
liquid, keeping it aside. Cool slightly.

Add pesto to veggies and mix well. Add other chopped herbs (e.g., thyme,
rosemary, parsley if using basil pesto), soy sauce or salt, black pepper, 
cayenne, etc. to taste. Do not add much salt if you're using the romano
cheese. 

Layering: oil pan and put down 1 layer of noodles. Put on 1/2 of filling, 
1/2 of veggies, and mozzarella (if using). Add 1 layer of noodles, rest of 
filling, veggies, and mozzarella (if using). Put final layer of noodles on top. 
For sauce: mix liquid from cooking vegetables with milk or substitute, to make a
total of about 1 c.? of sauce (depends on the size of pan and how full it is: 
don't want to overflow the pan, just want to moisten the lasagna). If there's 
enough, just use the veg liquid, or add broth. Optional: sprinkle some romano 
cheese on top (1/2 c. or so).

Cooking: cover pan with foil, bake in 350 degree F oven for 20-25 mins., remove
foil and bake for another ~10 mins. or until top isn't too pasty looking. Let 
sit for a couple of minutes before cutting and serving. Enjoy!

Note: I've made this in both lactoveg and vegan versions, and they were all
good (even my nonveg friends enjoyed it). Not bragging, just thought it might 
help those of you who coexist with carnivores and need mutually acceptable 
dishes. Also, this can be made as lowfat as you want --- with nonfat ricotta, 
frying the veggies in a nonstick pan (or microwaving?), and leaving out the 
other cheese (maybe use nutritional yeast for cheese flavor?), the fat content 
could be made quite low. 


Judy Karpen
karpen@nrlfs1.nrl.navy.mil     "he's not dead, he's metaphysically challenged.."
                                 MST3K, "The Magic Sword"

Newsgroups: rec.food.recipes