From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Newsgroups: rec.food.cooking
Subject: RECIPE: Mushroom Lasagna (low-fat, too)
Date: 10 Apr 92 19:38:00 GMT
Article-I.D.: acsu.1992Apr10.183908.29093
Organization: University at Buffalo
News-Software: VAX/VMS VNEWS 1.41

Below is a non-meat, low-fat, ovo-lacto vegetarian version of lasagna.  
If you aren't worried about fat, feel free to use mozzarella cheese 
instead of farmer's cheese, and whole eggs in place of egg whites,
not to mention you can also go crazy with olive oil and saute the 
minced veggies in it for the sauce.

Enjoy,

Carol
riacmt@ubvms.cc.buffalo.edu

************************************************************************

From:  The Eating Well Cookbook, edited by Rux Martin et al.,  
       Charlotte, Vermont: Camden House Publishing, Inc., 1991,  
       (I should note that this is labeled volume I; I suppose 
       they anticipate more volumes later)  ISBN 0-944475-22-1 
       (softcover). 


Red Sauce (A basic spaghetti sauce which contains no oil) -- 
=========  for use with Mushroom Lasagna, below 

1 stalk celery, minced 
1/4 Spanish onion, or 1 small onion, minced 
3 large cloves garlic, minced 
1/3 cup dry red wine 
3 1/2 cups tomato puree (28 oz can) 
1 1/2 cups canned whole peeled tomatoes, coarsely chopped, with 
   juice 
1 whole carrot, peeled 
1 Tbsp minced fresh parsley 
1 Tbsp dried basil 
1 bay leaf 
2 tsp dried oregano 
1/4 tsp dried rosemary 
1/8 tsp salt 

Briefly saute celery, onions and garlic in a little of the wine, then 
add remaining wine, cover, and simmer for 10 minutes.  If more liquid 
is needed, use the juice from the canned tomatoes.  Add remaining 
ingredients and continue simmering, uncovered, 30 to 45 minutes longer, 
or until sauce is thick and flavors have melded.  If time permits, let 
the sauce sit overnight in the refrigerator.  Before serving, discard 
bay leaf and carrot. 

Makes 5 cups. 

50 calories per 1/2 cup:  2 g protein, 0 g fat, 11 g carbohydrate; 
411 mg sodium; 0 mg cholesterol 


Mushroom Lasagna -- (Ovo-lacto Vegetarian dish) 
================ 

Note:  Those who like their lasagna covered with melted cheese can add 
a thin layer of part-skim mozzarella to this dish, and it will still be 
low in fat.  Farmer's cheese is excellent for baking.  If you can't 
find it, use cottage cheese and drain off the excess moisture. 

1 lb farmer's cheese [or substitute well-drained cottage cheese] 
1/2 lb low-fat or part-skim ricotta 
2 egg whites 
2 Tbsp grated Parmesan 
1 Tbsp minced fresh chives 
1 Tbsp minced fresh parsley 
1/4 tsp freshly ground black pepper 
8 oz lasagna noodles, uncooked 
1 large onion, minced (1 cup) 
1/4 dry red wine 
1 1/2 lb mushrooms, cleaned and sliced 
4 cups Red Sauce [recipe above] 

Puree farmer's cheese, ricotta, egg whites and Parmesan.  Blend in 
chives, parsley and pepper by hand.  In a large pot of lightly salted 
boiling water, cook lasagna noodles until just tender but not mushy, 
about 10 minutes.  Remove noodles with a slotted spoon, dip into cold 
water and lay out flat on clean kitchen towels (not paper). 

In a skillet, simmer onions in wine for about 5 minutes until very 
soft.  Stir frequently, but keep the pot covered in between stirrings. 
Add mushrooms and cook until they are soft and half their original 
volume, about 5 minutes.  Drain the vegetables. 

Preheat oven to 375 deg F.  Combine cheese mixture and all but 1/4 cup 
of the mushroom mixture.  Spread 2 cups Red Sauce in the bottom of a 
9-by-14-inch baking pan.  Alternate layers of noodles, cheese, noodles, 
cheese, ending with a final layer of noodles.  Cover with remaining 
sauce.  Distribute reserved mushrooms over the top. 

Bake, covered, for 1 hour.  Uncover and bake for 5 minutes longer. 
Remove from the oven and let sit for 10 minutes before cutting. 

Serves 9. 

235 calories per serving:  22 g protein, 4 g fat, 29 g carbohydrate; 
523 mg sodium; 13 mg cholesterol