Tasty Veggy Recipes

Ingredients:
9 lasagna noodles, cooked or oven ready
1 10-oz. box frozen spinach defrosted and squeezed dry
4 large eggs
2 cups Ricotta or dry cottage cheese
Salt and pepper
2 teaspoons butter
1/4 cup chopped onion
1 garlic clove, crushed
12 oz. Mozzarella cheese grated

Sauce:
4 tablespoons butter or margarine
4 tablespoons flour
2 cups milk
2/3 cup grated Parmesan cheese
Salt and pepper to taste

Method:
Take squeezed spinach and combine with beaten eggs, Ricotta cheese, salt and pepper.
In a frying pan, sauté chopped garlic and onion in butter until golden. Add to the spinach mixture.
Arrange 3 noodles in the bottom of a greased 9″x13″ baking pan. Cover with half the spinach mixture and half the mozzarella cheese. Repeat layers and top with remaining noodles.

Make Sauce:
Blend butter and flour over in a saucepan over low heat. Gradually add in milk while stirring constantly. Add 1/2 cup of the Parmesan cheese and heat stirring constantly until smooth and thick. Season with salt and pepper.
Pour over lasagna and sprinkle with the remaining Parmesan cheese.
Bake 350°F for 35 to 40 minutes. Let rest 5 to 10 minutes before cutting.

Ingredients:
500g (1 pound) pre-cooked lasagna noodles
200g (6 to 7 ounces) mozzarella cheese
100g (3 ounces) Emmental cheese
100g (3 ounces) dry cottage cheese
100g (3 ounces) Parmesan cheese, grated
Salt, to taste
Pepper, to taste
4 tbsp. butter
3 tbsp. flour
3 cups milk
1 cup heavy cream

Method:
Pre-heat oven to high.
Bring the butter to melt in a pot, season with salt and pepper and let it boil a little. Add flour and mix well. Add milk very carefully, little by little, mixing not to make “grains.”
Mix all the time until it begins to cream.
Separate some mozzarella slices to finish the lasagna. The rest of the cheeses should be chopped.
Add cheeses to the white sauce and let melt. Take the sauce out the heat, add cream and mix well.
In a 9″x13″ dish begin to “build” the lasagna as follows:
First, a tiny layer of sauce
Second, a layer of lasagna noodles
Third, a layer of sauce
Fourth, a layer of lasagna noodles
And so on until finishing the sauce. Over the last layer, spread the mozzarella slices.
Cook for 20 minutes, then lower the oven temperature and let it bake for 15 minutes more. It must be bubbling and beginning to brown a little.

Ingredients:
1/2 pound lasagna noodles, uncooked
2 cups sauce
1 to 2 bell peppers, sliced in rings
2 cups cottage cheese
1/4 cup liquid egg substitute or 1 egg
1 10-oz. package frozen chopped spinach, thawed and drained , reserve liquid
A couple of twirls of freshly ground nutmeg
A couple of twirls of freshly ground black pepper
2 tsp. dried basil
1 tsp. dried oregano
1 tsp. garlic powder (or 2 tsp. minced fresh garlic)

Method:
Mix the cheese with everything listed below it. Layer as follows:
1/4 cup sauce spread over the bottom of the pan
1/4 of the noodles (about 3 overlapping)
3/4 cup sauce
1/4 of the noodles (about 3 overlapping)
All the cheese mixture
1/4 of the noodles (about 3 overlapping)
3/4 cup sauce
1/4 of the noodles (about 2 overlapping)
1/4 cup sauce spread over the top
Sliced bell peppers (choose many colors)

Pour in about 3/4 cup water or the liquid from the drained spinach (with water, if necessary). Cover tightly and bake at 375° for 1 hour. Uncover, bake until all liquid is absorbed and peppers are browned nicely.

Ingredients:
4 tablespoons vegetable oil
1-1/2 pounds radicchio, chopped
2-1/4 pounds white mushrooms, half sliced thin and half quartered
1/2 stick butter
4 tablespoons flour
2-1/2 cups milk
2 garlic cloves, minced
1 cup parsley, chopped
2 tsp. fresh lemon juice
8 ounces smoked mozzarella cheese
4 ounces mozzarella cheese, grated
9 sheets no-boil lasagna

Method:
1. Sauté radicchio in oil until golden. Chop quartered mushrooms and add to radicchio with salt and pepper to taste, sauté until dry.
2. In saucepan, melt butter, add flour, and cook roux 3 minutes. Whisk in milk and simmer until thick. Stir into mushroom mixture.
3. Sauté garlic in remaining oil, add sliced mushrooms and sauté until dry. Stir in parsley, salt and pepper, and lemon juice.
4. Reserve 1/2 cup smoked cheese for topping. Combine remaining cheeses.
5. Preheat oven to 375°F.
6. Pour 1 cup sauce into 9″x13″ baking dish, cover with 3 sheets lasagna, spread 1 cup sauce over pasta. Top sauce with 1/3 of sliced mushrooms and half of mixed cheeses.
7. Make one more layer in same manner, beginning and ending with pasta.
8.Spread sauce evenly over top pasta layer, cover with remaining sliced mushroom mixture and reserved smoked cheese.
9. Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 10 minutes.