Viva Lasagna

[anchovy]

and so, alas, I come to you for help after having tried all else -- can someone pleeeeeeease supply me with a recipe for vegetarian lasagna (you know the white sauce with spinach kind - no tomato sauce) that does not , for the love of all that is holy, include a can of mushroom soup or jar of alfredo sauce? I would be forever in your debt. honestly. no, really.

[Fincher]

1 pound asparagus cooked in salted water for 6-10 minutes until soft
2 cups low fat ricotta cheese
2 teaspoons extra virgin olive oil
1 shallot minced
2 tablespoons grated lemon zest
1 recipe rolled pasta (or use pasta sheets, wonton or springroll wrappers)
3/4 cup grated parm cheese
4 cloves garlic (crushed)
1 pound of baby spinach
1 bunch basil

Puree the asparagus gently with the riccota, garlic, basil and pinch
of salt and pepper to make a thick cream

heat oil in skillet over med-high heat. add shallots and lemon zest, toss a few times then add spinach. season with salt and pepper. (this will need to be done in batches)

heat oven to 350F

grease an 8 inch gratin dish or baking dish. place a layer of pasta on the bottom. If using wontons or springrolls over lap so as not to cause cracks. Spread a layer of the asparagus cream, top with a layer of spinach, then sprinkle with 1/3rd of the parm cheese. repeat 2 more times ending with the last of the asparagus cream, sauteed asparagus, and parm. top with cut cubes of butter.

bake until the top is browned and bubbly, about 20 minutes

[Gourmet_Mom]

And there you have one of our resident experts with an answer. Now mind you, you may wind up with several other versions...all good...from others. Don't get confused...test them all. These people are good!

That said....

Welcome to C2C, anchovy! You've found the right place for cooking answers! Take a seat and visit a while. This site has a lot to offer!

[Fincher]

well Here's one thats not mine,

just make it into lasagna

1/2 cup ricotta cheese
1/4 cup grated Parmesan
2 tablespoons chopped spinach
1 egg
1/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg

Fresh pasta, recipe follows
1 egg mixed with 1/2 teaspoon water

In a bowl combine all ingredients, except for the pasta and egg wash.

Using the fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3 or 4- inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.

Fresh Pasta:
3 cups all-purpose flour
2 large eggs
3 tablespoons water
1 teaspoon olive oil
1/2 teaspoon salt

By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

By Food Processor:
In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.

[chefelle]

That sounds awesome, Finch! Now I want to run out and buy asparagus. I guess it can wait until the morning--ha! ha!

Thanks for sharing!

Welcome to C2C, Anchovy!

[Fincher]

also you can just take one of those recipes that you found that say add 10 ounce jar of alfredo. in its place make 10 oz of home made alfredo

[bbally]

If you have food service products, then switch the can sizes and boxes of pasta to whatever your food service purveyor is supplying.

1 16 oz can roasted red peppers
1 16 oz can red beets
4 eggs (eggs can be omitted depending on Vegetarian type)
1/2 pound mozzerella shredded (little extra for topping it)
1 pint cups ricotta cheese
1 cup flat leaf Italian parsley chiffonade
1 tablespoons oregano chiffonade
2 cup grated parm cheese
1 Tbsp Minced garlic
1/4 cup shredded basil
2 one pound box of Lasagna noodles

Mix eggs, ricotta, mozerella, and 1 cup of parmesan together until combined. Add in Flat leaf, oregano and minced garlic. Stir til combined. Rest this for 15 minutes.

Drain beets, salt and pepper, roast in 375 oven for 20 minutes. Remove to cool.


Oil bottom of baking pan or 2 inch hotel pan. Line pan bottom with dry noodles, Cover with layer of Ricotta mixture, place roasted red peppers on top. Add another layer of dry noodles, cover with layer of Roasted red beets, add layer of dry noodles, cover with a layer of Ricotta mixture, top with roasted Red Peppers, Layer of dry noodles, cover with ricotta, top with roasted red beets, add layer of dry noodles, continue till pan it topped.

Then cover tight with foil and place in 375 F oven for one hour, pull in one hour and check noodles, if they are steamed remove foil and add 1/2 cup of parm and the extra mozerrella to the top, Reduce temp to 325 F and bake til top is golden brown in about 60 percent of the surface cheese.

Remove and rest for 20 minutes, cut and serve with fresh crusty bread. Bottle of red wine is nice as well.

[anchovy]

thanks for all the tips! Fincher, here is your recipe (slighlty altered - i added leeks, broccoli and shredded mozzarella and used oven-ready lasagna noodles). turned out great! see what the husband says tonight...
[image]http://www.kodakgallery.com/PhotoView.jsp?UAUTOLOGIN_ID=51781703408&collid=51781703408.258121142208.1189687266084&photoid=158121142208&folderid=0&view=1&page=1&sort_order=&albumsperpage=&navfolderid=2007[/image]
[image]http://www.kodakgallery.com/PhotoView.jsp?UAUTOLOGIN_ID=51781703408&collid=51781703408.258121142208.1189687266084&photoid=458121142208&folderid=0&view=1&page=1&sort_order=&albumsperpage=&navfolderid=2007[/image]

[Fincher]

Hey Anchovy, up load the photos on this site so we can see them

[anchovy]

okay, is uploaded in members' gallery but how, pray tell, does one post the damn pix in a post????

[image]http://forums.chef2chef.net/photopost/showphoto.php?photo=1343[/image]

[image]http://forums.chef2chef.net/photopost/showphoto.php?photo=1342[/image]

[SugarBrown]

anchovy,

Just find the actual image, right click on it, copy the address and paste that into the image slot...

Hope this makes sense!

looks very good, by the way...