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COLLECTION: Veggie Lasagna and Chili

An italian recipe for COLLECTION: Veggie Lasagna and Chili, made with Vegetable Broth, Milk, Onion Chopped, All Purpose Flour, and Swiss Cheese Provolone. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredientes

• 2
• 1
• 1/2
• 1/2
• 4 pc
• 2
• 1/3
• 1
• 1/2
• 2
• 3 clove
• 2 can
• 1
• 1/4
• 1/3 cup
• 4 clove
• 2
• 6
• 2

Preparo (prévia)

1. 1

   Cook lentils in boiling water for about 20 minutes, drain.

2. 2

   Thaw spinach in microwave, press out liquid. Cook noodles al dente.

3. 3

   Make layers in oblong baking pan as follows: sauce, noodles, sauce, cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce.

4. 4

   Cover top layer of noodles with sauce, sprinkle with Parmesan.

5. 5

   Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms to sauce if desired. For variation use black beans instead of lentils.

6. 6

   Steam spinach until tender. Drain and squeeze until barely moist.

7. 7

   Finely chop spinach.

8. 8

   Combine chopped spinach, 2 T. margarine, and salt and pepper to taste; set aside.

9. 9

   Steam carrots & broccoli until tender.

10. 10

    Combine spinach, carrots, & broccoli, and set aside.

11. 11

    Combine vegetable broth & milk in a saucepan.

12. 12

    Cook over medium heat until warm; remove from heat, set aside.

13. 13

    Saute chopped onion in 1/4 c. margarine in large skillet until tender.

14. 14

    Add flour, and cook 3 minutes, stirring constantly.

15. 15

    Add warm broth mixture and wine; simmer 5 minutes or until mixture is thickened, stirring constantly.

16. 16

    Remove from heat and set aside.

17. 17

    Combine cheeses.

18. 18

    Arrange lasagna noodles in lightly greased 13x9 baking dish.

19. 19

    Layer 1/4 white sauce, 1/2 vegetables, 1/3 cheese, then 1/4 white sauce again.

20. 20

    Repeat layers.

21. 21

    Spread tomato sauce over top.

22. 22

    Sprinkle with remaining 1/3 cheese.

23. 23

    Bake uncovered, at 350F for 35 minutes.

24. 24

    Let lasagna stand 10 minutes before serving.

25. 25

    Heat oil in frying pan.

26. 26

    Saute onion, eggplant, & mushrooms, stirring frequently for 15 minutes.

27. 27

    Add tomatoes and their liquid, tomato sauce, carrot, parsley & seasonings.

28. 28

    Bring to a boil, then reduce heat and simmer, covered for 15 minutes.

29. 29

    Cook noodles according to package directions.

30. 30

    Drain.

31. 31

    Oil a 9x13 or larger pan.

32. 32

    Spread 1/4 of sauce in bottom.

33. 33

    Arrange 1/3 of noodles over sauce.

34. 34

    Dot noodles with 1/3 of ricotta.

35. 35

    Sprinkle with 1/3 of mozzarella, the 1/4 of Parmesan.

36. 36

    Repeat layering two more times. Spread remaining sauce over top and sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350F for 50 minutes.

37. 37

    Saute onions, bell peppers, celery, garlic.

38. 38

    Add spices, fry with onion mix, stirring constantly.

39. 39

    Add tomatoes, pepper, bay leaf, cashews, salt, raisins, wine.

40. 40

    Add beans, simmer covered for 30 min. Add water if necessary.

41. 41

    Add vinegar when chili is almost ready.

42. 42

    For variety, add carrots or green beans (may need to cook longer until they are tender).

43. 43

    Saute first five ingredients in oil until limp.

44. 44

    Add tofu and saute until browned.

45. 45

    Mix the spices together in a bowl and sprinkle into the pot.

46. 46

    Mix thoroughly.

47. 47

    Add water, tomatoes and tomato paste.

48. 48

    Stir.

49. 49

    Bring to a boil. Reduce heat and simmer for 2 hours, stirring occasionally. If desired, at this point, add the kidney beans.

50. 50

    Taste and correct seasoning.

51. 51

    As the recipe reads, itUs fairly tame.