Here are the vegetarian spinach recipes that were requested.
9 lasagna noodles
Olive Oil-flavored vegetable cooking spray
1 (10 oz) pkg frozen chopped spinach, thawed and well drained
2 Cups sliced fresh mushrooms
1 Cup grated carrot (about 1 large)
1/2 Cup chopped onion
2 Tablespoons water
1 (15 oz) can tomato sauce
1 (12 oz) can tomato paste
1 (4.5 oz) can chopped green chiles, undrained
1 1/2 teaspoons dried oregano
2 Cups nonfat cottage cheese
2 Cups (8 oz) shredded low-fat Monterey Jack cheese
1/4 cup freshly grated Parmesan cheese
Cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add spinach and next 4 ingredients; cook, stirring constantly, until tender. Stir in tomato sauce and next 3 ingredients.
Place 5 noodles in a 13 x 9 x 2-inch baking dish coated with cooking spray. Layer with half each of cottage cheese, tomato sauce mixture, Monterey Jack cheese, and Parmesan cheese. Repeat layers with remaining ingredients.
Bake, uncovered, at 375 degrees for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 8 servings.
Spinach Lasagna Bechamel
6 Cups milk
1 Cup butter
1 Cup unbleached white flour
salt and pepper to taste
1/8 tsp. nutmeg
Now the rest of the recipe
1/4 cup vegetable oil or butter
2 garlic cloves minced or pressed
2 Cups chopped onions
2 lbs. spinach, rinsed stemmed, and chopped
3/4 Cup chopped fresh parsley
1 lb. ricotta cheese
2 Cups grated Parmesan cheese
2 Cups grated mozzarella cheese
1 pkg. lasagna noodles
To prepare the Bechamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do not let it brown. Whisk in the flour and cook for 3-4 minutes, stirring constantly. Gradually add the hot milk anc continue whisking until the sauce thickens. Add the nutmeg and salt and pepper to your taste.
Saute the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and 1/2 cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.
Mix together the remaining parsley, the ricotta cheese, eggs, and 2/3 cup of the Parmesan cheese.
At this point either cook the lasagna noodles al dente. Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1 1/2 to 2 cups of Bechamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 1/2 to 2 cups of sauce, a third of the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1 1/2 to 2 cups sauce, the remaining noodles, the rest of the sauce. Sprinkle 1 1/3 cups Parmesan on the top.
Bake uncovered at 350 degrees for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving. Serve with a simple salad or a side dish of steamed or marinated vegetables. This recipe is from New Recipes from Moosewood Restaurant.
If you have any other recipes, please let us know. Happy cooking from the recipe assistants.