{"id":1623,"date":"2010-03-26T12:02:38","date_gmt":"2010-03-26T16:02:38","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1623"},"modified":"2010-03-26T12:02:38","modified_gmt":"2010-03-26T16:02:38","slug":"vegetable-lasagna","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/entrees\/vegetable-lasagna\/","title":{"rendered":"Vegetable Lasagna"},"content":{"rendered":"

\"Vegetable<\/p>\n

You will not miss the protein in this meatless lasagna; it has plenty of protein from ricotta cheese, spinach, and the whole-wheat pasta, about 15 grams per portion in fact. Just about any lasagna follows the same procedures; you have multiple layers of sauce, lasagna noodles, cheese, meat, or vegetables and so on with the top cheese melted for a luscious delight.<\/p>\n

\"Vegetable<\/p>\n

This recipe modified a bit in that we added a few ingredients such as celery, garlic, and parsley, along with extra zucchini, and doubled the mozzarella quantity, and we use whole-wheat pasta in place of regular as originally called for from the meatless main dish recipe found on page 72 in the Weight Watchers Simple and Classic Home Cooking cookbook.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nOlive oil, extra virgin<\/td>\n<\/tr>\n
1 \u00bd<\/td>\nCups<\/td>\nOnions, diced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nCelery, diced<\/td>\n<\/tr>\n
8<\/td>\nCloves<\/td>\nGarlic, minced<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nItalian seasoning blend<\/td>\n<\/tr>\n
3 \u00bd<\/td>\nCups<\/td>\nZucchini, sliced (3 medium)<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nMushrooms, sliced<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nDry white wine, divided<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nGarlic salt<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nWhite pepper, ground<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nRicotta cheese, part skim<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nSpinach, steamed, drained, and chopped (cooked weight)<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nBasil, fresh chopped<\/td>\n<\/tr>\n
\u00bd<\/td>\nCup<\/td>\nParsley, fresh chopped<\/td>\n<\/tr>\n
3<\/td>\nCups<\/td>\nFire roasted tomato sauce<\/a> (see recipe link)<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nWhole wheat lasagna noodles, cooked to al dente, chilled and drained<\/td>\n<\/tr>\n
2<\/td>\nCups<\/td>\nMozzarella cheese, part skim, shredded<\/td>\n<\/tr>\n
<\/td>\n<\/td>\nCooking spray<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps\u00a0\u00a0\u00a0\u00a0\u00a0Note: Pre-heat oven to 350\u00b0 F.<\/td>\n<\/tr>\n
1.<\/td>\nHeat the olive oil in a large saut\u00e9 pan over medium high heat then add the onions and celery and stir well and cook until soft, then add the garlic and stir well. Add the Italian seasoning, zucchini and mushrooms and continue to stir add cook until soft.<\/td>\n<\/tr>\n
2.<\/td>\nAdd \u00bd of the white wine and allow cooking down until almost dry, then season with the salt and white pepper and reserve for assembly.<\/td>\n<\/tr>\n
3.<\/td>\nMeanwhile, combine the ricotta cheese with the cooked and drained chopped spinach, basil, and parsley; be sure to mix well until smooth and evenly blended.<\/td>\n<\/tr>\n
4.<\/td>\nCombine the fire roasted tomato sauce with the remaining \u00bd cup of dry white wine.<\/td>\n<\/tr>\n
5.<\/td>\nBegin layering the ingredients in a 13×9-inch baking dish coated with cooking spray, then ladle just enough tomato sauce to lightly coat the bottom. Layer 3 of the lasagna noodles then top with 1\/3 of the cheese\/spinach mixture, then layer 1\/3 of the zucchini and mushroom mixture, then add 1\/3 of the sauce. Continue with 3 more lasagna noodles, cheese\/spinach mix, zucchini\/mushroom mix, and sauce. On the next two layers, use 4 noodles each. Top with remaining tomato sauce then cover the dish tightly with foil or a lid.<\/td>\n<\/tr>\n
6.<\/td>\nBake in the 350\u00b0 F oven for 1 hour and 15 minutes. Remove from the oven and turn up the heat to 400\u00b0 F. Uncover the dish and sprinkle evenly with the 2 cups of mozzarella cheese and return to oven and bake, uncovered for another 15 minutes or until cheese is melted and browned. Remove from oven and allow to stand for 10 minutes before cutting.<\/td>\n<\/tr>\n
<\/td>\nServes 15 portions<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"Vegetable<\/p>\n","protected":false},"excerpt":{"rendered":"

Just about any lasagna follows the same procedures; you have multiple layers of sauce, lasagna noodles, cheese, meat, or vegetables and so on with the top cheese melted for a luscious delight.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[54,610,158,581],"tags":[169,582,621,2107,2085,2105],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1623"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=1623"}],"version-history":[{"count":4,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1623\/revisions"}],"predecessor-version":[{"id":1627,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1623\/revisions\/1627"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=1623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=1623"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=1623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}