Vegetarian Index

  • Vegetarian Italian Sausage and Fennel Lasagna

Vegetarian Italian Sausage and Fennel Lasagna

2 tsp live oil
2 cups chopped fennel bulb
1.5 cups chopped onion
4.5 cups fat-free spaghetti sauce
½ cup water

1-10 oz pack meatless Italian sausages thawed and chopped
1-8 oz can no salt added tomato sauce
1 – 12 oz carton 2% low fat cottage cheese
2 – Large egg whites
1 cup fat free ricotta cheese
1.2 tsp dried Italian seasoning
2 – Garlic cloves, minced
1 8 oz pack precooked lasagna noodles
1.5 cups (6oz) shredded part skim mozzarella cheese
Cooking spray

  1. Heat oven to 375 F
  2. Heat oil in Dutch oven over med-high heat.  Sauté fennel and onion until tender (about 5 min).  Add spaghetti sauce, water sausage and tomato sauce.
  3. Combine cottage cheese and egg whites in food processor, process until smooth.  Place cottage cheese mixture in a medium bowl.  Stir in ricotta, Italian seasoning and garlic.
  4. Spread about 1.5 cups sausage mixture in the bottom of a 9 by 13 inch baking dish.  Top with 3 noodles, then 3/4 cup ricotta mixture, about 1 ¾ cups sausage mixture and 1/3 cups mozzarella.  Repeat layers ending with noodles and spread remaining sausage mixture over noodles.  Cover with foil coated with cooking spray (make sure that the foil does not touch sauce otherwise it could eat through foil.  Bake for 40 minutes.  Sprinkle remaining mozzarella.  Bake uncovered for another 20 minutes or until lightly browned.  Let rest at room temp for 10 minutes before serving.

 

Yield: 8 servings

Green beans with almonds and lemon

5 (16 ounce) packages frozen
French-style green beans
2-1/2 cups slivered almonds

1-1/4 cups butter or margarine

3 tablespoons and 1 teaspoon
lemon juice

1-1/4 teaspoons salt

Method: Place the beans in a saucepan and cover with water; cook until crisp-tender. Meanwhile, in a skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat.

Roasted Red Pepper Lasagne

INGREDIENTS
  • 4 medium sweet red peppers
  • 9 lasagna noodles
  • 4 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 cup butter or stick margarine
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups fat-free milk
  • 1 cup shredded Parmesan cheese
DIRECTIONS
  1. Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.
  2. Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Spread 1 cup pepper sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Joyce’s Sweet Potatoe Pie

2 cans yams drained and mashed
8 oz crushed pineapple not drained
1 stick melted butter
Slivered almonds – small package
Cover with ½ bag miniature marshmallows

Method:
Put butter and yams in mix master and mush.  Stir in the pineapple and almonds.
Bake at 350 F for ½ hour covered with foil then, uncover and bake for another 15 minutes.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 

 

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