|Cutting Edge Cuisine|
|by Richard Whittington|
With an emphasis on California, this book is a mixture of easy to prepare recipes; anecdotes, and humourous traveller's tales.
1 - 10 of 70 for vegetable lasagnal
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In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon ...
Cook lasagne noodles ... powder. Stir in vegetables. Spread 3/4 ... make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Makes 8 servings.
Regular lasagne noodles ... sauce to drained vegetables. Layer white ... be made in advance and frozen or refrigerated. Allow more heating time when cold.
Saute onion, green pepper and garlic in oil until golden, stirring often. Stir in tomatoes, tomato paste, parsley, oregano and bay leaf. Simmer, ...
Cook noodles as ... sauce, cheese, ham and vegetables. Repeat layers twice. In microwave, cover and cook on high 9 to 10 minutes, turning twice. 4 servings.
In a large ... butter until the vegetables are soft. Add ... cottage cheese. 205 calories with part-skim ricotta cheese. This freezes very well. Serves 12.
While lasagne noodles are boiling, combine all ingredients. Spread a little cheese mixture on bottom of 13 x 9 inch baking pan. Add a layer of ...
Prepare noodles according ... Layer noodles and vegetable mix, ending with ... 1 hour at 350 degrees. Uncover and broil for 4-5 minutes or golden brown.
Prepare noodles according to package; drain. In food processor or blender, process tomatoes. In large saucepan combine tomatoes, carrots, onions, and ...
May use any combination of vegetables. Sliced very ... on upper rack of oven in 14 inch pan. Allow lasagne to settle 20 minutes before cutting in squares.
Result Page: 1
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