2 cans kidney beans
2 TB olive oil
I med. onion chopped
3 ribs celery
1 med green pepper
6 garlic cloves
2 TB chili powder
2 tsp. ground cumin
2 tsp. oregano
2 bay leaves
salt
1/8 tsp. cayenne pepper (be careful w/ this stuff!!!!
1 16 oz. can unsweetened tomatoe sauce
2 med tomatoes chopped or one can unsweeted chopped tomatoes
1 cup vegtable stock or water
1) In a large pot heat the olive oil over med heat. Add onion, celery, bell pepper, and garlic. Cover and cook stirring occasionally for about 7 min.
2) Add all spices, beans tomatoe sauce, tomatoes, and water/stock. Cook Partially covered for 20 minutes.
12 sheets wholewheat lasagna
1 tbsp olive oil
1 small onion, finely chopped
2 cups chopped tomatoes
2 cups tomato sauce
1/4 cup tomato paste
1 large clove garlic, peeled and crushed
1 tsp dried basil
1 tsp dried oregano
2 cups 5% m.f. ricotta cheese
2 cups 2% m.f. cottage cheese
1 cup cooked black beans
1 cup steamed, drained spinach
1 cup unsweetened salsa
1 1/2 cup grated hard cheese
Cook lasagna in boiling water 12 minutes, and drain.
Meanwhile, in a saucepan, over low heat, heat olive oil, add onion and cook until tender. Add tomatoes, tomato sauce and paste, garlic and seasonings. Stir well, partially cover, and simmer 10 minutes.
Preheat oven to 350 F.
In a bowl, combine ricotta and cottage cheese. Add beans and spinach and mix.
Place three strips of lasagna in baking dish, cover well with tomato sauce and top with ricotta mixture. Repeat for a second layer.
Cover third layer of lasagna with salsa and tomato sauce, making sure pasta is well covered. Top with rest of ricotta mixture. Place a final layer of lasagna on top, cover well with tomato sauce, sprinkle grated cheese on top and bake 35 minutes.
Serves 4-6.
Recipe from "Recipes and Menus" by Michel Montignac.
1 10 oz. bag spinach, washed and stems removed
12 instant lasagna sheets (see note below)
2 tbs. grated Parmesan cheese or low fat cheddar cheese
Vegetable Sauce
2 tsps. olive oil
2 medium onions, chopped
2 cloves garlic, crushed, or 2 tsps minced garlic
8 ozs. mushrooms, sliced
1 small green pepper, chopped
1/2 cup tomato paste
15 oz. can white beans, rinsed and drained
1 14.5 oz. can tomatoes, undrained, crushed
1 tsp. Italian seasoning
Cheese Sauce
4 tsps. butter
1 tbs. ww. flour
1 1/2 cups 1% milk
1/2 cup grated cheese
pinch ground nutmeg[list=1][*]Blanch or lightly steam the spinach until just wilted; drain well.
[*]For the vegetable sauce, heat the oil in a non-stick pan. Add the onions and garlic and cook for about 5 minutes or until soft. Add the mushrooms and green pepper and cook 3 minutes, stirring occasionally. Add the tomato paste, beans, tomatoes and herbs. Bring to a boil and simmer, partly covered, for 15-20 minutes.
[*]Meanwhile, for the cheese sauce, melt the butter in a saucepan or in a microwave bowl. Stir in the flour and cook one minute, stirring (for 30 seconds 100% power in a microwave). Remove from the heat. Gradually add the milk, stirring until smooth. Stir over medium heat until the sauce boils and thickens, or in a microwave (100% power) until boiling, stirring occasionally. Remove from the heat, stir in the cheese, nutmeg and pepper.
[*]To assemble, pour half the vegetable sauce over the base of a lasagna dish, rectangular pan or ovenproof dish (about 6 x 11 inches). Cover with a layer of lasagna sheets, then half the spinach. Spread a thin layer of cheese sauce over the spinach. Top with the remaining vegetable sauce and remaining spinach. Place over a layer of lasagna sheets and finish with the remaining cheese sauce. Sprinkle with Parmesan or cheddar cheese.
[*]Cover with aluminum foil and bake in a moderate oven for 30 minutes or until the top is beginning to brown.[/list=1]
Serves 6. Glycemic Index: 45. Nutrients per serving: Calories: 347, Fat: 10gm, Carbs: 54gm, Fiber: 9gm.
This recipe copied from The Glucose Revolution.
N.B. I would suggest substituting whole wheat lasagna for the instant and cooking it for about 1/2 the recommended time before using in this dish.
Vegetarian Recipes
