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BTD Forums  /  Cook Right 4 Your Type  /  Vegetarian Lasagna w/o tomato
Posted by: Andrea AWsec, Monday, July 15, 2013, 1:13pm
Anyone have any recipes?
Lasagna with no tomato sauce?

Basil sauce? or some other type?
Posted by: Amazone I., Monday, July 15, 2013, 1:16pm; Reply: 1
try out with a Bechamel and some Mozzarella ontop ;) ;D....(drool) btw I always use lamb meat.... ;) and biiig leafy greens instead of any grainy carbs... :D ;D
Posted by: Henriette Bsec, Monday, July 15, 2013, 1:46pm; Reply: 2
Spinach is really good -maybe with bechamel or ricotta
Something tart might be missing so you can make a roasted red pepper- or I guess you can´t as a A  :-/
Posted by: ruthiegirl, Monday, July 15, 2013, 1:52pm; Reply: 3
I wonder how it would taste with one of those "no-mato" sauces made from pureed beets and carrots.

I'm assuming you're planning to make this for your A/O family to share, and that you're all SWAMI'd so your lists of cheeses are different from the typebase. What cheeses are mutually compliant for everybody? Is crumbled tofu an option?

I'm guessing you're using either spelt or rice noodles.
Posted by: Amazone I., Monday, July 15, 2013, 2:17pm; Reply: 4
Hettilein I prefer to use so called "swiss chard* or leaf beets ??).. ::)(shrug)(drool)
Posted by: Lloyd, Monday, July 15, 2013, 2:23pm; Reply: 5
cheese sauce and spinach, for sure. I make mine with chicken but you could use mushroom for flavor perhaps?

Pesto sounds wonderful. I'll have to experiment sometime.
Posted by: TheForestKeeper, Wednesday, July 31, 2013, 3:18am; Reply: 6
I have been having a lot of luck lately making saucy pastas (brown rice pastas only) based on olive oil, almond milk, garlic, sea salt and feta. The feta mixes with the liquid of almond milk and provides a "gosh are you sure there's no milk or cream?" response from people. This is as close as it gets to a nice cream sauce. I would use this with greens and mushrooms and make a lasagna. Maybe on top put a little mozzarella so it will brown a little and get crispy, but the sauce alone should be enough flavor without additional cheese. Maybe try mixing ricotta with feta (real Italian lasagna according to one of my girlfriends, is made with 100% feta) and layering that, then layer of pasta, then layer of greens/mushrooms, then layer of pasta then sauce and bake. That's what I would try and actually I think I might just go ahead and try that myself! I'm going to soon be making my own almond milk. You can make really thick almond milk by using less water. Cut the mixture down to half and you get about a half and half consistency and that's what you want for a cream sauce! Some things to consider! :) Happy Trails!
Posted by: san j, Wednesday, July 31, 2013, 4:42am; Reply: 7
Quoted from Amazone I.
try out with a Bechamel and some Mozzarella ontop ;) ;D....(drool) btw I always use lamb meat.... ;) and biiig leafy greens instead of any grainy carbs... :D ;D

You're giving me ideas...

(think)
Posted by: san j, Friday, August 2, 2013, 3:15am; Reply: 8
I just saw a beautiful lasagna in Hugh Fearnley Whittingstall's new cookbook, River Cottage Veg. It's a Kale/Mushroom Lasagna with a Béchamel sauce. Looks wonderful.
Posted by: Henriette Bsec, Saturday, August 3, 2013, 11:31am; Reply: 9
Quoted from san j
I just saw a beautiful lasagna in Hugh Fearnley Whittingstall's new cookbook, River Cottage Veg. It's a Kale/Mushroom Lasagna with a Béchamel sauce. Looks wonderful.


mmmm just something for me and my fellow Bs  ;D
when the Kale is ready- right now it is too bitter after are long lack of rain.
Posted by: Averno, Saturday, August 3, 2013, 11:37am; Reply: 10
Quoted from TheForestKeeper
I have been having a lot of luck lately making saucy pastas (brown rice pastas only) based on olive oil, almond milk, garlic, sea salt and feta. The feta mixes with the liquid of almond milk and provides a "gosh are you sure there's no milk or cream?" response from people. This is as close as it gets to a nice cream sauce.


Nice! I'll try this with compliant Quark cheese. Could you provide the proportions? Thanks TFK!
Posted by: TheForestKeeper, Thursday, August 8, 2013, 4:11am; Reply: 11
Quoted from Averno


Nice! I'll try this with compliant Quark cheese. Could you provide the proportions? Thanks TFK!


Well, it depends on how creamy or how tasty I want it. Believe it or not, the almond milk provides a considerable creamy quality of its own. The feta is there to round it out and take the almond aftertaste away. Not that almond aftertaste is bad per se, it's just that it doesn't quite go with other ingredients well in a savory environment. There are times I work with a lot of feta and only enough almond milk to make it somewhat liquidy. So I think the best thing I can say is to experiment!

I have one dish I make often I call it Tuscan Broccoli Pasta. I have been making it kind of dry for a long time (broccoli, grapeseed oil, garlic, sea salt, pine nuts, feta and brown rice pasta), then when I recently discovered cooking with almond milk I have really amped up the culinary delightfulness simply by adding almond milk to get it saucy. I cook enough for two full plates, one for dinner and one for lunch usually. So this is like two big handfuls of rotini spiral pasta. To this amount of pasta and other ingredients, I add about 1/2 cup almond milk at the end when mixing all ingredients together except feta. I wait to make sure the pasta is wetted by mixing all the ingredients and then crumble the feta and remix again and it's ready to eat. And creamy delicious! This method of saucing works really well for me! Nice and quick too!
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