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Old 01-03-2009, 12:49 AM   #11
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I think I mentioned this before but I was a full vegetarian for many years but due to medical reasons had to put meat protein back in my diet at least a few days a week. When I eat out I will go "meatless" or "vegetarian" (not always the same thing because meatless can be a pasta with alfredo sauce, but vegetarian will usually have a protein alternative). And we do several meals a week the same way.
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Old 01-03-2009, 02:32 AM   #12
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You could make a your usual lasagna but using a lentil base instead of the meat. The lentils need a little more flavouring than meat but work very well in meat free dishes.
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Old 01-03-2009, 07:32 AM   #13
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What I would do ( if I were using strictly veggies and not meat substitutes) is take mushrooms, onions, peppers, eggplant and mince them kinda fine. Fry them up in a little olive oil, salt, pepper, oregano, garlic, basil to give it that Italian flavor. Then use this in place of the meat layer. The reason id mince it kinda fines is to give it kind of ground meat texture ( not the chewiness, but the size). The flavors of all the veggies used all taste good with a red sauce, so taste isnt an issue. But sometimes I find it annoying when im eating a lasagna with full pieces of veggies ( zucchini, eggplant...) and u bite into it and a whole piece comes out. ALso, after frying up the veggies (just enough to cook them up) May want to somehow drain some ofthe liquid off them. Since the veggies conatain a lot of water ( especially after adding the salt) the lasagna may be a little watery or fall apart easily if veggies only used. I guess another thing u can do to hold it together is make it a veggie/cheese layer, so as the cheese melts, it will bind the veggies together .

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Old 01-03-2009, 10:53 AM   #14
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Very good point LS
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Old 01-03-2009, 11:16 AM   #15
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Maverick, does it have to be a traditional lasagna or can you do lasagna roll ups? Roll ups are more kid friendly and they are easier to make completely vegetarian (IMO). Here are two versions:

In both, cook the noodles til they are still a bit firm but workable.

Filling #1: grated mozzarella, egg (binder), some parmesan cheese. (I'm not giving amounts because I don't know how many you are cooking for. You can probably eyeball it without too much trouble though)

Filling #2: package of frozen spinach - thawed and water squeezed out, mozza, egg and parmesan.

Put a couple of spoonfuls of the filling on the noodle and pat it down all the way, leaving about 1/2 inch at the end of the noodle that is bare. Make sure you don't put too much filling on each noodle. Roll it up and "stick" it with the bare end on the outside of the roll up. Cut it in half and place cut sides down in a casserole filled with tomato sauce (or marinara). Sprinkle with a bit more cheese and put in the oven to heat through and melt all the cheese. (About 20 - 30 minutes, long enough to make a good salad and cut up a loaf of french bread)
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Old 01-03-2009, 11:34 AM   #16
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Quote:
Originally Posted by Maverick2272 View Post
We are planning out a veggie week at our house. One week with no meat in any of the dishes we make for supper.
The trick is it can't be 'blatantly' veggie to the point my son won't eat it. I think we have most of it hammered out with some Thai and Indian dishes as well as a veggie burger night and eggplant Parmesan night. Oh and found a recipe for veggie chili that looks real good too.
But, I am still looking for a good veggie lasagna recipe to try out. Not one of those from the store that is drowned in white sauce types, but a good flavorful one preferably still with a tomato based sauce to it and plenty of cheeses in it and yes veggies as well.
Anyone got a good one to share??
Shavuot is a holiday where meatless meals are eaten. If you check out this link: Jewish Food Mailing List Archives and click on Shavuot, you will find savory meatless dishes. I often recommend this site.
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Old 01-03-2009, 12:32 PM   #17
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Quote:
Originally Posted by Alix View Post
Maverick, does it have to be a traditional lasagna or can you do lasagna roll ups? Roll ups are more kid friendly and they are easier to make completely vegetarian (IMO). Here are two versions:

In both, cook the noodles til they are still a bit firm but workable.

Filling #1: grated mozzarella, egg (binder), some parmesan cheese. (I'm not giving amounts because I don't know how many you are cooking for. You can probably eyeball it without too much trouble though)

Filling #2: package of frozen spinach - thawed and water squeezed out, mozza, egg and parmesan.

Put a couple of spoonfuls of the filling on the noodle and pat it down all the way, leaving about 1/2 inch at the end of the noodle that is bare. Make sure you don't put too much filling on each noodle. Roll it up and "stick" it with the bare end on the outside of the roll up. Cut it in half and place cut sides down in a casserole filled with tomato sauce (or marinara). Sprinkle with a bit more cheese and put in the oven to heat through and melt all the cheese. (About 20 - 30 minutes, long enough to make a good salad and cut up a loaf of french bread)
That's a great idea, Alix, because the ideas for filling those rollups are endless. Onions, garlic, carrots, peppers, celery could all be chopped fine and sautéed and cooled, then mixed with grated mozzarella and crumbled ricotta and used for the lasagna rolls, too. Buddy, I bet your son wouldn't even realize those were veggies he was eating!

PieSusan, the only downside of Shavuot recipes for Buddy right now, is that it is a summer holiday, so many of the dishes may be lighter than what one might want in January.

Buddy, I have a great meatless lasagna recipe, but when I think "Vegetarian Week," I generally think of things with not much dairy in them, and my lasagna has FOUR different cheeses, and lots of them. It's awfully good, tho. Kinda "green," but has Marinara on the side. Let me know if it sounds like you would want it.
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Old 01-03-2009, 12:47 PM   #18
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^ChefJune, I would eat blintzes, for example, any time of the year. :-)

There are also savory kugels and quiche. I can think of a lot of foods that would transfer over.
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Old 01-03-2009, 06:43 PM   #19
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I am loving all of these ideas, and thanks for the tips Larry! Anything with cheese would go over real well with the kids, even the big kids LOL.
ChefJune, I am definitely interested! I guess I should just say a meatless week is what we are doing. Nothing else is excluded except meat.
Thanks everyone for the great ideas, Alix both those recipes sound great!
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Old 01-03-2009, 07:09 PM   #20
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You could go Mexi and make cheese and/or onion enchiladas. Those are yummy. Tacos, subbing the ground meat with black beans or refried beans.
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