HOME > Chowhound > Home Cooking >
What have you made lately? Get great advice
TELL US

Seeking great vegetarian lunch dish

b
Babette Oct 16, 2006 09:03 PM

Next Sunday serving lunch for 5, only one a vegetarian so may prepare a roast chicken with lemons and braised carrots from Marcella Hazan. What would be a delicious vegetarian entree to complement this combination? Any other suggestions gratefully accepted.

  1. pescatarian Oct 16, 2006 09:07 PM

    How about a vegetarian lasagna, either one with roasted veg and tomato sauce or (and would be my pic) a sweet potato with a bechamel sauce and a little rosemary or thyme or sage.

    2 Replies
    1. re: pescatarian
      b
      Babette Oct 16, 2006 09:19 PM

      Ooh, yum to both! Do you have a recipe for the sweet potato lasagne? That's a new one to me.

      1. re: Babette
        pescatarian Oct 16, 2006 09:29 PM

        I don't have mine on me, but I found this one that is very similar:

        Prepare bechamel, lightly spoon 2/3 cup all-purpose flour into dry measuring cups; level with a knife. Place flour in a Dutch oven, and gradually add 6 cups fat-free milk, stirring with a whisk. Add 1/2 cup finely chopped onion, 1/4 cup chopped fresh sage, 2 tablespoons finely chopped shallots, 1/2 teaspoon sea salt, and 1 bay leaf. Bring the mixture to a boil; cook 1 minute or until thick. Strain bechamel through a sieve over a bowl, and discard solids. Set the bechamel aside.
        To prepare the filling, heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups finely chopped onion and 3 garlic cloves, minced; saute 3 minutes. Add 1/2 teaspoon sea salt and 1 (10-ounce) package fresh spinach; saute 2 minutes or until spinach wilts. Set aside.

        Combine 1 1/2 teaspoons olive oil, 1/2 teaspoon sea salt, 8 cups chopped portobello mushroom caps (about 1 1/2 pounds), and 6 cups (1/2-inch) cubed peeled sweet potato (about 2 1/2 pounds) on a jelly roll pan coated with cooking spray. Bake at 450 degrees for 15 minutes.

        Combine 1 cup (4 ounces) shredded Gruyere cheese and 3/4 cup (3 ounces) grated fresh parmesan cheese; set aside.

        To prepare noodles, soak 12 precooked lasagna noodles in 2 cups warm water in a 13 x 9-inch baking dish 5 minutes. Drain.

        Spread 3/4 cup bechamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over bechamel; top with half of mushroom mixture, 1 1/2 cups bechamel, and 1/3 cup cheese mixture. Top with 3 noodles, spinach mixture, 1 1/2 cups bechamel, and 1/3 cup cheese mixture. Top with 3 noodles, remaining mushroom mixture, 1 1/2 cups bechamel, and 3 noodles. Spread remaining bechamel over noodles. Bake at 450 degrees for 20 minutes. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving. Yield: 9 servings.

    Show Hidden Posts