Pasta Vegetarian

Vegetarian Lasagna

Vegetarian Lasagna
If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place! I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book! This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate? Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth. The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease! Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content. Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children. If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian. This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it¡¯s free!
  • 1 Package lasagna noodles
  • 1 Jar favorite meatless pasta sauce
  • 1 Small package lite mozzarella cheese
  • 1 Fresh medium eggplant
  • 3 Tomatoes
  • Parsley Flakes
  • 1 Package frozen spinach
  • Salt and pepper
  • 1 Small package of cottage cheese
  1. Thinly slice eggplant into rounds and lay on a paper towel, salt lightly. Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.
  2. Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours.
  3. Defrost spinach and drain as much water out as possible. (Using a colander)
  4. Cook lasagna noodles in oven at 180¢ªC until soft and tender
  5. Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper
  6. Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top
  7. Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.
  8. Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.
  9. Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)
  10. SERVES-4
  11. Total time: 2 hours
Melissa Lastelle-Founder of Article Source:


Pasta Vegetables and Salads

Macaroni Salad

Macaroni Salad
  • 250g macaroni
  • 1 red capsicum
  • 3 slicks celery
  • 4 shallots
  • 170 g can corn kernels
  • ⅓ cup french dressing
  1. Cook macaroni in boiling salted water for 15 to 20 minutes or until tender.
  2. Drain, rinse under cold running water, drain well and chill.
  3. Seed and chop red pepper, slice celery and chop shallots.
  4. Drain liquid from corn.
  5. Mix all ingredients in a salad bowl and toss well.
  6. Refrigerate until ready to serve. Just before serving toss again.
  7. Total time: 1 hour


Pasta Soup

Tomato Pasta and Basil Soup

Tomato Pasta and Basil Soup
Serves: 4
  • 1 cup small Pasta Shapes (such as shells or risoni)
  • 1 this Olive Oil
  • 2 Garlic Cloves, crushed
  • 1 brown Onion, finely chopped
  • 1 tsp ground Cinnamon
  • 3 x 425g cans diced Tomatoes
  • 2 cups Vegetable Stock
  • ½ cup small Basil Leaves
  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  2. Meanwhile, combine oil, onion and garlic in an 8-cup capacity heatproof microwave-safe bowl. Cook uncovered on HIGH power for 2 minutes or until soft. Stir in cinnamon. Cook for 30 seconds on HIGH power.
  3. Add tomatoes and stock. Cook uncovered, on HIGH power for 4 to 6 minute, stirring after 3 minutes, or until soup comes to the boil. Cook for 15 minutes on MEDIUM power or until thickened slightly.
  4. Stir pasta and basil into soup. Season with salt and pepper. Ladle into bowls.


Pasta Seafood

Tuna and Pesto Pasta Salad

Tuna and Pesto Pasta Salad
A great lunchbox salad
  • 250 grams penne or favourite pasta
  • ½ cup pesto
  • small handful of cubed feta
  • 2 tomatoes cubed
  • handful baby spinach
  • 400 grams tinned tuna, drained
  • splash of olive oil
  1. Cook the pasta in salted boiling water until al dente. Strain and rinse in cold water. Toss together with the remaining ingredients.



Pasta with Sausage Tomato and Basil

Pasta with Sausage Tomato and Basil
  • 1 onion sliced
  • 1 cloved of garlic, crushed
  • 1 tablespoon oil
  • ½ cup of salami, chopped
  • 1 can diced tomatoes
  • ¼ cup red wine
  • 2 tablespoons chopped garlic
  • Fettucine or favourite pasta
  1. Fry the onion and garlic in the oil. Add the salami and cook for 2 mins. Stir in tomato and wine and season if desired, simmer for 6 mins.
  2. Stir in chopped basil and then stir through your favourite pasta.


Pasta Snacks

Macaroni Cheese

Macaroni Cheese
  • 185 g macaroni
  • ½ teaspoon salt
  • 2 rashers bacon
  • pepper
  • 1 onion
  • 250 g cheese
  • 2 tablespoons butter
  • 2 tomatoes
  • 2 tablespoons flour
  • 2 tablespoons butter, extra
  • ¼ teaspoon dry mustard
  • ½ cup dry breadcrumbs
  • 600 ml milk
  1. Cook macaroni in boiling salted water until tender, approximately 15 minutes.
  2. Drain and rinse under running water.
  3. Chop bacon and peel and chop onion finely.
  4. Melt butter in a pan, and saute onion and bacon until bacon is crisp. Remove from pan.
  5. Stir flour and mustard into butter remaining in pan. Cook 1 minute.
  6. Remove from heat and gradually add milk.
  7. Return to heat and stir until sauce boils and thickens. Season with salt and pepper.
  8. Grate the cheese and stir in three-quarters of the cheese until it melts.
  9. Add bacon, onion and macaroni.
  10. Spoon into a well greased ovenproof dish.
  11. Slice tomatoes and place slices on top of mararoni mixture.
  12. Combine extra melted butter and breadcrumbs. Sprinkle over the top of the macaroni and tomato.
  13. Top with remaining grated cheese.
  14. Bake in a moderate oven for 25 to 30 minutes until we11 browned.




  • 500g old Potatoes.
  • 1½ cups SR. Flour
  • 1 Egg
  • ½ Teasp. Salt
  1. Boil potatoes well, drain and push
  2. through a fine sieve, into a bowl. Add flour
  3. and salt and egg, lightly beaten. Mix well.
  4. Turn mixture out on to a lightly floured board and knead for about 2 minutes.
  5. Roll mixture into sausage shapes and cut into 1 inch lengths. Roll over fork to form shell shapes.
  6. Place small amount at a time in boiling salted water. When floating cook for 1 minute, then remove and drain. Serve with meat sauce.



Gluten Free Gnocchi

Gluten Free Gnocchi
  • 1 kg (2 lb) baked or steamed potatoes
  • 1 cup white rice flour
  • ¾ cup potato starch
  • ¼ cup corn starch
  • 1 tablespoon margarine
  • 2 pinches nutmeg (optional)
  • 2 eggs
  • salt
  1. I use roasted potatoes of a high starch content such as royal blue. When roasted they are hard to push through a sieve as you do traditionally so I use the food processor to mash them. Roasted potatoes do not absorb water like boiled ones will but steaming is good too. So you can mash, sieve or process the potato for this recipe.
  2. Mix all ingredients with hands. Knead lightly. Shape small portions of the dough into long snakes. On a floured surface, cut snakes into small pieces. Roll each piece on a fork to get the lovely shape and texture that you see in stores. Place a few gnocchi in salted boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.
  3. I like to serve with a blue cheese sauce, marinara or light tomato sauce.
  4. Serves four.



Cheap Spaghetti and Tomato Sauce

Cheap Spaghetti and Tomato Sauce
This was a dish I made to ease my poor wallet and keep the kids happy. All the ingrediance are fairly cheep. Mince is about five dollars, spag is a dollar. Canned tomato is about eighty five cents a can. Garlic and onion are only thirty five cents or so. Buy the black and gold or home brands. Get veges from fruit markets and buy in bulk. Every cent counts!!
  • 500 g minced beef.
  • one onion.
  • ⅔ cloves of garlic.
  • 2 Tbs MasterFoods italian herbs.
  • 1½ or 2 cans of chopped tomatoes.
  • 1 tsp chicken stock powder . (any stock will do)
  • 1 Tbs oil * or a quick spray *
  1. heat oil in a fry pan
  2. Add choped onion
  3. Add garlic with the onion and stir till onion is translucent
  4. Move to one side of pan and add MasteFoods Italian spices and stir quickly. Add with the onion and garlic mix and again put to one side of the pan.
  5. Add mince and brown then stir together with your onion mix
  6. Pour in tomatoes (you can use whole tomattos and crush with your hands )
  7. Add your chicken stock.
  8. This recipe is very good when cooked long enough to allow the tomato to get soft and the stock to cook down a bit.
  9. Add your dryed spaghetti to the pot and cook as directed on the packet.


Pasta Seafood

Seafood and Scallops with Chilli Linguine

Seafood and Scallops with Chilli Linguine
  • 100 g Scallops
  • 150 g of Seafood (mixed)
  • 30 G Snow Peas
  • 30 g English Spinach
  • 1 Lime
  • 1 Garlic Clove
  • 1 t Coriander
  • ¼ Spanish onion Chopped finely
  • ¼ Soy Sauce
  • 50 g Butter
  • 200 g Hot Chilli Linguine
  1. Cook Bellata Gold Chilli Linguine pasta in boiling water (salted optional) for 8 minutes or until al dente.
  2. Refresh under cold water.
  3. Using a Frypan or Wok - Saute spanish onion and garlic.
  4. Add scallops and seafood. Add butter, lime juice and Soya Sauce. Add snow peas, English spinach and coriander.
  5. Place the Hot Chilli Linguine into the ingredients and stir through.
  6. Cook for 2 minutes then serve.
Sandra Guzzi is the owner of Australian Food Merchants, a retailer of fine gourmet food online. Sandra & her partner are proud to showcase to the world the best of Australian foods. For more information, visit the website Article Source: