vegetable lasagne recipes
Filed Under: asian,diet,main dish,pasta,vegetarian,indian,low sodium,southern,low fat  

- 1/4 teaspoon cayenne
- peanuts
- 1/2 teaspoon ground turmeric
- 1 1/2 cups cooked kidney beans
- 2 teaspoons garam masala
- 1 tablespoon vegetable oil
- 1 green bell pepper
- 1/2 teaspoon salt
- 1 1/2 cups basmati rice
- raisins
- 1 onion
- 8 ounces green beans
- 1 carrot
- 4 cups water
- 1 teaspoon minced fresh ginger
- 2 garlic cloves

- 6 cups vegetable broth
- 1 medium onion, diced
- 1 tsp minced garlic
- 2 bay leaves
- 2 medium carrots, diced
- 1 medium sweet red pepper, diced
- 1 medium stalk celery, diced
- 2 small zucchini, diced
- 2 cups green cabbage, shredded
- 3 cups Swiss chard, chopped
- 2 cups cauliflower, small florets
- 2 tsp basil, dried
- 2 Tbsp fresh parsley, chopped
- ? tsp. Salt
- ? tsp black pepper
- 2 Tbsp fresh lemon juice
- 1 10-oz pkg frozen baby lima beans
- 1 large can crushed tomatoes
- 1 small can tomato paste

- 2 cups Basmati Rice or any rice that u like
- 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
- 150 gms Green Peas
- 3 Finely Sliced Onion
- 2 Finely Sliced Green Chillies
- Salt to taste
- 1 tsp Red Chilli Powder
- 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
- 4 Cloves (laung)
- 1/2 tsp Black Pepper Powder
- 4 Tomato
- 1/2 cup Yogurt (curd)
- 4 tbsp Vegetable Oil
- 1/2 tsp Mustard Seeds
- 3 tbsp Dry Fruits (cashew nuts, raisin)

- 3 garlic cloves
- 1/2 teaspoon dried thyme (or 1/2 tablespoon fresh)
- 1 cup zucchini
- 2 tablespoons olive oil (or other vegetable oil)
- 2 tablespoons low sodium chicken broth
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 3 potatoes
- 1/2 teaspoon dried basil (or 1/2 tablespoon fresh)
- 1/2 cup low sodium chicken broth
- 1/4 teaspoon paprika
- 1 cup mushrooms
- 1/4 cup scallions
- 1 cup cauliflower florets
- pepper
- 1 cup broccoli florets

- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can stewed tomatoes
- 1 cup uncooked long grain rice
- 1 (14 1/2 ounce) can vegetable broth
- 1 (6 1/2 ounce) jar marinated artichoke hearts
- 1 teaspoon paprika
- 1 cup chopped red peppers
- 1 cup eggplants (1 inch cubes)
- 1/2 cup frozen peas
- 1 cup finely chopped carrots
- 2 teaspoons finely chopped fresh garlic
- 1/4 cup chopped fresh parsley
- 1 cup zucchini (1 inch cubes)
- 1 cup chopped onions

- 3 1/2 ounces bean sprouts
- 2 teaspoons light brown sugar
- salt and pepper
- 1 zucchini
- 1/2 cup vegetable stock
- 1/2 cup cashews (optional)
- 1 green bell pepper
- 1 carrot
- 1 onion
- 2 tablespoons soy sauce
- 2 tablespoons peanut oil
- 1 tablespoon chili oil (optional)
- 3 garlic cloves
- 1 red bell pepper
- 2 3/4 ounces broccoli florets

- 2 cups red peppers
- 1/2 cup light soy sauce
- 1/2 cup cashews
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon cornstarch
- 1 cup rice
- 1 1/2 cups vegetable broth
- 1 inch gingerroot
- 2 cups frozen edamame
- 1 cup scallions
- 1 cup carrots
- 2 cups broccoli florets or asparagus