Bitsys Vegetarian Lasagna Food

VEGETARIAN LASAGNA

Steps:

• For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
• To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
• Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
• Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
• Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

EASY VEGETARIAN LASAGNA

Steps:

• 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
• 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
• 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.

VEGETARIAN LASAGNA

Steps:

• Mix carrots, oregano, and spaghetti sauce together.
• Saute onions and mushrooms.
• Mix Ricotta, spinach, parsley and eggs together in separate bowl.
• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan.
• Repeat layers with remaining ingredients.
• Bake in 350 degrees oven for about 45 minutes.
• Let set for 10 minute.

ITALIAN LASAGNA

Steps:

• Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
• Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
• Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
• Brown ground beef and drain.
• Add cooked beef to sauce and mix.
• Preheat oven to 375°F.
• Place a layer of noodles on bottom of 9x12-inch baking pan.
• Cover with just enough sauce to cover noodles.
• Add another layer of noodles crosswise (opposite pattern from first layer).
• Add sauce again to cover.
• Add another layer of noodles crosswise (opposite pattern from second layer).
• Add cheese mixture from frig.
• Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
• Add remainder of sauce.
• Grate mozzarella and spread over top.
• Drizzle lightly with olive oil and sprinkle some salt on top.
• Place toothpicks strategically to prevent foil from sticking to cheese.
• Cover with foil and bake for 20 minutes.
• Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
• Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
• Serve with a caeser salad and lots of garlic bread.
• Enjoy!

VEGETARIAN LASAGNE

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

4 INGREDIENT VEGETARIAN LASAGNA

Steps:

• Cook 12 - 15 lasagna noodles as per instructions on the box.
• While noodles are cooking, drain the tofu package and mash it with your hands into as fine a pulp as possible.
• Add in the sauce and mix. Leave about half a cup of sauce for a later step.
• Shred the cheese. You should have quite a bit!
• Once the lasagna noodles are finished cooking, drain and run under cool water so they don't burn your fingers.
• Line the bottom of a rectangular pan with the leftover sauce and put on the first noodles. The pan should be wide enough so that three noodles fit side by side, and long enough so that the noodles fit lengthwise.
• Spread some of the tofu-sauce mixture on top, followed by a bit of cheese. Try to save most of the cheese for the top layer. Cover with another layer of noodles.
• Repeat this process until you have used up all of your tofu and sauce. Put one more layer of noodles on, and cover this with a thick layer of cheese.
• Bake at 350 degrees for about 30 minutes or until the top is golden brown. Remove and let sit for 10 minutes before serving.

RICH VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 180c.
• Chop tofu and marinate in vegetable stock for one hour.
• Saute onion and garlic in oil until clear.
• Add tomato paste and crushed tomatoes.
• Simmer for 35-45 minutes, stirring occasionally.
• Slice eggplant then sprinkle with salt, then leave them for 20 minutes. Rinse the salt off and pat the eggplant slices dry.
• Grill or fry the eggplant until tender.
• Chop the peppers, and mushrooms, then saute in a little oil until tender.
• Drain the tofu, then blend with spinach, pine nuts and basil in a food processor until creamy and smooth.
• Mix the peppers and mushrooms with half of the tomato sauce.
• In an oiled oblong baking tray, layer the lasagna sheets, followed by the tofu mixture, then the vegetable mixture, then the slices of eggplant, the tomato sauce and top with a handful of cheese. Repeat until all used up, then layer the final sheet of pasta on top, followed by anything leftover, and finally a layer of parmesan. Make sure that the lasagna sheets are completely covered with the tomato sauce or they will dry out during cooking.
• Bake for 40-45 minutes.

VEGETARIAN LASAGNA

Steps:

• Mix carrots, oregano, and spaghetti sauce together.
• Mix Ricotta, spinach, and eggs together in separate bowl.
• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
• Repeat layers with remaining ingredients.
• Bake in 350 degrees oven for about 45 minutes.