Bob Greenes No Cheese Vegetable Lasagna Food

BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 375F
• Coat a 9-inch square or a 10x8" pan with cooking spray
• Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute
• Spread 1/2 cup of the marinara sauce on the bottom of the pan
• Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture
• Repeat the layers again and transfer to oven
• Bake for 50 minutes, until lightly browned
• *For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry)
• Cook pasta according to the package directions
• In a large bowl, combine all the ingredients except the marinara sauce
• Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce
• Bake for 40 minutes, until lightly browned

VEGETABLE NO CHEESE LASAGNA

Steps:

• In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
• Cook noodles to instructions on box.
• Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
• Bake at 375°F for 60-75 minutes check for veggie doneness.

BOB GREENE'S NO-CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 375°F
• Coat a 9-inch square or a 10x8" pan with cooking spray.
• Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper and water in a food processor and process until smooth, about 1 minute.
• Spread 1/2 cup of the marinara sauce on the bottom of the pan. Cover with half of the uncooked noodles, spinach, tomatoes and nut mixture. Repeat the layers again and transfer to oven.
• Bake for 50 minutes, until lightly browned.
• For baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla Plus or Barilla Whole Grain (four ounces is about 1 heaping cup dry).
• Cook pasta according to the package directions.
• In a large bowl, combine all the ingredients except the marinara sauce.
• Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture and finish with the remaining 1/2 cup marinara sauce.
• Bake for 40 minutes, until lightly browned.

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.

NO CHEESE LASAGNA

Steps:

• Saute 1/3 onion in oil or water for 1 minute or until translucent. Add 1/3 garlic and cook for 1 minute then add mushrooms and cook another 2 minutes or until the mushrooms are soft. Remove from pan and set aside. Put another 1/3 of the onion and 1/3 garlic in the same pan and cook for one minute. Add zuc-chini and parsley and cook for another minute. Remove from pan and set aside. Do the same with the remaining onion, garlic and spinach.
• Heat tomato sauce in another pan and add basil and oregano. Simmer for 2-3 minutes.
• Boil the noodles as per directions, drain well. Heat the oven to 375°F In a rectangular baking dish, pour 3/4 cup of the tomato sauce and lay about 3 of the lasagna noodles to cover the bottom of the dish. Spread 1/2 the spinach on top. Arrange another 3 pieces of lasagna and spread the mushroom mixture on top. Add a bit of the sauce and arrange another 3 pieces of lasagna noodles on top. Next, spread the zucchini mixture and add the remaining spinach on top. Finish with the remaining lasagna noodles and pour the remaining sauce on top.
• Bake for 40-50 minutes.