Delicious Vegetable Lasagna Food

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ROASTED MEDITERRANEAN VEGETABLE LASAGNE



Roasted Mediterranean vegetable lasagne image

Try this vegetarian lasagne recipe made with aubergines, courgettes and peppers combined in a rich, creamy and cheesy sauce

Provided by delicious. magazine

Categories     Asparagus recipes

Time 1h30m

Yield Serves 8

Number Of Ingredients 13

2 small aubergines, cut into 2.5cm chunks
2 red onions, cut into wedges
2 red peppers, deseeded and cut into chunky strips
4 garlic cloves, finely chopped
5 tbsp olive oil
450g courgettes, sliced
225g fresh lasagne sheets
50g vegetarian Parmesan, finely grated
For the sauce
900ml semi-skimmed milk
60g sunflower margarine
70g plain flour
125g full-flavoured half-fat hard cheese, such as vegetarian cheddar, coarsely grated

Steps:

  • Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
  • Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
  • Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
  • Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
  • Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
  • Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
  • Bake for 40 minutes, until golden and bubbling. Serve with salad.

Nutrition Facts :

ROASTED VEGETABLE AND SAUSAGE LASAGNA



Roasted Vegetable and Sausage Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

2 zucchini, sliced lengthwise into 1/4-inch planks
1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce
1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
  • Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
  • Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
  • Reduce the oven temperature to 350 degrees F.
  • While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
  • In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
  • In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
  • Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.

GRILLED VEGETABLE LASAGNA



Grilled Vegetable Lasagna image

Provided by Kardea Brown

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons olive oil
2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley
1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta
1/2 cup whole milk
2 ounces Parmesan, freshly grated
1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box)
10 fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F and position one of the racks in the center.
  • Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
  • Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
  • Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
  • Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
  • Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 1h30m

Yield Makes 8 Servings

Number Of Ingredients 15

14 lasagna noodles, see notes
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion
1 tablespoon minced garlic, 3 to 4 cloves
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60 grams) parmesan cheese, grated, about 2/3 cup
8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups
Salt and fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
  • Heat the oven to 350° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
  • Heat the olive oil in a wide skillet with sides over medium heat.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
  • Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
  • While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
  • Toss the parmesan cheese with the mozzarella. Set aside.
  • Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
  • Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
  • Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
  • Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
  • Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
  • To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Nutrition Facts : ServingSize 1/8 of lasagna, Calories 381, Fat 20.9g, SaturatedFat 11g, Cholesterol 104mg, Sodium 773mg, Carbohydrate 28.2g, Fiber 4.3g, Sugar 6.5g, Protein 20.7g

TURKEY AND SPINACH VEGGIE LASAGNA



Turkey and Spinach Veggie Lasagna image

Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

Provided by Chungah Rhee

Categories     entree

Yield 12 servings

Number Of Ingredients 17

9 whole-wheat lasagna noodles
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
2 zucchinis, diced
1 carrot, peeled and diced
12 ounces ground turkey
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
1 tablespoon Italian seasoning
1 (15-ounce) package reduced-fat ricotta
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup freshly grated Parmesan
1 large egg, beaten
2 1/2 cups reduced-fat shredded mozzarella
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes. In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

EASIEST LASAGNA EVER



Easiest Lasagna Ever image

Nothing beats classic lasagna. And this is the easiest recipe you will ever make. It can be made ahead and it's freezer-friendly too!

Provided by Chungah Rhee

Yield 12 servings

Number Of Ingredients 12

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef*
1 onion, diced
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
1 tablespoon Italian seasoning
1 (15-ounce) package whole milk ricotta
3 1/2 cups shredded mozzarella, divided
1 large egg, beaten
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat. Stir in tomatoes and Italian seasoning until well combined. In a medium bowl, combine ricotta, 1/2 cup mozzarella and egg; set aside. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture, 1 cup mozzarella cheese and Parmesan.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.

EASY VEGAN LASAGNA



Easy Vegan Lasagna image

I've taste tested a LOT of lasagna in my life - and I can tell you this is simply the best vegan lasagna recipe you're going to find. Perfectly cooked lasagna noodles are layered with vegan ricotta cheese, savory marinara sauce and protein-packed fresh spinach. It's simple, delicious, and 100% vegan.

Provided by Delicious Everyday

Categories     Main Course

Time 1h5m

Number Of Ingredients 8

1 pound Lasagna Noodles
14 oz vegan ricotta cheese
1 tbsp olive oil
1 medium onion (diced)
1 clove garlic (minced)
10 oz fresh spinach
8 oz vegan mozzarella cheese
3 cups marina sauce

Steps:

  • Boil water for your noodles in a large pot. Cook pasta according to the package instructions, until al dente. Drain noodles from water and set aside.
  • Heat olive oil in a large non-stick skillet. Add onion and cook for 3-4 minutes, until softened. Add garlic and spinach, and cook for 2-3 minutes, until spinach is wilted. Set aside.
  • Prepare a large baking pan by spraying with non-stick cooking spray. Spread one cup of pasta sauce in the bottom of the pan.
  • Lay a single layer of lasagna noodles down first. Top with a layer of spinach filling, then a layer of ricotta, then a sprinkle of vegan mozzarella cheese. Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese.
  • Bake at 400 for about 20-25 minutes.

Nutrition Facts : Calories 268 kcal, Carbohydrate 47 g, Protein 11 g, Fat 4 g, SaturatedFat 1 g, Sodium 36 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

BASIC + AWESOME VEGETARIAN LASAGNA



Basic + Awesome Vegetarian Lasagna image

The very best Vegetarian Lasagna! Walnuts, zucchini, carrots, onions, and mushrooms blitzed up into a meat-like texture that gets layered with lots of cheese and sauce. Cozy + nourishing!

Provided by Lindsay

Categories     Pasta

Time 1h5m

Number Of Ingredients 17

4 cloves garlic
1 onion, peeled and cut into chunks
2 medium carrots, cut into chunks
8 ounces fresh mushrooms
1 cup walnuts
1 small zucchini, cut into chunks
2 tablespoons butter or olive oil
1 teaspoon oregano
1 teaspoon Italian seasoning
1-2 teaspoons kosher salt + black pepper to taste
one 24-ounce jar of your favorite tomato sauce
one 8-ounce container mascarpone
2 cloves garlic, grated
1 teaspoon salt
2 cups shredded Parmesan cheese
2 1/2 cups shredded mozzarella cheese
1 box uncooked lasagna noodles (about 12 noodles for a 9×13 pan)

Steps:

  • Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.
  • Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.
  • Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt.
  • Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.
  • Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

Nutrition Facts : Calories 890 calories, Sugar 10.9 g, Sodium 1470.6 mg, Fat 48.1 g, SaturatedFat 24.5 g, TransFat 0 g, Carbohydrate 75.8 g, Fiber 11.2 g, Protein 37 g, Cholesterol 106.5 mg

VEGETABLE LASAGNA



Vegetable Lasagna image

Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 1h35m

Number Of Ingredients 16

1 1/2 tablespoons extra-virgin olive oil
1 small sweet potato (peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups))
2 red bell peppers (chopped)
1 small red onion (diced)
1 medium zucchini (chopped)
1 teaspoon dried basil
3/4 teaspoon kosher salt (divided)
2 (24-ounce jars) good quality tomato pasta sauce (I use Roasted Garlic)
2 teaspoons balsamic vinegar
1 (10-ounce) package frozen spinach (drained and squeezed dry)
1 (15-ounce) container part-skim ricotta cheese
2 cups freshly grated melty Italian cheese (such as Mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!))
½ cup freshly finely grated Parmesan cheese (divided)
1 large egg
9 oven-ready (no boil) whole wheat lasagna noodles ((I like Delallo), about 5.5 ounces)
Fresh basil (for serving)

Steps:

  • Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.
  • In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
  • Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
  • Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.
  • Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.
  • Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).
  • Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.
  • Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.
  • Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick-I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.
  • Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.
  • Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.

Nutrition Facts : ServingSize 1 (of 8), Calories 356 kcal, Carbohydrate 33 g, Protein 22 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 65 mg, Fiber 4 g, Sugar 8 g

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!

Provided by Holly Nilsson

Categories     Main Course     Pasta

Time 1h45m

Number Of Ingredients 14

9 lasagna noodles
¼ cup grated parmesan cheese
1 ½ cups mozzarella cheese
3 cups marinara sauce (or pasta sauce)
28 ounces diced tomatoes (drained)
1 large eggplant (cut sliced 1/4" thick)
3 bell peppers (seeded and quartered)
2 zucchini (sliced 1/4" thick slices)
3 tablespoons olive oil
1 teaspoon Italian seasoning
2 cups ricotta cheese
5 ounces frozen chopped spinach (defrosted and squeezed dry)
1 cup mozzarella cheese
1 egg beaten

Steps:

  • Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
  • Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
  • Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
  • Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
  • Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
  • Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
  • Top with remaining noodles and tomato sauce.
  • Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
  • Let rest at least 20 minutes before cutting.

Nutrition Facts : Calories 282 kcal, Carbohydrate 29 g, Protein 19 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 589 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

VEGETABLE LASAGNA



Vegetable Lasagna image

Chock full of vegetables, delicious cheesiness, and everything that we love, this family favorite isn't made NEARLY enough! No need to boil the lasagna noodles ahead of time makes this a fast(er) version - no waiting or burned fingers!

Provided by Lizzymommy

Categories     One Dish Meal

Time 1h30m

Yield 12-15 serving(s)

Number Of Ingredients 16

1 (32 ounce) container ricotta cheese
4 cups shredded mozzarella cheese (separated)
5 ounces parmesan cheese, grated
2 eggs
1 tablespoon italian seasoning
4 tablespoons minced garlic (separated)
2 tablespoons olive oil
2 cups spinach, shredded
4 large mushrooms, sliced
2 zucchini, sliced in half moons
2 yellow squash, sliced in half moons
1 large carrot, diced
1 cup frozen broccoli florets
32 ounces prepared pasta sauce
2 cups water
1 (16 ounce) box lasagna noodles (uncooked)

Steps:

  • Preheat the oven to 375.
  • Mix the ricotta, 3 cups mozzarella, parmesan, egg, 2 tablespoons minced garlic, and Italian Seasoning in a large bowl. Set aside.
  • In a very large pan or dutch oven, saute the remaining garlic in the olive oil. Add the mushrooms, zucchini, yellow squash, and carrot, and cook until the squash is translucent and slightly browned. Add the spinach to the pan, and cook briefly until limp.
  • Pour in the pasta sauce and water, and bring to a boil. Add the frozen broccoli florets, and cook until thawed.
  • In a 9x13 pan, put one or two ladles full of the sauce mixture (with as few of the vegetables as possible). Then start building your lasagna as follows: uncooked lasagna noodles, one third of the cheese mixture, one third of the sauce, repeat. When finished, sprinkle the reserved mozzarella on top.
  • Bake, covered with aluminum foil, for 45 minutes. Uncover and continue baking for 10-15 minutes longer, until the cheese is brown and bubbly.
  • Delicious with a crisp salad and italian bread on the side!

Nutrition Facts : Calories 571.2, Fat 28.2, SaturatedFat 14.8, Cholesterol 112.8, Sodium 865, Carbohydrate 48.5, Fiber 4.9, Sugar 11.6, Protein 31

HEARTY VEGETABLE LASAGNA



Hearty Vegetable Lasagna image

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

Steps:

  • Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
  • In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
  • Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  • Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
  • Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g

VEGETABLE LASAGNA



Vegetable Lasagna image

This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

2 teaspoons olive oil
8 ounces sliced mushrooms
1 zucchini, diced
1 sweet bell pepper (any color), seeded and diced
1 onion, diced
1 tablespoon minced fresh garlic
1 egg, beaten
2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
2 tablespoons chopped fresh basil ((or 2 teaspoons dried basil))
15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese))
2 ¼ cups grated mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Steps:

  • Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
  • While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  • When the vegetables are done cooking, stir the marinara sauce into the skillet.
  • Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
  • Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
  • Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g

DELICIOUS VEGETABLE LASAGNA



Delicious Vegetable Lasagna image

Make and share this Delicious Vegetable Lasagna recipe from Food.com.

Provided by Joy1996

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 cups chopped onions
2 cloves garlic, minced
6 ounces mushrooms, sliced
3 tablespoons sherry wine or 3 tablespoons water
1 tablespoon butter or 1 tablespoon margarine
4 cups chopped broccoli
1/2 lb spinach, washed,dried,and chopped
1/2 teaspoon aha herb seasoning or 1/2 teaspoon low-salt seasoning, alternative
2 cups low fat cottage cheese
4 ounces part-skim mozzarella cheese, shredded
3 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups tomato sauce (homemade or canned)
8 ounces lasagna noodles, cooked and drained

Steps:

  • Heat oven to 375 degrees.
  • In a large skillet, saute the onion, garlic, and mushrooms in the sherry or water and butter until soft.
  • Add the chopped broccoli, spinach and herb mix.
  • Stir to combine, reduce the heat to low, and simmer for about 5 minutes, or until the broccoli is tender-crisp.
  • In a medium bowl, combine the cottage cheese, mozzarella cheese, parmesan cheese, parsley, eggs, pepper and salt.
  • In a 9x13" pan, spread about 1/2cup of the tomato sauce on the bottom of the pan.
  • Layer the remaining ingredients as follows:.
  • Arrange 3 strips of lasagna noodles on the bottom.
  • Spread half of the cheese mixture over noodles.
  • Spread half of the vegetable mixture over cheee.
  • Spread 1 cup of tomato sauce over vegetables.
  • Repeat layers of noodles, cheese, vegetables, and sauce, ending with a layer of noodles topped with the remaining 1/2cup tomato sauce.
  • Sprinkle the top with additional mozzarella.
  • Bake for 25 minutes.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 434.3, Fat 10.2, SaturatedFat 5.2, Cholesterol 95.9, Sodium 1294.7, Carbohydrate 52.8, Fiber 6.4, Sugar 10.2, Protein 28.8

DELICIOUS VEGETABLE LASAGNA WITH TOFU



Delicious Vegetable Lasagna with Tofu image

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 15

11 or 12 scallions, chopped
1 cup mushrooms, sliced
1 package (10 ounce) frozen chopped spinach, defrosted and drained
1/4 cup minced garlic
1-2 tablespoons olive oil
48 ounces spaghetti sauce (any kind)
12 ounces firm tofu, crumbled
2 eggs
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
8 ounce package uncooked lasagna noodles
8 ounce package of mozzarella cheese
Parmesan cheese

Steps:

  • 1. In a saucepan, saute scallions, mushrooms, spinach, and garlic in oil for 5 minutes. Mix in the spaghetti sauce and set aside. In a large mixing bowl, combine the tofu, egg, and seasonings. Mix well. In a deep sauce pan, cook the lasagna noodles according to the instructions on the box. Drain and set aside.
  • 2. Cover the bottom of a 9 by 13 inch baking dish with some of the sauce mixture. Top the sauce in baking dish with three lasagna noodles, followed by the sauce, the tofu mixture, mozzarella cheese. Repeat in layers until all the ingredients are gone. Place remaining sauce over the top of the lasagna.
  • 3. Cover dish with aluminum foil and bake at 350 degrees F for 45 minutes. Remove the foil, sprinkle on parmesan cheese. Bake uncovered for an additional 20 minutes. Allow to stand for 10-15 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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