VEGGIE LASAGNA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
- Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
- Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
- Preheat the oven to 350 degrees F.
- Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
- Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.
GARDEN VEGETABLE LASAGNA
In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
- Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
- Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
- Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
- Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
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.
GARDEN VEGGIE LASAGNA
Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? -Samantha Neal, Morgantown, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 423 calories, Fat 26g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 777mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
VEGETABLE LASAGNA
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
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
OLIVE GARDEN VEGETABLE LASAGNA
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Cheese
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 375°F.
- Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
- Spread 1 cup pasta sauce on bottom of a 9" x 13" baking dish.
- Add a layer of cooked lasagna and season with black pepper.
- Add a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
- Repeat layers, finishing with pasta and sauce. Make sure any noodles on top are covered in sauce so they do not dry out during baking.
- Sprinkle Parmesan cheese on top. Cover with foil and bake for 60 minutes, until internal temperature reaches 165°F.
- Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.
Nutrition Facts : Calories 827.1, Fat 25.6, SaturatedFat 12.7, Cholesterol 44.7, Sodium 2027, Carbohydrate 121.2, Fiber 3.1, Sugar 25.9, Protein 36.5
VEGGIE LASAGNA
A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!
Provided by Christine Tolisano
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h10m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
- In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
- Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Nutrition Facts : Calories 534.1 calories, Carbohydrate 48.8 g, Cholesterol 103.4 mg, Fat 27 g, Fiber 4.3 g, Protein 26.6 g, SaturatedFat 14.4 g, Sodium 1090.6 mg, Sugar 6.1 g
GARDEN VEGETABLE LASAGNA
Everybody likes a good homemade lasagna. Throw in some garden veggies, and you have a new family favorite.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Cook vegetables in skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring occasionally.
- Mix egg, cottage cheese and 1/2 cup Parmesan. Spread 3/4 cup spaghetti sauce in bottom of 12x8-inch baking dish. Top with 3 lasagna noodles, 1/2 of the cottage cheese mixture, 1/2 of the vegetables, 1 cup spaghetti sauce and 1 cup mozzarella; repeat layers. Sprinkle with remaining Parmesan.
- Bake 45 min or until heated through. Let stand 10 min before serving.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
More about "garden veggie lasagna food"
GARDEN VEGETABLE LASAGNA RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Cottage Cheese RecipesCalories 296 per servingTotal Time 5 hrs 50 mins
- Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
- Meanwhile, place a steamer basket in a large pot. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, bell pepper, zucchini, and summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until the vegetables are crisp-tender. Remove from heat.
- Beat eggs in a medium bowl with a wire whisk or rotary beater. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and ground pepper.
- Layer 3 of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat the layers twice more.
VEGETABLE LASAGNA - BETTER HOMES & GARDENS
From bhg.com
4/5 (238)Calories 322 per serving
- In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
- In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
- To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
GARDEN VEGETABLE LASAGNA - RECIPE GIRL®
From recipegirl.com
Ratings 19Calories 268 per servingCategory Main Course
- Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onion to the pan; sauté 4 minutes or until lightly browned. Add the garlic; sauté 1 minute. Spoon the onion mixture into a large bowl.
- Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
- Combine the cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup of the sauce mixture in the bottom of the prepared baking dish. Arrange 3 noodles over the sauce mixture in the dish; top with half of the cottage cheese mixture, then half of vegetable mixture, and about 1 cup of the sauce mixture. Repeat layers, ending with noodles. Spread the remaining sauce mixture on top of the noodles; sprinkle with ½ cup Parmesan and remaining ½ cup mozzarella.
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
BAREFOOT CONTESSA | ROASTED VEGETABLE LASAGNA | RECIPES
From barefootcontessa.com
- Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
- Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.
INA GARTEN'S ROASTED VEGETABLE LASAGNA | KITCHN
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4.6/5 (25)Servings 10Cuisine Europe, ItalianCalories 652 per serving
EASY GARDEN VEGETABLE LASAGNA - LIVING A SUNSHINE LIFE
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Estimated Reading Time 9 mins
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GARDEN-STYLE LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (42)Calories 272 per servingServings 12
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
- Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
- Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
GARDEN VEGETABLE LASAGNA - TASTES LOVELY
From tasteslovely.com
5/5 (8)Total Time 1 hr 30 minsCategory Main CourseCalories 427 per serving
- Preheat a medium size skillet over medium high heat. Add the olive oil, then cook the zucchini and onion for 5-7 minutes until softened. Add in the garlic, cook another 30 seconds until fragrant. Remove from heat and set aside.
- While the vegetables are cooking, in a medium size mixing bowl combine the ricotta cheese, spinach, egg, salt and pepper. Stir to combine. Set aside.
- Assemble the lasagna in a 9×13 baking dish. Layer in this order: tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, tomato sauce, noodles, tomato sauce, mozzarella cheese.
GARDEN VEGETABLE LASAGNA {FREEZER-FRIENDLY} - CHOCOLATE ...
From chocolateslopes.com
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GLUTEN FREE GARDEN VEGETABLE LASAGNA - THE RUSTIC FOODIE
From therusticfoodie.com
5/5 (2)Total Time 1 hr 15 minsCategory Main CourseCalories 546 per serving
- Boil 1 package of gluten-free lasagna noodles (or regular lasagna noodles if not GF) according to package instructions. Drain, rinse with cold water, and set aside.
COPYCAT OLIVE GARDEN'S VEGETABLE LASAGNA RECIPE - RECIPES.NET
From recipes.net
2.8/5 (13)Total Time 1 hr 35 minsCategory PastaCalories 482 per serving
- Add butter, cream and pepper to the top pot and heat until butter is completely melted. Stir in Parmesan cheese until melted and blended.
- Divide the sauce into 2 equal portions. Refrigerate 1 portion to be used in the ricotta cheese mix.
GARDEN VEGETABLE LASAGNA WITH RICOTTA MASCARPONE LAYERS ...
From picky-palate.com
Cuisine ItalianTotal Time 1 hr 25 minsCategory DinnerCalories 526 per serving
- Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring often, then stir in garlic and cook for 1 minute.
- Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 minutes, season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture.
- Preheat oven to 350°F. Coat bottom of a large 9x13 inch baking dish with a couple ladles of homemade sauce.
LASAGNA GARDENING - HOW TO BUILD AN EASY VEGETABLE GARDEN ...
From ecohome.net
Estimated Reading Time 6 mins
- Lasagne gardens; Lay out the garden boundaries. When lasagne gardening, design the perimeter in whatever way floats your boat – use a string line, lay down some logs or old 2x4s to help create perfectly straight angles and lines.
- The first layer of lasagna gardening is grass. Celebrate your victories, step one complete. The first layer of the garden is the existing grass as it is rich with nitrogen.
- Lay down cardboard to kill the grass. Laying down cardboard on the grass will kill it as well as any weeds, and once the cardboard breaks down, it simply becomes part of the soil and it doesn’t impede the roots from reaching the nutrients in the soil below.
- Cook your lasagna garden. Moisture encourages decomposition and attracts earthworms so, first, water the cardboard or newspaper. If you’re working under a blazing hot sun, only water as far ahead as you will get in 10 minutes or so, or it will dry out before you get there and you will need to water it again.
- Leaves on top of cardboard is like sauce on pasta. A thin layer of leaves on top of the carboard will add nutrients, as well as ferulic acid, and speed up the process of all the matter breaking down.
- Compost or manure on top of leaves layers the lasagna. Here is where you will need to add a thin layer of compost - sheep, chicken, sea compost, pick whichever kind of poop resonates with you or which smell you can most comfortably tolerate.
- It’s planting time in the lasagna garden! At this point you are ready to plant your seeds or even ‘starts’ if you purchased or started your own plants in pots.
GARDEN VEGETABLE LASAGNA SOUP RECIPE - BUDGET BYTES
From budgetbytes.com
5/5 (23)Total Time 45 minsServings 1.5Calories 425 per serving
- Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil. Sauté over medium heat until the onions are soft and transparent (about 3-5 minutes).
- While the onions and garlic are sautéing, peel and slice the carrots. Slice the zucchini and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for about 2 minutes more, or just until the zucchini begin to soften.
- Add the diced tomatoes (with juices), tomato sauce, Italian seasoning blend, and vegetable broth to the soup pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the pot to a boil.
- While waiting for the pot to boil, break the lasagna noodles into 1-inch pieces. Once the soup is boiling, add the broken lasagna noodles and continue to boil for 10-12 minutes, or until the noodles are tender.
GARDEN VEGETABLE LASAGNA - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
5/5 (7)Estimated Reading Time 2 mins
- Cook lasagna noodles according to box instructions. Rinse with cold water, drain, and set aside.
GARDEN VEGETABLE AND CHICKEN LASAGNA - BISTROMD
From bistromd.com
Cuisine ItalianTotal Time 1 hr 20 minsCategory BMD EntreeCalories 380 per serving
- Heat olive oil in a large skillet over medium-high heat and add the ground chicken. Once it begins to brown after a couple of minutes, season with Italian seasoning, salt, and pepper.
- Add carrots, zucchini, squash, onion, and garlic. Continue to sauté, stirring frequently until onions and garlic are fragrant, about 5 minutes.
- Reduce heat to low-medium and add the marinara sauce. Allow the sauce to simmer and reduce, at least 15 minutes, then remove from heat.
GARDEN VEGETABLE LASAGNA RECIPE - FOOD.COM
From food.com
- In small bowl, combine mozzarella cheese with Parmesan cheese. Remove 1/3 cup mixture; reserve. In medium bowl, combine cottage cheese with remaining mozzarella cheese mixture; set aside.
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