HEARTY VEGETABLE LASAGNA (WEIGHT WATCHERS)
I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook.
Provided by AmyZoe
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom.
- Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary.
- Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper.
- Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer.
- Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini.
- Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna.
- Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer.
- Let stand about 5 minutes before serving.
Nutrition Facts : Calories 301.5, Fat 14.1, SaturatedFat 7.3, Cholesterol 41.9, Sodium 755.8, Carbohydrate 26, Fiber 8.8, Sugar 13.6, Protein 22.2
HEARTY VEGETABLE LASAGNA
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
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
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.
HEARTY HOMEMADE LASAGNA
Help satisfy their appetites when you make this Hearty Homemade Lasagna recipe. Requiring just 20 minutes of prep, this Hearty Homemade Lasagna is full of meaty, cheesy flavor that your family will love.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine sauce, meat and water. Spread 1 cup of the sauce mixture onto bottom of 12x8-inch baking dish.
- Top with layers of half each of the uncooked lasagna noodles, ricotta cheese and remaining sauce mixture. Repeat all layers; sprinkle with shredded cheese. Cover tightly with foil.
- Bake 1 hour. Let stand 5 to 10 min. before cutting to serve.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
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