Italpasta Vegetarian Lasagna Food

ITALPASTA VEGETARIAN LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Drain; set aside.
• Brown onion and garlic in olive oil in a sauce pan.
• Add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
• Blend Ricotta or dry cottage cheese with the slightly beaten eggs. Set aside.
• Finely chop broccoli, cauliflower, carrots and mushrooms. Boil vegetables with a pinch of salt for about 10 minutes or until tender.
• Drain vegetables well; add chopped spinach; set aside.
• Spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
• Layer 1/3 each of lasagna noodles, vegetables, sauce, Ricotta cheese mixture and Mozzarella cheese. Repeat 2 times.
• Sprinkle top with Parmesan cheese.
• Bake in a 350 degree Fahrenheit (180 degrees Celsius) oven for 40 to 45 minutes.
• Cool 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.

NORTHERN ITALIAN STYLE LACTO-VEGETARIAN LASAGNA

Steps:

• In a large saucepan (or Dutch oven) cook tofu until browned. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir. Stir in wine and ¼ cup water. Bring to a boil; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat.
• Cook pasta in boiling water just until tender; drain. Rinse with cool water.
• Combine cheeses.
• For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and ½ teaspoon salt. Add milk; cook and stir until thick and bubbly (don't let burn!).
• Arrange a single layer of the pasta in the bottom of a greased 13"x9"x2" baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu "meat" filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
• Cover with foil and bake at 350degrees for 40 to 50 minutes.
• Remove from over. Let stand 10 minutes.
• Serve.