Luscious Vegetarian Lasagna Food
VEGETARIAN LASAGNA
I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is.
Provided by Millereg
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix carrots, oregano, and spaghetti sauce together.
- Mix Ricotta, spinach, and eggs together in separate bowl.
- Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
- Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
- Repeat layers with remaining ingredients.
- Bake in 350 degrees oven for about 45 minutes.
Nutrition Facts : Calories 473.2, Fat 27.2, SaturatedFat 15.7, Cholesterol 138.6, Sodium 1133.8, Carbohydrate 21.9, Fiber 4.7, Sugar 11.2, Protein 35.7
LUSCIOUS VEGETARIAN LASAGNA
I love this recipe. Again, it's a way to sneak a variety of veggies into my son's diet. I really don't even miss the meat when I make it. I'm sure it would even be good if you tossed some ground turkey or beef into the mix.
Provided by pesce_gurl
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
- Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
- Stir vegetables into tomato mixture; simmer 15 minutes.
- Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
- Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
- Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.
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- 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.
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