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.
VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)
I came up with this recipe on my own after taking the best from several others I'd tried. The last time I made this for a party, everyone went crazy for it. I received two of the best compliments I've ever received for my cooking. One person told me it was the best lasagna he'd tasted in his life. The other person, an Italian woman, told me this was better than her mother's recipe. On that note, here is the recipe which I prefer to make vegetarian but with the meat variation mentioned at the bottom. Please note that I use ingredients and quantities "by feeling" for this recipe but I've done my best to give you exact measurements. Feel free to contact me with questions.
Provided by Jess March
Categories One Dish Meal
Time 1h30m
Yield 1 9x13 lasagna dish (possibly more), 8-10 serving(s)
Number Of Ingredients 18
Steps:
- For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a béchamel sauce layer, and a cheese layer.
- Saute the garlic and onion in a large, wide bottomed saucepan.
- Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef.
- When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan.
- Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table.
- Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
- Now create the béchamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go.
- Once the butter and flour are blended, slowly add the milk, again stirring as you do.
- Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency).
- Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella.
- Bake about 25 minutes in ? degree oven and serve to great delight.
- NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it.
- NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!
Nutrition Facts : Calories 492.1, Fat 17.8, SaturatedFat 10.4, Cholesterol 51.3, Sodium 392.3, Carbohydrate 59.9, Fiber 4.9, Sugar 8.3, Protein 25.2
WORLD'S BEST (NOW VEGETARIAN!) LASAGNA
The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.
Provided by Juliana Hale
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
- To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g
MEAT LOVER'S VEGETARIAN LASAGNA
This is one of those recipes that I made up and have fine tuned over the years. Everyone who loves lasagna loves this recipe. Beware though: once you've made this, everyone will request it! Also, don't make this after you've recently cleaned your kitchen - it's messy messy messy! This is great for potlucks and holiday dinners, and it also freezes well.
Provided by The Pixelated Veget
Categories European
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
- Saute garlic in olive oil until golden.
- Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
- Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
- In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
- Repeat with two more layers, finally topping with the parmesan.
- Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
- Preheat oven to 350.
- Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.
Nutrition Facts : Calories 646.4, Fat 22.7, SaturatedFat 12.3, Cholesterol 73.3, Sodium 1660.7, Carbohydrate 73.9, Fiber 10.9, Sugar 17, Protein 41.8
VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
"MEAT" LOVER'S LASAGNA
Enjoy this cheesy lasagna for dinner that's perfect for Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook and drain noodles as directed on package.
- Unwrap sausages; place on large microwavable plate. Microwave uncovered on High 1 to 2 minutes, turning sausages once, until slightly thawed. Cut sausages into 1/4-inch slices.
- In medium bowl, mix ricotta cheese, 1/4 cup of the Parmesan cheese and the egg. In another medium bowl, mix pasta sauce, Italian seasoning and water.
- In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup pasta sauce mixture. Top with 3 noodles, half of the ricotta mixture and half of the sausage pieces. Top with about 1 1/4 cups remaining pasta sauce mixture and half of the soy cheese. Repeat with remaining noodles, ricotta mixture, sausage, pasta sauce mixture and soy cheese. Sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake uncovered 35 to 45 minutes or until bubbly and cheese is melted. Cover loosely with foil; let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 6 g, TransFat 0 g
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- Season zucchini slices with remaining 1 tablespoon salt and arrange in a single layer on a sheet pan lined with paper towels. Allow zucchini slices to drain for 30 minutes; remove excess salt and moisture with paper towels and pat dry.
- Meanwhile, make the sauce: Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring frequently, until onion is tender and translucent, about 3 minutes. Add 1 package plant-based ground meat, and cook, stirring frequently and breaking apart larger pieces into smaller pieces, until browned, about 5 minutes. Transfer browned “meat” to a medium bowl with a slotted spoon and, continue browning the remaining plant-based ground meat in two more batches until all has been browned. Return all browned “meat to the pot and season with 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
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