Meatless Monday Lasagna Food
MEATLESS MONDAY LASAGNA
We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.
Provided by Kristin
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
- Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
- While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
- Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
- Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.
Nutrition Facts : Calories 668.8 calories, Carbohydrate 72.5 g, Cholesterol 105.7 mg, Fat 26.8 g, Fiber 7.8 g, Protein 36 g, SaturatedFat 11.7 g, Sodium 1159.5 mg, Sugar 19.1 g
EASY MEATLESS LASAGNA
Make and share this Easy Meatless Lasagna recipe from Food.com.
Provided by piranhabriana
Categories Oven
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
- Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 noodles.
- Spread cheese mixture over noodles.
- Spread with 2 cups spaghetti sauce and top with four noodles; repeat with 2 cups spaghetti sauce and 4 noodles.
- Sprinkle with 2 cups mozzarella cheese.
- Spread with remaining spaghetti sauce.
- Sprinkle with 1/4 cup Parmesan cheese.
- Heat oven to 350, cover with aluminum foil and bake 30 minutes.
- Uncover and bake about 30 minutes longer or until hot and bubbly.
- Sprinkle with mozzarella cheese.
- Let stand 15 minutes before cutting.
Nutrition Facts : Calories 514.4, Fat 22.5, SaturatedFat 11.2, Cholesterol 61.7, Sodium 1382.9, Carbohydrate 52.2, Fiber 2, Sugar 19.8, Protein 25.3
SPINACH LASAGNA ROLL-UPS (MEATLESS)
I found this recipe in the January/February 2007 edition of Simple & Delicious magazine. These Italian-inspired roll-ups are fast and fun to fix. With their elegant look, they're perfect for both family meals and special occasion dinners alike. Time does not include chill time.
Provided by Crafty Lady 13
Categories < 60 Mins
Time 48m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan and egg.
- Spread a heaping 1/3 cupful over each noodle.
- Roll up and secure with toothpicks.
- Place seam side down in an 11 x 7 x 2 inch baking dish coated with non-stick cooking spray.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Pour tomato or spaghetti sauce over roll-ups.
- Cover and bake at 350 degrees Fahrenheit for 33-38 minutes or until bubbly.
- Sprinkle with remaining Parmesan cheese.
- Discard toothpicks.
Nutrition Facts : Calories 331.3, Fat 12.9, SaturatedFat 7, Cholesterol 72.6, Sodium 1358.8, Carbohydrate 29.6, Fiber 4.2, Sugar 8.6, Protein 25.8
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