Mediterranean Lasagna Food

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MEDITERRANEAN LASAGNA (COOKING LIGHT)



Mediterranean Lasagna (Cooking Light) image

Make and share this Mediterranean Lasagna (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
2 cups chopped leeks
1 1/2 cups chopped onions
1 teaspoon dried mint flakes
1/2 teaspoon fennel seed
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1 cup drained canned cannellini beans
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups nonfat milk
1 (4 ounce) package crumbled feta cheese
3 tablespoons grated fresh parmesan cheese, divided
6 no-boil lasagna noodles (such as Barilla or Vigo)
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 375°.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
  • Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
  • Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
  • Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

Nutrition Facts : Calories 327.2, Fat 13.5, SaturatedFat 8.5, Cholesterol 47.5, Sodium 1214.7, Carbohydrate 33.7, Fiber 8.6, Sugar 8.3, Protein 21.6

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

Make and share this Mediterranean Lasagna recipe from Food.com.

Provided by Natasha Feldman

Categories     European

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 16

2 medium zucchini
1 small eggplant
2 teaspoons kosher salt, plus more to taste
8 ounces lasagna noodles (12 noodles)
3 tablespoons extra-virgin olive oil
1 pint cremini mushroom, stemmed and roughly chopped
1 lb fresh Baby Spinach
1 tablespoon minced garlic
16 ounces whole milk ricotta cheese
1 lemon, zested
2 teaspoons chopped parsley
2 teaspoons chopped basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (25 ounce) jar tomato sauce
1 cup shaved parmesan cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
  • Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
  • Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
  • To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
  • In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
  • Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
  • Nutrition Info Per Serving.
  • Calories: 361.
  • Total Fat: 15 grams.
  • Saturated Fat: 7 grams.
  • Total Carbohydrate: 40 grams.
  • Sugars: 12 grams.
  • Protein: 6 grams.
  • Sodium: 886 milligrams.
  • Cholesterol: 34 milligrams.
  • Fiber: 6 gram.

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!

Provided by Kylie

Categories     Main Dish

Time 1h15m

Number Of Ingredients 18

16 lasagna noodles, cooked al dente
15 oz. whole milk ricotta cheese
1 egg
2 teaspoons dried oregano, divided
1 tablespoon olive oil
6 cloves garlic, thinly sliced
8 oz. feta cheese
6 tablespoons heavy cream
1 cup shredded Parmesan
24 oz. spaghetti sauce
8 oz. shredded mozzarella cheese (2 cups)
1 small zucchini, sliced about 1/4" thick
1/2 cup julienne-cut sun-dried tomatoes
2 cups fresh baby spinach leaves
12 oz. artichoke hearts, drained
Kosher salt
fresh cracked pepper
fresh chopped parsley

Steps:

  • Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
  • Heat oven to 375 degrees.
  • In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
  • Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
  • Add feta and heavy cream to the pan.
  • Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.
  • Remove from heat and stir in 1/2 a cup of Parmesan until melted. Set aside.
  • Spread 1/2 a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.
  • Then spread the spinach and artichoke hearts in an even layer.
  • Add 1/2 a cup of shredded mozzarella cheese and drizzle 1/2 a cup of sauce over the mozzarella.
  • Add 4 more noodles, overlapping them slightly.
  • Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another 1/2 cup shredded mozzarella.
  • Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.
  • Add another 1/2 cup of shredded mozzarella. Then drizzle another 1/2 cup of sauce.
  • Add the remaining 4 noodles, overlapping slightly.
  • Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add 1/2 a cup of shredded Parmesan.
  • Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.
  • Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 483 calories, Sugar 8.7 g, Sodium 752.2 mg, Fat 15.1 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 61.1 g, Fiber 13.4 g, Protein 25.9 g, Cholesterol 62.8 mg

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

Make and share this Mediterranean Lasagna recipe from Food.com.

Provided by VKuuipo Bridges

Categories     < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 onion, large diced
1 tablespoon garlic, minced
1 (19 7/8 ounce) package Italian sausages (casings removed) or 1 (19 7/8 ounce) package all natural italian ground sausage
1 lb ground beef
1 (32 ounce) container ricotta cheese
8 ounces feta cheese
4 cups mozzarella cheese, shredded
2 cups parmesan cheese, shredded
2 eggs, beaten
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon black pepper
1 (10 ounce) package fresh spinach, chopped
1 (7 ounce) jar roasted red peppers, chopped
2 tablespoons basil
1 lb cooked lasagna noodles
2 (26 ounce) jars pasta sauce

Steps:

  • Add oil to pan on medium heat, add onion and garlic.
  • Sweat onion mixture until onions are translucent, do not brown.
  • Remove and cool.
  • Brown ground beef and sausage, drain and reserve.
  • In a mixing bowl add ricotta, feta and 3 cups of mozzarella and 1 cup Parmesan cheese, eggs, oregano, thyme and pepper.
  • Mix well.
  • Mix spinach, sweated onion, roasted peppers and basil into a bowl.
  • In a 9x13 pan place 4 noodles overlapping edges and 1 1/4 cup pasta sauce.
  • Add 1 cup of beef and Italian mixture over top.
  • Next, add 2 cups of cheese mix and 1 cup of spinach, top with noodles then repeat until ingredients are all used.
  • Top lasagna with reserved mozzarella and parmesan cheese.
  • Bake at 350°F for 1 hr or until heated thorough.

Nutrition Facts : Calories 1630.2, Fat 105.4, SaturatedFat 50.2, Cholesterol 380.1, Sodium 4450.5, Carbohydrate 70.4, Fiber 4.4, Sugar 27.3, Protein 98.3

LASAGNA



Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 20

9 lasagna noodles
12 ounces ricotta
1 large egg, lightly beaten
1/2 cup flat-leaf parsley, chopped
1 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 batch Meat Sauce, recipe follows
12 ounces mozzarella, grated (3 cups)
1 tablespoon olive oil
6 ounces ground beef
6 ounces spicy Italian sausage
1 small onion, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup red wine
1 (28-ounce) can crushed tomatoes
1 small carrot, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Prepare noodles as instructed on package. Drain. In a medium bowl, combine ricotta, egg, parsley, 1/2 cup Parmesan and salt and pepper. Spread 1 cup Meat Sauce in bottom of 9-by-13-inch baking dish. Lay 3 noodles down in pan and spread with half the ricotta mixture. Sprinkle with 1 cup mozzarella and top with 1 cup Meat Sauce. Repeat procedure for one more layer ending with last 3 noodles and then sauce. Top with remaining mozzarella and 1/2 cup Parmesan. Bake for 45 minutes or until bubbly at 375 degrees F. Remove from oven and let lasagna stand for 15 minutes
  • Heat oil in a large heavy pot over medium high heat. Brown ground beef and sausage, about 7 minutes. Stir in onion and cook for 4 minutes. Stir in garlic, bay leaf, basil and oregano. Add wine, tomatoes and carrot. Bring to a boil and reduce heat to medium. Simmer uncovered until sauce has thickened, about 15 minutes. Taste and season with salt and pepper.

SCACCHI (MEDITERRANEAN PASSOVER "LASAGNA")



Scacchi (Mediterranean Passover

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling.

Provided by Sephardi Kitchen

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

8 -10 matzos
1 cup chicken broth or 1 cup stock, warm
3 eggs, beaten with a little broth
1 1/2 lbs ground beef or 1 1/2 lbs lamb
1 onion, chopped
1 -2 garlic clove
1/4 cup fresh parsley, chopped
1/2 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins, soaked in warm water
1 1/2 lbs spinach
1/2 lb button mushroom, sliced
2 medium onions, diced
1/4 cup pine nuts
1/2 teaspoon nutmeg

Steps:

  • Prepare the meat filling. In a medium pan, cook the meat with the onions and a little olive oil until browned, drain off fat. Add the raisins, parsley, allspice and cinnamon, cook for another couple of minutes. Set the meat mixture aside.
  • Now for the vegetable filling! In a little olive oil, cook the onions until translucent, then add the pine nuts and sliced mushrooms, cook for a couple minutes longer. Stir in the spinach (with a bit of water if the spinach isn't frozen) and nutmeg. Cook until the spinach is wilted, set aside.
  • Preheat the oven to 350 degrees, and soak the matzah in the warm broth until slightly softened and flexible.
  • Grease a 9x13" glass pan, and place two soaked matzo in the bottom of the dish, with the edges overlapping slightly.
  • Spread a layer of the meat mixture atop the matzo, followed by more matzo. Add a layer of the vegetables. Continue until the filling runs out, then top the pan with a final soaked matzo layer.
  • Drizzle the beaten egg/chicken broth along the top of the dish.
  • Bake until golden brown on top, about 30-45 minutes. If the top layer of matzo curls up or gets too crispy, you may want to pour a little additional broth over it.

MEDITERRANEAN VEGGIE LASAGNA



Mediterranean Veggie Lasagna image

Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

Provided by Malriah

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed and sliced
2 (14 ounce) cans black olives, halved
1 red onion, chopped
3 stalks celery, diced
10 green onions, sliced
2 small zucchini, diced
1 large roasted red pepper, diced
1 (10 ounce) package frozen spinach, thawed
2 tablespoons fresh diced garlic
2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
10 ounces sun-dried tomatoes packed in oil, drained and diced
3 tablespoons fresh sweet basil, chopped
15 lasagna noodles, cooked according to package instructions
8 ounces asiago cheese, shredded (or feta if you would prefer)
6 tablespoons butter
1/2 cup flour
5 cups milk

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in a large pot over medium-high heat.
  • Add red onion, green onion, garlic and celery.
  • Saute until onion is translucent and celery starts to soften.
  • Add other veggies, one by one, stirring before adding the next.
  • Cover and cook 5 minutes, stirring once.
  • Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
  • Season with salt and pepper.
  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour.
  • Whisk 2 minutes.
  • Gradually whisk in milk.
  • Cook until mixture comes to a boil, whisking often.
  • Remove from heat and season with salt and pepper.
  • Spoon 1 cup of sauce over bottom of your lasagna pan.
  • Arrange 5 lasagna noodles atop sauce, overlapping slightly.
  • Spoon half of vegetables over noodles.
  • Spoon 1 1/2 cups sauce over veggies.
  • Sprinkle 1/3 of your cheese over sauce.
  • Repeat each layer once.
  • Top with the last 5 lasagna noodles.
  • Spoon remaining sauce over noodles.
  • Top with remaining cheese.
  • This is where you would refrigerate for later use, just cover tightly.
  • Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
  • Remove from oven and allow to stand for at least 10-15 minutes before slicing.

OVERNIGHT MEDITERRANEAN LASAGNA



Overnight Mediterranean Lasagna image

Enjoy this Mediterranean lasagna made with frozen spinach and three types of cheese - a delicious casserole dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 13h25m

Yield 8

Number Of Ingredients 10

1 (26 to 28-oz.) jar basil and tomato-flavored tomato pasta sauce
1 (2 1/4-oz.) can sliced ripe olives, drained
1 cup water
1 (15-oz.) container ricotta cheese
2 tablespoons lemon juice
2 teaspoons dried oregano leaves
8 uncooked lasagna noodles
16 oz. (4 cups) shredded mozzarella cheese
1 (4-oz.) pkg. basil and tomato feta cheese, crumbled
1 (9-oz.) pkg. frozen spinach, thawed, well drained

Steps:

  • In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
  • In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
  • Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
  • Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 55 mg, Fiber 3 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 2 g

DEEP-DISH MEDITERRANEAN-STYLE LASAGNA



Deep-Dish Mediterranean-Style Lasagna image

Green olives, fresh oregano and capers put the Mediterranean style in this vegetarian deep-dish lasagna.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

2 large zucchini (1 lb.)
1 eggplant (1 lb.)
2 Tbsp. olive oil
1/4 tsp. pepper
3/4 cup HEINZ Tomato Ketchup
1/2 cup finely chopped onions
1/4 cup water
1/4 cup tomato paste
1/4 cup pitted green olives
2 Tbsp. chopped fresh oregano
2 Tbsp. chopped fresh parsley
2 Tbsp. capers
2 cloves garlic, minced
1/3 cup KRAFT Grated Parmesan Cheese
3 oven-ready lasagna noodles
1 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat grill to medium heat.
  • Trim and discard ends of zucchini and eggplant. Cut trimmed vegetables into thin lengthwise slices; place in large bowl. Add oil and pepper; toss until vegetables are evenly coated with oil mixture.
  • Grill 2 to 4 min. on each side or until vegetables are tender. Set aside.
  • Heat oven to 350º F.
  • Blend ketchup, onions, water, tomato paste, olives, herbs, capers and garlic in blender until smooth; pour into medium bowl. Stir in Parmesan.
  • Break each lasagna noodle into thirds.
  • Spread 1/4 cup ketchup mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray. Top with 3 noodle pieces, thin layer of remaining ketchup mixture, and half each of the zucchini and eggplant slices. Repeat layers; cover with remaining noodles. Spread with remaining ketchup mixture; sprinkle with mozzarella. Cover.
  • Bake 45 min. or until heated through, uncovering for the last 15 min. Let stand 5 min. before cutting to serve.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1240 mg, Carbohydrate 43 g, Fiber 6 g, Sugar 7 g, Protein 16 g

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From hostthetoast.com


MEDITERRANEAN DIET SPINACH LASAGNA - FOOD WINE AND LOVE
In a skillet over medium heat, saute the onion and garlic in the olive oil until tender (about three minutes). Allow this to cool when done. Next, in a mixing bowl, blend together the ricotta cheese, egg, ½ cup of the Parmesan cheese and any desired seasonings. Stir in the cooled garlic and onion and then the spinach.
From foodwineandlove.com


MEDITERRANEAN LASAGNA RECIPE - COOKING WITH RUTHIE
Preheat oven to 375 degrees F. Coat 9x13 glass baking dish with cooking spray; set aside. In a large skillet brown Laura's Lean 92% Ground Beef with onion; drain. Add jar of puttanesca pasta sauce to meat and stir to combine. In a small mixing bowl combine ricotta cheese and 1 1/2 tablespoons oregano.
From cookingwithruthie.com


EASY & AMAZING MEDITERRANEAN LASAGNA RECIPE - THEFOODXP
Mediterranean Lasagna Recipe. Firstly preheat oven 375 F. Take a mandolin for slicing the zucchini and eggplant into long strips ( 1/8 inch thick strip). Now line a paper towel with two half sheet trays and then put the vegetable strips over it. Sprinkle salt the over vegetables.
From thefoodxp.com


MEDITERRANEAN LASAGNA - MEDITERRANEAN RECIPES
You can never have too many Mediterranean recipes, so give Mediterranean Lasagnan a try. This recipe makes 6 servings with 415 calories, 18g of protein, and 17g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of roasted bell peppers, mint flakes, leek, and a handful of other ingredients are all ...
From fooddiez.com


MEDITERRANEAN DIET RECIPE: VEGETARIAN LASAGNE - DUMMIES
9 no-boil lasagne noodles. 1-1/2 cups shredded lowfat mozzarella cheese. Preheat the oven to 350 degrees. Drizzle 1 tablespoon of the olive oil on the bottom of a 7-x-11-inch glass baking pan. Heat a nonstick skillet with the remaining olive oil over medium heat. Add the mushrooms and cook for 5 minutes.
From dummies.com


MEATY MEDITERRANEAN LASAGNA | ONCE A MONTH MEALS
Season with salt #1 and pepper #1 and stir to combine. Cook 30 minutes, stirring occasionally. Meanwhile, brush eggplant slices on both sides with olive oil #2. Place on a baking sheet in a single layer and sprinkle with salt #2 and pepper #2. …
From onceamonthmeals.com


MEDITERRANEAN SPINACH LASAGNA RECIPE | MYRECIPES
Place 3 lasagna noodles in bottom of an 11- x 7- x 1 1/2-inch baking dish coated with vegetable cooking spray. Spoon one-third of spinach mixture over noodles. Spoon one-third of vegetable mixture over spinach mixture. Top with one-third of mozzarella cheese. Repeat layers twice with remaining noodles, spinach mixture, vegetable mixture, and mozzarella cheese. Top with …
From myrecipes.com


BEST VEGETARIAN LASAGNA ROLL UPS (WITH VIDEO) - THE …
Prepare a 9" x 13" baking dish. Pour about ¾ of the pasta sauce and ½ cup water into the bottom of the baking dish. Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
From themediterraneandish.com


EASY VEGETARIAN MEDITERRANEAN LASAGNA - MEDMUNCH
Instructions. Roast the Vegetables Preheat your oven to 475°F/240°C/220°C fan/gas mark 9. Add the aubergines, courgettes, peppers and mushrooms to a large roasting tin. Drizzle 2 tbsp of the olive oil over and season generously with salt and pepper then toss to coat. Roast on the top shelf of your oven for 35-45 minutes, stirring 2-3 times ...
From medmunch.com


MEDITERRANEAN LASAGNA RECIPES ALL YOU NEED IS FOOD
Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften. Carefully pour the hot, salted water over the noodles.
From stevehacks.com


OVERNIGHT MEDITERRANEAN LASAGNA RECIPE - {BEST LASAGNA ... - 100K …
In a bowl, combine tomato sauce, olives and water and mix well. In another bowl, combine ricotta cheese, lemon juice, and oregano, mix until combined. Prepare your lasagna dish. Spread 1/2 cup of sauce on the bottom of the dish. Arrange half of your lasagna noodles over the sauce, top noodles with 1/2 ricotta mixture, 1/2 cup of mozzarella, 1/2 ...
From 100krecipes.com


VEGAN BAKED MEDITERRANEAN LASAGNA - SHARON PALMER, THE PLANT …
To make Mediterranean Vegetable Sauce: Pour olive oil in a large saucepan or heavy pot. Add onion, eggplant, zucchini, bell pepper, and garlic and sauté for about 8 minutes. Add basil, artichokes, olives, Italian seasoning, black pepper, balsamic vinegar and sauté for an additional 2 minutes. Add sauce and water and bring to a simmer.
From sharonpalmer.com


MEDITERRANEAN LASAGNA RECIPE - CHISEL & FORK
Once I found out her favorite food was Mediterranean, I was in a dilemma. While I like Mediterranean, I just don't make it that much. So I turned to my favorite food blog, Half Baked Harvest. I found a bunch of her recipes that fit the bill and sent them her way. What was chosen was a Mediterranean Lasagna (original recipe can be found here). I ...
From chiselandfork.com


OVERNIGHT MEDITERRANEAN LASAGNA - MEDITERRANEAN RECIPES
In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
From fooddiez.com


MEDITERRANEAN LASAGNE RECIPES ALL YOU NEED IS FOOD
Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften. Carefully pour the hot, salted water over the noodles.
From stevehacks.com


MEDITERRANEAN LASAGNA - LAURA'S LEAN BEEF
In a large skillet brown Laura's Lean ground beef with onion; drain. 4. Add jar of puttanesca pasta sauce to meat and stir to combine. 5. In a small mixing bowl combine ricotta cheese and 1 1/2 tablespoons oregano. 6. To make lasagna with three layers: place one layer pasta (3 sheets lasagna) in bottom of baking dish, thin layer of meat sauce ...
From laurasleanbeef.com


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