Michelles Vegan Lasagna Food
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Vegetarian Lasagna
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
MICHELLE'S LASAGNA WITH OVEN-ROASTED VEGETABLES
I recently had this at a dinner party and knew I had to have the recipe! Roasting the vegetables gives the lasagna a richer flavor.
Provided by Ravedeb
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 450°F
- In a large roasting pan, combine bell peppers, eggplant, zucchini, squash, mushrooms, shallots, and rosemary. Toss with the oil, 1 ¼ tsp salt, ¼ tsp pepper. Roast, stirring occasionally, until softened and beginning to brown, about 25 minutes.
- Discard the rosemary sprig, if using. When the shallots are cool enough to handle, peel and chop them. Combine the chopped shallots, ricotta, 1 cup of mozzarella, 2 tablespoons of the parmesan, nutmeg, egg, ½ tsp salt, 1/8 tsp pepper.
- Cook the lasagna noodles, slightly underdone. Drain with cold water and dry on paper towels.
- Oil a 9x13" baking dish. Spread ½ cup of tomato sauce over the bottom of dish. Lay several sheets of pasta, slightly overlapping, on the sauce. Dot with half the ricotta mixture. Spread half of the roasted vegetables on top of the cheese. Pour about 1 cup of sauce over the vegetables. Top the sauce with a second layer of pasta. Dot with the remaining ricotta mixture and cover with the remaining vegetables and about 1 cup of sauce. Top the sauce with a final layer of pasta and the remaining sauce. Sprinkle with the remaining 1 cup of mozzarella and 2 tablespoons of parmesan.
- Bake at 350F until golden and bubbling, about 45 minutes. Let rest 15 minutes before cutting into squares.
Nutrition Facts : Calories 602.6, Fat 24.5, SaturatedFat 10.7, Cholesterol 85.5, Sodium 2112.7, Carbohydrate 70.2, Fiber 10.1, Sugar 17.4, Protein 29.6
MICHELLE'S CHEESEY CHICKEN LASAGNA
Make and share this Michelle's Cheesey Chicken Lasagna recipe from Food.com.
Provided by mmontgomery32
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 1>Pre-heat the oven to 425 degrees F.
- 2>Boil the chicken in salted water, 10 minutes, or until no longer pink in the middle. Drain the chicken, pat dry with a paper towel. Utilizing a cutting board, dice chicken up into small pieces, then place in a blender and shred and/or chop thoroughly. Add chicken to a medium mixing bowl.
- 3>Add the rest of the ingredients to the chicken and stir completely.
- 4> In a greased 9x13 baking dish, cover the bottom of the dish with a layer of the chicken mixture, sprinkle both the cheddar and mozzarella cheese on top of the chicken mixture, then line three lasagna noodles across the dish and repeat this step two more times.
- 5>Bake in the oven for 35 minutes or until the cheese is golden and bubbly.
- 6> TIP: Cover the lasagna with foil during the last 15 minutes to prevent the cheese from getting burnt.
Nutrition Facts : Calories 367.3, Fat 21.2, SaturatedFat 11.5, Cholesterol 116, Sodium 738.4, Carbohydrate 3.7, Sugar 2.6, Protein 39
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