Northern Italian Style Lacto Vegetarian Lasagna Food

VEGETABLE LASAGNA

Steps:

• Preheat oven to 200C/390F.
• Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
• Roast for 25 minutes, turning at 15 minutes, until tender and browned.
• Remove from oven, loosen from tray with spatula while warm (can stick when cools).
• Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
• Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
• Remove from stove and let cool for 5 minutes before using.
• Place ingredients in a bowl and mix until combined.
• Preheat oven to 160C/320F.
• Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
• Cover with lasagna sheets, tearing as required to fit.
• Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
• Cover with lasagna sheets. Spread over Ricotta mixture.
• Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
• Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
• Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

VEGETARIAN MEXICAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
• Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
• Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

THE BEST VEGETARIAN LASAGNA RECIPE EVER

Steps:

• Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
• Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
• Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
• Add the parsley, then remove from the heat.
• Heat the oven to 375 degrees Fahrenheit.
• Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
• Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
• Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
• Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
• Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
• Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

NORTHERN ITALIAN STYLE LACTO-VEGETARIAN LASAGNA

Steps:

• In a large saucepan (or Dutch oven) cook tofu until browned. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir. Stir in wine and ¼ cup water. Bring to a boil; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat.
• Cook pasta in boiling water just until tender; drain. Rinse with cool water.
• Combine cheeses.
• For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and ½ teaspoon salt. Add milk; cook and stir until thick and bubbly (don't let burn!).
• Arrange a single layer of the pasta in the bottom of a greased 13"x9"x2" baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu "meat" filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times.
• Cover with foil and bake at 350degrees for 40 to 50 minutes.
• Remove from over. Let stand 10 minutes.
• Serve.

TUSCAN ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Thaw vegetables and chop into small pieces. Set aside.
• In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
• Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
• Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
• In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
• Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
• Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
• Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.

LASAGNA NORTHERN ITALIAN STYLE

Steps:

• Heat oven to 350 degree's.
• make sauce as follows.
• 1 Cook the sausage, chicken, and onion separately, I poach the chicken first until no pink shows.
• In a sauce pan mix wine, tomato paste, Petite Tomatoes,water together to combine. Add the garlic,Basil,pepper,Italian Seasoning ,carrots,celery. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
• 2 Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,.
• 3 Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the half and half, and salt. Stir constantly while cooking until sauce becomes thick like a heavy cream. Season with salt and pepper.Remove from heat.
• 4 In a 13x9 inch pan spread 1 cup of meat sauce on the bottom. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.
• 5 Spread half the White sauce over noodles. Put half the Mozzarella on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Net Lasagna Meat sauce,White sauce,and top with Mozzarella. Bake at 350 degree's for 45 minutes,or until done.
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