Overnight Vegetarian Lasagna Food

OVERNIGHT LASAGNA

Steps:

• In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup Parmesan cheese.
• Beat until blended.
• Stir in thawed spinach.
• Bake meatballs according to package directions.
• Remove from oven and coarsely chop.
• In 13x9" glass baking dish, pour 1 cup spaghetti sauce.
• Layer 4 lasagna noodles over sauce.
• Top with half of the ricotta mixture, then half of the chopped meatballs.
• Pour half of the water over everything.
• Sprinkle with half of the Mozzarella cheese.
• Top with half of remaining spaghetti sauce.
• Repeat layers, ending with spaghetti sauce.
• Top with 1 cup Parmesan cheese.
• Cover tightly with foil and refrigerate at least 8 hours, or overnight.
• When ready to eat, place in preheated 375`oven.
• Bake for 1 hour, or until lasagna noodles are tender when pierced with fork.
• Uncover and bake 10-15 minutes longer until bubbly.
• Remove from oven and let stand 10 minutes before serving. Serves 10.

OVERNIGHT VEGETARIAN LASAGNA

Steps:

• Cook and drain noodles as directed on package.
• Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
• In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
• In a small sauce pan, saute the garlic, then add the marinara and heat through.
• Heat oven to 350 degrees.
• Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
• Place 3 lasagna noodles over the marinara.
• Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
• Spread remaining marinara over the cheese.
• Top with 3 more noodles.
• Spread half the vegetable/bean mixture over the noodles.
• Sprinkle with one cup of the mozzarella cheese.
• Top with remaining 3 noodles.
• Spread with remaining vegetable mixture.
• Sprinkle with remaining mozarella.
• Cover with foil and refrigerate for 24 hours.
• Bake, uncovered, for 35-40 minutes.
• Allow to stand for 10 minutes before cutting and serving.

VEGETARIAN LASAGNA

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

Steps:

• Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
• Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
• Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
• Heat oven to 400°F. Bake covered for 45 minutes.
• Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

LAZY-DAY OVERNIGHT LASAGNA

Steps:

• Brown ground beef in a large skillet; drain well.
• Add spaghetti sauce and water and blend well; simmer 5 minutes.
• In a medium bowl, combine ricotta, chives, oregano and egg and mix well.
• In bottom of ungreased 13x9 baking dish or lasagna pan, spread 1 1/2 cups of meat sauce.
• Top with half of the noodles, half of the ricotta cheese mixture and half of the mozzarella.
• Repeat with remaining noodles, ricotta cheese mixture and mozzarella.
• Top with remaining meat sauce.
• Sprinkle with Parmesan cheese.
• Cover and refrigerate overnight.
• Heat oven to 350 degrees.
• Uncover baking dish and bake for 50-60 minutes or until noodles are tender and casserole is bubbly.
• Cover: let stand for 15 minutes before serving.

VEGETARIAN LASAGNA

Steps:

• In a saucepan, heat olive oil and add onions, cooking until translucent.
• Add red pepper, fennel, basil, oregano, garlic, tomato sauce and Splenda, stirring well.
• Simmer sauce over low heat, covered, for about 30 minutes.
• Preheat oven to 350°F.
• In a small bowl, mix egg together with ricotta cheese and parmesan until smooth; set aside.
• Slice eggplant, zucchini and mushrooms.
• Spread approx 1/3 of the sauce mixture evenly into the bottom of a large rectangular casserole dish or lasagna pan.
• Add eggplant slices in an even layer.
• Top eggplant with the ricotta cheese mixture.
• Sprinkle with sliced mushrooms, then add another third of the sauce.
• Sprinkle with 8 ounces of the mozzarella cheese.
• Layer the sliced zucchini evenly over the cheese.
• Pat mixture down.
• Add the remaining sauce, the remaining 8 ounces mozzarella, and the remaining 1/4 cup parmesan cheese.
• Pat mixture down again.
• Cover pan with foil and bake at 350°F for 50 minutes.
• Remove foil from pan and bake for 30-40 minutes more, or until cheese is golden and vegetables are tender.
• Allow to sit undisturbed for 20 minutes before slicing and serving.

VEGETARIAN LASAGNA

Steps:

• Cook lasagna in large amount of boiling water for 10 minute and drain.
• Heat the olive oil in a large kettle or dutch oven. Add chopped vegetables and saute until they are soft. Stir to prevent sticking. Add tomato paste, sauce, seasonings and seeds or nuts. Simmer about 15 minutes wile thelasagna is boiling.
• Take a large roasting or baking pan. You are going to arrange everything in layers.
• First put in a third of the sauce, with 5 strips of lasagna. This is one layer. Then spread on half of the ricotta cheese. (It is hard to spread, so put it on in little blips and spread it out. Next lay on half of the mozzarella strips and half of the parmesan cheese. Sprinkle a little more oregano over this.
• Repeat the whole process saving some sauce.
• Top with the sauce.
• Bake at 350 degrees about 40 minutes. Take out and let it sit for about 15 minute to "conglutinate it.".

VEGETARIAN LASAGNA

Steps:

• In a sauce pot melt the butter and sauté the (vegetables ingredients from Butter and below only)until softened.
• Add cream and watch it does not boil over.
• Add cheese and spices until melted.
• once melted put in blender and lightly blend.
• Keep sauce warm.
• Heat olive oil and combine all vegetables (zucchini, mushrooms, pepper, leeks) and fry until softened.
• Add parsley and spinach until just lightly soft and then add ricotta.
• Add the sauce (not all, but enough to your liking) and blend.
• In a lasagna pan add a little sauce to bottom and start to stack lasagna with veggie sauce mixture with each layer. Also now add cheddar and mozzarella alternate until all pasta is finished top with the mixture and cheese and a little more sauce.
• Preheat oven to 375 and cover lasagna bake for 20 minutes and uncover and bake an additional 15 minutes.
• If your time is short you can substitute making the sauce with your favorite primavera packaged sauce mix.

VEGETARIAN LASAGNA

Steps:

• Mix carrots, oregano, and spaghetti sauce together.
• Saute onions and mushrooms.
• Mix Ricotta, spinach, parsley and eggs together in separate bowl.
• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan.
• Repeat layers with remaining ingredients.
• Bake in 350 degrees oven for about 45 minutes.
• Let set for 10 minute.