Rich Vegetarian Lasagna Food

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.

FIVE-VEG LASAGNE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
• Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Sauce: Cook the ground beef in a skillet with diced onion until meat is completely cooked. Add the marinara sauce and balsamic vinegar to taste. Season with dry or fresh herbs (or a combo.) Ex: Italian parsley, basil, oregano, salt and pepper. Let simmer on low with lid on.
• Roasted Vegetables: Heat olive oil in a large roasting pan (or cast iron skillet) over medium high heat. Combine all of the chopped veggies, garlic, balsamic vinegar and herbs in the pan and stir to coat the vegetables evenly. Cook on medium high heat, stirring frequently. Once they start to brown, reduce heat and continue to cook on medium/low until they are fork tender and have shrunk in size by more than half of what you started with.
• Ricotta Cheese Substitute: In a small bowl mash the drained tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. (I add in the Mozzarella Almond Cheese to make it easier instead of sprinkling that on the lasagna separately).
• Preparing the Lasagna: Spoon 1-2 cups marinara sauce into the bottom of a 13x9 in pan to cover the bottom of the pan. Arrange a layer of lasagna noodles in the bottom of the pan. Cover evenly with the roasted vegetables, pressing down with a spatula to make a dense, compact layer of veggies. Top with another layer of noodles and press down. Spread the ricotta cheese mixture evenly over the noddles. Top with another layer of noodles and cover with remaining sauce. Sprinkle cheese and fresh herbs over the top. You can either use shredded almond mozzarella for a completely dairy free version, or a combination of crumbled goat cheese and/or sheeps cheese (pecorino or manchego for those who are sensitive to cows milk).
• Bake the lasagna at 350 degrees for 1 hour, or until hot and bubbling and the noodles are tender. Check after 40 minutes to see if the top is browning, if cheese begins to brown too much cover loosely with tin foil.

BASIC + AWESOME VEGETARIAN LASAGNA

Steps:

• Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.
• Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.
• Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt.
• Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.
• Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!

SINFULLY RICH LASAGNA

Steps:

• If using regular lasagna noodles, cook as directed on package.
• Combine cheese& eggs; mix together well.
• Lightly spray baking dish with vegetable spray such as Pam.
• If using wine and/or the sugar, mix with marinara.
• Spread 1 cup marinara sauce in bottom of baking dish.
• At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef.
• Easier and faster to layer that way.
• Lay 4 noodles on sauce in dish.
• Spread 1/2 the cheese mixture on noodles.
• Layer 1/2 the spinach on top of cheese mixture.
• Spread 1/2 the ground beef and marinara on top of spinach layer.
• Repeat layers once again: noodles, cheese, spinach, ground beef and marinara.
• Add one more layer of noodles.
• Spread jar of Alfredo Sauce over last layer of noodles.
• Cover and cook at 350 degrees for 40 minutes.
• Uncover and cook 15 minutes more.
• Can sprinkle more grated Parmesan on top for the last 15 minutes if desired.
• After cooking, it helps to let it sit for 10-15 minutes before cutting.
• Reduces the filling running out of the lasagna layers.

GLUTEN-FREE VEGETABLE LASAGNA

Steps:

• In a medium pan, heat the olive oil on medium-low heat. Add the onion, zucchini, squash, mushrooms, garlic and a dash of salt and pepper. Sauté on medium-low heat for about 10 minutes or until the mushrooms start to soften and onion becomes translucent. Set aside.
• Cook the noodles according to package directions till al dente (not quite done and still firm). Drain and leave a little water so the noodles do not stick. Or lay them out on a flat surface.
• Meanwhile, while the noodles cook shred the parmesan and mozzarella cheese and make the ricotta filling. In a large bowl cream together ricotta cheese, parmesan cheese, egg, oregano, basil, and milk.
• Spray a large 9 x 13 baking dish with cooking oil. Spread a layer of tomato sauce on the bottom of the prepared baking dish. Place a single layer of noodles over the tomato sauce (3-4 strips throughout each layer). Then add the ricotta mixture, then sautéed vegetables on top. Repeat 2 more times starting with tomato sauce, then noodles, creamed cheese, vegetables. On the fourth layer of noodles, dip them first in water then top with tomato sauce and the shredded mozzarella cheese.
• Rest lasagna for about 30 minutes to allow the noodles to absorb liquid and flavors to set. Pre-heat oven to 375 degrees F.
• Place in the oven and bake for about 40 minutes or until the top is brown and bubbly. If the sides seem to burn, cover with foil, and remove foil for last 5 minutes of cooking. Rest at least 20 minutes before serving and garnish with fresh basil leaves.

CROCKPOT LASAGNA {VEGETARIAN }

Steps:

• Put the mushrooms and frozen spinach/kale in a microwave safe bowl. Mix in the olive oil and a pinch of salt. Microwave for 4 minutes, stirring once, until the mushrooms are soft and liquid has released from the mushrooms and spinach.
• In a separate bowl, mix together the ricotta cheese and creme fraiche. If you want, you can also mix in chopped fresh basil.
• In a third bowl, combine the mozzarella and parmesan.
• Take your three bowls (mushroom&spinach, ricotta&creme fraiche, mozzarella&parmesan) and set them next to the slow cooker with the marinara sauce and uncooked noodles.
• Brush a thin layer of olive oil over the bottom and sides of the crockpot insert (or spray with cooking spray).
• Spread ½ cup of marinara sauce over the bottom of the crockpot.
• Layer the ingredients in the crockpot in this order (in total, you will make 3 complete layers): - 3 to 4 lasagna noodles (you will need to break up some of the noodles to fit in the crockpot. This is fine, all the pieces will meld together as they cook)- 1 cup of the ricotta/creme fraiche mixture (spread evenly with a spoon)- ½ cup of mushrooms and spinach (spread out with a spoon)- 1 cup marinara sauce (spread evenly with a spoon)- 1 cup grated mozzarella/parmesan
• After making 3 layers, finish with a layer of noodles, ½ cup red sauce and 1 cup grated mozzarella/parmesan cheese.
• Cover and cook for about 3 hours on low heat (see cooking note below). You'll know the lasagna is cooked when the noodles are tender, the cheese is melted, and the edges are slightly browned but not burnt.
• Turn off the heat and let lasagna sit for 30 minutes before slicing and serving.

VEGAN VEGGIE LASAGNA

Steps:

• Prep the tofu ricotta and set aside. Slice the mushrooms and toss in extra virgin olive oil, salt, pepper, garlic and italian herb blend and set aside.
• Prep the greens and other veggies if using. Preheat the oven to 400 degrees F / 200ºc.
• Layer the lasagna, add a ladle full of pasta sauce at the bottom of the dish and spread. Place 2 lasagna noodles. Add a ladle full of sauce and spread. Add the mushrooms and spread them out. Add a layer of sauce, then some cheese, a layer of noodles, sauce, then greens/spinach and tofu ricotta. distribute evenly. Add a layer of noodles, sauce, cheese, tomato slices. Sprinkle salt pepper and italian herb blend. Pour water along the edges of the pan. Cover lightly with foil or parchment and bake for 50 to 60 minutes. Uncover, Let it sit for a few minutes, then slice and serve.

VEGETARIAN LASAGNA SOUP

Steps:

• Heat the olive oil over medium heat. Add the chopped mushrooms. Saute until the mushrooms brown and start to caramelize about 5 minutes. Stirring occasionally.
• Add the onions and dried herbs. Cook about 3-5 minutes or until the onion begins starts to soften.
• Add the marinara and broth. Bring to a boil then reduce to medium heat. Add the broken lasagne. Cook 12-14 minutes on medium heat or until the lasagna is al dente.

VEGETARIAN LASAGNA WITH TOFU RECIPE

Steps:

• Cover a large baking sheet with parchment paper. Preheat your oven to 425oF.
• Assemble the vegetables on the baking sheet. Drizzle some olive oil and a pinch of salt and pepper over the vegetables. Toss them gently to distribute the oil. Roast until vegetables are golden brown and soft, for about 20 to 25 minutes. Take them out from the oven, and reduce the heat to 375oF.
• In a food processor, crumble the tofu cubes. Add in the garlic, oregano, red pepper flakes, nutritional yeast, salt, pepper, lemon juice, and lemon zest. Blend until the mixture becomes creamy. Add in the basil leaves then, pulse until fully incorporated.
• Bring a large pan of salted water to a boil. Prepare the lasagna noodles by cooking them al dente according to package instructions.
• Drizzle olive oil in the bottom of a large baking dish. Layer 1 cup of marinara sauce, 4 pasta noodles, half the tofu ricotta mixture, half the caramelized vegetables, half the green leaves, and two-thirds of the marinara sauce. Repeat. For the final layer, use the remaining noodles, sauce, and mozzarella (or vegan equivalent).
• Place the baking dish in the oven and bake for about 25 to 30 minutes until fully browned. Check at the halfway point, if the cheese browns too quickly, cover the lasagna with foil.
• Remove the lasagna from the oven and let it sit for 20 minutes. Serve it garnished with basil.

RICH VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 180c.
• Chop tofu and marinate in vegetable stock for one hour.
• Saute onion and garlic in oil until clear.
• Add tomato paste and crushed tomatoes.
• Simmer for 35-45 minutes, stirring occasionally.
• Slice eggplant then sprinkle with salt, then leave them for 20 minutes. Rinse the salt off and pat the eggplant slices dry.
• Grill or fry the eggplant until tender.
• Chop the peppers, and mushrooms, then saute in a little oil until tender.
• Drain the tofu, then blend with spinach, pine nuts and basil in a food processor until creamy and smooth.
• Mix the peppers and mushrooms with half of the tomato sauce.
• In an oiled oblong baking tray, layer the lasagna sheets, followed by the tofu mixture, then the vegetable mixture, then the slices of eggplant, the tomato sauce and top with a handful of cheese. Repeat until all used up, then layer the final sheet of pasta on top, followed by anything leftover, and finally a layer of parmesan. Make sure that the lasagna sheets are completely covered with the tomato sauce or they will dry out during cooking.
• Bake for 40-45 minutes.

THE ULTIMATE VEGETABLE VEGAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
• Saute Veggies: In a large skillet, heat oil over medium heat, add onion and garlic, saute for about 5 minutes. Add carrots, zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt and pepper, continue to saute for another 5 - 7 minutes. We don't need to saute the zucchini, yellow squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
• Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
• Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.
• Bake: Cover and bake on the center rack for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes. If not using no-boil noodles, you can remove the cover half way through for a baked look.
• To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.
• Serves 9
• Leftovers can be stored in the refrigerator for up to 5 - 6 days, in a covered container.

RICH AND "MEATY" VEGAN LASAGNA

Steps:

• Heat the oven to 350 degrees. In a small sauce pan with a lid heat the spaghetti sauce, italian seasoning, shredded carrots and garlic over medium heat. Stir occasionally to mix ingredients. Heat for 5 minutes with the pan covered until mixture begins to boil. Turn off the stove and leave on the burner with the lid on until ready to use.
• Place the sliced zucchini on a clean towel or paper towel stack and pat to dry. You want to get as much water out of it as you can. I've found that using a rolling pin to gently press the slices into the towel works very well. Set aside.
• In a glass, ceramic or steel baking pan (size 9 x 13 works best but you can use any similar size) place one scoop of the spaghetti sauce and spread to lightly cover the bottom of the pan. This prevents the zucchini from sticking to the pan during baking. Add 1/2 the zucchini in a single layer making sure to keep the pieces close together.(A note here - if you are still eating grains and pastas, you could also use gluten free noodles. Just place these on top of the spaghetti sauce layer and add the zucchini in with the spinach layer)
• On top of the zucchini layer place 1/2 the Kite Hill cheese spread in small dots over the top. Use a damp spatula or knife to gently spread it out to cover the layer. Now spread 1/2 the spinach over the top and next layer 1/2 the mushrooms.
• Take a toothpick and dab small dots of seasoning on each slice of mushroom. You can adjust how much you use but remember a little goes a long way.
• Top the lasagna with a second layer of each ingredient in the same order. Finish with another layer of spaghetti sauce to cover all the vegetables. This is important because it stops them from getting burning during the cooking process.
• Now simply bake uncovered for 30 minutes or until bubbly on the top. When done take out of the oven and let cool for 5 minutes before serving. Sprinkle with the Parmesan "cheese" if you like. Enjoy!One note - this lasagna will absorb the additional liquid as it cools and over the next day. If it is too liquidy when it comes out some things that we have found that help are: dry your zucchini more thoroughly, get a thicker spaghetti sauce or add some parmesan "cheese" to your sauce before pouring over your final topping.