ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA
A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe
Provided by kate.r.wilson
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
- Roast at 180C for around 45 minutes.
- While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
- For the spinach and ricotta mix, defrost the spinach in the microwave.
- Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
- Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
- Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
- If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!
Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6
ROASTED VEGETABLE LASAGNA WITH SPINACH RICOTTA
not set
Provided by jasonvaccarellog3d4i6
Categories Main Dish
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- 1) Roasted Vegetables: (preheat oven to 350° or 425° depending on how you want to roast the veggies -- see below). Also start the water to boil for the noodles. Cut the following into larger pieces -- appropriate for roasting. Place in large mixing bowl. 2 medium carrots 1 medium zucchini handful of mushrooms less than 1/2 of an average size head of broccoli (just handful of large chopped florets) 1/2 red onion 1 pepper (can be green, yellow, orange, or red -- I use y/o/r mini peppers) 1 baby eggplant (or 1/2 regular sized eggplant) 4 garlic cloves (peeled with the ends cut off only) 3-4 leaves of torn or chopped fresh basil In a separate cup, mix the following, then pour over veggies & toss to coat 1.5 tablespoons olive oil 1.5 tablespoons brown sugar salt & pepper to taste Two ways to roast veggies: 1) The easier way: Spread veggies out evenly onto two large baking sheets. Provide as much space between pieces as possible. Roast veggies at 350° for 30-40 minutes. Watch so that they don't turn to over crispy burnt veggie shells :) 2) The harder, but tastier way: Spread veggies out in the same way. Roast at 425° for 10-12 minutes. Listen for the sizzle of the veggies. Then turn the veggies over and continue roasting for another 10-12 minutes. Enter tangent on roasted veggies: ** key to excellent roasted veggies = surface area of the veggies in contact with oxygen and in contact with the pan (NOT in contact with each other). Then sort of zap cooked (meaning high temp w/ fry from the baking sheet). You want the veggies cooked through lightly with the outside caramelized and slightly burnt/crispy. Is it worth it for this lasagna? ... probably not. But good to know how to make stellar roasted veggies! 2) The Noodles: Cook minimum 16 lasagna sheets al dente. Then place in a bowl of cold water and set aside. OR -- you can use fresh lasagna noodles which don't require boiling. I haven't tried this yet. Let me know if you do! (DO NOT buy the Barilla no-boil lasagna sheets = Gross!) 3) Spinach Ricotta Mix: In a medium mixing bowl, mix the following (use a hand mixer on Low speed). 1 cup chopped fresh spinach 1 15oz tub of ricotta cheese 1 4oz tub of crumbled feta cheese 4 tablespoons of fresh finely grated parmesan cheese salt and pepper to taste 4) For the Lasagna you will need: 1 jar of your favorite pasta sauce (or make some from scratch if desired) 1.5 cups grated fresh cheddar cheese 4 tablespoons fresh finely grated parmesan cheese 5) Layer the Lasagna * spread thin layer of pasta sauce in bottom of lasagna dish * noodle layer (4 sheets) * ricotta cheese mix layer * noodle layer (4 sheets) * roasted veggies layer (remove garlic cloves) * noodle layer (4 sheets) * ricotta cheese mix layer * noodle layer (4 sheets) * pour remaining sauce over the entire lasagna * sprinkle top with cheddar and parmesan cheese * cracked pepper on top if desired Bake @350 for 40 Minutes covered uncover bake additional 10 minutes
Nutrition Facts : Calories 554 calories, Fat 8.27960703049101 g, Carbohydrate 113.707239878792 g, Cholesterol 0 mg, Fiber 26.4149618150982 g, Protein 23.7809021103412 g, SaturatedFat 1.16683235976377 g, ServingSize 1 1 Serving (1244g), Sodium 311.851632161663 mg, Sugar 87.2922780636936 g, TransFat 1.76539047204279 g
ROAST VEGETABLE, SPINACH AND RICOTTA LASAGNA (MODIFIED)
The ingredients list for this lasagna may look a little intimidating, but it really is quite easy to make, and so worth the the effort! This is a modified version of the recipe at: http://www.food.com/members/subm/editr2.php?sid=27675044&oc=linkback While that is a good recipe overall, the amount of white sauce is ridiculously small, and I'm not allowed to change it, so I'm submitting a new recipe instead.
Provided by Chris Wilson UK
Categories Vegetable
Time 2h35m
Yield 6-8 serving(s)
Number Of Ingredients 29
Steps:
- Preheat oven to 180'C/350'F Grease a large baking dish. Cube the vegetables, place them in the dish, coat with 4 tablespoons of oil. Season with salt and pepper, and bake for 25-30 minutes or until they start to soften but still have some bite.
- Heat 1 tablespoon oil in a large pan, add onion and garlic and sauté until onion is translucent. Add passata (or chopped tomatoes) and herbs and simmer for 10-30 minutes until thick. Remove from heat and stir through roasted vegetables.
- In a large bowl mash ricotta and feta cheese with a fork, and mix in the egg, nutmeg and basil. Blanch spinach in a pot of boiling water for 30 secs or until wilted. Drain and add to ricotta mixture. Leave aside.
- For the cheese sauce melt butter in a saucepan over a medium heat, add flour and stir until mixture becomes frothy. SLOWLY add milk, whisking as you go. Remove from heat, stir in the grated cheese and season with salt and pepper.
- Grease a large, deep baking dish. Spread half of the roast vegetable sauce over the bottom, and cover with a layer of lasagna noodles, trimming noodles to fit dish if needed.
- Spread the ricotta mix on top, followed by another layer of noodles. Spoon over remaining roast vegetable sauce, followed by a layer of noodles. Spread the cheese sauce on top, and sprinkle with extra grated cheese and parmesan.
- Bake at 200'C for 30-40 minutes, or until golden brown. Allow to rest for 15 minutes before serving, or refrigerate overnight.
Nutrition Facts : Calories 511.9, Fat 34.2, SaturatedFat 15.7, Cholesterol 105.4, Sodium 891, Carbohydrate 36.9, Fiber 9.8, Sugar 12.9, Protein 19.9
FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI
Provided by Nancy Fuller
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
- Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
- In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
- To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
- Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.
ROASTED VEGETABLE LASAGNA
Categories Mushroom Pasta Tomato Bake Low Fat Vegetarian Mozzarella Ricotta Zucchini Self
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.
ROASTED-VEGETABLE LASAGNE
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
- While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
- Soak noodles in hot water just until pliable, 8 to 10 minutes.
- Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
- Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
ROASTED VEGETABLE LASAGNA
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
SPINACH AND VEGETABLE LASAGNE
A good, hearty family recipe for everyone.
Provided by mr_ward2220
Time 1h30m
Yield Serves 6
Number Of Ingredients 18
Steps:
- Fry the onions, carrots, celery and cherry tomatoes in a little oil with the sugar and some salt and pepper until tender. Once tender add all the tinned tomatoes, garlic, balsamic vinegar and bay leaf and leave to simmer for 20 minutes occasionally stiring.
- While the tomato sauce is steam the brocolli and asparagus until they are close to being cooked but still crunchy. Once they are ready, stir them into the tomato sauce for the last few minutes of the tomato sauces cooking time.
- Meanwhile make the bechamel sauce using this method from the olive magazine recipe http://www.bbcgoodfood.com/recipes/7578/bchamel-sauce... this is listed in step 4 and 5:
- Put the milk in a saucepan with the bay leaf and peppercorns and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
- Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy.
- Take out about a quarter of the bechamel sauce and put it aside for the next step. Add the washed spinach to the remaining bechamel sauce and stir in.
- Spread the tomato sauce across the bottom of a large baking dish. On top of the tomato sauce add about 8 sheets of lasagne to cover the sauce. On top of this spread out the spinach and bechamel mix evenly and then add another 8 sheets of lasagne to cover the mix. Take the bechamel sauce you put aside early and spread this over the lasagne sheets making sure that all the sheets have a thin layer of the sauce on to help cook the top layer of lasagne. break up the mozarella balls and spread over the top of the lasagne. Put in a preheated oven at 220C/fan 200C/gas 7 for 15 to 20 minutes until golden brown on top. Serve straight away and enjoy.
ROAST VEGETABLE LASAGNA
This version of a traditionally heavy dish is made lighter by roasting vegetables in the oven first, and by using Ricotta instead of a thick and time-consuming Bechamel sauce.
Provided by zetallgerman
Time 2h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat the oven to 175 C degrees. Start to defrost the Spinach. If using fresh spinach, wilt it for a few seconds in boiling water, then squeeze out all the liquid and set aside.
- Chop the onions, zucchini/courgettes, mushrooms and asparagus (and any other vegetables you may choose to use) and toss in a little olive oil in a roasting dish. Season with salt & pepper. Roast for approx. 15min until slightly softened. Set aside.
- Heat the can of Passata on a low heat and add the garlic, bayleaves, as well as the chopped fresh tomatoes and plenty of herbs. Add the chilli and the paprika powder. Season to taste and simmer.
- --> TIP: The tomato sauce needs to be seasoned very well, otherwise the entire lasagna will end-up tasting rather bland. Then take off the heat & set aside.
- In a bowl, mix the Ricotta cheese with the prepared, cooled spinach and season well with nutmeg, salt & pepper.
- ASSEMBLE!
- Grease a large, square lasagna dish with some olive oil.
- Place some of the pasta sheets at the bottom to create a "base". Spoon on a layer of the tomato sauce (remove bayleaves first). This is the time to add the roast vegetables as well.
- Follow with a layer of pasta sheets. Then spoon on a layer of the spinach-ricotta sauce.
- Continue with alternating layers of tomato sauce with vegetables, pasta sheets, then white sauce, etc.
- Make sure the final top layer ends with the ricotta mixture.
- Then sprinkle the top evenly with the grated cheese.
- Bake on the centre shelf of the oven for 75min (fan-assisted) to 90min (regular oven), or until cheese on top begins to crisp & brown.
- Test whether the pasta sheets are cooked by sticking a stick into the middle. If the cheese is browning before the pasta is cooked, cover the lasagne with some aluminium foil to continue baking.
SPINACH AND RICOTTA LASAGNE
If you don't feel like making the tomato sauce or the cream sauce, you can substitute an already made marinara and a prepared alfredo to make this more quickly. You can make the spinach and ricotta filling up to 4 hours ahead and store it in the refrigerator in an airtight container. The assembled, unbaked lasagna will keep for at least a day in the refrigerator or you can freeze it up to 4 months (if it's wrappped tightly in plastic). Thaw the lasagna in the fridge and bring it to room temperature before baking. Recipe courtesy of Fine Cooking. And boy is it ever fine.
Provided by AmyZoe
Categories One Dish Meal
Time 2h50m
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Make the filling: Drain the ricotta in a fine sieve set over a bowl for 1 hour (or longer if the ricotta is very wet). If using fresh spinach, stem and rinse it well (don't dry the leaves). In a 12 inch skillet over medium high heat, cook the spinach until wilted (3 to 5 minutes). Drain well and squeee out excess moisture and chop finely. If using thawed frozen spinach, squeeze it dry.
- Melt the butter in a 10 inch or 12 inch skillet over medim-low heat and add the onion. Cook until the onion is soft and translucent, 5 to 8 minutes. Add the garlic and cook for about 1 minute. Add the spinach and toss it for 1 to 2 minutes to coat it with the butter. Transfer the spinach mixture to a bowl and let it cool to room temperature. Add the ricotta, Parmigiano, eggs, salt, pepper, and nutmeg. Mix well. You should have about 4 1/2 cups.
- Cook the noodles: If using dried lasagna noodles instead of fresh use 1 lb and skip these cooking instructions--cook according to package instructions. If cooking fresh: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Slip the noodles, 2 or 3 at a time, into the boiling water and cook them until they're tender and pale (3 to 5 minutes). Thinner noodles will cook more frequently. To make sure they're done, taste a small piece. If it's still tough, it needs a little more cooking (fresh pasta should not be cooked al dente like dried pasta). Carefully scoop the noodles out of the pot with a large wire skimmer and slide them into the ice water to stop the cooking. When they're cool, layer them between clean dish towels until you're ready to assemble the lasagna (the noodles will keep this way for up to 2 hours).
- Make the Quick Tomato Sauce: In a 3 or 4 quart saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold (10 to 12 minutes). Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4 1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or puree in a food processor.
- Make the Basic Cream Sauce: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch (you only need 1 batch for this recipe). Remove from the heat and whisk in the salt, pepper, and nutmeg. If you don't use this sauce within 30 minutes it will thicken. Add a little warm milk and whisk to the sauce to thin it if necessary.
- Assemble the lasagna: Position a rack in the center of the oven and heat the oven to 350. Choose a 9x12x3 inch baking dish or 10x14x2 inch baking dish. Spread 1/2 cup of the tomato sauce in a sparse layer on the bottom of the baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill the gaps. With a spatula, spread one third of the spinach and ricotta filling (about 1 1/2 cups) over the first layer of noodles. Then spread one third of the remaining tomato sauce (about 1 1/3 cups) and one third (1/2 cup) of the cream sauce over the filling. Sprinkle 1/3 cup of the Parmigiano on top. Add a new layer of noodles, overlapping them slightly, and repeat the layers as instructed above, using all of the filling and ending with the Parmigiano, to make a total of 3 layers (you may not need all the pasta). Dot the top with the butter cubes.
- Put the baking dish on a baking sheet and bake until heated through and bubbling at the edges, 45 to 50 minutes. Remove from the oven and let rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 649.9, Fat 36, SaturatedFat 19.3, Cholesterol 136.6, Sodium 1045.8, Carbohydrate 52.6, Fiber 6, Sugar 9.4, Protein 29.3
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
- Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED VEGETABLE LASAGNA (VEGETARIAN)
An amazing lasagna that takes time to make, but the results are amazing! This is for a deep dish (big) lasagna pan - if yours isn't so deep, use only one pkg of the Kraft 4 Cheese Italiano, half the spinach/cottage cheese mixture, and half the veggies. Leave the amounts of sauce and noodles alone. Note that you can also use a combination of cottage cheese and ricotta.
Provided by Katzen
Categories One Dish Meal
Time 4h
Yield 20 serving(s)
Number Of Ingredients 34
Steps:
- Cook onion and garlic in oil until soft, add peppers, basil, oregano, bay leaves, salt, chili peppers, tomatoes, and cook on low for 45 minutes until flavours have combined.
- Chop zucchini, mushrooms, and peppers. Combine olive oil, lemon juice, red wine vinegar, basil, oregano, salt, and pepper. Marinate veggies in this mixture overnight or for 12 hours, tossing frequently. Roast in a 400 degree oven in a Reynolds Hot Bag or a foil packet for 45 minutes or until tender.
- Half cook lasagna noodles.
- Defrost spinach, squeeze out all liquid. Combine with cottage cheese, nutmeg, and eggs.
- Spread a bit of tomato sauce in the bottom of the pan. Layer on 4 lasagna noodles. Add 1/2 of the spinach mixture. Follow with 1/2 roasted vegetables, 1/3 the sauce, and 1 pkg cheese. Layer on 4 more noodles, then the last of the spinach mixture, the last 1/2 veggies, 1/3 more sauce, and the last pkg of cheese. Add 4 more noodles, the last 1/3 of sauce, and the parmesan cheese.
- Bake at 375 for about an hour, until the middle starts to bubble. You might wish to cover it for the first 40 minutes.
Nutrition Facts : Calories 205.1, Fat 9.9, SaturatedFat 1.9, Cholesterol 39.4, Sodium 509.8, Carbohydrate 23.6, Fiber 4.1, Sugar 7, Protein 7.8
ROASTED VEGETABLE LASAGNA
How can you take and make yet another lasagna and make it different - well I took almost all the vegetables to the grill and cooked them there first and the flavors where awesome even better if you use a mesquite or hickory chip smoke
Provided by Ravenseyes
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
- Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
- Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
- Take the asparagus and cut into 1 inch pieces and place in your sauce.
- In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
- Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!
Nutrition Facts : Calories 297, Fat 13.7, SaturatedFat 7.4, Cholesterol 28.9, Sodium 867.7, Carbohydrate 32.5, Fiber 8.2, Sugar 16.1, Protein 14.9
More about "roast vegetable spinach and ricotta lasagna food"
VEGETARIAN ROASTED VEGETABLE LASAGNA WITH SPINACH RICOTTA ...
From more.ctv.ca
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA RECIPES
From tfrecipes.com
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA RECIPE ...
From pinterest.nz
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA RECIPE ...
From pinterest.com
LASAGNA WITH STEAMED SPINACH AND ROASTED ZUCCHINI - THE ...
From nytimes.com
VEGETARIAN LASAGNA - RECIPETIN EATS
From recipetineats.com
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA RECIPE ...
From pinterest.com
VEGETABLE LASAGNA WITH WHITE SAUCE RECIPE - FOOD.COM ...
From pinterest.com
ROASTED VEGETABLES LASAGNA | BLOG » GROSVENORMARKET.COM
From grosvenormarket.com
THE BEST VEGETABLE LASAGNA (NO RICOTTA) - A SIMPLE PALATE
From asimplepalate.com
ROASTED VEGETABLE LASAGNA RECIPE - MAKEBETTERFOOD.COM
From makebetterfood.com
ROASTED VEGETABLE LASAGNA - RICARDO
From ricardocuisine.com
VEGGIE LASAGNA WITH PUMPKIN, SPINACH AND RICOTTA | LUNCHBOX
From lunchbox.eu
LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGETABLE LASAGNA RECIPES WITH RICOTTA CHEESE ...
From deporecipe.co
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
ROASTED VEGETABLE LASAGNA - COOKING WITH FUDGE
From cookingwithfudge.com
ROASTED VEGETABLE LASAGNA - THE LIVE-IN KITCHEN
From theliveinkitchen.com
ROASTED WINTER VEGETABLE LASAGNA - JOANNE EATS WELL WITH ...
From joanne-eatswellwithothers.com
MARTHA STEWART VEGETABLE LASAGNA RECIPES
From tfrecipes.com
ROASTED VEGETABLE AND SPINACH LASAGNA - BIGOVEN.COM
From bigoven.com
VEGETABLE LASAGNA WITH SPINACH RECIPES
From tfrecipes.com
ROAST VEGETABLE LASAGNA - SAN REMO
From sanremo.co.nz
VEGETARIAN LASAGNA WITH BASIL PESTO AND RICOTTA - SIMPLY ...
From simply-delicious-food.com
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
LASAGNA HUNTINGTON - FOOD MENU
From lasagnarestauranthuntington.com
ROAST VEGETABLE SPINACH AND RICOTTA LASAGNA RECIPES
From tfrecipes.com
NO-BAKE SPINACH AND RICOTTA LASAGNA | RECIPE | KITCHEN STORIES
From kitchenstories.com
LASAGNA WITH SPINACH AND RICOTTA RECIPES
From tfrecipes.com
ROASTED VEGETABLE LASAGNA RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
VEGETARIAN LASAGNA WITH RICOTTA - A COUPLE COOKS
From acouplecooks.com
SPINACH & CORN LASAGNA RECIPE BY ... - ARCHANA'S KITCHEN
From archanaskitchen.com
SPINACH, RICOTTA AND PUMPKIN LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love