Roasted Asparagus And Mushroom Vegetarian Lasagna Food

ROASTED ASPARAGUS LASAGNA

Steps:

• Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.

INDIVIDUAL VEGETABLE LASAGNAS

Steps:

• Preheat oven to 375 degrees F.
• In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
• Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

BUTTERNUT VEGETARIAN FOUR CHEESE LASAGNA

Steps:

• Preheat Oven to 350°F.
• Put eggplant in colander, salt liberally and let sit one hour. After one hour, rinse eggplant thoroughly, squeezing out excess water.
• Place squash in bowl; drizzle with olive oil, toss to coat. Place on baking sheet lined with foil or parchment paper, roast in oven until browned and tender, about 30 minutes.
• Meanwhile heat large pot of water to boil for pasta.
• When squash is done remove from from parchment/foil and baking sheet, leaving the parchment or foil. Place squash in large bowl to cool slightly, then mash lightly. Place eggplant on parchment/foil on baking sheet and put in oven to roast, until tender about 15-20 minutes. When done remove from oven and place on plate and set aside.
• In a medium bowl stir together ricotta, feta, pesto or fresh basil and salt and pepper to taste,until well mixed. (Careful to not over salt). Fold roasted squash into ricotta mixture.
• When water has boiled, add asparagus and blanch for one minute, remove and place in colander, rinsing in cold water. Remove from colander and set aside.
• Add noodles to boiling water and cook for 7 minutes. Drain, place in colander and rinse with cold water.
• In a 9x13-inch baking dish, add half of tomato sauce. If using a glass dish, grease sides of pan first. Lay 3 lasagna noodles on bottom of pan, over sauce. Arrange a single layer of eggplant slices over pasta and top with half ricotta mixture. Cover with 3 more pasta noodles, arrange drained asparagus evenly over the noodles and spoon remaining ricotta mixture over the asparagus. Sprinkle with half the mozzarella cheese. Top with 3 lasagna noodles. Pour tomato sauce over all and sprinkle with the rest of mozzarella and Italian blend cheese or Parmesan cheese.
• Cover pan lightly with foil, careful not to let touch cheese on top, but folding over ends of pan.
• Bake in preheated oven for 30-40 minutes, removing foil the last 5 minutes, continue to cook until golden and bubbly.
• Let sit 30 minutes before serving.
• (Of course if you have the right oven,you could roast squash and eggplant at same time. It is not necessary to oil eggplant however).
• The recipe originally called for pesto, but I used fresh basil. It is also less fattening that way. If asparagus is not available, you could use sautéed mushrooms, zucchini, yellow roasted peppers or broccoli. The original recipe called for roasted tomatoes in place of asparagus. I found it too labor intensive and redundant considering the tomato sauce. You may have more sauce than you need, but I don't like to be caught short-handed. Use your favorite tomato sauce for this dish.
• Enjoy!

ROASTED ASPARAGUS AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
• Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.

LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS

Steps:

• Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
• Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.

CABBAGE AND MUSHROOM "LASAGNA"

Steps:

• Preheat oven to 350 degrees. In a large saucepan over medium heat, melt 6 tablespoons of the butter. Add flour, stir for 3 minutes (do not allow to brown), then gradually whisk in milk, stirring until thickened, 5 to 8 minutes. Stir in nutmeg and season with salt and pepper to taste. Remove from heat, allow to cool, and reserve.
• In a 14 inch sauté pan over medium heat, melt 2 tablespoons of the remaining butter. Add onion and garlic, and sauté until onions are translucent. Add mushrooms, sage and chopped cabbage, and sauté until fragrant and the cabbage is tender, 10 to 12 minutes. Add wine and sauté until it has evaporated. Add reserved sauce and simmer for 10 minutes. The mixture should be very thick but slightly fluid; if necessary, add a little milk or water. Season with salt and pepper to taste.
• While the mushroom and cabbage mixture is simmering, pour 6 cups of water into a stock pot, and bring to a boil. Add whole cabbage leaves, and blanch for 2 minutes. Drain under cold water, and pat dry.
• With remaining 1 tablespoon butter, grease a 9-by-9-inch glass baking dish. To assemble the lasagna, line the bottom of the dish with half the cabbage leaves, and top with half the potatoes, half the creamed mushrooms. Repeat the layering of cabbage, potatoes and mushrooms, and top with grated cheese. Cover snugly with foil, and bake for 30 minutes. Uncover, and bake until the top is golden brown, about 20 minutes. Allow to cool for 10 minutes, and serve.

SUMMER SQUASH AND PORTOBELLO MUSHROOM VEGETARIAN LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In a large skillet or griddle over high heat, fry the squash and portobello mushrooms in olive oil. Fry each in a single layer, doing as many batches as needed. Cook both sides until well browned and the vegetables are cooked though. Remove to paper towels and season with salt.
• Season the ricotta with nutmeg, salt and pepper to taste, then beat in the eggs.
• Saute the onion & garlic in 3 tablespoons of olive oil, add the tomato sauce and lemon zest, simmer 5 minutes. Adjust seasonings, if needed (original recipe adds 1 teaspoons salt at this point, but I omit it).
• Spray an 11" x 13" pan (at least 2" deep). Build the layers as follows, being sure to get the noodles quite wet, as they need plenty of moisture. You might have a bit of extra sauce, but I use it all up.
• Put 1 1/2 Celsius sauce in the bottom of the pan, then a single layer of four noodles, overlapping them slightly, 1/3 of the cooked vegetables, 1/2 the ricotta, and 1 cup sauce.
• Put another single layer of noodles in the pan, top with 1/2 the remaining vegetables, 1/2 the mozzarella, and another cup of sauce.
• Put another single layer of noodles in the pan, the last of the vegetable, the remaining ricotta, and 1 cup sauce.
• Make another single layer of noodles and top with one cup of the sauce (I use ALL the rest of the sauce).
• Finish with the remainder of mozzarella and the Parmesan, mixed together. Cover the pan with aluminum foil which has been sprayed to prevent the cheese from sticking to it, and bake 30 minutes. Remove the foil, and bake another 30 minutes, or until the noodles are tender and the sauce is bubbling around the sides, or the internal temperature is 170°F sauce is bubbling around the sides.
• Allow to rest at least 15 minutes before serving so it firms up.

ROAST VEGETABLE LASAGNA

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.

ROASTED ASPARAGUS AND MUSHROOM VEGETARIAN LASAGNA

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Toss asparagus, mushrooms, and 2 tablespoons olive oil in a bowl to coat. Transfer to a baking sheet.
• Bake in the preheated oven until browned, about 10 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Stir in milk, salt, black pepper, and cloves. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove sauce from heat and whisk in water.
• Combine remaining olive oil, onions, and garlic in a large skillet over medium heat. Cook and stir until tender, about 3 minutes. Add roasted asparagus and mushrooms.
• Coat a large, deep baking dish with cooking spray. Layer noodles, 1/4 of the sauce, 1/3 of the asparagus mixture, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Repeat layers twice more, followed by a top layer of noodles, 1/4 of the sauce, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Cover the baking pan with aluminum foil.
• Bake in the hot oven for 40 minutes. Uncover and bake until heated through, 10 to 15 minutes more.
• Set oven rack about 6 inches from the heat source and turn the oven's broiler to high. Broil the lasagna until brown and crisp on top, 2 to 3 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.

ASPARAGUS-MUSHROOM FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.