Tomatoless Veggie Lasagna Food

THE BEST VEGETABLE LASAGNA RECIPE EVER!

Steps:

• Preheat the oven to 450°F.
• Roughly chop and steam the onion, broccoli, carrots, cauliflower, zucchini, and quartered sweet potato until soft (about 10 minutes) in about 1-1 1/2 inches of water.
• Add the spinach leaves/frozen peas and finish steaming until the spinach is just wilted (about 3 minutes).
• While the vegetables are steaming:
• Pour 1 jar of tomato sauce into a large bowl (with extra room for the ricotta/vegetables)
• If you are using regular or vegan ricotta puree the ricotta ingredients in a blender then add to the tomato sauce bowl.
• Puree the steamed vegetables in a blender (use up to 1/4 cup of water from the steamer to blend.)
• add to the tomato sauce and ricotta bowl.
• Add a thin layer of tomato sauce on the bottom of your pan.
• Layer the lasagna noodles so they are overlapping a 1/2 inch for each noodle.
• Spread a layer of cheese on top of each noodle. Spread a layer of sauce. Layer cooked meat if you are adding meat.
• Repeat until all of your ingredients are gone
• Top with cheese and sauce, put foil on the top of the casserole, and put it in the oven!
• After 1/2 hour, reduce the cooking temperature to 350°F.
• Cook an additional half hour, then let it rest for 15 minutes before slicing. This helps the layers congeal.
• Take the 2nd jar of sauce and pour half on top of the lasagna and serve the other half in a bowl for dinner.
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes

MEATLESS LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside., Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top., Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

VEGGIE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
• In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

EASY VEGAN LASAGNA

Steps:

• Boil water for your noodles in a large pot. Cook pasta according to the package instructions, until al dente. Drain noodles from water and set aside.
• Heat olive oil in a large non-stick skillet. Add onion and cook for 3-4 minutes, until softened. Add garlic and spinach, and cook for 2-3 minutes, until spinach is wilted. Set aside.
• Prepare a large baking pan by spraying with non-stick cooking spray. Spread one cup of pasta sauce in the bottom of the pan.
• Lay a single layer of lasagna noodles down first. Top with a layer of spinach filling, then a layer of ricotta, then a sprinkle of vegan mozzarella cheese. Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese.
• Bake at 400 for about 20-25 minutes.

TOMATO-LESS SPAGHETTI SAUCE

Steps:

• Preheat oven to 350.
• Place peppers, onion and garlic cloves into a 9" x 13" pan.
• Drizzle with olive oil and toss well.
• Put in oven and roast for about 45 minutes.
• Pour vegetables, all the black bits and the juices into a saucepan.
• Add water and seasonings and puree in a food processor.
• Stir in chicken broth and heat as for regular sauce.

VEGGIE LASAGNA

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Boil lasagna noodles according to directions on box.
• In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
• Add flour and stir until mixed.
• Add milk all at once.
• Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
• Add parmesan cheese and stir until melted.
• Saute onions, carrots and mushrooms in cooking spray until tender.
• Add drained broccoli and cook until warmed through.
• Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
• Pour 1/2 cup sauce in bottom of a 9X13 pan.
• Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
• Repeat layers ending with noodles.
• Top with remaining sauce and cheese.
• Be sure to cover noodles completely with sauce.
• Bake uncovered for 30 minutes or until warmed through.

HEARTBURN-FRIENDLY TOMATO SAUCE-FREE LASAGNA

Steps:

• Heat oven to 375F.
• Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions, or just until tender. Drain well. While the noodles are cooking, continue with the rest of the recipe.
• Spray cooking spray onto a large, non-stick pan. Add the ground beef and cook over medium heat until it is browned and no longer pink. Drain the liquid.
• In a large bowl, add the browned beef and beef broth. Mix together.
• To make the low-fat Alfredo sauce, combine cream cheese, about one-fourth of the milk, and flour in a small mixing bowl. Beat until well-blended. Slowly pour in the remaining milk and beat until smooth.
• Melt butter in a large, nonstick saucepan over medium heat. Add the milk-cream cheese mixture. Cook for about 4 minutes, stirring constantly until the sauce has thickened.
• Stir in the Parmesan cheese. Add salt and pepper, to taste. Turn off the heat.
• Spread 1 cup of the low-fat Alfredo sauce over the bottom of a 13x9-inch baking pan. Add three strips of cooked lasagna noodles to cover the sauce. Spread half the beef mixture on top.
• Lay down another three strips of lasagna noodles. Spread the remaining beef mixture on top. Then, lay down the remaining three strips of lasagna noodles.
• Spread the very top with the remaining Alfredo sauce. Sprinkle with mozzarella cheese.
• Bake for 25 to 35 minutes until bubbly and golden. Remove from heat and let cool for 3-4 minutes before serving.

TOMATOLESS VEGGIE LASAGNA

Steps:

• Roast bell peppers in broiler. Clean and slice into strips (I only used about half of each). Set aside Thinly slice squash, zuccini and (small) eggplant in mixing bowl toss with EVOO, salt and pepper. Set aside. I added some dry herbs and truffle oil too. Thinly slice garlic Place 1st noodle in greased (buttered) baking pan. Spead about a tablespoon of cheese mix over noodle. Begin layering the sqash, zuccini and eggplant. After a few layers add the next noodle and add cheese mix. This layer add fresh garlic roasted peppers, fresh spinich and a layer of S. Z.E. mix. Next noodle covered in cheese is the remaing S.Z.E mix and spinich. Top with noodle. For the sauce: Mix one can early peas with one bunch watercress add a little water and heat. Once cooked use an immersion blender or food processor to roughly puree...you may want to set some of the liquid aside and add it as needed or you may reduce it to your desired thickness. Add salt and applecider vinegar to taste. Pour about 1/2 of it over your lasgna cover with foil and bake at 350 for about an hour I added more sauce as it cooked. It would also be good to add sauce in some of the layers. Remove from oven and add a few slices of fresh mozz. Let sit for 15 minutes or so. I juiced the carrots and added this at the end, next time I will reduce it down to make it a little thicker

LASAGNE.....(LASAGNE MILANESE, WITH NO TOMATO SAUCE)

Steps:

• Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour.
• Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside.
• Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles.
• Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
• Let stand 10 minutes before serving.

VEGGIE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
• Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
• Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
• Preheat the oven to 350 degrees F.
• Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
• Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.

VEGGIE LASAGNE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
• Preheat the oven to 180°C/350°F/gas 4.
• Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
• Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
• Repeat the layering until all the lasagne sheets and sauces are used up.
• Grate over the cheese.
• Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
• Bake for 45 minutes, or until the pasta is hot through and soft.
• Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.

CREAMY SPINACH AND MUSHROOM LASAGNA

Steps:

• Preheat oven to 350 degrees F. To make the sauce, melt butter in a saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan. Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.* Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes. Serve, garnished with parsley, if desired.