TUSCAN ROASTED VEGETABLE LASAGNA
Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Thaw vegetables and chop into small pieces. Set aside.
- In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
- Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
- Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
- In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
- Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
- Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
- Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 44.7 g, Cholesterol 55.8 mg, Fat 14.9 g, Fiber 6.2 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1322.2 mg, Sugar 15.4 g
ROASTED VEGETABLE AND SAUSAGE LASAGNA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
- Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
- Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
- Reduce the oven temperature to 350 degrees F.
- While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
- In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
- In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
- Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.
INDIVIDUAL VEGETABLE LASAGNAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 23
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.
VEGETABLE ITALIAN LASAGNA
Make and share this Vegetable Italian Lasagna recipe from Food.com.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h8m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
- Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
- Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
- Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
- In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
- Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
- Bake uncovered in a 375°F oven 35 minutes or till heated through.
- Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 286.9, Fat 11.5, SaturatedFat 6.2, Cholesterol 77.3, Sodium 785.8, Carbohydrate 23.1, Fiber 2.2, Sugar 5.4, Protein 22.9
TUSCAN LASAGNA
Spinach and lowfat ricotta make it hearty-and good for you.
Provided by Calvin Harris
Categories Beef Cheese Bake Kid-Friendly Casserole/Gratin Mozzarella Parmesan Healthy Noodle Advance Prep Required Self Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
ROASTED VEGETABLE LASAGNA
Combine veggies and whole wheat lasagna noodles in this Roasted Vegetable Lasagna! Carrots, eggplant and peppers are great in this Roasted Vegetable Lasagna-your meat-loving diners may not even miss the meat!
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 1h30m
Yield 9 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Toss vegetables with dressing and garlic; spread onto bottom of 15x10x1-inch pan. Bake 30 min. or until vegetables are crisp-tender, stirring occasionally. Place in medium bowl; stir in pasta sauce and water.
- Mix egg, cottage cheese and 1 cup shredded cheese until well blended.
- Spoon 1 cup sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 noodles and half the cottage cheese mixture. Repeat layers. Cover with remaining noodles, sauce and shredded cheese; sprinkle with Parmesan.
- Bake 45 min. or until heated through. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g
More about "tuscan roasted vegetable lasagna food"
ROASTED VEGETABLE LASAGNA | RICARDO
From ricardocuisine.com
5/5 (126)Total Time 2 hrsCategory Main DishesCalories 480 per serving
- In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
- With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.
BAREFOOT CONTESSA | ROASTED VEGETABLE LASAGNA | RECIPES
From barefootcontessa.com
- Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
- Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.
HEARTY VEGETABLE LASAGNA - AN ITALIAN DISH
From anitaliandish.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
FEEDING THE MASSES: ROASTED VEGETABLE LASAGNA - CRUMB: A FOOD …
From crumbblog.com
ITALIAN RECIPES: ROASTED VEGETABLE LASAGNA - BLOGGER
From topitalianrecipes.blogspot.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED VEGETABLE LASAGNA - ITALIAN FOOD FOREVER
From italianfoodforever.com
VEGETABLE AND MEAT LASAGNA RECIPE - THERESCIPES.INFO
From therecipes.info
VEGGIE LOADED MEXICAN LASAGNA - PATI JINICH
From patijinich.com
VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
From wellplated.com
VEGETABLE LASAGNA RECIPE (WITH ZUCCHINI, EGGPLANT & MORE) | KITCHN
From thekitchn.com
ROASTED VEGETABLE LASAGNA - COOKING WITH FUDGE
From cookingwithfudge.com
TUSCAN VEGETABLE LASAGNA | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
TUSCAN ROASTED VEGETABLE LASAGNA RECIPE PHOTOS - ALLRECIPES.COM
TUSCAN ROASTED VEGETABLES — BUNS IN MY OVEN
From bunsinmyoven.com
CLASSIC TUSCAN LASAGNA RECIPE - VITTORIA CATERINA GIACHI
From vittoriagiachi.com
ROASTED VEGETABLE LASAGNA | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
BEST COOKING CHEESE RECIPES: TUSCAN ROASTED VEGETABLE LASAGNA
From worldbestcheeserecipes.blogspot.com
HEARTY TUSCAN VEGETABLE LASAGNA RECIPE | BERTOLLI
From bertolli.com
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
HEARTY TUSCAN VEGETABLE LASAGNA | RECIPE | VEGETABLE LASAGNA …
From pinterest.com
TUSCAN ROASTED VEGETABLE LASAGNA - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POPULAR RECIPES TUSCAN ROASTED VEGETABLE LASAGNA
From recipes4allfood.blogspot.com
TUSCAN ROASTED VEGETABLE LASAGNA PHOTOS RECIPE
From crecipe.com
VEGETABLE LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED VEGETABLE LASAGNA - THE HUNGRY WAITRESS
From thehungrywaitress.com
VEGETABLE LASAGNA RECIPE – PINOCCHIO'S PANTRY - AUTHENTIC ITALIAN …
From pinocchiospantry.com
TUSCAN VEGETABLE LASAGNA - CHEFONTHERUN.CA
From chefontherun.ca
STOUFFER'S TUSCAN-STYLE VEGETABLE LASAGNA 4 X 2.5 KG
From nestleprofessional.ca
VEGETABLE LASAGNA | ITALIAN FOOD FOREVER
From italianfoodforever.com
EASY BAKED VEGETABLE LASAGNA PRIMAVERA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
LASAGNA WITH VEGETABLES:RECIPE FOR TASTY WHITE LASAGNA,TUSCAN …
From tuscanychic.com
ROASTED VEGETABLE LASAGNA – EMILIE EATS
From emilieeats.com
CLASSIC TUSCAN LASAGNA - COOKING MY DREAMS
From cookingmydreams.com
TUSCAN ROASTED VEGETABLE LASAGNA | RECIPE | ROASTED VEGETABLE …
From pinterest.ca
ROASTED VEGETABLE LASAGNA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.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