Vegetable Friendly 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.

VEGETABLE LASAGNA WITH WHITE SAUCE

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.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
• While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
• When the vegetables are done cooking, stir the marinara sauce into the skillet.
• Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
• Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
• Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

HEARTY VEGETABLE LASAGNA

Steps:

• Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
• In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
• Mix together ricotta, 2 cups mozzarella cheese, and eggs.
• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
• Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

VEGETABLE LASAGNA

Steps:

• Preheat the oven to 375.
• Mix the ricotta, 3 cups mozzarella, parmesan, egg, 2 tablespoons minced garlic, and Italian Seasoning in a large bowl. Set aside.
• In a very large pan or dutch oven, saute the remaining garlic in the olive oil. Add the mushrooms, zucchini, yellow squash, and carrot, and cook until the squash is translucent and slightly browned. Add the spinach to the pan, and cook briefly until limp.
• Pour in the pasta sauce and water, and bring to a boil. Add the frozen broccoli florets, and cook until thawed.
• In a 9x13 pan, put one or two ladles full of the sauce mixture (with as few of the vegetables as possible). Then start building your lasagna as follows: uncooked lasagna noodles, one third of the cheese mixture, one third of the sauce, repeat. When finished, sprinkle the reserved mozzarella on top.
• Bake, covered with aluminum foil, for 45 minutes. Uncover and continue baking for 10-15 minutes longer, until the cheese is brown and bubbly.
• Delicious with a crisp salad and italian bread on the side!

CREAMY VEGETABLE LASAGNA (WW FRIENDLY!)

Steps:

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
• In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
• In a large bowl, combine the cottage cheese and mozzarella cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
• Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F.
• Melt butter in medium saucepan on low heat. Stir in flour and pepper; cook and stir 2 min. or until bubbly. Gradually stir in broth; bring to boil on medium heat, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened, stirring constantly. Stir in 3/4 cup Parmesan.
• Heat dressing in large skillet on medium-high heat. Add carrots; cook and stir 4 min. Stir in peas and garlic; cook 1 min. or until carrots are crisp-tender, stirring occasionally. Set aside. Mix ricotta and remaining Parmesan until blended.
• Spread 1/4 cup of the Parmesan sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup mozzarella and 1/3 of the remaining Parmesan sauce; repeat layers. Top with remaining noodles, Parmesan sauce, vegetable mixture and mozzarella; cover.
• Bake 40 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.