Vegetable Lasanga Food

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:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

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

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
• Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
• Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

EASY VEGETABLE LASAGNA

Steps:

• In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
• Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
• Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

VEGETABLE LASAGNA

Steps:

• Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
• Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
• Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
• Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
• Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
• Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
• Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.

VEGETABLE LASANGA

Steps:

• Make pasta: Put flour, salt, and gluten into the bowl of a stand mixer. Crack eggs into a bowl and add to flour all at once. Fit with the hook attachment and work at speed 3 or 4, for about five minutes, or until a cohesive dough comes together. Reduce to 2 speed, and knead in machine for about 8 minutes.
• Put about 1 cup flour into a clean mixing bowl, dredge dough lightly on both sides, tamp, and then fit into a gallon size bag to rest for 30 minutes. Set the bowl of flour aside, you will need it later.
• Make the white sauce: Melt butter gently, in a 6-cup saucepan, or its equivalent. Add the flour (1/3 cup), and the salt, pepper, and seasonings. Cook for about two minutes. Pour in the milk, and cream, all at once, increase the heat of the pan to medium-high, and stir with a whisk, while it comes to a boil. Remove from heat. Grate in some cheese. Check for salt. Remove 1/2 cup of it and cover. Divide remaining sauce evenly between three bowls, that can later accommodate each vegetable separately. Set aside.
• Make the garlic butter: Melt the butter in an 8-inch skillet over medium low heat, adding the garlic cloves, each crushed into a few pieces. Add 2 tablespoons of the oil. Simmer lazily for 5-8 minutes. Remove from heat and strain into a 1-cup glass measure, or a 1-cup metal measuring cup, pressing on the garlic cloves lightly. The mixture will be divided into thirds to sauté the vegetables. The garlic cloves may sit in the butter for a while, if desired.
• Prepare the vegetables and keep them separated: peel and slice the carrots into thin rounds, no thicker than 1/4 inch, discarding both ends. Slice the zucchini exactly the same, 1/8-1/4 inch thick, discarding both ends. Pull all of the flowerets off of the broccoli crown, discarding the central core. Chop them fine, do this by cutting two or more slices, lengthwise down each stem of broccoli, as if beginning to dice an onion, then work the knife through it rapidly, chopping, through the flowery head, which will easily subside.
• Sauté the vegetables: Heat a 12-inch lidded sauté pan. Put in two or three tablespoons of the water, the carrots, and some salt. Increase the heat and add one third of the strained butter, cook, stirring often, until the carrots decrease in volume. Cover the pan, lower the heat, checking from time to time, and cook for about 8 minutes. The carrots should be fully cooked, and offer minimal resistance to the tooth, they should not be al dente, and will not continue to cook, in the lasagna.
• Place the carrots, and all the contents of the pan, into one of the bowls containing the white sauce, stir well, cover, and set aside.
• Return the pan to medium heat. Put in half of the remaining butter, and the zucchini, season with salt, and increase the heat, if desired. Stir often, separating the zucchini rounds as necessary, when a fond develops on the bottom of the pan, add two tablespoons of the water, to deglaze, cook the zucchini, just until they are done, they will cook faster than the other two vegetable, if they stick together, separate pieces with a dinner knife and fork. Pour them into the second bowl of Béchamel, stir, cover and set aside.
• Return the pan to medium heat. Add the remaining butter and the remaining oil (the broccoli really soaks it up) and slip in the broccoli, some salt, and the remaining two or three tablespoons of water. Cover the pan, and cook for a few minutes. Remove the lid, increase the heat, and simmer for a few minutes to evaporate any moisture. The broccoli should be fully cooked. Turn into the past pot of Béchamel, stir, cover, and set aside.
• Get a pot of water boiling with salt in it.
• Roll the pasta: Fit the mixer with the pasta rolling attachment. Retrieve the pasta and cut into eight equal pieces. Retrieve the bowl of flour. Sprinkle some lightly on a clean sheet pan. Keep the bowl handy. Run each piece of pasta dough through on the largest setting. Dredge each side of dough into flour as it comes from the machine, so that they can set together without sticking. Run the pasta through again on the next largest setting. Do not keep dredging in flour unless it seems sticky, but it probably won't. Run each pasta sheet through the machine, until reaching a setting of 5, or at most, 6, not more, or the cooking method will have to be changed. Do not trim the pasta.
• Blanch each piece of pasta in the simmering water for, in two batches, for about two or at most three minutes, it is possible that it could take less. The pasta should be very al dente, but edible. Retrieve with a pair of tongs lightly into a sieve, set over a bowl, run cold water over it continually, until it is not hot anymore. Have a large mixing bowl or basin handy, where they can be collected, after being retrieved from the running water. Do not dry them. Do this with all pasta sheets, it is okay to work in small batches, as long as you feel comfortable in the cooking process. Do not overcook them.
• Grease a rather deep 13x9 inch pan with a tablespoon of shortening, or softened butter. Put 1 pasta sheet into the pan. Add another, overlapping by no more than 1-inch. Use the sharpest, rather small knife that you can get, a paring knife or fillet knife will do. Trim the edges and sides up the pasta, allowing it to travel about 1/2-1-inch up the sides of the pan, so that it builds up a nice edge, and also a barrier for the filling to rest inches Add one of the fillings (I do carrots first, then zucchini, then broccoli, but you can do any order that you will), smooth the filling, then grate over Parmesan (you need Parm for each layer and the top, so work with that way for now). Do the same procedure to the pasta and filling for each layer, I press the pasta on the previously laid filling before adding the next. There will be pasta left over. If preferred, the filling can be laid (each time), before the pasta is trimmed around the edge.
• Lay on and cut the final layers of pasta, being cautious that it does not expose the filling from underneath. Spread the reserved 1/2 cup sauce evenly and dot with a thick layer of cheese. It is a good idea to grate the cheese all at once into a bowl before doing this because some of it will inevitably fall out of the pan if using a grater directly over the filling. You don't have to.
• Bake the lasagna uncovered on the middle level of a heated 375 degree oven for 25 or 28 minutes. Remove. Preheat the broiler. Glaze for two or three minutes. Rest 5.

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!

VEGETARIAN LASAGNE

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.