VERY VEGETABLE LASAGNA
Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Baked Pasta Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
- Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
- Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.
VERY VEGGIE LASAGNA
This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.
Provided by Juliana Hale
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
- Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
- Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
- Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g
VERY VEGGIE LASAGNA
I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
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.
VEGGIE LASAGNA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
VERY VEGGIE LASAGNA
Excellent! My favorite lasagna recipe! You can use any vegetables you want. Try this one! I use a little more sauce than is called for-about a jar and a half jar.
Provided by Sharon123
Categories Weeknight
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Stir fry the vegetables, garlic and salt in oil till crisp tender.
- Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
- Arrange 7 noodles over sauce, overlapping as needed.
- Layer with half of veggies, spaghetti sauce and cheese.
- Repeat layers.
- Cover and bake at 350°F for 60-65 minutes or until bubbly.
- Let stand 15 minutes before cutting.
- Delicious!
Nutrition Facts : Calories 301.6, Fat 12.8, SaturatedFat 5.5, Cholesterol 29.5, Sodium 780.5, Carbohydrate 32.8, Fiber 2.2, Sugar 9.1, Protein 14
EASY VEGETABLE LASAGNA
Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
VEGGIE LASAGNA
Easy, low fat, veggie lasagna. NO tomatoes or tomato sauce. I came up with this as an answer to my DH's love for lasagna and a healthier alternative.
Provided by MsSally
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 414.7, Fat 13.8, SaturatedFat 8.2, Cholesterol 51, Sodium 554.8, Carbohydrate 37.4, Fiber 2.5, Sugar 4.2, Protein 36.8
EASY, HEALTHY VEGETARIAN LASAGNA
Simple to make and very tasty. It freezes amazingly well (largely because of how juicy it is...see Note below). One thing to note about this recipe is that the primary flavor is of fresh, delicious vegetables. I highly recommend not skimping on: salt, pepper, or garlic unless you are going to doctor it with your own spices. I sometimes throw in some dried oregano or some red pepper flakes. Enjoy!
Provided by TaraLaGuera
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste.
- In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles.
- Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce), covering the veggies.
- On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce.
- Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella.
- Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
- NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.
Nutrition Facts : Calories 320.8, Fat 11.7, SaturatedFat 5.2, Cholesterol 52.1, Sodium 822.3, Carbohydrate 39.3, Fiber 6.7, Sugar 15.6, Protein 15.9
VEGGIE LASAGNA
A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!
Provided by Christine Tolisano
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h10m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 534.1 calories, Carbohydrate 48.8 g, Cholesterol 103.4 mg, Fat 27 g, Fiber 4.3 g, Protein 26.6 g, SaturatedFat 14.4 g, Sodium 1090.6 mg, Sugar 6.1 g
THE BEST VEGETARIAN LASAGNA RECIPE EVER
Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
- Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
- Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
- Add the parsley, then remove from the heat.
- Heat the oven to 375 degrees Fahrenheit.
- Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
- Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
- Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
- Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
- Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
- Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.
Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving
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