BASIC + AWESOME VEGETARIAN LASAGNA
The very best Vegetarian Lasagna! Walnuts, zucchini, carrots, onions, and mushrooms blitzed up into a meat-like texture that gets layered with lots of cheese and sauce. Cozy + nourishing!
Provided by Lindsay
Categories Pasta
Time 1h5m
Number Of Ingredients 17
Steps:
- Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.
- Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.
- Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt.
- Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.
- Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!
Nutrition Facts : Calories 890 calories, Sugar 10.9 g, Sodium 1470.6 mg, Fat 48.1 g, SaturatedFat 24.5 g, TransFat 0 g, Carbohydrate 75.8 g, Fiber 11.2 g, Protein 37 g, Cholesterol 106.5 mg
ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
ZUCCHINI LASAGNA
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. -Charlotte McDaniel, Williamsville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.
Nutrition Facts : Calories 273 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
ZUCCHINI LASAGNA WITH WALNUTS
This recipe came from Better Homes and Gardens. It's the first time I've used the no-boil lasagna noodles, and they were just fine. Certainly speeds things up. The quality/flavor of your marinara will of course affect the result - I use a garlicky one that I like. Not all no-boil lasagna noodles are the same size. Use enough to have 3 even, single layers. Hope you enjoy!
Provided by BumblingBs
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim ends off zucchini. Thinly slice zucchini lengthwise. You should have 9 slices total, about 1/8 inch thick. Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5 minutes until crisp tender, turning once. Cool.
- Grease a 2 quart square baking dish.
- In a large saucepan heat the remaining 3 teaspoons olive oil over medium high heat. Add the carrots, onion and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
- In a small mixing bowl toss together the mozzarella cheese and parmesan; set aside.
- In the prepared baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini, then sprinkle with a third of the cheese mixture. Repeat layering, alternating the direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside.
- Bake covered, in a 375 degree oven for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake, uncovered, about 20 minutes more or until heated through. Let stand 15 minutes before serving.
- MAKE AHEAD TIP: Prepare lasagna as directed, except do not bake. Wrap and freeze for up to 1 month. Freeze cheese for topping separately. To serve, thaw in refrigerator overnight. Bake, covered, in a 350 degree oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, about 15 minutes more, or until heated through. Let stand 15 minutes before serving.
Nutrition Facts : Calories 316.4, Fat 20.2, SaturatedFat 6.5, Cholesterol 29.4, Sodium 729, Carbohydrate 21.9, Fiber 3.1, Sugar 12.4, Protein 14.1
VEGETABLE-WALNUT LASAGNA
Enjoy the rich, nutty flavor of walnuts in this Vegetable-Walnut Lasagna. Vegetable-Walnut Lasagna is a new take on a classic that you may commit to your repertoire!
Provided by My Food and Family
Categories Pasta
Time 1h25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat broiler.
- Cut zucchini lengthwise into 18 thin slices. Place in single layer on baking sheet sprayed with cooking spray; brush lightly with 1 tsp. olive oil. Broil 3 to 4 inches from heat 5 min. or until crisp-tender, turning after 2 min. Cool.
- Heat remaining oil on medium heat in large saucepan. Add carrots, onions and garlic; cook and stir 5 min. or until tender. Add pasta sauce, basil and pepper. Bring to boil; cover. Simmer on low heat 10 min., stirring occasionally. Combine cheeses; set aside.
- Heat oven to 375°F. Spray 8-inch square baking dish with cooking spray. Arrange 2 noodles on bottom of dish. Top with layers of 1/3 each of the sauce, nuts, zucchini and cheese mixture. Repeat layers, alternating direction of zucchini in each layer. Cover with remaining noodles, sauce, nuts and zucchini.
- Bake, covered, 20 min. Uncover; sprinkle with remaining cheese mixture. Bake, uncovered, 20 min. or until heated through. Let stand 15 min. before cutting to serve.
Nutrition Facts : Calories 500, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 22 g
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- Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F.
- Meanwhile, in a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.
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