Bitsys Vegetarian Lasagna Recipes

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.

VEGETARIAN LASAGNA

Steps:

• Spray 12x10-inch sheet of foil with nonstick cooking spray. In medium bowl, combine pasta sauce and zucchini; mix well. In another medium bowl, combine cottage cheese, spinach, Parmesan cheese and oregano; mix well.
• Spread 1/4 cup sauce mixture in ungreased 8-inch square (2-quart) glass baking dish. Top with 2 lasagna noodles. Spread about 1/2 cup sauce mixture over noodles. Drop 1/2 cup of spinach mixture by small spoonfuls over sauce mixture; spread carefully. Sprinkle with 1/4 of mushrooms and 1/2 cup of the mozzarella cheese.
• Repeat layers 3 more times, beginning with noodles. Cover with foil, sprayed side down; refrigerate at least 8 hours or overnight.
• Heat oven to 400°F. Bake covered for 45 minutes.
• Uncover baking dish; bake an additional 10 minutes or until lasagna is bubbly around edges. Let stand 10 minutes before serving.

BITSY'S VEGETARIAN LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Undercook lasagna noodles in salted water - should still be slightly rubbery. Cool. Set aside.
• In 2 Tablespoons olive oil, saute finely chopped onion, green bell pepper, mushrooms, minced garlic and ground black pepper until tender.
• Add all but 1 cup tomato sauce to this mixture and heat slightly. Set aside.
• In separate bowl, combine ricotta cheese, cottage cheese, eggs, chopped spinach and chopped parsley. Set aside.
• Thinly slice mozzarella cheese. Set aside.
• Butter oblong baking dish that will accommodate the length of noodles. (I prefer glass.).
• Start at the bottom of pan with a layer of noodles (A); next a layer of sauce (B); next the cheeses/eggs/spinach mixture (C); next mozzarella slices (D). Continue to arrange in layers A-B-C-D-A-B-C-D-A until all ingredients are used up. Top layer should be a layer of noodles.
• Pour the last 1 cup of tomato sauce over the top.
• Sprinkle the 1/2 cup of fresh grated parmesan cheese over the sauce. And sprinkle the 1/2 tsp of Mrs Dash seasoning over the cheese.
• Cover the baking dish with aluminum foil and BAKE at 350 degrees for 40 minutes.
• Remove the foil and bake uncovered for another 15 minutes.
• Remove from oven and let lasagna "set" for 10 minutes before cutting or serving.