Cheesy Vegetable Lasagna Recipes

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CHEESY ROASTED-VEGETABLE LASAGNA



Cheesy Roasted-Vegetable Lasagna image

Please a party of eight with this outstanding entrée. With pesto, three cheeses and five veggies, it's full of flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 14

2 medium red, green or yellow bell peppers, each cut into 8 pieces
1 medium onion, cut into 8 wedges
1 large zucchini, cut into 2-inch pieces (2 cups)
6 small red potatoes, cut into fourths
1 package (8 ounces) whole mushrooms, cut in half
2 tablespoons olive or vegetable oil
1/2 teaspoon peppered seasoned salt
2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles (9 ounces)
1 container (15 ounces) ricotta cheese
1/2 cup basil pesto
1 egg, slightly beaten
2 cups shredded provolone cheese (8 ounces)
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
  • Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
  • Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
  • Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 510, Carbohydrate 44 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 660 mg

CHEESY VEGETABLE LASAGNA



Cheesy Vegetable Lasagna image

Make and share this Cheesy Vegetable Lasagna recipe from Food.com.

Provided by Paris D

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 17

8 lasagna noodles
2 tablespoons olive oil
2 heads broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 2% low-fat milk
3/4 cup parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
11 ounces spinach, baby spinach
8 ounces part-skim cottage cheese
24 ounces part-skim ricotta cheese
2 1/2 cups part-skim mozzarella cheese, shredded and divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large skillet over medium heat. When oil is hot, add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  • Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
  • In a small bowl combine cottage and ricotta cheeses; stir well.
  • Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  • Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Nutrition Facts : Calories 430.5, Fat 18.9, SaturatedFat 10.2, Cholesterol 61.2, Sodium 716.6, Carbohydrate 35.3, Fiber 4.9, Sugar 8.8, Protein 31.8

CHEESY VEGGIE LASAGNA



Cheesy Veggie Lasagna image

This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! -Alyce Wyman, Pembina, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 lasagnas (9 servings each).

Number Of Ingredients 12

18 uncooked lasagna noodles
2 large eggs
2 large egg whites
2 cartons (15 ounces each) reduced-fat ricotta cheese
4 teaspoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon pepper
8 cups garden-style spaghetti sauce
4 cups shredded part-skim mozzarella cheese
2 packages (16 ounces each) frozen cut green beans or 8 cups cut fresh green beans
2/3 cup grated Parmesan cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. , In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish. , Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each. , Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 320 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 713mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CHEESY VEGETABLE LASAGNA



Cheesy Vegetable Lasagna image

A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 12

Number Of Ingredients 17

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
½ cup all-purpose flour
3 cups milk
¾ cup Parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 ½ cups shredded mozzarella cheese, divided

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 lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  • Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
  • Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  • Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g

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