Chunky Vegetable Lasagna Recipes

FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
• Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
• In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
• To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
• Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
• Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

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.

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.

CHUNKY VEGETABLE LASAGNA

Steps:

• Cook and drain noodles as directed on package.
• Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
• Mix ricotta, Parmesan, parsley and egg in a separate bowl.
• Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
• Heat over to 350F.
• Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
• Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

CHUNKY VEGETABLE LASAGNA

Steps:

• Mix together mozzarella and feta cheeses and set aside.
• To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
• Melt butter in large saucepan.
• Add flour and cook for 2 minutes on medium-low heat.
• Gradually stir in hot milk and cream mixture.
• Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
• Add Parmesan and Romano cheeses and whisk until smooth.
• To make topping: mix together bread crumbs, Parmesan, and parsley.
• TO ASSEMBLE AND BAKE:.
• Preheat oven to 400°F.
• Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
• Put in one layer of lasagna noodles.
• Spoon on 3 cups of sauce.
• Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
• Top with 2 cups of cheese mixture.
• Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
• Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
• Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
• Be sure to completely cover noodles so that they do not dry out in baking.
• Sprinkle evenly with bread crumb mixture.
• Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
• If top browns too quickly, cover with foil.
• If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
• Once out of oven, let lasagna set up for about 20 minutes before cutting.
• Serves 8-10.

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.

CHUNKY VEGETABLE LASAGNA

Steps:

• Heat oven to 350°F. Cook and drain noodles as directed on package.
• In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
• In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
• Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.