Easy Vegetarian Lasagne Some Assembly Required Recipes
EASY VEGETARIAN LASAGNE
This is a light and easy vegetarian lasagne. You could easily include more vegetables. I based it on a recipe from the Tao Restaurant cookbook from Bloomington, Indiana. That has spinach and more cheeses.
Provided by maize
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Cook the noodles.
- 2. Prepare a 9 x 13 pan by putting a thin film of canola oil on the bottom to coat it. Then put a few tablespoons of the tomato sauce on the bottom to coat as well.
- 3. Put down a few of the lasagne noodles. On top of the noodles put spoonfuls of the ricotta cheese, then tomato sauce, then spoonfuls of the shredded cheese mix. Sprinkle over this some of the onions, parsley flakes and soy crumbles.
- 4. Repeat the layers.
- 5. The top should be the noodles covered completely with sauce and then cheese. You might want shredded parmesan on top as well.
- 6. Cook at 400 degrees Farenheit for about 15 minutes. The sauce should be bubbly.
- 7. Let the lasagne sit for a few minutes before serving.
Nutrition Facts : Calories 288.3, Fat 8.2, SaturatedFat 4, Cholesterol 20.1, Sodium 717.7, Carbohydrate 39.7, Fiber 4, Sugar 6, Protein 14.8
EASY VEGETARIAN LASAGNE (SOME ASSEMBLY REQUIRED)
A few days ago I was thinking about dinner and hadn't planned anything, but our garden's producing copious amounts of silverbeet at the moment, and I realised with that and a few other ingredients I conveniently had around, I had the making of a lasagne. And it turned out blimmin' delicious (in my own humble opinion). Anywho, I thought I'd share. I'm a vegetarian, which is why I made it vegetarian, but I also think mince overpowers tomato-ey dishes (ie. mexican, spaghetti bolognese, lasagne) and that it tastes better without. So meat eaters should give this a go too.
Provided by vanlishan
Categories One Dish Meal
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Get a big pot heating up for the pasta, make sure you salt it well, I think it's amazing how much better the pasta tastes when you've put a good tablespoon of salt in there, or more!) Chuck in your pasta when it starts boiling. Make sure you keep an eye on it and drain it and cool it with some cold water when it's tender but still has some bite (just eat some to check - should be around 10 mins).
- Combine all the ingredients for the sauce in a new saucepan. Keep this cooking (stir occasionally) while you prepare the rest of the food.
- Cut up your silverbeet into thin strips (don't need to be fussy, just so that it can be sprinkled into layers. Cut up your rocket, parsley, or other herbs.
- It's time to layer. I used a deep small casserole dish. So, now put half the silverbeet in the bottom of your baking dish, then some dollops of cottage cheese (about a quarter of the tub), then some tomato (about a third) and some rocket and parsley, then half of the pasta. Repeat those layers once more. On the top goes the rest of the tomato mix, then the rest of the cottage cheese (so there's a nice thick cheesey layer on the top, yum!) the rest of the herbs, and a smattering of other harder cheese to get crispy in the oven.
- Put it in the oven at medium heat until the cheese on top is golden. There's no set time, especially because everything is already cooked. You could grill it if you wanted to, but baking it for 20 minutes or so lets all the flavours meld together.
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