EASY VEGETABLE LASAGNA
Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
- Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
- Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g
EASY VEGETARIAN LASAGNA
This easy vegetarian lasagna is hearty and delicious. Loaded with veggies and cheese it is a perfect meal for your next meatless Monday.
Provided by Deanna
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- In a medium size bowl, mix the ricotta cheese with the chopped spinach and egg. Mix well and set aside.
- Heat a large pan on medium heat and add the olive oil, then add the zucchini, peppers, mushrooms, and onion. Cook until vegetables have softened, then drain any liquid that has formed.
- Add the garlic and cook for about a minute, then add the oregano, basil, chilli flakes, tomato sauce and tomato paste. Cook just until the sauce is heated through.
- Set oven to 350 degrees and begin assembling the lasagna
- Spread a thin layer of sauce over the bottom of the pan, then add a layer of noodles.
- Spread 2/3 of the remaining sauce over the noodles, then add a second layer of noodles.
- Next spread the ricotta mixture evenly over the lasagna then add the third layer of noodles.
- Spread the remaining sauce over the noodles, then add the shredded cheese.
- Cover with aluminium foil and bake for approximately 30 minutes.
- After 30 minutes you should see the sauce bubbling when you remove the foil. If not, return to the oven until it does. Then remove the foil, turn the oven to broil, and broil for about 5 minutes or until cheese is bubbly.
Nutrition Facts : Calories 440 kcal, Carbohydrate 49 g, Protein 26 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 114 mg, Sodium 880 mg, Fiber 6 g, Sugar 13 g, ServingSize 1 serving
EASY VEGETABLE LASAGNA
Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
EASY VEGETARIAN LASAGNA
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
- 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
- 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.
EASY VEGETARIAN SPINACH LASAGNA
It's easy, it's cheesy, and it's vegetarian!
Provided by MOTTSBELA
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
- Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 36.8 g, Cholesterol 54.8 mg, Fat 10 g, Fiber 3.6 g, Protein 18.3 g, SaturatedFat 5.1 g, Sodium 442.7 mg, Sugar 5.6 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
VEGAN LASAGNA I
This lasagna is VERY good and is also a vegan recipe.
Provided by Alison
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 8
Number Of Ingredients 17
Steps:
- Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
- Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
- While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
- Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
- Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 69.9 g, Fat 15.8 g, Fiber 11 g, Protein 32.5 g, SaturatedFat 2.3 g, Sodium 1074.1 mg, Sugar 12.4 g
EASY 5 INGREDIENT VEGETABLE LASAGNA
Make and share this Easy 5 Ingredient Vegetable Lasagna recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
- Cover with a layer of noodles (3 or 4 noodles should be enough).
- Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
- Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
- Spread 1/3 of the remaining pasta sauce over the cheese.
- Spread 1/3 of the vegetables over the sauce.
- Sprinkle 1/3 of the mozzarella over the veggies.
- Repeat twice starting with the noodles and ending with the mozzarella.
- Cover and bake until the noodles are tender (35 to 40 minutes).
- Remove cover and bake 5 minutes until cheese starts to become golden.
- Remove from oven and allow to stand for 5 minutes before cutting into squares.
Nutrition Facts : Calories 330.5, Fat 16, SaturatedFat 8.6, Cholesterol 50.6, Sodium 943.1, Carbohydrate 25.6, Fiber 3.9, Sugar 13.9, Protein 20.4
VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
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