VEGETABLE LASAGNA
This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
- While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
- When the vegetables are done cooking, stir the marinara sauce into the skillet.
- Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
- Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
- Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g
SPINACH LASAGNA RECIPE
This easy Spinach Lasagna made with layers of spinach-ricotta filling, cheese, and a flavorful homemade tomato sauce is the perfect comfort food. An easy vegetarian dinner idea that your whole family will enjoy! This recipe can be easily adapted to fit your needs when you're short on time.
Provided by Julia Foerster
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat your oven to 390°F (200°C). Grease a 11x7-inch baking dish.
- If using traditional lasagne noodles place them into the bottom of the baking dish. Pour hot water over the noodles until they are covered and let them soak for 30 minutes, then drain and discard water.
- In another saucepan heat up olive oil over medium temperature. Sauté the onions for 2-3 minutes until translucent. Add chopped garlic and cook for one more minute.
- Add the tomatoes to the onions. Season with pepper, salt, oregano and a pinch of sugar. Let simmer for 15 minutes.
- In a large saucepan, heat 1/4 cup (60ml) water over medium heat until simmering. Add fresh spinach leaves and cook for 3-4 minutes. If using frozen spinach cook for 10 minutes until warmed through.
- In a medium bowl combine ricotta, egg, and grated parmesan cheese. Season with a little bit nutmeg, salt, and pepper to taste.
- When the spinach is cooked and drain the spinach using a colander, then season with salt and pepper. Let it cool down for 2-3 minutes before adding it to the ricotta mixture.
- Assemble lasagna: Put a few tablespoons tomato sauce into the bottom of the baking dish. Top with 4 lasagna noodles. Spread 1/3 of the ricotta-spinach mixture on top of the lasagne sheets. Top it with 1/4 of the tomato sauce. Sprinkle 1/4 of the grated mozzarella cheese on top and cover with 4 lasagne noodles. Repeat layering two more times and finish with a layer of pasta topped with the remaining tomato sauce. Top with remaining cheese.
- Cover baking dish with aluminum foil and bake for 20 minutes then remove foil and bake for 20 more minutes until the cheese is browned.
Nutrition Facts : Calories 545 kcal, Carbohydrate 59 g, Protein 31 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 93 mg, Sodium 668 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
VEGETARIAN SPINACH AND MUSHROOM LASAGNA
This vegetarian lasagna recipe is made with meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses. It feeds a crowd and will satisfy both vegetarian and meat-eaters!
Provided by Elise Bauer
Categories Dinner Casserole Comfort Food
Time 2h15m
Yield 10
Number Of Ingredients 21
Steps:
- Preheat the oven and prep the pan: Preheat the oven to 350°F. Spread the one cup of reserved tomato sauce over the bottom of a large (preferably 10- x 15-inch) casserole dish. (If your casserole dish is smaller, you may need to add another layer as you go through this step.)
- Cover with foil and bake: Pull out a sheet of aluminum foil large enough to cover the casserole dish. Spread a little olive oil over the inside of the piece of foil (the side that will have contact with the lasagna). Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 minutes before cutting to serve. Once made, the lasagna will last a week in the fridge.
Nutrition Facts : Calories 473 kcal, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 7 g, Protein 30 g, SaturatedFat 10 g, Sodium 1022 mg, Sugar 13 g, Fat 23 g, ServingSize Serves 8-10, UnsaturatedFat 0 g
SIMPLE SPINACH LASAGNA
So yummy! You can also substitute ground turkey or another veggie for the spinach.
Provided by LSPACE
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
- Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
- Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g
EASY SPINACH LASAGNA WITH WHITE SAUCE
Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!
Provided by Juanita Peek
Categories World Cuisine Recipes European Italian
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
- Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
- Combine pasta sauce with milk in a medium bowl. Mix well.
- Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
- Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.
Nutrition Facts : Calories 491.6 calories, Carbohydrate 31.2 g, Cholesterol 80.9 mg, Fat 33.7 g, Fiber 2.7 g, Protein 19.7 g, SaturatedFat 14.3 g, Sodium 1047.5 mg, Sugar 6.5 g
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