Family Favorite Vegetable Lasagna Recipes

VEGETABLE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
• Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
• Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

FAMILY FAVORITE VEGETABLE LASAGNA

Steps:

• Preheat oven to 350°F.
• In a large nonstick pan, heat vegetable oil over medium heat.
• Add zucchini, mushrooms, onions and garlic, and cook until tender.
• Add tomatoes, water, tomato paste and Italian seasoning.
• Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
• Season with pepper to taste and add sugar if too acidic.
• In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm.
• Drain and rinse under cold water the drain again.
• Combine cottage cheese, mozzarella, egg and half of Parmesan.
• Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
• Place 1 layer of cooked noodles in dish.
• Cover with half of cheese mixture.
• Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
• Sprinkle with remaining Parmesan cheese.
• Bake for 45 minutes or until hot and bubbly.
• Remove from oven and allow to stand for 5 to 10 minutes before serving.

FAMILY FAVORITE LASAGNA

Steps:

• Brown ground beef and onion in large skillet, then drain.
• Place beef and onion back into skillet.
• Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
• Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
• Dissolve cornstarch in water and add to sauce, stirring until thickened.
• In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
• Sprinkle parmesan cheese over the top.
• Bake at 350 degrees for 35-40 minutes.