Irresistible Healthy Vegetarian Lasagna W Cream Sauce Recipes

EASY, HEALTHY VEGETARIAN LASAGNA

Steps:

• Preheat oven to 375°F.
• In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste.
• In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles.
• Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce), covering the veggies.
• On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce.
• Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella.
• Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
• NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.

IRRESISTIBLE & HEALTHY VEGETARIAN LASAGNA W/ CREAM SAUCE!

Steps:

• ·Spray a 13"x 9" pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
• ·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
• ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
• ·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
• ·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
• ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
• ·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
• ·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it'll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
• ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
• ·Remove from oven and let sit 10-15 minutes before cutting and serving.

PARMESAN VEGGIE LASAGNA IN CREAM SAUCE

Steps:

• Heat oven to 375°F.
• Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
• Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
• Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
• Bake 1 hour or until heated through, uncovering for the last 5 min.

VEGETABLE LASAGNA W/ FONTINA CHEESE & CREAMY PARMESAN SAUCE

Steps:

• Heat 2 Tbs. butter over medium-high heat in a large skillet.
• Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
• Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
• Add noodles and soak until soft and pliable, 10 minutes.
• Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
• Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
• Fish out garlic; discard.
• Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
• Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
• Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
• Remove from heat; place plastic wrap directly on the sauce's surface.
• Adjust rack to upper-middle position and heat oven to 425 degrees.
• Smear 1/4 cup of the sauce over bottom of baking dish.
• Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
• Assemble final layer with remaining noodles, sauce and cheeses.
• Seal with foil and bake until bubbly, about 35 minutes.
• Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
• Let stand 10-15 minutes before serving.

VEGETABLE LASAGNA WITH A THICK BECHAMEL SAUCE

Steps:

• Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
• VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
• BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
• Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
• ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
• Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Melt butter in medium saucepan on low heat.
• Stir in flour, salt and ground red pepper; cook 2 minutes.
• Gradually add milk, stirring until well blended.
• Cook on medium heat until mixture boils and thickens, stirring constantly.
• Reduce heat to low; simmer 3 minutes.
• Stir in Parmesan cheese; set aside.
• Heat oil in large skillet on medium-high heat.
• Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
• Mix ricotta cheese and basil.
• Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
• Cover and bake 55 minutes; uncover.
• Bake an additional 5 minutes or until hot and bubbly.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Dice zucchini. Coarsely chop broccoli and spinach.
• In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
• In medium bowl, with fork, mix ricotta and eggs; set aside.
• Prepare lasagna noodles as label directs. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
• In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
• Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.