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
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, HEALTHY VEGETARIAN LASAGNA
Simple to make and very tasty. It freezes amazingly well (largely because of how juicy it is...see Note below). One thing to note about this recipe is that the primary flavor is of fresh, delicious vegetables. I highly recommend not skimping on: salt, pepper, or garlic unless you are going to doctor it with your own spices. I sometimes throw in some dried oregano or some red pepper flakes. Enjoy!
Provided by TaraLaGuera
Categories One Dish Meal
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 320.8, Fat 11.7, SaturatedFat 5.2, Cholesterol 52.1, Sodium 822.3, Carbohydrate 39.3, Fiber 6.7, Sugar 15.6, Protein 15.9
NATALIE'S QUICK & EASY VEGETARIAN LASAGNA
Steps:
- Heat oven to 375 degrees. Oil (olive oil is ideal) 9x13" baking dish. Place ricotta cheese, raw egg, crushed garlic cloves, salt, pepper, nutmeg, silken tofu together in a mixing bowl and stir by hand until mixture is well incorporated. Add 4 ounces of parmesan. Drain and press water out of spinach and set aside. Pour 1/4 cup of pasta sauce in bottom of baking dish. Place one layer of lasagna noodles across the bottom of the baking dish. Add two tablespoons of sauce on top of noodles followed by a layer of the ricotta cheese mixture. Sprinkle 1/4 of spinach over the ricotta cheese filling. Sprinkle a handful of grated mozarella cheese on top of the ricotta cheese mixture. Repeat layering of lasagna noodles, sauce, cheese fillings and spinach. On top of final layer of noodles pour remainder of sauce over top and sides of noodles (be generous with sauce as the dry noodles will soak it up) and sprinkle remainder of mozzarella cheese. Oil a sheet of aluminum foil and cover lasagna. Place in middle of oven and cook for 45 minutes covered; then uncover and cook 15 minutes. Pull out of oven and let dish rest for 10 minutes prior to serving.
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.
QUICK & EASY VEGETARIAN LASAGNA
This recipe substitutes ricotta cheese with tofu. Don't tell anyone, and they'll never know the difference! You can also add some meat-substitute (my favorite is Quorn grounds) to make what seems to be a meaty lasagna... and only you will know there's no meat in it!
Provided by MarissaB
Categories Soy/Tofu
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
- Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
- Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
- Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 84, Fat 5.1, SaturatedFat 1.8, Cholesterol 52, Sodium 199.6, Carbohydrate 2.2, Fiber 0.4, Sugar 0.6, Protein 8.1
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