SAFFRON VEGETABLE LASAGNA
Make and share this saffron vegetable lasagna recipe from Food.com.
Provided by chia2160
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- heat milk, add saffron, and let it sit for 30 minutes.
- heat oil in a skillet over med-hi heat.
- add artichokes, asparagus, zucchini, and eggplant and saute for a few minutes add mushrooms, tarragon, parsley, saute for 3 minutes more, season with salt& pepper to taste.
- in a saucepan,over low heat, melt butter.
- add flour and cook for 3 minutes, stirring.
- add milk, whisking in and bring to a boil.
- lower to simmer for 3 more minutes stir in 1 c cheese and season with salt& pepper to taste.
- preheat oven to 350.
- grease a 13x9x2 pan.
- add 3 lasagna noodles.
- top with half of the vegetable mixture, and 1/3 of the sauce, repeat.
- top with remaining 3 lasagna noodles, sauce, and 1/4 c cheese.
- bake 40 minutes until golden and bubbling.
Nutrition Facts : Calories 527.3, Fat 38.5, SaturatedFat 18.1, Cholesterol 75.4, Sodium 753.7, Carbohydrate 32, Fiber 8.2, Sugar 4.1, Protein 18.8
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
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
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