The Vegetarian Lasagna That Fooled My Father Recipes

THE VEGETARIAN LASAGNA THAT FOOLED MY FATHER

Steps:

• You'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish.
• Blanch zucchini in boiling water for 1- 1.5 minutes.
• Drain zucchini and place between tea towels to remove as much moisture as possible. Otherwise your lasagna will be watery.
• Sautee chopped mushrooms in olive oil, seasoning with salt & pepper.
• Add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce.
• In a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste.
• Begin by layering the bottom of your loaf pan(s) with strips of zucchini, then a layer of the cheese mixture, and finally a layer of sauce,a nd repeat. This should just about fill your pans.
• Cover with a layer of mozzarella.
• Wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute.
• If taking out of the freezer, thaw in the fridge for a day and pop in the oven at 400 degrees for 30 - 40 minutes.

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

Steps:

• Peel zucchini and cucumber with a vegetable peeler to get long wide strips
• Layer some of the sauce in a mini loaf pan.
• Now alternate layers of zucchini/sauce/cucumber/sauce.
• At one point slice the mushrooms and chop the garlic and add it to one layer.
• On the second to last layer, add the parmesan cheese
• Finish with the last of the sauce.
• Bake at 325 degrees for 30 minutes.

VEGETARIAN SOUTHWEST LASAGNA

Steps:

• Cook the lasagna noodles as directed.
• Preheat the oven to 425 degrees. Roast the corn at 425 degrees for 20 minutes until browned.
• In a medium saucepan, combine the tomato sauce, beans, corn, and ro-tel tomatoes. Simmer for 10 minutes.
• In another bowl, combine the ricotta cheese, egg, and cilantro.
• In a 9x13 baking dish, layer 1/3 cooked noodles, 1/3 cheese filling, 1/3 sauce, and 1/3 Monterey Jack cheese. Repeat to make three layers.
• Bake at 425 degrees for 20 minutes.

OVERNIGHT VEGETARIAN LASAGNA

Steps:

• Cook and drain noodles as directed on package.
• Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
• In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
• In a small sauce pan, saute the garlic, then add the marinara and heat through.
• Heat oven to 350 degrees.
• Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
• Place 3 lasagna noodles over the marinara.
• Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
• Spread remaining marinara over the cheese.
• Top with 3 more noodles.
• Spread half the vegetable/bean mixture over the noodles.
• Sprinkle with one cup of the mozzarella cheese.
• Top with remaining 3 noodles.
• Spread with remaining vegetable mixture.
• Sprinkle with remaining mozarella.
• Cover with foil and refrigerate for 24 hours.
• Bake, uncovered, for 35-40 minutes.
• Allow to stand for 10 minutes before cutting and serving.

LUSCIOUS VEGETARIAN LASAGNA

Steps:

• Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
• Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
• Stir vegetables into tomato mixture; simmer 15 minutes.
• Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
• Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
• Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.

VEGETARIAN LASAGNA

Steps:

• Sauté or oven-roast the vegetables until they are cooked through.
• Set aside.
• To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
• Add the chopped onions and stir until golden brown.
• Add the garlic and tomatoes and simmer for 25 minutes.
• Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
• Preheat the oven to 350°.
• In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles.
• On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
• Sprinkle herbs over the top, and add a layer of vegetables.
• Repeat the process.
• Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
• Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
• Bake for 35 minutes, or until a knife pokes easily through the lasagna.
• Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
• Remove lasagna from the oven and let sit for 20 minutes.
• Garnish with fresh basil leaves or other fresh herbs.
• (You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35).

VEGETARIAN LASAGNA

Steps:

• In a sauce pot melt the butter and sauté the (vegetables ingredients from Butter and below only)until softened.
• Add cream and watch it does not boil over.
• Add cheese and spices until melted.
• once melted put in blender and lightly blend.
• Keep sauce warm.
• Heat olive oil and combine all vegetables (zucchini, mushrooms, pepper, leeks) and fry until softened.
• Add parsley and spinach until just lightly soft and then add ricotta.
• Add the sauce (not all, but enough to your liking) and blend.
• In a lasagna pan add a little sauce to bottom and start to stack lasagna with veggie sauce mixture with each layer. Also now add cheddar and mozzarella alternate until all pasta is finished top with the mixture and cheese and a little more sauce.
• Preheat oven to 375 and cover lasagna bake for 20 minutes and uncover and bake an additional 15 minutes.
• If your time is short you can substitute making the sauce with your favorite primavera packaged sauce mix.