VEGETABLE LASAGNA NEOMONDE
Neomonde is a popular Middle Eastern restaurant in Raleigh NC where the owners (three brothers) make everything from scratch on site. A favorite of mine when I'm in town, I was pleased when this recipe appeared in the the local paper (News and Observer).
Provided by Impera_Magna
Categories One Dish Meal
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare a gas or charcoal grill for direct heat grilling.
- Preheat oven to 350 degrees.
- Lightly oil a jelly roll pan (or a cookie sheet or other large, shallow pan) and a 9x12" baking dish.
- SAUCE: Heat oil in a lg heavy-bottomed saucepot over medium-high heat.
- Add onion, garic, mushroom, and jalapeno; saute about 3 minutes until onions are soft but not browned.
- Add tomatoes, olives, salt, pepper, oregano, basil, paprika and tomato sauce; bring to a boil, reduce heat to a simmer. Cook, stirring frequently, for 15 minutes.
- VEGETABLES: Sprinkle oiled jelly roll pan w/ black pepper; lay sliced potatoes over the oil pan in a single layer. (If necessary, work in batches or use a second pan.) Bake for 10 minutes, then set aside.
- Grill eggplant, zucchini, squash until well-marked w/ char lines on both sides, about 2 mins per side.
- ASSEMBLY: Layer the potatoes, zucchini, and yellow squash in the bottom of the oiled baking dish.
- Pour sauce evenly over the vegetables and sprinkle with feta over the sauce.
- Lay sliced eggplant over the sauce and feta layers.
- Sprinkle with shredded Swiss, provolone, and mozzarella cheeses over top.
- Cover pan with foil and bake for 45 minutes.
- Remove foil and bake for 10 minutes or until cheese is bubbly and slightly browned.
Nutrition Facts : Calories 350.7, Fat 21.6, SaturatedFat 12.3, Cholesterol 62.3, Sodium 999.3, Carbohydrate 21.6, Fiber 5.7, Sugar 7.6, Protein 20.1
VEGETABLE LASAGNA
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.
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
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