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
ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA
A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe
Provided by kate.r.wilson
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
- Roast at 180C for around 45 minutes.
- While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
- For the spinach and ricotta mix, defrost the spinach in the microwave.
- Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
- Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
- Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
- If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!
Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6
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.
More about "vegetable lasagna with vegan ricotta recipes"
VEGAN LASAGNA WITH VEGAN RICOTTA - NAMELY MARLY
From namelymarly.com
5/5 (14)Total Time 1 hr 15 minsCategory Main CourseCalories 260 per serving
- Make the vegan ricotta by combining tofu, the beets from the jar (reserve the juice), nutritional yeast flakes, pine nuts, salt, and garlic powder in a food processor. Pulse until smooth. Add 2 to 3 tablespoons of the juice from the beet jar and pulse until you achieve a spreadable consistency. Add 1 cup vegan mozzarella shreds and give it one or two more pulses to combine. Set aside.
- Pour one cup of prepared marinara sauce into the bottom of a 9x13 baking pan. Arrange 3 lasagna noodles on top of the sauce. Pour 1 cup of sauce over the noodles.
VEGAN VEGETABLE LASAGNA WITH CASHEW RICOTTA | THE …
From thenewbaguette.com
4.3/5 (12)Total Time 1 hr 30 minsCategory Main CourseCalories 720 per serving
- To start the cashew ricotta, place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Make the filling. Place the onion, pepper, cauliflower, mushrooms, Herbes de Provence, salt, and pepper on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Toss to coat and arrange in a single later. Roast until the vegetables are softened and golden brown, 20 to 25 minutes, stirring once halfway through.
- Meanwhile, finish the ricotta. Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/3 cup water and puree until the mixture is creamy and homogeneous but not totally smooth (it should resemble ricotta, basically). Taste and adjust the seasonings if needed. Set aside.
VEGETARIAN LASAGNA WITH RICOTTA – A COUPLE COOKS
From acouplecooks.com
4/5 (1)Total Time 1 hr 35 minsCategory Main DishCalories 337 per serving
- Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
- Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
- In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.
VEGAN LASAGNA WITH TOFU RICOTTA - WORLD OF VEGAN
From worldofvegan.com
EASY VEGAN VEGETABLE LASAGNA (GLUTEN FREE) - VEGGIES …
From veggiesdontbite.com
VEGETARIAN SPINACH RICOTTA LASAGNA - FORK IN THE KITCHEN
From forkinthekitchen.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
BEST VEGETARIAN LASAGNA RECIPE - LOVE AND LEMONS
From loveandlemons.com
10 BEST VEGAN VEGETABLE LASAGNA RECIPES | YUMMLY
From yummly.com
20 VEGETARIAN RECIPES FOR CHRISTMAS - CARLO CAO
From carlocao.com
CHICKEN & GARDEN VEGETABLE LASAGNA RECIPE | BISTROMD
From bistromd.com
15 EASY LASAGNA RECIPE VEGETARIAN - SELECTED RECIPES
From selectedrecipe.com
TOP 48 VEGETARIAN LASAGNA RECIPES - ISTIMEWA.DIXIESEWING.COM
From istimewa.dixiesewing.com
VEGETABLE LASAGNA WITH WHITE SAUCE - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
VEGAN LASAGNA: DELICIOUS AND DAIRY-FREE | SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
VEGETARIAN LASAGNA (LOADED WITH 7 VEGETABLES! - CHEF SAVVY
From chefsavvy.com
THE BEST VEGETARIAN LASAGNA RECIPE - WHITNEYBOND.COM
From whitneybond.com
VEGAN LASAGNA RECIPE WITH ROASTED VEGGIES & GARLIC HERB RICOTTA …
From vegetariangastronomy.com
PASTA-LESS VEGETARIAN LASAGNA - EASY RECIPES
From easyrecipes.co.za
VEGAN ITALIAN-AMERICAN LASAGNA WITH "RICOTTA" RECIPE - SERIOUS EATS
From seriouseats.com
MEXICAN LASAGNA VEGETARIAN RECIPE? - COOKINGTOM DIET
From cookingtom.com
13 ONE-POT LASAGNA RECIPES HIGH IN PROTEIN | LIVESTRONG
From livestrong.com
VEGAN LASAGNA STEW - THE VEGAN ATLAS
From theveganatlas.com
VEGETABLE LASAGNA WITHOUT RICOTTA CHEESE RECIPES - YUMMLY
From yummly.com
THE BEST VEGETABLE LASAGNA (NO RICOTTA) – A SIMPLE PALATE
From asimplepalate.com
ITALIAN VEGETARIAN LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
VEGETARIAN LASAGNA WITH BASIL PESTO AND RICOTTA - SIMPLY DELICIOUS
From simply-delicious-food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love