Vegetable Lasagna Recipes

HEARTY VEGETABLE LASAGNA

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.

VEGETABLE LASAGNA

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.

EASY VEGETABLE LASAGNA

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.

EASY VEGETABLE LASAGNA

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.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
• Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
• Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
• Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
• Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

VEGETABLE LASAGNA

Steps:

• Preheat the oven to 375.
• Mix the ricotta, 3 cups mozzarella, parmesan, egg, 2 tablespoons minced garlic, and Italian Seasoning in a large bowl. Set aside.
• In a very large pan or dutch oven, saute the remaining garlic in the olive oil. Add the mushrooms, zucchini, yellow squash, and carrot, and cook until the squash is translucent and slightly browned. Add the spinach to the pan, and cook briefly until limp.
• Pour in the pasta sauce and water, and bring to a boil. Add the frozen broccoli florets, and cook until thawed.
• In a 9x13 pan, put one or two ladles full of the sauce mixture (with as few of the vegetables as possible). Then start building your lasagna as follows: uncooked lasagna noodles, one third of the cheese mixture, one third of the sauce, repeat. When finished, sprinkle the reserved mozzarella on top.
• Bake, covered with aluminum foil, for 45 minutes. Uncover and continue baking for 10-15 minutes longer, until the cheese is brown and bubbly.
• Delicious with a crisp salad and italian bread on the side!

VEGETARIAN LASAGNE

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.