ROASTED VEGETABLE LASAGNA
"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.
WHITE ROASTED VEGETABLE LASAGNA
This recipe is so full of flavor and creamy.... noone will ever miss the meat!! I have been making this recipe for quite a number of years. I'm alway's look for new ways of incorporating veggies to my family's diet! Have used various vegetables as well, roasted, the sweetness of the vegetables is next to none! There are other...
Provided by Didi Dalaba
Categories Roasts
Time 1h45m
Number Of Ingredients 31
Steps:
- 1. Preheat oven to 325F. Set the parmesan to the side to use later. On a baking sheet wrapped with aluminum foil. Lay your cleaned veggies. Score the eggplant vertically to insert 4 cloves of garlic into the eggplants. Drizzle with olive oil, kosher salt and pepper.
- 2. Bake 1hr to 1hr and 15 minutes till veggies are nicely roasted and a little charred.
- 3. While veggies are roasting, you can prepare your cheese filling. In a small bowl, add your ricotta, your parmesan cheese, parsley, salt & pepper. Start stirring, the mixture will be thick. Add 1/4 c of chicken broth, and stir thoroughly. Chill till ready to use.
- 4. Meanwhile, dice your onion and saute it with 2 tbls of olive oil. Just till tender and starting to carmelize, set aside. Once the veggies are roasted, let them cool till able to handle. In a food processor, add all the veggies, as is. The sauteed onion, 1 c of roasted red peppers, 1/4 c of wine, 1/4 c of chicken broth and parsley. Whizz in processor. Add the 1/4 c of parmesan cheese, and whizz for a more seconds.
- 5. In a 13 x 9" pan, spray with nonstick spray. Lay 4 noodles over bottom. Add veggie puree.
- 6. Dallop the ricotta mixture over the veggie puree.
- 7. Sprinkle with mozz. cheese.
- 8. Lay another layer of noodles over and continue to layer until you reach the top. (I got 3 layers). Pour the remaining can of chicken broth all over the lasagna set aside.
- 9. In a saucepan prepare you bechamel sauce. Melt your butter, add your flour, cook it for about 1 minute or so, add your milk and whisking constantly, continue to whisk till mixture has thickened. Turn off heat, add your parmesan cheese and your pepper. Pour over lasagna and spread. Sprinkle your nutmeg. Wrap tightly with aluminum foil. Set on a cookie sheet and bake for 45 minutes. Uncover and bake for another 15 minutes.
- 10. Let cool about 10 minutes cut into squares of your choice. Enjoy!!
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
ROASTED ASPARAGUS LASAGNA
My husband is a "meat and potatoes" kind of guy, so the first time I made this meatless recipe, he was not thrilled. Once he tried it, he was hooked. Now he asks me to prepare it often. -Cindy Macha, Richmond, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
WHITE VEGETABLE LASAGNA
Inspired by RSC#11 ingredients. Do you like Spinach Artichoke Dip? If you do, you're sure to enjoy this. If you cut up the veggies and shred the cheese ahead it will be quicker to throw together. You could also assemble it the night before and then bake it the next day. I'm sure this would be great with chicken, shrimp or ground beef but I wanted it to be a Vegetarian entry. Go ahead, try it and impress your family and friends.
Provided by Engrossed
Categories Cheese
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Cook noodles according to package instructions.
- Roasted Veggies:.
- Preheat oven to 400°F.
- Toss zucchini, bell pepper and mushrooms with olive oil.
- Spread evenly onto a large baking sheet with 1/2" sides.
- Bake for 30 minutes. Drain liquid.
- Sauce:.
- While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
- Add garlic and italian seasoning and saute for 2 more minutes.
- Stir in flour.
- Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
- Filling:.
- Stir together all filling ingredients except the mozzarella.
- Assembly:.
- Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
- Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
- Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
- Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
- Cover loosely with foil and bake for 30 minutes at 400°F.
- Remove foil and bake another 15 minutes.
Nutrition Facts : Calories 438.6, Fat 16, SaturatedFat 8.2, Cholesterol 63.7, Sodium 595.2, Carbohydrate 45.9, Fiber 6.3, Sugar 8.7, Protein 29.3
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- In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
- With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.
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- Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
- Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.
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