Whole Foods Lasagna Recipes

SUPERFAST WEEKNIGHT LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Cook the lasagna noodles according to the directions on package. Drain and set aside.
• Preheat the oven to 375°F.
• Combine mozzarella, ricotta, parmesan, oregano, salt and pepper in a large bowl.
• Spray a 9x13-inch baking dish with oil and arrange a single layer of noodles on the bottom.
• Add a layer of the cheese mixture and then a layer of marinara sauce. Continue this process until you finish with a layer of cheese.
• Bake until browned and bubbly, 25 to 30 minutes.
• Remove lasagna from the oven, set aside to rest for 5 minutes, then slice into pieces and serve.

SUMMER VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Add eggplant and 1/4 teaspoon of the salt, and cook, stirring occasionally, until eggplant is browned, about 7 minutes.
• Transfer to a large bowl.
• In the same pan, add the remaining 1 tablespoon oil.
• Add mushrooms and 1/4 teaspoon of the salt, and cook until browned, about 5 minutes.
• Transfer to the bowl with the eggplant.
• In the same pan, cook onion and peppers until softened, about 7 minutes.
• Add squash, garlic, and 1/4 teaspoon of the salt, and cook until squash just begins to soften, about 4 minutes.
• Add vinegar and bring to a simmer; cook until vinegar is almost nearly reduced, about 4 minutes.
• Add tomatoes and oregano, stir to combine, then remove from the heat.
• Combine with reserved eggplant and mushrooms, and set aside.
• In a small bowl, combine ricotta, egg, and black pepper; stir to combine.
• In a separate bowl, combine mozzarella and parmesan cheeses.
• Spread 2 heaping cups of the vegetable mixture in the bottom of a 9x15-inch baking dish.
• Cover with a layer of lasagna noodles.
• Spread 1/3 of the ricotta mixture (about 1/2 cup) over the noodles, then sprinkle with 1/3 of the cheese mixture.
• Repeat with the remaining noodles, ricotta, and cheeses, ending with a layer of cheese.
• Set aside any remaining vegetable mixture to top the cooked lasagna later, if you like.
• Cover the lasagna with foil and cook until cheese is bubbly and hot throughout, about 30 minutes.
• Remove foil and bake until the top is lightly browned, about 5 minutes.
• Set aside to rest for 10 minutes before slicing, and serve with reserved vegetable mixture, if you like.

LASAGNA WITH SPINACH AND PEPPERS

Steps:

• Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with spray oil and set aside.
• In a large skillet, heat oil over medium high heat.
• Add bell peppers and garlic and cook until tender and fragrant, about 3 minutes.
• Add spinach and cook until wilted, about 2 minutes.
• Stir in tomato sauce, basil, oregano, chile flakes, salt and pepper.
• Simmer for 5 minutes then remove from heat and set sauce aside.
• In a medium bowl, combine cottage cheese, 3/4 cup of the mozzarella, and Parmesan together.
• Ladle about 1 cup of the reserved sauce into bottom of prepared baking dish.
• Top with one layer of lasagna noodles. (The fresh noodles may have to be cut in order to fit properly into the pan).
• Spread one-third of the cottage cheese mixture over noodles.
• Evenly spread another cup of sauce over that.
• Repeat the process until all the noodles are used, ending with the last of the sauce.
• Sprinkle the remaining 1/4 cup mozzarella over the top.
• Cover tightly with foil and bake for 30 minutes.
• Uncover and continue to bake until cheese is browned and the lasagna is bubbly, about 10 minutes. Remove from the oven and rest for 10 minutes before serving.

WHOLE FOODS LASAGNA

Steps:

• Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9- x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving. Nutrition Per serving (about 11oz/309g-wt.): 410 calories (160 from fat), 17g total fat, 9g saturated fat, 25g protein, 42g total carbohydrate (6g dietary fiber, 10g sugar), 80g cholesterol, 890mg sodium http://www.wholefoodsmarket.com/recipes/1898#comments

WHOLE WHEAT LASAGNA

Steps:

• Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
• Cook lasagna noodles about 6 minutes.
• Combine cottage cheese with next five ingredients.
• Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
• Repeat layers.
• Bake at 375 degrees for 30 minutes.