Best Chunky Vegetable Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 17

12 uncooked lasagna noodles
3 cups small fresh broccoli florets
3 large carrots, coarsely shredded (2 cups)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup basil pesto
1/4 teaspoon salt
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
3 tablespoons butter or margarine
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 oz)

Steps:

  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
  • In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  • In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
  • Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 45 mg, Fat 1, Fiber 5 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 9 g, TransFat 0 g

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires recipe #102470. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.

Provided by Roxygirl in Colorado

Categories     < 4 Hours

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

6 cups giardiniera, sauce Veggie Marinara Sauce (for Pasta)
1/4 cup tomato paste
2/3 cup feta cheese, crumbled
3 1/3 cups mozzarella cheese, grated
1 1/2 cups milk
1 cup cream or 1 cup half-and-half
1 pinch white pepper
1 pinch thyme
1 pinch nutmeg
1 pinch basil
3 tablespoons butter
1/3 cup flour, plus
1 tablespoon flour
1/3 cup parmesan cheese, plus
1 tablespoon parmesan cheese
3 tablespoons romano cheese
12 cooked noodles
1/4 cup unseasoned breadcrumbs
2 tablespoons parmesan cheese
1 teaspoon very finely chopped parsley

Steps:

  • Mix together mozzarella and feta cheeses and set aside.
  • To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
  • Melt butter in large saucepan.
  • Add flour and cook for 2 minutes on medium-low heat.
  • Gradually stir in hot milk and cream mixture.
  • Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
  • Add Parmesan and Romano cheeses and whisk until smooth.
  • To make topping: mix together bread crumbs, Parmesan, and parsley.
  • TO ASSEMBLE AND BAKE:.
  • Preheat oven to 400°F.
  • Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
  • Put in one layer of lasagna noodles.
  • Spoon on 3 cups of sauce.
  • Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
  • Top with 2 cups of cheese mixture.
  • Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
  • Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
  • Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
  • Be sure to completely cover noodles so that they do not dry out in baking.
  • Sprinkle evenly with bread crumb mixture.
  • Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
  • If top browns too quickly, cover with foil.
  • If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
  • Once out of oven, let lasagna set up for about 20 minutes before cutting.
  • Serves 8-10.

Nutrition Facts : Calories 404.2, Fat 30.9, SaturatedFat 19, Cholesterol 106.4, Sodium 708.6, Carbohydrate 13.6, Fiber 0.7, Sugar 2.3, Protein 18.7

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

A family favorite from Betty Crocker. I omit the final butter/flour/milk/garlic ingredients to make it a lighter/healthier dish, it remains delicious. I also triple, yes triple, the tomatoes (taking care to strain extra juices before layering the veggies in the dish).

Provided by jlw19803

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

12 uncooked lasagna noodles
3 cups broccoli florets
3 large carrots, coarsely shredded (~ 2 cups)
diced tomato, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup pesto sauce
1/4 teaspoon salt
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter
1 garlic clove, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (~12 ounces)

Steps:

  • Cook and drain noodles as directed on package.
  • Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
  • Mix ricotta, Parmesan, parsley and egg in a separate bowl.
  • Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
  • Heat over to 350F.
  • Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
  • Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

Nutrition Facts : Calories 499.9, Fat 26.3, SaturatedFat 15.7, Cholesterol 110.2, Sodium 584.9, Carbohydrate 39.2, Fiber 2.6, Sugar 3.9, Protein 26.9

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

Number Of Ingredients 0

Steps:

  • 1. Cook and drain noodles as directed on package.2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Heat oven to 350°.5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Related Topics