VEGETABLE LASAGNA
This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
- While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
- When the vegetables are done cooking, stir the marinara sauce into the skillet.
- Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
- Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
- Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g
WORLD'S BEST (NOW VEGETARIAN!) LASAGNA
The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.
Provided by Juliana Hale
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
- Preheat the oven to 375 degrees F (190 degrees C).
- Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
- To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
- Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g
VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
BEEF AND VEGETABLE LASAGNE
Combination of two recipes from "Cookery the Australian Way". Makes a big lasagne or 2 small ones. Recipe freezes well for --1 month when cooked; can be stored longer if final lasagne layer and cheese sauce are not added. This can be easily translated to a vegetarian lasagne by leaving out the meat sauce (will only need --150g lasagne and half of cheese sauce), or by substituting a bean or lentil based mix.
Provided by Bungy
Categories Vegetable
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 180 degrees C (350 degrees F).
- Heat oil, saute onion and garlic for 2 minutes.
- Remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
- Stir over a low heat for 20 minutes until sauce thickens.
- Meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
- Add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
- Melt butter in a saucepan, remove from heat.
- Add flour, stir with a wooden spoon.
- Replace on low heat and heat for 30 seconds, stirring continuously.
- Remove from heat and add milk gradually, stirring vigourously, until smooth.
- Replace on heat and stir till boiling.
- Reduce heat and stir 1 minute.
- Add mustard, stir well, remove from heat and add 1/2 cup grated cheese. Put lid on saucepan.
- Place a layer of vegetable sauce on bottom of a large lasagne pan.
- Cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
- Continue with layers until used up. Final layer should be lasagne.
- Cover with cheese sauce and sprinkle with remaining grated cheese.
- Bake for 30 mins until cheese is melted and golden brown.
MEAT & VEGETABLE. LASAGNE
Delicious combination of meat and vegetables - cooked to perfection in a creamy, and incredibly tasty lasagne.
Provided by Haylz
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C.
- Brown mince in pan, along with oil and minced garlic.
- Add selection of vegetables - slice / dice / chop as preferred.
- Add tin of tomatoes and spaghetti sauce.5. Allow to simmer.
- Proceed with making white sauce - I usually make a simple mix using 1 tbsp melted butter, salt and pepper, a little garlic, 1/2 a litre of milk and a couple of tsps of cornflour. Thicken accordingly.
- Place layer of meat and veg mixture in bottom of rectangular / square dish.
- Place lasagne sheets on top.
- Cover with white sauce.
- Repeat - i.e. meat, lasagne sheet, white sauce, meat, lasagne sheet, white sauce.
- To finish off - Place final lasagne sheets on top, cover with white sauce and sprinkle with grated cheese of choice and / or parmesan.
- Cook in oven for approximately 40 minutes.
- Allow to cool - Serve with fresh salad!
Nutrition Facts : Calories 403.7, Fat 23.8, SaturatedFat 9.9, Cholesterol 76.7, Sodium 366.9, Carbohydrate 26.8, Fiber 6.3, Sugar 11.1, Protein 23.2
CLASSIC AND SIMPLE MEAT LASAGNA
Whole wheat noodles and lean ground beef make this tasty favorite a little lighter.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
- Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
- In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
- Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
- Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.
Nutrition Facts : Calories 500.5 calories, Carbohydrate 47.1 g, Cholesterol 114.5 mg, Fat 19.3 g, Fiber 6.3 g, Protein 35.6 g, SaturatedFat 9.1 g, Sodium 999 mg, Sugar 12.4 g
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