Best Vegetarian Lasagna Loaf Recipes

VEGETARIAN LASAGNA LOAF

Vegetarian Lasagna Loaf image

"I enjoy preparing this meatless casserole for my family," relates Francine Scott of DeLand, Florida. "They love its creamy texture and think they're eating an extremely rich dish when in fact it's good for them."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

5 no-cook lasagna noodles
2 envelopes (1-1/4 ounces each) white sauce mix
1 tablespoon Italian seasoning
1 teaspoon garlic powder
3 cups fat-free milk
1 cup fat-free ricotta cheese
1 cup frozen California-blend vegetables, thawed
1/2 cup nonfat Parmesan cheese topping
2 tablespoons reduced-fat sour cream
1/2 cup seeded chopped fresh tomato

Steps:

Break the noodles in half widthwise; set aside. In a saucepan, combine sauce mix, Italian seasoning and garlic powder. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. In an 8x4-in. loaf pan coated with cooking spray, layer 1/2 cup sauce, two noodle pieces, 1/4 cup ricotta cheese, 1/4 cup vegetables and about 1-1/2 tablespoons Parmesan cheese topping. Repeat layers three times. Top with remaining noodles, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Reheat remaining sauce; serve with lasagna.

Nutrition Facts : Calories 378 calories, Fat 8g fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 1211mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

VEGETARIAN LASAGNA LOAF

Vegetarian Lasagna Loaf image

I love veggie lasagna and this is a quick, easy one that tastes great. You can of course make this the really fattening way with regular milk, cheeses, and sour cream.

Provided by Nicole Brummett

Categories Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

5 no-cook lasagna noodles
2 (1 1/4 ounce) envelopes white sauce mix
1 tablespoon italian seasoning
1 teaspoon garlic powder (may use more if desired)
3 cups skim milk
1 cup fat-free ricotta cheese or 1 cup cottage cheese
1 cup frozen california-blend frozen vegetables, thawed
1/2 cup fat-free parmesan cheese
2 tablespoons light sour cream
1/2 cup chopped fresh tomatoes or 1/2 cup chopped fresh Rotel diced tomatoes

Steps:

Break the noodles in half widthwise; set aside.
In a saucepan, combine sauce mix, Italian seasoning and garlic powder.
Gradually stir in milk.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
In an 8x4x2 inch loaf pan coated with nonstick cooking spray, layer 1/2 cup sauce, 2 noodle pieces, 1/4 cup ricotta or cottage cheese, 1/4 cup vegetables, and about 1 1/2 tablespoons Parmesan cheese topping.
Repeat layers 3 times.
Top with remaining noodle pieces, sour cream, 1/2 cup sauce, tomato and remaining Parmesan cheese topping.
Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly and noodles are tender.
Let stand for 10 minutes before serving.
Reheat remaining sauce; serve with lasagna.

Nutrition Facts : Calories 197.9, Fat 1.7, SaturatedFat 0.9, Cholesterol 6.2, Sodium 117.3, Carbohydrate 33.5, Fiber 1.2, Sugar 1.4, Protein 11.6

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