DOUBLE LOADED VEGGIE LASAGNA
This is an amazing vegetable lasagna that is so tasty and filling you will NEVER miss the meat! If you can find a low sodium or low fat alfredo sauce, you will be able to make this even more healthy! You must use my recipe http://www.justapinch.com/recipes/main-course/italian/loaded-veggie-pasta-sauce-slow-cooker.html?p=1 for this recipe.
Provided by Teresa Jacobson @foundmyzen
Categories Pasta
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Coat a 13x9 glass baking dish with nonstick spray.
- In a medium bowl, blend Alfredo sauce and chopped broccoli.
- In a separate bowl, combine mozzarella and parmesan.
- Spread 1/2 the Loaded Pasta Sauce in bottom of the dish. Top with with 5 of the lasagna noodles.
- Spread on all of the Alfredo mixture. Top with 1/2 of the cheese mixture and last 5 noodles.
- Spread remaining Loaded Pasta Sauce and top with remaining cheese.
- Cover with foil. Bake for 55 minutes in preheated oven. Uncover & bake for an additional 10 minutes more. Let stand for 10 minutes before serving.
- Nutritional Info--- 272 calories per serving 10.3g fat (6g saturated) 29mg cholesterol 1717mg sodium (this is mainly from the jar Alfredo sauce) 32g carbs (2.4g dietary fiber 5.4g sugars) 13.6g protein
VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
VEGGIE LASAGNA
A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!
Provided by Christine Tolisano
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h10m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
- In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
- Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Nutrition Facts : Calories 534.1 calories, Carbohydrate 48.8 g, Cholesterol 103.4 mg, Fat 27 g, Fiber 4.3 g, Protein 26.6 g, SaturatedFat 14.4 g, Sodium 1090.6 mg, Sugar 6.1 g
LAZY LASAGNA FOR 2
One day when I craved lasagna, I devised this simple recipe and it worked out beautifully. Celebrate weeknights, too! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Warm the spaghetti sauce; stir in mozzarella and cottage cheeses. Fold in noodles. Pour into 2 greased 2-cup baking dishes. Sprinkle with Parmesan cheese. , Bake, uncovered, at 375° until bubbly, about 20 minutes. If desired, top with parsley.
Nutrition Facts : Calories 399 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 1120mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
More about "double loaded veggie lasagna recipes"
VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED MOM
From theseasonedmom.com
Ratings 25Calories 273 per servingCategory Dinner
- 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.
VEGETARIAN LASAGNA (LOADED WITH 7 VEGETABLES! - CHEF …
From chefsavvy.com
5/5 (4)Calories 544 per servingCategory Main Course
EASY VEGETABLE LASAGNA - INSPIRED TASTE
From inspiredtaste.net
5/5 (132)Calories 381 per servingCategory Dinner
LOADED VEGGIE LASAGNA - MY VEGETARIAN ROOTS
From myvegetarianroots.com
LOADED VEGGIE LASAGNA - THE DESSERTED GIRL
From thedessertedgirl.com
VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
From wellplated.com
THE BEST VEGETABLE LASAGNA - KRISTINE'S KITCHEN
From kristineskitchenblog.com
THE ULTIMATE VEGETABLE VEGAN LASAGNA - THE SIMPLE …
From simple-veganista.com
VEGETARIAN LASAGNA WITH RICOTTA – A COUPLE COOKS
From acouplecooks.com
CREAMY VEGETABLE LASAGNA – LEMON TREE DWELLING
From lemontreedwelling.com
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
37 BEST LASAGNA RECIPES | EASY LASAGNA IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
VEGGIE-LOADED TURKEY LASAGNA - THE NATURAL NURTURER
From thenaturalnurturer.com
EASY BAKED VEGETABLE LASAGNA PRIMAVERA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
FAVORITE VEGAN LASAGNA RECIPE - A COUPLE COOKS
From acouplecooks.com
BEST VEGETABLE LASAGNA WITH WHITE SAUCE - KEY TO MY …
From keytomylime.com
LASAGNA FOR TWO (LOAF PAN LASAGNA) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
BEST DOUBLE LOADED VEGGIE LASAGNA RECIPES - RECIPERT.COM
From recipert.com
You'll also love