Easy Veggie Lasagne Recipes

Steps:

• In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
• Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
• Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Steps:

• Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper. In same skillet, saute shallots in oil until tender. In a food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
• Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
• Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
• Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.