MEDITERRANEAN LASAGNA
Make and share this Mediterranean Lasagna recipe from Food.com.
Provided by Natasha Feldman
Categories European
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
- Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
- Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
- To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
- In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
- Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
- Nutrition Info Per Serving.
- Calories: 361.
- Total Fat: 15 grams.
- Saturated Fat: 7 grams.
- Total Carbohydrate: 40 grams.
- Sugars: 12 grams.
- Protein: 6 grams.
- Sodium: 886 milligrams.
- Cholesterol: 34 milligrams.
- Fiber: 6 gram.
MEDITERRANEAN VEGGIE LASAGNA
Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)
Provided by Malriah
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in a large pot over medium-high heat.
- Add red onion, green onion, garlic and celery.
- Saute until onion is translucent and celery starts to soften.
- Add other veggies, one by one, stirring before adding the next.
- Cover and cook 5 minutes, stirring once.
- Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
- Season with salt and pepper.
- Melt butter in large sauce pan over medium heat.
- Whisk in flour.
- Whisk 2 minutes.
- Gradually whisk in milk.
- Cook until mixture comes to a boil, whisking often.
- Remove from heat and season with salt and pepper.
- Spoon 1 cup of sauce over bottom of your lasagna pan.
- Arrange 5 lasagna noodles atop sauce, overlapping slightly.
- Spoon half of vegetables over noodles.
- Spoon 1 1/2 cups sauce over veggies.
- Sprinkle 1/3 of your cheese over sauce.
- Repeat each layer once.
- Top with the last 5 lasagna noodles.
- Spoon remaining sauce over noodles.
- Top with remaining cheese.
- This is where you would refrigerate for later use, just cover tightly.
- Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
- Remove from oven and allow to stand for at least 10-15 minutes before slicing.
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.
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
More about "mediterranean veggie lasagna recipes"
VEGETARIAN MEDITERRANEAN LASAGNA - MIDWEST FOODIE
From midwestfoodieblog.com
4.7/5 (9)Calories 483 per servingCategory Main Dish
- Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
- In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
- Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
MEDITERRANEAN VEGETABLE LASAGNA - HOST THE TOAST
From hostthetoast.com
Reviews 8Estimated Reading Time 6 minsServings 4Total Time 1 hr 45 mins
- Take the thinly sliced zucchini and eggplant and salt both sides generously. Place in a colander to drain for 30 minutes. Then, transfer the zucchini and eggplant to double-layered paper towels to absorb the remaining excess liquid. Let sit for another 30 minutes.
- As you wait for your vegetables to release the excess liquid, ring out and drain all excess water from your frozen spinach. Make sure you’re thorough, as excess water will make your lasagna soggy.
- In a moderately large bowl, combine the spinach, feta, minced garlic, 1/4 cup mint, 1/4 cup basil, 1/2 teaspoon chili flakes, and 1 egg. Mix until well combined.
MEDITERRANEAN DIET RECIPE: VEGETARIAN LASAGNE - DUMMIES
From dummies.com
MEDITERRANEAN VEGGIE LASAGNA BEST RECIPES
From recipesforweb.com
10 BEST MEDITERRANEAN LASAGNA RECIPES | YUMMLY
From yummly.com
3-MINUTE MEDITERRANEAN VEGETABLE LASAGNE - CHARLOTTE'S LIVELY …
From charlotteslivelykitchen.com
MEDITERRANEAN WHISK
From mediterraneanwhisk.com
VEGAN BAKED MEDITERRANEAN LASAGNA - SHARON PALMER, THE PLANT …
From sharonpalmer.com
VEGETABLE LASAGNA RECIPE (WITH ZUCCHINI, EGGPLANT & MORE) | KITCHN
From thekitchn.com
MEDITERRANEAN SPINACH LASAGNA RECIPE | MYRECIPES
From myrecipes.com
MEDITERRANEAN VEGETABLE LASAGNE - THE IRISH TIMES
From irishtimes.com
UNOFFICIAL SLIMMING WORLD VEGETABLE LASAGNE - JUST AVERAGE JEN
From justaveragejen.com
MEDITERRANEAN VEGGIE LASAGNA
From champsdiet.com
MEDITERRANEAN VEGGIE LASAGNA - THE PLACES WHERE WE GO
From theplaceswherewego.com
VEGETARIAN MEXICAN LASAGNA | RECIPETIN EATS
From recipetineats.com
BEST VEGETARIAN LASAGNA ROLL UPS (WITH VIDEO) - THE …
From themediterraneandish.com
MEDITERRANEAN VEGGIE LASAGNA - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
MEDITERRANEAN LASAGNA RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED VEGETABLE LASAGNA - FAMILYSTYLE FOOD
From familystylefood.com
45 SUMMERY VEGETARIAN MEDITERRANEAN RECIPES - HURRY THE FOOD UP
From hurrythefoodup.com
MEDITERRANEAN VEGETABLE LASAGNE RECIPE - SCHWARTZ
From schwartz.co.uk
16 VEGETARIAN MEDITERRANEAN DIET RECIPES | ALLRECIPES
From allrecipes.com
ROASTED MEDITERRANEAN VEGETABLE LASAGNE RECIPE - CDKITCHEN
From cdkitchen.com
VEGETARIAN MEDITERRANEAN LASAGNA | RECIPE | MEDITERRANEAN …
From pinterest.com
ROASTED MEDITERRANEAN VEGETABLE LASAGNE RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
VEGGIE LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
ROASTED MEDITERRANEAN VEGETABLE LASAGNE | RECIPES - DELIA ONLINE
From deliaonline.com
MEDITERRANEAN VEGGIE LASAGNA | RECIPES, MEDITERRANEAN LASAGNA, …
From pinterest.ca
MEDITERRANEAN ROASTED VEGETABLE LASAGNA WITH BECHAMEL SAUCE …
From onegreenplanet.org
MEDITERRANEAN VEGGIE LASAGNA | EGGLAND'S BEST
From egglandsbest.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
EGGPLANT LASAGNA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST VEGAN VEGETABLE LASAGNA RECIPES | YUMMLY
From yummly.com
21 MEDITERRANEAN PLANT BASED RECIPES FOR BEGINNERS
From mediterraneanliving.com
VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
From wellplated.com
EASY MEDITERRANEAN LASAGNA - MONICA NEDEFF
From monicanedeff.com
MEDITERRANEAN VEGETABLE LASAGNA - THE BEAUTICIAN'S DAUGHTER
From thebeauticiansdaughter.com
MEDITERRANEAN VEGETABLE LASAGNA - HOST THE TOAST | RECIPE
From pinterest.com
EASY VEGETABLE LASAGNA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
EASY "MEATY" VEGETARIAN LASAGNA RECIPE - LIVING WELL SPENDING …
From livingwellspendingless.com
EASY VEGETARIAN MEDITERRANEAN LASAGNA - MEDMUNCH
From medmunch.com
GREEK-STYLE VEGETARIAN LASAGNA | OLDWAYS
From oldwayspt.org
MEDITERRANEAN VEGETABLE LASAGNE - HEART UK
From heartuk.org.uk
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #casseroles #main-dish #eggs-dairy #pasta #vegetables #oven #european #potluck #vegetarian #italian #lasagna #cheese #dietary #one-dish-meal #oamc-freezer-make-ahead #pasta-rice-and-grains #to-go #equipment #number-of-servings #4-hours-or-less
You'll also love