OPEN VEGETARIAN LASAGNA
This recipe I copied from "Ready Steady Cook". It makes a great starter and I always love the look of layers of pasta sheets with juicy tomatoes and onions.
Provided by Wendys Kitchen
Categories European
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in frying pan.
- Fry onions on high heat until caramlised.
- Heat oven to 200 degrees Celsius.
- Transfer onions to baking sheet or baking dish with tomatoes and season with salt, pepper.
- Roast 8 minutes, then add vinegar and brown sugar, roast further 3 minutes.
- Meanwhile cook lasagne sheets in boiling salted water until soft. Drain well.
- LAy sheet of lasagne on serving plate. Pile vegetables on top. Cover loosely with second sheet of lasagne, and serve immediately sprinkled with chopped fresh herbs of choice (dill, basil, parsley, chives - whatever!).
Nutrition Facts : Calories 161.2, Fat 7.1, SaturatedFat 1, Sodium 12.9, Carbohydrate 24.4, Fiber 3, Sugar 16.3, Protein 2.1
THE BEST VEGETARIAN LASAGNA RECIPE EVER
Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
- Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
- Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
- Add the parsley, then remove from the heat.
- Heat the oven to 375 degrees Fahrenheit.
- Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
- Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
- Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
- Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
- Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
- Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.
Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving
PEA & LEEK OPEN LASAGNE
Make this healthy pea and leek lasagne in just 25 minutes. It delivers three of your 5-a-day and costs less than £2 a serving - perfect for midweek suppers
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Put a frying pan over a medium heat. Pour in the oil and add the leeks, garlic and a pinch of salt. Cook, stirring occasionally, until collapsed and soft. Meanwhile, bring a pan of water to the boil.
- Tip the peas and kale into the pan with the leeks and add a splash of water. Cook until the kale has wilted and peas are defrosted. Turn down the heat to low. Stir in the mustard, crème fraîche and ¾ of the lemon zest. Add enough water to make a sauce. Give everything a good mix and season to taste.
- Drop the lasagne into the water and cook following pack instructions, then drain well. Put one lasagne sheet on each plate, top with half the leek and pea mix then layer up the second lasagne sheet and the remaining greens. Scatter over the remaining lemon zest and add a good grinding of black pepper.
Nutrition Facts : Calories 450 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
VEGETARIAN LASAGNA BOLOGNESE
There's no way around it: Good lasagna is a labor of love, building deep flavor layer by layer. But the effort required on the front end pays off greatly, especially since the dish can be prepared in advance. Start with this vegan Bolognese, and half your work is done. The rest comes together easily: Stir together a parsleyed ricotta filling, boil your noodles, assemble your lasagna and bake until bubbly and browned. Rich, creamy and deeply satisfying, this lasagna happens to be vegetarian, but your guests will hardly know the difference.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for the noodles. Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Set aside.
- While the water comes to a boil, prepare the ricotta filling: In a large bowl, stir together the ricotta, 1/3 cup parsley, cream, beaten egg and nutmeg. Fold in 2 cups mozzarella. Season with salt and pepper; set aside.
- Once the water comes to a boil, season it generously with salt, then cook the noodles just until slightly softened, about 6 minutes. (The noodles shouldn't be fully cooked so they hold up after baking.) Transfer the cooked noodles to a colander and rinse immediately under cold water. Drizzle with oil immediately and toss to coat to prevent sticking.
- Assemble the lasagna: Spoon about 1 cup sauce into the prepared baking dish and spread into an even layer. Top with one layer of lasagna noodles, trimming the noodles as needed. (They can overlap slightly, but should be trimmed if the overlap is significant.) Dollop a heaping 3/4 cup ricotta mixture on top of the noodles, and spread in an even layer. Pour 1 cup sauce on top, and spread in an even layer. Repeat with 3 more layers of noodles, ricotta and sauce. Top with one final layer of noodles, then a final layer of sauce. Sprinkle evenly with the remaining mozzarella, then the Parmesan.
- Cover the lasagna tightly with aluminum foil and bake until warmed through and bubbling, about 30 minutes. Remove foil and broil on the top rack until browned in spots, about 3 minutes.
- Sprinkle with finely chopped parsley, then let cool about 10 minutes before serving.
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
OPEN LASAGNE OF MUSHROOMS & OLIVES
An unusual combination - but an elegant way to serve a simply cooked dish
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 11
Steps:
- To make the dressing, gently heat the balsamic vinegar, olive oil and chilli together with 1 tbsp of water. Once warm, add the olives and the herbs, remove from the heat and set aside.
- Bring a large pot of water to the boil, add the lasagne sheets and salt if you wish, then simmer for 3 mins. Meanwhile, heat the sunflower oil in a large frying pan until very hot. Add the flat cap mushrooms and fry for 1 min until they start to colour. Add mixed mushrooms and fry for 2-3 mins more. Season if you want to and set aside.
- Drain the lasagne sheets and put one on the base of each of four large plates. Scatter the mushroom mixture over and put a second sheet on top. Spoon over the dressing, sprinkle over the parmesan and serve immediately.
Nutrition Facts : Calories 411 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 2.5 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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HOMEMADE VEGETARIAN LASAGNA WITH SPINACH RICOTTA
From forkinthekitchen.com
5/5 (7)Total Time 1 hrCategory DinnerCalories 311 per serving
- If using homemade pasta, roll out pasta sheets on the thinnest, or second to thinnest, setting; cutting to fit the size of your pan. Bring a large stock pot full of salted water to a boil; par-cook the noodles for approximately 30 seconds, until they float. Transfer directly to an ice bath and then let dry on a tea towel or paper towels. Let rest until ready to assemble the lasagna. If using refrigerated pasta sheets or no-boil dried lasagna noodles, use as directed (generally no need to prep!).
- In a large skillet, melt butter over medium-high heat. Add chopped shallot and let cook for 2-3 minutes. Add garlic and continue to cook for 1-2 minutes. Season with red pepper flakes, salt, and pepper to taste. Add chopped spinach to skillet, stir to coat, and remove from heat as spinach wilts. Transfer to a fine mesh strainer and press to release all liquid from the spinach. Let sit to drain and cool.
- Meanwhile, stir together ricotta, 1/2 cup parmesan cheese, 3/4 cup mozzarella cheese, 1/2 teaspoon fine sea salt, black pepper, nutmeg. Taste test and then stir in the egg. Once the spinach has drained and cooled, stir into ricotta mixture.
THE BEST VEGETARIAN LASAGNA YOU’LL EVER SINK YOUR …
From foodal.com
4.8/5 (12)Total Time 1 hr 30 minsCategory VegetarianCalories 530 per serving
- Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside.
- Oil a 9×13″ baking dish. Line the bottom with a single layer of lasagna noodles going in the short direction (you’ll have to cut them). Use the back of a spoon to spread about 1/3 of the ricotta mixture across them. Top with about 1/4 of the marinara, using the spoon to spread it out evenly.
ROASTED VEGETABLE LASAGNA | RICARDO
From ricardocuisine.com
Servings 8Calories 480 per servingTotal Time 2 hrs
- In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
- With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
- In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.
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