VEGETABLE LASAGNA DEB'S WAY
Creamy and rich, this vegetable lasagna will tantalize the taste buds. A layer of caramelized vegetables and fresh mushrooms elevates the flavors to awesome. Unlike other vegetable lasagnas, this recipe does not have a red sauce. Pure vegetable flavor through and through! One of my all time favorites!
Provided by Deb Crane
Categories Other Main Dishes
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 375 degrees For the vegetable layer: Heat one tablespoon of oil in a frying pan. Add your carrots and onion and saute over medium low heat until caramelized. Take your time, as this is where so much flavor develops. You want the carrots limp and just browning around the edges. Cook them slow and long. (about 20 minutes or so) When they have caramelized, remove them and set aside. Dont rinse the pan, as you will be doing the mushrooms next.
- 2. For the mushrooms: While your pan is still hot from the carrot mixture, add an additional 3 tablespoons of oil. Add your fresh mushrooms (or even reconstituted morels work great) to the pan and fry them until limp. Add to the carrot and onion mixture.
- 3. For the cheese layer: Mix all cheese and eggs together until well blended. Set aside.
- 4. For the broccoli sauce: In a medium sized pan, mix all ingredients and if using frozen broccoli, heat until the broccoli is heated through. If your broccoli is thawed, or if using freshly cooked, just heat and blend until it is combined.
- 5. In a large pot of boiling water, cook your lasagna noodles according to the box directions for al dente.
- 6. Now to assemble the lasagna: Layer in this order: Broccoli sauce (half) noodles (half) cheese sauce (half) all of the carrot/mushroom/onion noodles (half) cheese sauce (half) broccoli sauce.
- 7. Bake @ 375 degrees for 45 minutes. Can then top with panko bread crumbs, regular bread crumbs or additional mozzarella cheese and bake an additional 10 minutes. I have used all of the optional toppings and each one is delicious. It is optional and according to what you have on hand and your taste. Let cool for 10-15 minutes before cutting into squares. (If you can wait that long) :)
EASY VEGETABLE LASAGNA
Prevent food waste by cooking with canned foods like canned spinach - perfectly portioned for recipes and nearly half the cost of fresh and frozen!
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 1h15m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 18.7 g, Cholesterol 41.4 mg, Fat 7.8 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 4.4 g, Sodium 476.5 mg, Sugar 1.5 g
DEBBIE'S VEGETABLE LASAGNA
Delicious vegetable lasagna with a white creamy sauce. A family favorite!
Provided by Debbie
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
- Whisk ricotta cheese, egg, and egg white together in a bowl.
- Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
- Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.4 g, Cholesterol 39.1 mg, Fat 13.2 g, Fiber 3.2 g, Protein 13.6 g, SaturatedFat 4.3 g, Sodium 481.9 mg, Sugar 5 g
EASY VEGETABLE LASAGNA
Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
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