Veryveggielasagna Recipes

Steps:

• In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
• Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
• Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
• Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

Steps:

• Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
• Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
• Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.

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.

Steps:

• Stir fry the vegetables, garlic and salt in oil till crisp tender.
• Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
• Arrange 7 noodles over sauce, overlapping as needed.
• Layer with half of veggies, spaghetti sauce and cheese.
• Repeat layers.
• Cover and bake at 350°F for 60-65 minutes or until bubbly.
• Let stand 15 minutes before cutting.
• Delicious!

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
• Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
• Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
• Preheat the oven to 350 degrees F.
• Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
• Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.

Steps:

• Preheat the oven to 450 degrees F.
• Core and seed the peppers. Put on a sheet tray and roast until the skins are charred, about 2 to 3 minutes on each side. Transfer to a bowl and cover with plastic wrap. Let sit for 10 minutes then peel off the skin.
• Preheat a grill pan or outdoor grill over medium high heat, and turn the oven down to 350 degrees F.
• Slice the eggplant and squash lengthwise into 1/4-inch thick pieces. Arrange on a baking sheet and drizzle canola oil and balsamic vinegar over the top. Toss with salt and pepper, to taste. Put on the hot grill and cook for about 2 minutes on each side. Reserve 6 pieces of the grilled eggplant for Round 2 recipe Eggplant Rollatini.
• In a small bowl combine the ricotta, egg, Italian seasoning, parsley, salt and pepper, to taste. Mix until well blended.
• In a 9 by 9 baking dish put down a single layer of the grilled eggplant and top with 1 of the roasted bell peppers. Season each layer with a bit of salt and pepper. Spread 1/3 of ricotta mixture over top. Layer another single layer of eggplant followed by 1 piece of the grilled squash. Top with another 1/3 of the ricotta mixture (save remainder for Round 2 "Eggplant Rollatini") and a final layer of eggplant and remaining roasted pepper and yellow squash. Sprinkle with mozzarella cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake until heated through and cheese is browned and bubbling, about 10 minutes more. Remove from the oven and allow to cool for 10 minutes.
• Basil Walnut Pesto:
• In the bowl of a food processer pulse together the basil, garlic, walnuts and Parmesan cheese. With the food processor running, slowly drizzle in the oil. Season with salt and pepper, to taste.
• To serve, cut the lasagna into 4 squares. Serve topped with a generous spoonful of pesto.

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Boil lasagna noodles according to directions on box.
• In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
• Add flour and stir until mixed.
• Add milk all at once.
• Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
• Add parmesan cheese and stir until melted.
• Saute onions, carrots and mushrooms in cooking spray until tender.
• Add drained broccoli and cook until warmed through.
• Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
• Pour 1/2 cup sauce in bottom of a 9X13 pan.
• Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
• Repeat layers ending with noodles.
• Top with remaining sauce and cheese.
• Be sure to cover noodles completely with sauce.
• Bake uncovered for 30 minutes or until warmed through.

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.