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
VEGETABLE LASAGNA
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.
HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
EASY 5 INGREDIENT VEGETABLE LASAGNA
Make and share this Easy 5 Ingredient Vegetable Lasagna recipe from Food.com.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
- Cover with a layer of noodles (3 or 4 noodles should be enough).
- Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
- Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
- Spread 1/3 of the remaining pasta sauce over the cheese.
- Spread 1/3 of the vegetables over the sauce.
- Sprinkle 1/3 of the mozzarella over the veggies.
- Repeat twice starting with the noodles and ending with the mozzarella.
- Cover and bake until the noodles are tender (35 to 40 minutes).
- Remove cover and bake 5 minutes until cheese starts to become golden.
- Remove from oven and allow to stand for 5 minutes before cutting into squares.
Nutrition Facts : Calories 330.5, Fat 16, SaturatedFat 8.6, Cholesterol 50.6, Sodium 943.1, Carbohydrate 25.6, Fiber 3.9, Sugar 13.9, Protein 20.4
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
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
More about "five veg lasagne recipes"
VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} …
From wellplated.com
5/5 (5)Total Time 1 hr 35 minsCategory DinnerCalories 356 per serving
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
- Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
- In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
FIVE VEGETABLE LASAGNE | LOW-CALORIE VEGETARIAN …
From thehappyfoodie.co.uk
Servings 4Category Dinner
THE BEST VEGETABLE LASAGNA - KRISTINE'S …
From kristineskitchenblog.com
VEGETARIAN LASAGNA (LOADED WITH 7 VEGETABLES!
From chefsavvy.com
7 VEGETARIAN LASAGNA RECIPES - SOUTHERN LIVING
From southernliving.com
VEGETABLE LASAGNA (QUICK AND EASY!) - THE …
From theseasonedmom.com
PERFECT VEGETABLE LASAGNA | SMITTEN KITCHEN WITH DEB PERELMAN
From youtube.com
VEGETABLE LASAGNA WITH BREAD IN A PAN | EASY LASAGNA WITHOUT …
From youtube.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
SHARON PALMER | DIETITIAN ON INSTAGRAM: "SWISS CHARD PECAN VEGAN ...
From instagram.com
MR. FOOD: PIEROGI LASAGNA | FOOD & RECIPES | CHANNEL3000.COM
From channel3000.com
LOADED TURKEY LASAGNE | TESCO REAL FOOD
From realfood.tesco.com
RECIPE: INA GARTEN’S ROASTED VEGETABLE LASAGNA - KITCHN
From thekitchn.com
WHITE LASAGNA WITH SPINACH · EASY FAMILY RECIPES
From easyfamilyrecipes.com
EASY VEGETABLE LASAGNA - INSPIRED TASTE
From inspiredtaste.net
TOPS FRIENDLY MARKETS - RECIPE: VEGETARIAN LASAGNA
From topsmarkets.com
WHITE VEGETABLE LASAGNA - SWEETLY SPLENDID
From sweetlysplendid.com
RECIPE: FIVE CHEESE RAVIOLI & CRISPY PANCETTA WITH SPRING …
From
OUR 11 BEST VEGETARIAN LASAGNE RECIPES | GOODTO
From goodto.com
EASY EID LUNCH RECIPES - THE NEW YORK TIMES
From nytimes.com
EASY VEGETABLE LASAGNE RECIPE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
You'll also love