IRRESISTIBLE & HEALTHY VEGETARIAN LASAGNA W/ CREAM SAUCE!
I love lasagna with white sauce but all the cheese, cream and carbs don't make it a healthy choice. I set out to revamp this great classic to be health-conscious while still keeping that great sinful taste and I came up with this recipe. The prep takes awhile since the lasagna noodles need to be cooked before baking and there are lots of veggies to slice up but it's well worth the effort! The healthy end result balances protein and carbs, gets in a serving of healthy veggies AND is so low-cal you can even enjoy a glass of white wine with it. Bon Appetit!
Provided by WindyCityHealthyChef
Categories European
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- ·Spray a 13"x 9" pan with cooking spray and preheat oven to 350 degrees. Set pan aside.
- ·Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat. Meanwhile, continue preparing lasagna filling.
- ·Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
- ·Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat. Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender. Add Italian seasoning and set aside to cool.
- ·Heat 4T olive oil in saucepan over medium heat. Add onions and sauté until tender, about 5 minutes. Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
- ·Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
- ·Spoon just enough white sauce into lasagna pan to barely cover the bottom.
- ·Line with 3 noodles and spoon 1/3 of the ricotta mixture (it'll be a thin layer) down the center of each noodle. Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce. Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer. Repeat layering for third layer but omit remaining mozzarella cheese and set aside. Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
- ·Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil. Bake until top is browned, about 10 more minutes.
- ·Remove from oven and let sit 10-15 minutes before cutting and serving.
Nutrition Facts : Calories 289.7, Fat 15.9, SaturatedFat 7.5, Cholesterol 42.4, Sodium 708.2, Carbohydrate 15.9, Fiber 2.9, Sugar 4.9, Protein 22.8
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.
CREAMY VEGETABLE LASAGNA
Our Test Kitchen created this recipe for this creamy herbed vegetable lasagna. It's also a great option for a vegetarian main dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2-3 servings.
Number Of Ingredients 18
Steps:
- Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning., Spread 1/4 cup white sauce in an ungreased 7x5x1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
Nutrition Facts :
VEGETABLE LASAGNA WITH WHITE SAUCE
I am posting this recipe, by request. It is a very nice non-tomato sauce vegetarian lasagna. Not gluten-free!
Provided by Grannydragon
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dice zucchini. Coarsely chop broccoli and spinach.
- In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
- In medium bowl, with fork, mix ricotta and eggs; set aside.
- Prepare lasagna noodles as label directs. Drain.
- Meanwhile, preheat oven to 350 degrees F.
- In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
- In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
- Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
Nutrition Facts : Calories 494.4, Fat 26.6, SaturatedFat 15.7, Cholesterol 129.7, Sodium 586.8, Carbohydrate 39.6, Fiber 3.5, Sugar 3, Protein 25.4
PARMESAN VEGGIE LASAGNA IN CREAM SAUCE
Taste this delicious cheesy Parmesan Veggie Lasagna in Cream Sauce and create your new favorite dish! You'll love the flavors of creamy ricotta and four-cheese blend when you taste this veggie lasagna in cream sauce.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h40m
Yield 9 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375°F.
- Melt butter in medium saucepan on low heat. Stir in flour and ground red pepper; cook 2 min. or until hot and bubbly, stirring frequently. Gradually stir in milk; cook on medium heat until mixture boils and thickens, stirring constantly. Simmer on medium-low heat 3 min., stirring constantly. Remove from heat. Stir in Parmesan.
- Heat oil in large skillet on medium-high heat. Add vegetables and garlic; cook and stir 4 to 5 min. or until crisp-tender. Remove from heat. Combine ricotta and basil.
- Spread 1/4 cup Parmesan sauce onto bottom of 12x8-inch baking dish sprayed with cooking spray. Cover with layers of 3 noodles, half the ricotta mixture, 1/3 of the vegetable mixture, 3/4 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta mixture, vegetable mixture, shredded cheese and Parmesan sauce. Top with layers of remaining noodles, Parmesan sauce, vegetable mixture and shredded cheese; cover.
- Bake 1 hour or until heated through, uncovering for the last 5 min.
Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 75 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
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