Mediterranean Veggie Lasagna Recipes

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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



Hearty Vegetable Lasagna image

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

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

MEDITERRANEAN LASAGNA

Make and share this Mediterranean Lasagna recipe from Food.com.

Provided by Natasha Feldman

Categories     European

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 16



Mediterranean Lasagna image

Steps:

  • Preheat oven to 375 degrees F.
  • Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
  • Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
  • Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
  • To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
  • In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
  • Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
  • Nutrition Info Per Serving.
  • Calories: 361.
  • Total Fat: 15 grams.
  • Saturated Fat: 7 grams.
  • Total Carbohydrate: 40 grams.
  • Sugars: 12 grams.
  • Protein: 6 grams.
  • Sodium: 886 milligrams.
  • Cholesterol: 34 milligrams.
  • Fiber: 6 gram.

2 medium zucchini
1 small eggplant
2 teaspoons kosher salt, plus more to taste
8 ounces lasagna noodles (12 noodles)
3 tablespoons extra-virgin olive oil
1 pint cremini mushroom, stemmed and roughly chopped
1 lb fresh Baby Spinach
1 tablespoon minced garlic
16 ounces whole milk ricotta cheese
1 lemon, zested
2 teaspoons chopped parsley
2 teaspoons chopped basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (25 ounce) jar tomato sauce
1 cup shaved parmesan cheese

MEDITERRANEAN VEGGIE LASAGNA

Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

Provided by Malriah

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18



Mediterranean Veggie Lasagna image

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in a large pot over medium-high heat.
  • Add red onion, green onion, garlic and celery.
  • Saute until onion is translucent and celery starts to soften.
  • Add other veggies, one by one, stirring before adding the next.
  • Cover and cook 5 minutes, stirring once.
  • Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
  • Season with salt and pepper.
  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour.
  • Whisk 2 minutes.
  • Gradually whisk in milk.
  • Cook until mixture comes to a boil, whisking often.
  • Remove from heat and season with salt and pepper.
  • Spoon 1 cup of sauce over bottom of your lasagna pan.
  • Arrange 5 lasagna noodles atop sauce, overlapping slightly.
  • Spoon half of vegetables over noodles.
  • Spoon 1 1/2 cups sauce over veggies.
  • Sprinkle 1/3 of your cheese over sauce.
  • Repeat each layer once.
  • Top with the last 5 lasagna noodles.
  • Spoon remaining sauce over noodles.
  • Top with remaining cheese.
  • This is where you would refrigerate for later use, just cover tightly.
  • Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
  • Remove from oven and allow to stand for at least 10-15 minutes before slicing.

1 1/2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed and sliced
2 (14 ounce) cans black olives, halved
1 red onion, chopped
3 stalks celery, diced
10 green onions, sliced
2 small zucchini, diced
1 large roasted red pepper, diced
1 (10 ounce) package frozen spinach, thawed
2 tablespoons fresh diced garlic
2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
10 ounces sun-dried tomatoes packed in oil, drained and diced
3 tablespoons fresh sweet basil, chopped
15 lasagna noodles, cooked according to package instructions
8 ounces asiago cheese, shredded (or feta if you would prefer)
6 tablespoons butter
1/2 cup flour
5 cups milk

MEDITERRANEAN LASAGNA (COOKING LIGHT)

Make and share this Mediterranean Lasagna (Cooking Light) recipe from Food.com.

Provided by seesko

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17



Mediterranean Lasagna (Cooking Light) image

Steps:

  • Preheat oven to 375°.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add leek and next 4 ingredients (leek through garlic), and sauté 5 minutes. Add artichokes and bell pepper, and sauté 3 minutes. Stir in beans, and remove from heat.
  • Melt butter in a medium saucepan over medium heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended, and cook until slightly thick (about 4 minutes). Remove from heat. Add feta and 2 tablespoons Parmesan; stir until cheese melts.
  • Spread 1/4 cup cheese sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over cheese sauce; top with half of leek mixture, half of spinach, 1/4 cup mozzarella, and 1/2 cup cheese sauce. Repeat layers, ending with noodles. Pour remaining cheese sauce over noodles, and sprinkle with 1/4 cup mozzarella and 1 tablespoon Parmesan.
  • Cover and bake at 375° for 35 minutes. Uncover and bake 15 minutes or until top is golden. Let stand 5 minutes.

Nutrition Facts : Calories 327.2, Fat 13.5, SaturatedFat 8.5, Cholesterol 47.5, Sodium 1214.7, Carbohydrate 33.7, Fiber 8.6, Sugar 8.3, Protein 21.6

cooking spray
2 cups chopped leeks
1 1/2 cups chopped onions
1 teaspoon dried mint flakes
1/2 teaspoon fennel seed
3 garlic cloves, minced
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
1 (7 ounce) bottle roasted red peppers, drained and chopped
1 cup drained canned cannellini beans
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups nonfat milk
1 (4 ounce) package crumbled feta cheese
3 tablespoons grated fresh parmesan cheese, divided
6 no-boil lasagna noodles (such as Barilla or Vigo)
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3/4 cup shredded part-skim mozzarella cheese, divided

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