ALL VEGGIE LASAGNA
People often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini lasagna and ask for the recipe. -Kim Bender, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 252 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges
RED, WHITE, AND GREEN LASAGNE
Steps:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
- Preheat oven to 375°F.
- Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.
GREEN AND WHITE LASAGNA
An old WW recipe - I think it converts to about 5 points/serving. When we made this recently, one of my sons couldn't stop eating it! A very different and healthy lasagna recipe which we enjoyed.
Provided by ellie_
Categories Healthy
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cheese sauce: In medium saucepan, melt margarine.
- Stir in flour.
- Cook, stirring constantly (2 minutes).
- Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
- Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
- Preheat oven to 350-degrees F.
- Spray a 13" x 9" pan with cooking spray.
- In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
- Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
- Repeat layering twice, ending with cheese sauce.
- Sprinkle reserved cheese and red pepper on top.
- Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
- Let stand 10 minutes before serving.
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
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
RED,WHITE AND GREEN LASAGNA
Make and share this Red,White and Green Lasagna recipe from Food.com.
Provided by Divinemom5
Categories Cheese
Time 1h30m
Yield 1 pan of lasagna, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Pour hot water over tomatoes and let sit until soft (about 10 minutes).
- Cook pasta according to package,drain in colander.
- Drain tomatoes,reserving liquid.
- Puree tomatoes in blender until smooth,using reserved liquid if needed.
- Melt butter over medium heat in saucepan.
- Add onion and cook until soft (about 5 minutes) Add flour and stir.
- Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
- Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
- Combine pesto and ricotta cheese in small bowl.
- Cover bottom of 9X13 baking dish with olive oil.
- Arrange noodles over oil,covering bottom of pan completely.
- Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
- Arrange second layer of noodles over cheese.
- Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
- Repeat both layers,ending with mozzerella cheese.
- Bake at 350 degrees for 45-60 minutes,until hot throughout.
- Serve with Sauvignon Blanc wine.
More about "red white and green vegetable lasagne recipes"
VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
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
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.
VEGETABLE LASAGNA (QUICK AND EASY!)
From theseasonedmom.com
Ratings 26Calories 273 per servingCategory Dinner
BEST VEGETABLE LASAGNA WITH WHITE SAUCE
From keytomylime.com
VEGETABLE LASAGNA WITH WHITE SAUCE
From whereismyspoon.co
RED AND GREEN LASAGNA | RECIPE
From rachaelrayshow.com
EASY VEGETABLE LASAGNA
From inspiredtaste.net
RED, WHITE AND GREEN LASAGNE – ORACIBO
From oracibo.com
VEGETABLE LASAGNA WITH WHITE SAUCE
From iheartrecipes.com
TIMES FOODIE ON INSTAGRAM: "VEGETABLE LASAGNA! LAYERS OF VEGGIES ...
From instagram.com
PRINCE® - RED AND WHITE LASAGNA - PRINCE PASTA
From princepasta.com
WHITE LASAGNA RECIPE
From cooking.nytimes.com
BEST VEGETABLE WHITE SAUCE LASAGNA (ULTIMATE GUIDE + VIDEO)
From wholesomepatisserie.com
WHITE VEGETABLE LASAGNA - SWEETLY SPLENDID
From sweetlysplendid.com
VEGETABLE LASAGNA WITH WHITE SAUCE - EATINGWELL
From eatingwell.com
WHITE AND GREEN HOLIDAY LASAGNA | RECIPE
From rachaelrayshow.com
GREENS AND CHEESE VEGETABLE LASAGNA RECIPE
From bonappetit.com
RED, WHITE, AND GREEN VEGGIE LASAGNE RECIPE ON FOOD52
From food52.com
LASAGNA RECIPE WITH WHITE AND RED SAUCE
From thespruceeats.com
You'll also love