The Vegetarian Lasagna That Fooled My Father Recipes

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.

Steps:

• Mix carrots, oregano, and spaghetti sauce together.
• Mix Ricotta, spinach, and eggs together in separate bowl.
• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
• Repeat layers with remaining ingredients.
• Bake in 350 degrees oven for about 45 minutes.

Steps:

• In a sauce pot melt the butter and sauté the (vegetables ingredients from Butter and below only)until softened.
• Add cream and watch it does not boil over.
• Add cheese and spices until melted.
• once melted put in blender and lightly blend.
• Keep sauce warm.
• Heat olive oil and combine all vegetables (zucchini, mushrooms, pepper, leeks) and fry until softened.
• Add parsley and spinach until just lightly soft and then add ricotta.
• Add the sauce (not all, but enough to your liking) and blend.
• In a lasagna pan add a little sauce to bottom and start to stack lasagna with veggie sauce mixture with each layer. Also now add cheddar and mozzarella alternate until all pasta is finished top with the mixture and cheese and a little more sauce.
• Preheat oven to 375 and cover lasagna bake for 20 minutes and uncover and bake an additional 15 minutes.
• If your time is short you can substitute making the sauce with your favorite primavera packaged sauce mix.

Steps:

• Cook and drain noodles as directed on package.
• Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
• In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
• In a small sauce pan, saute the garlic, then add the marinara and heat through.
• Heat oven to 350 degrees.
• Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
• Place 3 lasagna noodles over the marinara.
• Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
• Spread remaining marinara over the cheese.
• Top with 3 more noodles.
• Spread half the vegetable/bean mixture over the noodles.
• Sprinkle with one cup of the mozzarella cheese.
• Top with remaining 3 noodles.
• Spread with remaining vegetable mixture.
• Sprinkle with remaining mozarella.
• Cover with foil and refrigerate for 24 hours.
• Bake, uncovered, for 35-40 minutes.
• Allow to stand for 10 minutes before cutting and serving.

Steps:

• Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
• Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
• Stir vegetables into tomato mixture; simmer 15 minutes.
• Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
• Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
• Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.

Steps:

• Heat olive oil in a large skillet until shimmering.
• Add onion, eggplant, and mushrooms to skillet. Cook for 15 minutes, or until all ingredients are soft.
• Add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. Break up tomatoes with the back of a spoon.
• Add oregano, parsley, and basil to the sauce.
• Simmer sauce uncovered for about an hour and a half, or until thick.
• Preheat oven to 350 degrees Fahrenheit.
• Grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
• Spread about 1/4 of the sauce in the bottom of the pan. (About 1 1/4 cups).
• Layer 4 of the lasagna noodles on top of the sauce.
• Dot the noodles with 1/3 of the ricotta cheese.
• Spread 1 cup of the mozzarella over the ricotta and noodles.
• Spread 1/2 cups of the Parmesan over the mozzarella.
• Repeat steps 7-11 two more times.
• Spread the last of the sauce over the Parmesan, and then spread the last of the Parmesan and mozzarella over the sauce to prevent it from burning.
• Bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.

Steps:

• Mix carrots, oregano, and spaghetti sauce together.
• Saute onions and mushrooms.
• Mix Ricotta, spinach, parsley and eggs together in separate bowl.
• Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
• Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms & onions, ½ Mozzarella, and ½ Parmesan.
• Repeat layers with remaining ingredients.
• Bake in 350 degrees oven for about 45 minutes.
• Let set for 10 minute.

Steps:

• You'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish.
• Blanch zucchini in boiling water for 1- 1.5 minutes.
• Drain zucchini and place between tea towels to remove as much moisture as possible. Otherwise your lasagna will be watery.
• Sautee chopped mushrooms in olive oil, seasoning with salt & pepper.
• Add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce.
• In a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste.
• Begin by layering the bottom of your loaf pan(s) with strips of zucchini, then a layer of the cheese mixture, and finally a layer of sauce,a nd repeat. This should just about fill your pans.
• Cover with a layer of mozzarella.
• Wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute.
• If taking out of the freezer, thaw in the fridge for a day and pop in the oven at 400 degrees for 30 - 40 minutes.