Vegetable Lasagna Neomonde Recipes

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.

Steps:

• Prepare a gas or charcoal grill for direct heat grilling.
• Preheat oven to 350 degrees.
• Lightly oil a jelly roll pan (or a cookie sheet or other large, shallow pan) and a 9x12" baking dish.
• SAUCE: Heat oil in a lg heavy-bottomed saucepot over medium-high heat.
• Add onion, garic, mushroom, and jalapeno; saute about 3 minutes until onions are soft but not browned.
• Add tomatoes, olives, salt, pepper, oregano, basil, paprika and tomato sauce; bring to a boil, reduce heat to a simmer. Cook, stirring frequently, for 15 minutes.
• VEGETABLES: Sprinkle oiled jelly roll pan w/ black pepper; lay sliced potatoes over the oil pan in a single layer. (If necessary, work in batches or use a second pan.) Bake for 10 minutes, then set aside.
• Grill eggplant, zucchini, squash until well-marked w/ char lines on both sides, about 2 mins per side.
• ASSEMBLY: Layer the potatoes, zucchini, and yellow squash in the bottom of the oiled baking dish.
• Pour sauce evenly over the vegetables and sprinkle with feta over the sauce.
• Lay sliced eggplant over the sauce and feta layers.
• Sprinkle with shredded Swiss, provolone, and mozzarella cheeses over top.
• Cover pan with foil and bake for 45 minutes.
• Remove foil and bake for 10 minutes or until cheese is bubbly and slightly browned.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
• In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

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.

Steps:

• In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.