Vegetarian Lasagna Chapala Recipes

Steps:

• Dice and salt the eggplant and allow to drain, rinsing just before adding to the saute pan. In the olive oil saute the minced onions, garlic, celery, and carrots until most of the liquid has evaporated. Add the dried spices. Add the diced eggplant and mushrooms and stir, reducing the liquid. Add the tomato sauce and tomato paste and adjust the seasonings. Cook until thickened adding more water as needed.
• In a food processor blend the ricotta, spinach and garlic cloves. Set aside.
• Spray a large lasagna pan with non-stick spray. Cover the bottom with a layer of sauce and lay the dry noodles over it. Add a layer of the spinach and ricotta mixture and continue to alternate layers ending with sauce on the top. Cover the top with mozzarella and sprinkle with the Parmesan. Cover and place in the refrigerator overnight. The next day remove it and bake at 350 degrees until bubbling and the cheese is melted.

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:

• Bring a large pot of water to a boil for the noodles. Heat oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Set aside.
• While the water comes to a boil, prepare the ricotta filling: In a large bowl, stir together the ricotta, 1/3 cup parsley, cream, beaten egg and nutmeg. Fold in 2 cups mozzarella. Season with salt and pepper; set aside.
• Once the water comes to a boil, season it generously with salt, then cook the noodles just until slightly softened, about 6 minutes. (The noodles shouldn't be fully cooked so they hold up after baking.) Transfer the cooked noodles to a colander and rinse immediately under cold water. Drizzle with oil immediately and toss to coat to prevent sticking.
• Assemble the lasagna: Spoon about 1 cup sauce into the prepared baking dish and spread into an even layer. Top with one layer of lasagna noodles, trimming the noodles as needed. (They can overlap slightly, but should be trimmed if the overlap is significant.) Dollop a heaping 3/4 cup ricotta mixture on top of the noodles, and spread in an even layer. Pour 1 cup sauce on top, and spread in an even layer. Repeat with 3 more layers of noodles, ricotta and sauce. Top with one final layer of noodles, then a final layer of sauce. Sprinkle evenly with the remaining mozzarella, then the Parmesan.
• Cover the lasagna tightly with aluminum foil and bake until warmed through and bubbling, about 30 minutes. Remove foil and broil on the top rack until browned in spots, about 3 minutes.
• Sprinkle with finely chopped parsley, then let cool about 10 minutes before serving.

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.

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
• To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
• Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.