veggie lasagna recipe?

Answer 1

Hearty Vegetable Lasagna
Submitted by: Sue

Photo by: TURTLEGWEN "This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do."
Original recipe yield: 12 servings.
Prep Time:25 Minutes
Cook Time:1 Hour
Ready In:1 Hour 40 Minutes
Servings:12 (change)

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INGREDIENTS:
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 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
1/2 cup grated Parmesan cheese

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DIRECTIONS:
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.

Cheesy Vegetable Lasagna
Submitted by: Rachel

Photo by: Jasonchas "A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna."
Original recipe yield: 12 servings.
Prep Time:35 Minutes
Cook Time:35 Minutes
Ready In:1 Hour 10 Minutes
Servings:12 (change)

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INGREDIENTS:
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
1/2 cup all-purpose flour
3 cups milk
3/4 cup Parmesan cheese, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Veggie Lasagna
Submitted by: Christine
"A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!"
Original recipe yield: 8 to 10 servings.
Prep Time:30 Minutes
Cook Time:40 Minutes
Ready In:1 Hour 10 Minutes
Servings:9 (change)

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INGREDIENTS:
1 (12 ounce) package lasagna noodles
2 eggs, beaten
1 (15 ounce) container part-skim ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 (1 ounce) package herb and garlic soup mix
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10 ounce) package frozen sliced carrots
1 (10 ounce) package frozen corn kernels

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DIRECTIONS:
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.

Veggie Lasagna Florentine
Submitted by: Denise Smith
"This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!"
Original recipe yield: 12 servings.
Prep Time:20 Minutes
Cook Time:1 Hour 25 Minutes
Ready In:1 Hour 45 Minutes
Servings:12 (change)

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INGREDIENTS:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 onion, chopped
1 (8 ounce) can sliced mushrooms
2 tablespoons minced garlic
1 zucchini, finely chopped
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
1 pinch brown sugar
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 (16 ounce) container nonfat cottage cheese
2 eggs
3 tablespoons dried basil, divided
1/4 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

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DIRECTIONS:
Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente. Rinse with cool water, drain, and set aside.
Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft. Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste. Reduce heat to low, and simmer for 15 minutes.
Meanwhile, microwave frozen spinach until cooked. Cool, and then squeeze out excess water. Drain cottage cheese. Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth. In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture. Repeat layers with remaining ingredients. Sprinkle top with remaining 1 tablespoon of dried basil.
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.

Answer 2

Vegetable Lasagna

Ingredients

(6 servings)

4 c Thawed frozen spinach (2
10 oz Packages)
3 c Sliced zucchini
3 c Nonfat unsalted cottage cheese
2 c Sliced mushrooms
2 c Finely grated carrots
1 c Chopped onions
2 Eggs, lightly beaten
1/4 c Grated parmesan cheese
3 1/2 c Low-sodium tomato sauce
9 Cooked lasagna noodles ( 1 oz Each)
4 1/2 oz Grated part-skim mozzarella Cheese


Instructions

1. Preheat oven to 350 degrees. Spray a 13" x 9" baking pan w/ nonstick cooking spray.
2. In large bowl, cobmine spinach, zucchini, cottage cheese, mushrooms, carrots, onions, eggs & Parmesan cheese; stir to mix well. Set aside.
3. In bottom of prepared pan, w/ spatula, evenly spread 1/2 cup of the tomato sauce; arrange 3 lasagna noodles over sauce. Spread w/ half of the vegetable mixture; top w/ 1 cup of the remaining sauce. Repeat pro- cedures, ending w/ 3 lasagna noodles, then the remaining 1 cup of sauce. Cover w/ foil, bake 45 minutes. Uncover, evenly top w/ mozzarella cheese. Bake, uncovered, 15 minutes, until cheese is melted. Let stand 15 to 20 minutes before cutting.

Answer 3

Healthy Veggie Lasagna
[Reset]
Keys : Main Dish Pasta
Ingredients :

9xlasagna noodles
2canlow-sodium tomato sauce (8-oz.)
1xclove garlic minced
1tspfresh oregano or 1 tsp. dried
1cupfresh or frozen broccoli (or spinach) steamed, thawed, drained, chopped
1cupshredded carrots
1tubpart-skim ricotta cheese (16-oz.)
1/4cupgrated Parmesan
1cupshredded part-skim mozzarella cheese

Method :

* Boil lasagna noodles per package directions. Pre-heat oven to 350 degrees. Lightly coat 9-by-13-inch baking dish with vegetable cooking spray. In a small bowl, combine tomato sauce, garlic and oregano and spread 1/4 of mixture (about 1/2 cup) along bottom of dish. Drain noodles and lay three strips over sauce.
* In a bigger bowl, combine broccoli, carrot, ricotta and Parmesan. Spread 1/2 the mixture over noodles. Continue layering 1/2 cup of sauce, 3 noodles, remaining broccoli mixture, 1/2 cup sauce, remaining noodles and top with remaining sauce and mozzarella. Bake about 45 minutes, until lasagna bubbles. Cool 15 minutes before serving.


















Mushroom and Spinach Lasagna
[Reset]
Keys : Pasta Main Dish Veggie Italian Italy European Mediterranean
Ingredients :

2medpepper red
1/2medonion
2medgarlic cloves
4medtomato raw
1/8tspthyme, ground
1/2cupvegetable broth, (home made)
1/8tsphot pepper sauce
1medonion
1tspbalsamic vinegar
3medtomato raw
4medgarlic clove
6ozmushrooms
1cupricotta chs skim milk
2ozswiss cheese low fat
1/4cupbasil, fresh
1lbspinach fresh
1tblparsley fresh
6ozlasagna noodles, (spinach)
4ozparmesan grated

Method :

* Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave)
* place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded and diced), thyme and stock in a sauce pan; simmer for 15 minutes.
* Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside.
* Lasagna-
* Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsley, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan.
* Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.

Answer 4

instead of noodles- roast some zucchini -cut in thin strips- spray or brush With oil- cook in oven for about 12-15min at about 375 or until tender- and layer with the trimmings mmmmmmmmm

Answer 5

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