how to make vegetable lasagne?

Question

What vegetables are best?
do i have to use packaged red sauce? or is it just a couple of cans of peeled plum tomatoes, onion, garlic, few herbs?

Also, how do i freeze it? do i cook it completely first? if so, for how long and what temp? once frozen, can i heat it up in the microwave from frozen? or the oven as well?

Answer 1

Veggie Lasagna Florentine

Original recipe yield: 12 servings.

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

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

Shredded carrots, chopped onions, spinach, shredded zucchini, or broccoli flowerettes with alfredo sauce, cottage cheese and parmesan. Bake at 350 for 45 minutes to an hour.
It can be frozen and baked from a frozen state or baked and frozen then thawed and re heated later.

Answer 3

You make the lasagna just like regular except NO MEAT
Use jar sauce or homemade ,layer lasagna with riccota cheese,spinach,broccoli,parmesean cheese,noodles provolone ,mozzerella sauce and continue to build.
It can be frozen but must be thawed before cooking again.

Answer 4

VEGETABLE TORTILLA LASAGNE
Can be prepared in 45 minutes or less.
2 tablespoons vegetable oil
1 large zucchini (about 10 ounces), cut crosswise into
1/4-inch-thick slices
3/4 cup frozen corn, thawed
1/4 cup ricotta cheese
1 1/4 cups grated Monterey Jack cheese (about 1/4 pound)
1/2 teaspoon ground cumin
1 cup bottled tomato salsa (about 9 ounces)
six 6-inch corn tortillas
a 7-ounce jar roasted red peppers, drained and patted dry
3 tablespoons chopped fresh coriander

Accompaniment: Lime wedges




Preheat oven to 500°F. and brush 2 shallow baking pans with oil.
Arrange zucchini in one layer in one pan and in half of other pan and add corn to remaining half of second pan. Sprinkle vegetables with salt and pepper to taste and roast on 2 racks in oven about 5 minutes. Stir corn and switch positions of pans in oven. Roast vegetables about 5 minutes more, or until browned lightly.

While vegetables are roasting, in a small bowl, stir together ricotta, 1 cup Monterey Jack, cumin, and salt and pepper to taste. Put salsa in a fine sieve set over a bowl and drain 3 seconds (do not press on solids). Transfer salsa to another bowl.

Lightly grease a loaf pan, 8 1/2 by 4 1/2 by 3 inches, and trim tortillas with scissors into six 5- by 3 3/4-inch rectangles. Cover bottom of loaf pan with 2 tortillas, overlapping them in middle. Spread 1/4 cup salsa over tortillas and top with half cheese mixture, half zucchini, half peppers, half corn, and 1 tablespoon coriander. Make another layer of tortillas and vegetables in same manner. Top with remaining 2 tortillas, 1/2 cup salsa, 1/4 cup Monterey Jack,and 1 tablespoon coriander. Cover lasagne with foil and bake in middle of oven 12 minutes, or until heated through and cheese is melted. Let lasagne stand, covered, 5 minutes before serving.

Cut lasagne in half and serve with limes.

Serves 2.

You freeze it in the pan with cling wrap then foil.

Answer 5

Vegetable Lasagna in Parmesan Cream Sauce
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. salt
1/4 tsp. ground red pepper (cayenne)
2 cups milk
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 Tbsp. oil
3 cups chopped broccoli
1 cup shredded carrots
1 medium red bell pepper, chopped
1/2 cup chopped onion
3 cloves garlic, minced
2 cups POLLY-O Original Ricotta Cheese
1/3 cup chopped fresh basil leaves
9 lasagna noodles, cooked, drained
3 cups POLLY-O Pizza Shreds 4 Cheese Blend, divided



PREHEAT oven to 375°F. Melt butter in medium saucepan on low heat. Stir in flour, salt and ground red pepper; cook 2 min. or until bubbly, stirring frequently. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 3 min. Stir in Parmesan cheese; set aside.
HEAT oil in large skillet on medium-high heat. Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 min. or until crisp-tender; set aside. Mix ricotta cheese and basil.
SPOON 1/4 cup of the Parmesan sauce into 12x8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the pizza shreds and 1/3 of the remaining Parmesan sauce. Repeat layers of noodles, ricotta cheese mixture, vegetable mixture, pizza shreds and Parmesan sauce. Top with remaining 3 noodles, remaining Parmesan sauce, remaining vegetable mixture and remaining 1 cup pizza shreds; cover.
BAKE 55 min. Uncover. Bake an additional 5 min. or until hot and bubbly.

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

Thats not good...lasagne shold be beef!

Answer 8

you get vegetables and you get lasagne, combine them so you get a vegetable lasagne, that easy!