anybody got a recipe for vegetable lasagne?

Question

something pretty easy pls.

Answer 1

Try the following

Roasted Mediterranean Vegetable Lasagne
about 9 sheets spinach lasagne (the kind that needs no pre-cooking)

For the filling:
1 small aubergine
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper

For the sauce:
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan
salt and freshly milled black pepper

For the topping:
1 level tablespoon freshly grated Parmesan
Pre-heat the oven to gas mark 9, 475°F (240°C).

Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth.

Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment

or Roasted vegetable lasagne
450g/16 oz courgettes
1 aubergine
3-4 tbsp extra virgin olive oil
1 kg firm, ripe tomatoes, sliced
2 cloves garlic, chopped
2 tbsp balsamic vinegar
10-12 fresh basil leaves, torn
Pinch salt and freshly ground black pepper
2x125g/4½ oz low-fat mozzarella cheese, sliced
150g/5¼ oz fresh lasagne sheets
100g/3½ oz freshly grated parmesan

Method
1. Slice the courgettes and aubergine into diagonal slices. Heat a ridged grill pan, brush the slices with olive oil and grill for several minutes each side until chargrilled, then remove. You'll have to do this in batches.
2. Preheat the oven to 190C/375F/Gas 5. Brush the inside of a large baking dish with a little oil. Place a layer of sliced tomatoes (about one third of the total) on the bottom, slightly overlapping.
3. Next, layer with half of the courgette and aubergine slices. Sprinkle with half the chopped garlic and one tbsp balsamic vinegar.
4. Scatter over half of the torn basil leaves and season with salt and pepper.
5. Layer half the mozzarella slices on top, then cover with half the lasagne sheets.
6. Continue layering with the rest of the ingredients, ending with a layer of tomatoes on top. Sprinkle over the parmesan.
7. Cover with foil and bake for 35-40 minutes. Remove the foil and bake another five minutes until the parmesan's golden on top

oe roast vegetable lasagne

1 butternut squash, peeled, de-seeded and cut into thin wedges
2 parsnips, peeled and sliced
1 aubergine, cut into cubes
100g/3½ oz cherry tomatoes
olive oil
150g/6oz ball of mozzarella, torn into chunks
100g/3½oz pine nuts
6 sheets of fresh lasagne
55g/2oz parmesan, grated
sage, to garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
3. Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
4. Meanwhile, bring a large pan of water to the boil. Add the lasagne sheets and blanch for four minutes or until al dente. Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
5. Heat a small frying pan and toast the pine nuts for two minutes until golden brown, shaking the pan regularly.
6. Assemble the dish by placing a sheet of lasagne on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagne on each plate.
7. Top with parmesan and sage and serve.

Answer 2

Roast a load of vegetables (chopped quite small) with loads of olive oil for 45 mins. Try red onion, cherry tomatoes, peppers, butternut squash, leeks, garlic cloves - use whatever you like best. Put a couple of tins of tomatoes in a saucepan and heat with salt, pepper and sugar to taste. Layer up the tomatoes with the vegetables and grated cheese with lasagne sheets (use the ones that don't require pre-cooking). Top with loads of cheese - use something tasty or make a cheese sauce to cover it with. You can make a really easy cheese sauce by mixing 3 eggs into a pint of plain yoghurt and adding loads of grated cheese - it's not quite the same as a proper cheese sauce, but not bad! Anyway, stick it in the oven for about 50 minutes at 180 degrees. Yum xx

Answer 3

Put all of your favourite vegetables into a pot and boil them until they are soft. Then mix together Knorr Mealmaker bolognese sauce and add all your veg to it and bring to the boil then simmer until it becomes thicker. At this stage I add onions and sweetcorn. Make your cheese sauce while this is reducing - packet or home made your choice. If you want to know how to make the home made sauce just contact me. Then layer in a deep dish a layer of bolognese then cheese sauce then lasagne sheets and keep this up until your dish is full. Remember always end on a layer of Bolognese and then sprinkle cheese on the top and put in a pre heated at 200 degrees celsius for 20 -25 mins. allow it to cool down before serving it as if you do it will keep the look of a lasagne and not slop on the plate

Happy cooking x

Answer 4

3 cups low fat spaghetti or pasta sauce
1 - 16 ounce container 1% or non-fat cottage cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, uncooked
1 package (8 ounces) shredded very low fat or fat free mozzarella cheese
1 cup fresh spinach leaves
2 medium tomatoes, sliced thin
Misc. fresh vegetables as desired (zucchini, mushrooms, bell peppers)

1. Preheat oven to 350 degrees.

2. In a small bowl, combine cottage and parmesan cheese.

3. Spray a 12 X 8 inch baking pan with non-stick spray.

4. Place 3 uncooked noodles on the bottom of the pan.

5. Cover the noodles with 1 cup spaghetti sauce, 1/3 cheese mixture and 1/3 mozzarella cheese.

6. Spread spinach leaves, tomatoes and other vegetables on top of the cheese.

7. Repeat this layering 2 more times with noodles, sauce, cheeses and vegetables.

8. Cover tightly with aluminum foil.

9. Bake for one hour.

10. Let stand for 15 minutes before serving.



Makes 6-8 servings

Answer 5

I'll try to make it 100% veg
1 aubergine (egg plant)
1 carrot
5 Tomatoes
1 onion
1 celery stick
1 garlic
1 glass of red wine
1 litre Passata
3 leaves
Olive oil
Vegetable stock
Pasta Sheet
Cheese Parmesan (just a bit) and Mozzarella di Bufala (1 or 2, accordingly to taste)
White sauce
Chop the carrot in small squares, chop the onion and the celery stick and the garlic, slice the aubergine (and lay them on a cloth so that you get all the water away - about 40 min)
In a big pan, your olive oil (about 3 soup spoons) when hot, put your onion, your aubergine and let it for a few minutes (about 5), then add your veggetables. Prealabbly, you'd have peeled and peeped your tomatoes and cut them in quarter.
Stir all that, then add the passata, the vegetable stock and red wine. Simmer gently for 40 min to 1 hour.

If you want to do your own white sauce:
in a small pan,
put 50gr of butter and let it melt. Add the same amount of flour (corn flour is better) and mix it well until you have a slightly golden paste. Add 1/2 L of hot milk (it eases the process with hot milk) little by little, stirring well to avoid lumps. Add a little graound pepper and ground nutmeg. Mix well and stop it before its boils ( for best results, do it in a bain-marie)

Prepare your lasagna dish
Butter the bottom,
Do a layer:
pasta sheet, white sauce, then you veg. mix and mozzarella on top.
Repeat to the number of layers you want (carreful, leave 1 or 2 cm)
Then, top with the pasta sheets and white sauce and parmesan on top.
Put in the oven (about 180 deg. celsius) for about 50 min.
Serve with a nice fruity red wine

Answer 6

I remember buying a vegetable lasagne once that included aubergine. When I've made one myself I like to add a layer of spinach, mixed with grated nutmeg.

I'm making one for lunch today, with tomato, garlic and oregano on the bottom, then lasagne, then a layer of spinach with grated nutmeg, sprinkled with a little parmesan, cover with some white sauce, another layer of lasagne, then ricotta, onion, garlic, mushroom and oregano, cover with remaining white sauce, top with parmesan and baked until golden brown.
You can add whatever other vegetables you like in either layer, and add another layer of lasagne before the top layer of sauce, and use different cheese.

Answer 7

Vegetable Lasagna


1/3 c margarine, melted
1/3 c unbleached flour
1 tsp salt
3 c skim milk

12 lasagna noodles, cooked

10 oz frozen spinach
2 c lowfat cottage cheese
1/4 c Parmesan cheese, grated
1 tsp basil
1/2 tsp oregano
1/4 tsp black pepper

8 oz mushrooms, sliced
2 c carrots, sliced
1/2 c onions, chopped
1 c bell peppers, chopped
1 c mozzarella cheese, part skim milk

Rinse frozen spinach under running water to separate. Drain; pat
dry with paper towels.

Preheat oven at 350. This recipe calls for a 13 x 9 x 2" pan
unprepared; set it aside. To prepare White Sauce, heat margarine
in a 1 quart saucepan over low heat until melted. Stir in flour
and salt. Cook over low heat, stirring constantly, until bubbly;
remove from heat. Stir in milk. Heat to boiling, stirring constantly.
Boil and stir 1 minute; cover and keep warm. If sauce thickens,
beat in small amounts of milk. To prepare lasagna noodles, cook
them as directed on package directions. In a mixing bowl, combine
spinach, cottage cheese, Parmesan cheese, basil, oregano, and
pepper; set aside. In a skillet, cook mushrooms, carrots, onions,
and bell peppers until soft and tender; set aside. Arrange 4 noodles
in pan. Top with with half cheese mixture, 1/2 cup mozzarella cheese
and 4 more noodles. Layer cooked vegetables on noodles. Spread half
of the White Sauce over top. Top with remaining noodles, cheese
mixture, White Sauce, and mozzarella cheese. Bake for 45 minutes.
Let stand 10 minutes before cutting.

hope it can help u....

Answer 8

VEGETABLE LASAGNA

2 tbsp. chopped onion
1 clove garlic, minced
1 tsp. olive oil
1 1/2 c. peeled, diced tomato
2 c. peeled, diced eggplant
1/2 c. chopped green pepper
1 sm. zucchini, diced
1/4 lb. fresh mushrooms, chopped
1 tsp. dried whole oregano
1 bay leaf
1/4 tsp. salt
1/4 tsp. pepper
6 uncooked lasagna noodles
1/8 tsp. salt
2 eggs, beaten
1 c. lowfat cottage cheese
1 tbsp. chopped fresh parsley
Vegetable cooking spray
1/2 c. (2 oz.) shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese

Saute onion and garlic in hot oil in a large skillet 2 minutes. Stir in next 9 ingredients; cover, reduce heat, and simmer 10 minutes. Remove bay leaf; set vegetable mixture aside.
Cook lasagna according to package directions, reducing salt to 1/8 teaspoon. Drain noodles, and cut in half crosswise; set aside. Combine eggs, cottage cheese, and parsley; set aside.

Coat an 8-inch square baking dish with cooking spray. Place 4 noodle halves in dish. Spoon half of cottage cheese mixture over the noodles. Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of Mozzarella. Repeat layers, ending with noodles.

Cover baking dish, and bake at 350 degrees for 20 minutes. Sprinkle with Parmesan; cover and bake an additional 5 minutes. Yield: 6 servings (245 calories per serving).

Answer 9

vegetables, sheet pasta, sauce.
chop and boil whatever veg you like,mix it with tomato dolmio sauce (add garlic if you like) layer it in a deep baking tray with pasta and cheese sauce and put cheese on the top, shove it in the oven on low heat for hour or so, then wait til they are absolutely starving before you dish it out and they'll eat anything, no matter what it looks like. That is my top tip for the day.

Answer 10

VEGGIE LASAGNA
2 large boxes of lasgna noodles.
1 large eggplant
1 large broccoli
1 large cauliflower
1/2 cup of cornstarch
1/2 cp of flour
onion
garlic
3 types of veggie shredded cheese including(cheddar, provolone, &
parmesean)
use silken tofu add a little garlic powder for taste

sauce
olive oil or use Pam olive oil spray
4 ripe red tomatoes
vegetable broth
medium can of tomato paste
2 large onion
2 large garlic
2 large bell pepper
2 large garlic
5 to 6 mushrooms
oregano
fresh & dried basil
garlic powder
cayenne pepper
salt
black pepper
sugar

Trim broccoli and cauliflower slice the stalk of broccoli.
In two large pots start water with a teapoon of salt in each pot.
Once it is rapidly boiling submerge cauliflower and broccoli. Boil
until tender but not muddy green or soggy white. Do not drop Noodles
yet.

Assemble your sauce, Chop Tomatoes to medium, not to fine and not to
chunky. Place in skillet, olive oil along with chopped onion, bell
pepper, garlic, mushrooms, begin to sautee. Then add, salt & pepper
(s),oregano, & dried basil. Take half of the vegetable mixture set
aside. Add tomato paste, 3 teaspoons of sugar, stir mixture do not
allow to stick topan...gradually add vegetable broth, until mixture
is turning into a sauce getting thicker. Allow to simmer and boil.

Peel & Slice eggplant into rounds, dust with cornstarch/flour. Pan
fry in olive oil(or use Pam olive oil spray)until golden brown, set
aside.

Boil noodles till adente.

ASSEMBLY
in a rectangular pan..butter thesides and bottom of pan, place a
layer of noodles, sauce to cover noodles(not drench), eggplant,
veggie mixture, riccotta cheese, and shredded cheese mixture, add
sauce, then noodles, then contiue to layer till the last on top is
sauce and then cheese. Let sit in fridge for 30 min if you have the
time.

Bake on 400 for 30-45 min until bubbling on side, lasagna is fimly
set, at last moment turn oven on broil, sprinkle more cheese on top
and brown quick. Pay attention, cheese burns fast.

Serve with Garlic bread, take some garlic and mah down into very
soft, cream with butter, spread on french bread, and bake in foil for
15 min.