Vegetable Lasagna Recipes

Velma Said:

I want to know what's the best recipe for vegetable lasagna?

We Answered:

Ingredients6 - 8 Sheets of Lasagna
Veggie Sauce
Oilve Oil
2- 3 cloves of garlic
1 red pepper
1 green pepper
1 - 2 large handful of mushrooms
1 large red onion
2 -3 Large handfuls of baby spinach
1 courgette
Oregano, Basil, Mixed Herbs to taste
Salt to taste
2 tins of chopped tomatoes
Pepper to taste
1 tsp Sugar

White Sauce
30g of butter
1/2 pint Milk
nutmeg optional
Enough grated cheese to cover
Plain Flour
Paprika optional

Method1. First things first, prepare the vegetables. Cut onion into small pieces, finely slice the garlic, slice up the

peppers, courgette and mushroms, use scissors to chop up the spinnach.

2. Get a large saucepan and fry the onion and the garlic until browned then add in the rest of the veg excluding the

mushroom and spinach and stir fry for around 5 minutes. Next add the mushrooms and leave to simmer for about 3-4

mins.

3. Add the canned tomatoes, herbs & spinach and stir well. Allow to simmer for around 10 - 15 minutes. In the

meantime you can make the white sauce.

4. Melt the butter in a pan then add 2-3 tbsp of flour and mix with whisk to make a roux. Cook for 1 minute. Add

the milk gradually and simmer stirring constantly with the whisk until it thickens (about 5 - 10 mins). Add the nutmeg.

5. Place half of the lasagna sheets onto the bottom of the lasagna dish, pour on vegetable sauce top with remaining

sheets then finally pour on white sauce. Grate some cheese and sprinkle this over evenly and add a pinch of paprika.

6. Place the lasagna is a preheated oven (gas 6) for around 45 mins to an hour until it is golden brown.

Serves: 4-6
Preparation time: 30 mins
Cooking time: 1 hr 20 mins

Eleanor Said:

Any really yummy vegetable lasagna recipes out there?

We Answered:

try these recipes.. I'm Italian and I've often cooked it for my veggie friends.. Un bacio dall'Italia
Lasagne with Radicchio (Lasagne con Radicchio)

5 tablespoonsbutter
5 tablespoonsflour
5 cupsmilk
to tastesalt
to tastewhite pepper
2 cupsParmigiano cheese, grated, divided
1/2 cuponion, chopped
1/4 cupextra virgin olive oil
5 cupsradicchio, julienne
1 cupred wine
to tastefreshly ground black pepper
1 box (9 ounces) Oven Ready Lasagne

PREHEAT oven to 350. Spray a 13x9 inch baking dish.
HEAT milk in a small saucepan.
MELT butter in separate medium saucepan. Add flour and cook 2-3 minutes, stirring constantly. Season with salt and white pepper; set aside.
HEAT olive oil in a large skillet. Add radicchio and sautÃ© until tender and cooked through.
ADD red wine and simmer until it is reduced by one third.
COMBINE sauce and radicchio mixture with 1-1/2 cups of grated cheese.
POUR 1-1/2 cups sauce into bottom of prepared baking dish. Place 3 lasagna sheets on top of sauce.
POUR 1 cup of sauce over lasagna sheets. Continue for 4 more layers, ending with sauce on top layer.
SPRINKLE with Â½ cup remaining cheese.
BAKE uncovered for 30 minutes.

Autumn Lasagne (Lasagne d' autunno)

1/2 pound green or purple cabbage leaves
1 ounce (1 cup)dried procini mushrooms
5 tablespoonsunsalted butter
1 tablespoonextra virgin olive oil
2 clovesgarlic, peeled
1 sprigrosemary
1/4 cupwater
1 cupred wine
4 tablespoonsall-purpose flour
1 quartwhole milk, heated
pinchnutmeg
1 ouncePecorino cheese, freshly grated
1 ounceParmigiano Reggiano cheese, freshly grated
10 sheetsBARILLA Oven-Ready Lasagne
to tastesalt
to tastefreshly ground black pepper

PREHEAT oven to 375 degrees.
CUT cabbage into thin strips. Pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened. Drain and chop porcini mushrooms.
HEAT 1 tablespoon of the butter and the oil in a large skillet over moderately low heat.
ADD garlic, mushrooms and rosemary and cook until garlic is golden, about 3 minutes.
ADD cabbage and cook over low heat, covered for 5 minutes.
ADD wine and simmer until the wine is evaporated.
ADD 1/4 cup of water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste.
MELT remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring for 3 minutes.
ADD milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg.
ADD cabbage to sauce.
COMBINE the 2 cheese. Spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan.
ARRANGE half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture .
ARRANGE the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese.
BAKE in the middle of the over for 25-30 minutes or until bubbling.

LASAGNE WITH PESTO
(for 2 people)
Ingredients: 8 lasagne sheets (to make 3 layers), pesto (fresh basil leaves, garlic, Parmigiano Reggiano cheese, pinenuts, salt, extra-virgin olive oil), besciamella sauce (white sauce: 25 g butter, 25 g flour, 250 ml milk, nutmeg), Parmigiano Reggiano cheese, extra-virgin olive oil, salt.

Prepare besciamella with butter, flour and milk. Add a pinch of nutmeg powder at the end and stir well. Prepare a good pesto. Cook for 4-5 minutes each lasagna sheet.Take a small oven tray, put some extra-virgin olive oil on the bottom and cover the surface with 2 lasagne sheets. Put some pesto on it and then some besciamella sauce and sprinkle with grated Parmigiano. Put other 2 lasagne sheets and pesto, besciamella and Parmigiano. Continue like this until you finish all the ingredients. Put into oven and cook at 180 C for 20 minutes.

TIMBALLO CON RICOTTA E FUNGHI
Serves 2
1 plum cake mould, 6 layer of lasagna,200 gr of ricotta cheese, 2 eggs, 200 gr of gated Parmigiano cheese, 150 gr of Camembert cheese, parsley, 400 gr of mushrooms, 400 gr o besciamella, 1 glass of white wine, extravirgin olive oil, salt, pepper, garlic.
For the dressing: Put in a bowl the ricotta cheese and mix with the eggs, 100 gr of grated Parmigiano and some minced parsley.
Mushrooms: Put in a frying pan 2 tablespoons of oil and a clove of garlic and cook them gently or 2 minutes at a really low temperature. Add the mushrooms, the salt, the glass of white wine and cook for 30 minutes until all the liquid has evaporated.
In the mould: Cover the mould with a thin layer of warm besciamella, then a layer of lasagna and cover with 2 tablespoons of ricotta cream, 2 tablespoons of mushrooms,some cubes of Camembert,1 tablespoon of besciamella and cover with another layer of lasagna. Put all the lasagna layer and the dressing and cover the last layer with the remeining mushrooms, some besciamella and the grated Parmigiano.
Cook in oven for 30 minutes.

Brenda Said:

best vegetable lasagna recipe?

We Answered:

Low Fat Vegetable Lasagna

Ingredients:

* 2 tsp olive oil
* 1 garlic clove, crushed
* 1 medium onion, finely chopped
* 1 1/2 cups cremini mushrooms, sliced
* 1 celery stalk, chopped
* 1 medium carrot, diced
* 1 medium zucchini, chopped
* 1 yellow squash, chopped
* 1 28-ounce can crushed tomatoes
* 2 tbsp tomato paste
* 1 tsp oregano or mixed Italian herbs
* Freshly ground black pepper
* 2 handfuls baby spinach salad leaves, roughly chopped
* 1 15-ounce tub fat-free or low fat ricotta
* 8-ounces no-cook lasagna noodles
* 3/4 cup reduced fat shredded mozzarella cheese

Preparation:
Preheat oven to 375 degrees, and coat an 11 X 7-inch baking dish with nonstick cooking spray.

Heat oil in a large saucepan. SautÃ© garlic for 1 minute, followed by onion, mushrooms, celery, carrots, zucchini and squash. Gently sautÃ© for 10 minutes until vegetables are softened. Add tomatoes, tomato paste, herbs and some black pepper. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in spinach.

Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by half the ricotta cheese; add another layer of sauce, followed by noodles and remaining ricotta cheese. Continue with remaining noodles and sauce, ending with sauce. Top with mozzarella and bake for 30 minutes. Serves 8.

:)HUGS(:

Henry Said:

I need a vegetable lasagna recipe?

We Answered:

When I make a vegetable lasagna I basically use zucchini, eggplant, sundried tomatoes, onions, garlic lots of mozzarella and parmesan reggiano cheese. Often I make my own tomato sauce, but a jar or two of prepared sauce makes for a quicker recipe.

9 sheets fresh or dried lasagna
1 tbsp butter
1 tbsp olive oil
1 onion, sliced
16-20 basil leaves
2 large zucchini, sliced lengthwise
1 large eggplant or 4 baby eggplants, sliced lengthwise
1 package sundried tomatoes, soaked in warm water or
1 jar sun dried tomatoes in olive oil
1 jar roasted red peppers
2 cups pasta sauce, made fresh or jar variety

Place eggplant on a paper toweled cookie sheet and spread them out, sprinkle with salt, and allow to sit at least 30 minutes to remove extra water. Get the rest of your ingredients ready during this time, boil your pasta al dente, then pat the eggplant after minutes have passed to remove excess water.

Assemble lasagna in your buttered casserole dish, first adding enough sauce to cover the bottom, then place 3 sheets of cooked pasta down, then start layering your vegetables, placing 4 or so basil leaves then more sauce and cheese. Continue layers using all ingredients, finishing with cheese on top. Bake in a 375 degree oven, for at least one hour or until vegetables are tender when you insert a knife. If top starts to brown too much, cover loosely with aluminum foil.

If deciding to make fresh pasta sauce, here is my recipe for that:

1 large can crushed tomatoes
1 can tomato paste
2 TBSP dried Italian seasonings, or
1/2 c. fresh chopped basil, 1/4 c. fresh chopped oregano
4 large garlic cloves minced
1 TBSP sugar
1 TBSP salt
1 medium onion, finely diced
1/2 c. red wine
1/2 c. water
1 TBSP olive oil

Saute onion and garlic in olive oil until clear, but not browned, then add all other ingredients and simmer over low heat until flavours blend, at least one hour or more. Add white or black pepper to taste, then use in recipe.

Viola Said:

I'm looking for a crockpot vegetable lasagna recipe. Any recipes?

We Answered:

Vegetarian
3 cups (20 ounce bag frozen) diced,cooked drained vegetables; broccoli, mushrooms, spinach, zucchini, eggplant, bell pepper
1 onion, chopped OR 1/2 cup celery, chopped
2 cloves crushed garlic
1 quart tomato sauce (I like chunky mushroom, olive and caper, or vegetable)
1-6 oz. can tomato paste
You may substitute 5 cups of creamy Alfredo style sauce, or half and half: veggie lasagna is good with every other layer red and white.
salt to taste
2 tsp. dried Italian spice OR mixed basil and oregano
1-12 oz. carton ricotta or small curd cottage cheese, or crumbled drained tofu
2 eggs mixed with 1 tablespoon fruity olive oil
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
10-12 oz. lasagna noodles, uncooked
3 cups (12 oz.) shredded mozzarella cheese

Cook and drain chopped vegetables, measure out 3 cups, set aside. Brown onion/ celery and garlic in skillet. Stir in alfredo sauce or tomato sauce and tomato paste, salt and Italian spice or oregano. Separately, mix the mozzarella and the Parmesan. In a third bowl, mix ricotta or tofu, eggs, and parsley.

Crockpot method (6-8 hours on low, don't use high):
Warm the sauce with the meat or vegetables added. Spoon a layer of warm sauce onto the bottom of an oiled 3 1/2 quart crockpot. Add a double layer of uncooked lasagna noodles (break to fit). Spoon on ricotta in big dabs, sprinkle on 1 cup of mozzarella. Repeat with sauce, noodles and cheeses until all are used up, three layers of noodles, ending with sauce. You may need to add some additional sauce, depending on your crockpot and noodles. Cover and cook on low for 6-8 hours.

Vegetable Lasagna Recipes

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