Cheats Veg Lasagne Recipes

LISA'S LASAGNE

Lisa's Lasagne image

A colorful, tasty dish. Served with garlic bread, this vegetarian lasagne makes an excellent meal for guests.

Provided by LISAMICH

Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes

Time 1h30m

Yield 4

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
3 onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 sliced zucchini
8 chopped tomatoes
3 tablespoons tomato paste
4 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
salt and pepper to taste
2 tablespoons butter
1 ½ tablespoons all-purpose flour
3 cups milk
1 cup shredded Cheddar cheese
⅛ teaspoon freshly ground nutmeg
salt and pepper to taste
12 spinach lasagna noodles

Steps:

Heat the oil in a large saucepan. Add the onions and saute for 3 minutes. Add the peppers and saute for 2 minutes. Add the zucchini and saute 3 minutes before adding the tomatoes, tomato paste, garlic and oregano, basil, thyme, salt and pepper. Cover the saucepan and simmer for 20 to 30 minutes (the longer the better as long as the sauce is not sticky.)
Preheat the oven to 200 degrees F (95 degrees C). Grease a 9x13 inch baking dish.
While the sauce cooks, melt 2 tablespoons butter in a saucepan. Add the flour into the butter, stir vigorously for 2 minutes. Gradually add the milk, stirring until the sauce thickens. Stir in the cheese, reserving as much as you will want to sprinkle on top of the lasagna. Stir the cheese into the flour and butter mixture until it has melted completely. Season with nutmeg, salt, and pepper.
Soak the lasagna noodles in water for 30 seconds.
Cover the bottom of the prepared dish with some of the tomato sauce, followed by a layer of the lasagna sheet, and the cheese sauce. Continue layering these ingredients ending with a layer of cheese sauce. Sprinkle the final layer of cheese sauce with nutmeg, salt, pepper, and the reserved cheese.
Bake the lasagna 40 to 50 minutes, until the top of the lasagna is golden brown.

Nutrition Facts : Calories 764.5 calories, Carbohydrate 103.9 g, Cholesterol 59.6 mg, Fat 28.7 g, Fiber 13.8 g, Protein 30.4 g, SaturatedFat 13.5 g, Sodium 334.3 mg, Sugar 30.8 g

CHEAT'S VEG LASAGNE

Cheat's veg lasagne image

My shortcut version of a delicious veg lasagne. Vegetables can be varied (e.g. aubergine, mushrooms, etc) - or add chorizo for a meaty and spicy kick

Provided by balck777

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Preheat oven to 170 degrees (fan). Place all fresh veg, olive oil, garlic and herbs into a large baking tray. Mix well and roast in the oven for 30 mins.
If using chorizo, gently fry until oils released and starting to crisp.
Mix roasted vegetables, sweetcorn, chorizo if using, and chargrilled vegetable sauce.
Heat the cheese sauce in the microwave (approx. 1 min) so that it can be poured more easily. Layer the lasagne as follows : one third of the vegetable sauce, 3 lasagne sheets, one third of the vegetable sauce, half of the cheese sauce, 3 lasagne sheets, remaining vegetable sauce, remaining cheese sauce. Sprinkle the grated cheese on top.
Bake in the oven for 40-45 minutes until lasagne sheets are cooked. Serve with salad and / or garlic bread.

CHEAT'S LASAGNE

Cheat's Lasagne image

A super easy and yummy quick version of the classic Lasagne.

Provided by beeteamum

Time 20m

Yield Serves 3

Number Of Ingredients 0

Ingredients

Steps:

Put a pan of water on for the pasta and set your grill to the highest setting.
Meanwhile mix a third of the parmesan with all the mascarpone and season with salt and pepper.
Once the pasta is cooked through, drain well and tip into an ovenproof dish with the can of chopped tomatoes.
Spread the mascarpone/parmesan mix over the top of the pasta and sprinkle with the remaining parmesan.
Pop into the grill for 4-5 minutes or until the cheese is turning a golden brown colour.
Perfect served with a quick salad and a glass of red wine!

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