Cheese Vegetable Lasagna Recipes

VEGETABLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

HEARTY VEGETABLE LASAGNA

Steps:

• 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.

8 CHEESE VEGETABLE LASAGNA

Steps:

• Grease a 10x15X3-inch casserole dish. Soak raw, hard noodles in a large bowl of very hot tap water for 20 minutes. Preheat oven to 375ºF. In a bowl, combine ricotta, egg and parsley; stir and set aside.
• In a large skillet over medium heat, add 1 tablespoons each butter and oil. Add carrots and onion; sauté until start to soften, about 3 minutes. Add zucchini, mixed bell pepper and poblano; stir, cover and cook for 7 minutes. Add garlic and sauté for 1 minute. Transfer carrot mixture into a large bowl using a slotted spoon.
• Return skillet back to the heat and bring liquid to a simmer. Add cauliflower and sauté for 2 minutes; add remaining oil & butter. When it starts to brown, add ¼ cup water, cover and steam for 3 minutes. Add broccoli, stir, cover and steam for 2 minutes. Transfer cauliflower mixture to the large bowl and add corn kernels; stir until well combined and set aside.
• In a large pot over medium heat, combine milk, heavy cream and flour; stir until flour is well blended. Add ½ cup Parmesan cheese, Asiago, Aged Cheddar, Swiss, Pepper Jack, and Pecorino Romano; whisk with a ball whisk until combined. Reduce heat to medium-low and add basil, oregano, onion powder, sweet paprika, garlic powder, red chili flakes and black pepper; stir. Add spinach, stir and keep it warm while assemble the lasagna.
• Spoon a thin layer cheese sauce and then lay 6 noodles. Spoon half vegetable mixture evenly and then half ricotta mixture, covering the entire surface. Pour half the cheese sauce uniformly; repeat the process. On the top layer, sprinkle the remaining ½ cup Parmesan cheese, then Mozzarella and panko. Transfer to the preheated oven and bake for 30 minutes or until brown. Let it sit for 15 minutes before serving.

CHEESY VEGETABLE LASAGNA

Steps:

• 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 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.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
• Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
• Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
• Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

EASY VEGETABLE AND CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Spray 11x7 inch baking dish with cooking spray.
• Combine ricotta and nutmeg, set aside.
• Layer ingredients as follows: Spread about a cup of the sauce on bottom of dish; 3 noodles over sauce to cover; another cup of the sauce; ricotta mixture and vegetables; 1/2 of the mozzarella; remaining 3 noodles; remaining sauce.
• Cover with foil, bake about 1 hour (until noodles are cooked).
• Remove foil, add remaining cheese, bake 5 minutes.
• Let stand 5-10 minutes before serving.

VEGETARIAN FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
• In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
• Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
• Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

CHEESE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
• In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
• In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
• Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
• Bake 45 minutes, or until cheese is bubbly and top is golden.

CHEESE VEGETABLE LASAGNA

Steps:

• Preheat oven to 375°F.
• Cook noodles according to instruction on package until al dente (tender, but firm).
• SAUCE: In a saucepan, melt butter; stir in flour until no lumps remain, then whisk in milk; bring to a boil, stirring until sauce thickens. Add savory and season to taste with nutmeg, salt and pepper. Mix well and continue cooking for 5 minutes, stirring constantly. Remove from heat and set aside.
• Into a buttered lasagna dish, spread some white sauce evenly. Cover with 4 lasagna noodles and top with some zucchini, onion slices and bell pepper strips. Spread with quark (or ricotta) cheese and sprinkle with some mozzarella and Parmesan cheeses,.
• Season to taste with salt and pepper continue with noodles, repeat layers twice. Top with remaining white sauce and sprinkle with cheese.
• Bake for 30-35 minutes. Remove from oven and let stand for 10 minutes before serving.