Chunky Vegetable Lasagna Recipes

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CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 17

12 uncooked lasagna noodles
3 cups small fresh broccoli florets
3 large carrots, coarsely shredded (2 cups)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup basil pesto
1/4 teaspoon salt
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
3 tablespoons butter or margarine
1 clove garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (12 oz)

Steps:

  • Heat oven to 350°F. Cook and drain noodles as directed on package.
  • In large bowl, mix broccoli, carrots, tomatoes, bell peppers, pesto and salt. In medium bowl, mix ricotta cheese, Parmesan cheese, parsley and egg.
  • In 2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  • In ungreased 13x9-inch (3-quart) glass baking dish, place 3 noodles. Spread half of the cheese mixture over noodles. Top with 3 noodles and half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remaining cheese mixture. Top with remaining noodles and vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.
  • Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 45 mg, Fat 1, Fiber 5 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 9 g, TransFat 0 g

FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI



Fresh Vegetable Lasagna with Spinach and Zucchini image

Provided by Nancy Fuller

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 24

20 lasagna noodles
3 tablespoons olive oil
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
2 medium zucchini, halved lengthwise and chopped
8 cups packed fresh spinach
3 cups fresh ricotta cheese
2 cups finely grated Parmesan
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 egg
6 cups shredded mozzarella
3 1/2 cups Chunky Marinara Sauce, recipe follows
1/4 cup olive oil
2 medium carrots, cut to 1/2-inch dice
1 stalk celery, cut to 1/2-inch dice
1 large yellow onion, cut to 1/2-inch dice
3 cloves garlic, smashed and chopped
1 tablespoon chopped fresh oregano
Pinch chile flakes, optional
One 28-ounce can tomato sauce puree
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped
8 to 10 fresh basil leaves
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
  • Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
  • In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
  • To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
  • Cover with foil and bake for 40 minutes.
  • Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
  • Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
  • Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

VERY VEGGIE LASAGNA



Very Veggie Lasagna image

This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.

Provided by Juliana Hale

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

12 lasagna noodles
1 tablespoon olive oil
2 pounds button mushrooms, chopped
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
2 (8 ounce) cans no-salt-added tomato sauce
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
3 tablespoons balsamic vinegar
1 teaspoon salt, divided
¼ crushed red pepper
1 (15 ounce) container part-skim ricotta cheese
1 egg, lightly beaten
2 teaspoons chopped fresh rosemary
½ teaspoon black pepper
cooking spray
2 cups shredded part-skim Italian cheese blend
2 (10 ounce) packages frozen diced butternut squash, thawed
12 fresh sage leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
  • Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
  • Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
  • Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g

VEGETABLE LASAGNA



Vegetable Lasagna image

Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h20m

Number Of Ingredients 7

4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade Easy Chunky Tomato Sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
  • Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
  • Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

VERY VEGGIE LASAGNA



Very Veggie Lasagna image

I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 14

2 medium carrots, julienned
1 medium zucchini, cut into 1/4-inch slices
1 yellow summer squash, cut into 1/4-inch slices
1 medium onion, sliced
1 cup fresh broccoli florets
1/2 cup sliced celery
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/2 to 1 teaspoon salt
2 tablespoons canola oil
2 garlic cloves, minced
3-1/2 cups spaghetti sauce
14 lasagna noodles, cooked and drained
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

HEARTY VEGETABLE LASAGNA



Hearty Vegetable Lasagna image

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g

GARDEN VEGETABLE LASAGNA



Garden Vegetable Lasagna image

In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 8

Number Of Ingredients 11

8 uncooked lasagna noodles
1 tablespoon olive or vegetable oil
1 garlic clove, minced
3 cups Frozen Broccoli Cuts
1 1/2 cups (about 4 oz.) sliced fresh mushrooms
1 medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1 egg
1 (15-oz.) container ricotta cheese
1 teaspoon dried Italian seasoning
1 (26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8 oz. (2 cups) shredded 6-cheese Italian cheese blend

Steps:

  • Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
  • Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
  • Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
  • Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
  • Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.

Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

From Seattle's take out shop "Pasta by Request" this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort dish. Cut leftovers into squares; freezes great already baked (cut into squares and put in Ziplock freezer bags) or unbaked! Recipe requires recipe #102470. It makes it pretty easy if you make the red sauce the day before and use no-boil noodles.

Provided by Roxygirl in Colorado

Categories     < 4 Hours

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 20

6 cups giardiniera, sauce Veggie Marinara Sauce (for Pasta)
1/4 cup tomato paste
2/3 cup feta cheese, crumbled
3 1/3 cups mozzarella cheese, grated
1 1/2 cups milk
1 cup cream or 1 cup half-and-half
1 pinch white pepper
1 pinch thyme
1 pinch nutmeg
1 pinch basil
3 tablespoons butter
1/3 cup flour, plus
1 tablespoon flour
1/3 cup parmesan cheese, plus
1 tablespoon parmesan cheese
3 tablespoons romano cheese
12 cooked noodles
1/4 cup unseasoned breadcrumbs
2 tablespoons parmesan cheese
1 teaspoon very finely chopped parsley

Steps:

  • Mix together mozzarella and feta cheeses and set aside.
  • To make bechamel sauce:heat milk, cream, and spices together in microwave safe bowl and heat until near boil.
  • Melt butter in large saucepan.
  • Add flour and cook for 2 minutes on medium-low heat.
  • Gradually stir in hot milk and cream mixture.
  • Raise heat to medium-high and continue stirring until mixture is smooth and thick, about 5 minutes.
  • Add Parmesan and Romano cheeses and whisk until smooth.
  • To make topping: mix together bread crumbs, Parmesan, and parsley.
  • TO ASSEMBLE AND BAKE:.
  • Preheat oven to 400°F.
  • Spread 3 tablespoons of the Giardiniera Sauce in bottom of 9x13 pan.
  • Put in one layer of lasagna noodles.
  • Spoon on 3 cups of sauce.
  • Spread a scant cup of the bechamel across the sauce in two diagonals (no need to spread evenly at this point).
  • Top with 2 cups of cheese mixture.
  • Lay on another layer of lasagna noodles and repeat, using same amounts of sauce, bechamel, and cheese.
  • Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers (use every bit of white sauce in pan).
  • Using long narrow metal spatula, "frost" top layer of noodles with remaining bechamel.
  • Be sure to completely cover noodles so that they do not dry out in baking.
  • Sprinkle evenly with bread crumb mixture.
  • Bake lasagna at 400°F for about 60 minutes or until sauce bubble around the edges and top is nicely browned.
  • If top browns too quickly, cover with foil.
  • If baking lasagna straight from the freezer, add about 20 minutes to cooking time.
  • Once out of oven, let lasagna set up for about 20 minutes before cutting.
  • Serves 8-10.

Nutrition Facts : Calories 404.2, Fat 30.9, SaturatedFat 19, Cholesterol 106.4, Sodium 708.6, Carbohydrate 13.6, Fiber 0.7, Sugar 2.3, Protein 18.7

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

A family favorite from Betty Crocker. I omit the final butter/flour/milk/garlic ingredients to make it a lighter/healthier dish, it remains delicious. I also triple, yes triple, the tomatoes (taking care to strain extra juices before layering the veggies in the dish).

Provided by jlw19803

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

12 uncooked lasagna noodles
3 cups broccoli florets
3 large carrots, coarsely shredded (~ 2 cups)
diced tomato, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
3/4 cup pesto sauce
1/4 teaspoon salt
15 ounces ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter
1 garlic clove, finely chopped
3 tablespoons all-purpose flour
2 cups milk
3 cups shredded mozzarella cheese (~12 ounces)

Steps:

  • Cook and drain noodles as directed on package.
  • Mix brocolli, carrots, tomatoes, bell peppers, pesto and salt in a bowl.
  • Mix ricotta, Parmesan, parsley and egg in a separate bowl.
  • Melt butter in 2-quart saucepan over low to medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is golden and fragrant. Stir in flour. Cook over heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly for one minute.
  • Heat over to 350F.
  • Place 3 noodles in an ungreased rectangular pan (13x9x2). Spread half of the ricotta mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkly with 1 cup of mozarella cheesse. Top with 3 noodles; spread with remaining ricotta mixture. Top with 3 noodles; spread with remaining vegetable mixture.
  • Pour the butter/milk/flour sauce evenly over the top and sprinkle with the remaining mozarella cheese.

Nutrition Facts : Calories 499.9, Fat 26.3, SaturatedFat 15.7, Cholesterol 110.2, Sodium 584.9, Carbohydrate 39.2, Fiber 2.6, Sugar 3.9, Protein 26.9

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

Number Of Ingredients 0

Steps:

  • 1. Cook and drain noodles as directed on package.2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Heat oven to 350°.5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SLOW-COOKED CHUNKY BEEF LASAGNE



Slow-cooked chunky beef lasagne image

Serve up an extra special lasagne for a crowd-pleasing family dinner. This recipe uses beef shin, smoked pancetta and herbs for lots of flavour

Provided by Esther Clark

Categories     Dinner

Time 3h45m

Number Of Ingredients 22

2 tbsp olive oil
400g beef shin, diced
1 onion, finely chopped
1 large carrot, finely chopped
1 celery stick, finely chopped
160g smoked pancetta, diced
150ml red wine
400g can chopped tomatoes
3 tbsp tomato purée
300ml beef stock
1 bay leaf
2 rosemary sprigs
2 tsp sugar
500g dried lasagne sheets
30g parmesan, grated
150g mozzarella, grated
green salad, to serve (optional)
100g butter
100g plain flour
1 litre whole milk
50g parmesan, grated
grating of nutmeg

Steps:

  • Heat half the oil in a large pan or dish with a lid over a medium-high heat, and fry the meat for 5 mins until browned. Remove from the pan and set aside.
  • Add the remaining oil to the pan and tip in the veg and pancetta. Cook for 10 mins until the onion has softened. Turn up the heat and cook for 3 more mins or until the pancetta begins to brown. Add the beef back to the pan. Pour in the wine and bring to the boil, cooking until the liquid has reduced by half. Tip in the tomatoes, purée, stock, herbs and sugar. Lower the heat and season to taste. Place a lid on the pan and cook over a low heat on a gentle simmer for 2-2½ hrs until the meat is tender. Once cooked, shred the meat into smaller chunks with two forks and stir everything together. Check again for seasoning.
  • Heat the oven to 200C/180C fan/gas 6. To make the white sauce, heat the butter in a saucepan until foaming. Stir through the flour and cook for 2 mins. Gradually whisk in the milk until smooth. Return to the heat and simmer for 5 mins until thickened, whisking continuously. Stir through the cheese, nutmeg and season.
  • Tip a thin layer of meat sauce into a 25 x 30cm sized dish, followed by a layer of lasagne sheets, then a layer of the meat sauce, followed by a drizzle of the white sauce. Repeat until all the pasta and meat sauce have been used, then finish with a layer of pasta sheets topped with a thick layer of white sauce. Sprinkle over the parmesan and mozzarella.
  • Bake for 1 hr until golden and bubbling. Check halfway through cooking - if it is already browned, cover with foil. Serve with a punchy, dressed green salad, if you like.

Nutrition Facts : Calories 718 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium

CHUNKY VEGETABLE LASAGNA



Chunky Vegetable Lasagna image

Number Of Ingredients 0

Steps:

  • 1. Cook and drain noodles as directed on package.2. Mix broccoli, carrots, tomatoes, bell peppers, Pesto and salt. Mix ricotta cheese, Parmesan cheese, parsley and egg.3. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently, until garlic is golden. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.4. Heat oven to 350°.5. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles spread with remaining cheese mixture. Top with 3 noodles spread with remaining vegetable mixture. Pour sauce evenly over top. Sprinkle with remaining 2 cups mozzarella cheese.6. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting.NUTRITION FACTS: 1 Serving: Calories 540 (Calories from Fat 270) Fat 30g (Saturated 13g) Cholesterol 80mg Sodium 740mg Carbohydrate 45g (Dietary Fiber 6g) Protein 28g % DAILY VALUE: Vitamin A 86% Vitamin C 68% Calcium 64% Iron 18% DIET EXCHANGES: 2 Starch 2 High-Fat Meat 3 Vegetable 2 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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From food.allwomenstalk.com


20 MINUTE VEGETARIAN SKILLET LASAGNA - THE CHUNKY CHEF
2015-11-03 Add olive oil to skillet with Crumbles and heat over MED heat. Add garlic and cook for 2-3 minutes, stirring frequently. Add pureed tomatoes, red pepper flakes, salt and pepper and cook over MED LOW heat for about 7-8 minutes. Stir occasionally so the sauce doesn't stick. Toss some salt in the pot of boiling water and add pasta.
From thechunkychef.com


GARDEN VEGETABLE LASAGNA - PREGO® PASTA SAUCES
2011-02-20 Cook and drain the lasagna noodles according to the package directions. While the noodles are cooking, heat the oven to 400°F. Mix the ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and cauliflower in a large bowl. Season with salt and pepper. Step 2. Spread 1 cup sauce on the bottom of a greased 13x9x2-inch baking dish.
From campbells.com


CHUNKY VEGETABLE LASAGNA
Jul 23, 2016 - With three cheeses and a variety of veggies, this meatless lasagna is hearty and delicious. Just add garlic bread for a delightful Italian dinner! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.ca


THE BEST CHUNKY VEGETABLE MARINARA SAUCE - TANIA
2020-05-12 Instructions. In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent. Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
From fitfoodienutter.com


CHUNKY VEGETABLE LASAGNA RECIPE - FOOD.COM
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


CHUNKY VEGETABLE LASAGNA (MADE WITH ZUCCHINE "PASTA") RECIPE
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Heat oven to 350 degrees. Place 3 strips of squash in bottom of 9x13 ungreased casserole. …
From cookeatshare.com


CHUNKY VEGETABLE LASAGNA RECIPE - FOOD.COM | RECIPE | VEGETABLE …
Feb 4, 2019 - From Seattle's take out shop Pasta by Request this is my all-time favorite recipe! It raised $100 dollars for our school's Silent Auction (along with salad and cheesecake). It has a chunky vegetable red sauce and a creamy Parmesan white sauce. It uses feta and mozzarella cheeses. It is very elegant but a real comfort d…
From pinterest.nz


CHUNKY VEGETABLE LASAGNA | VEGETABLE LASAGNA, VEGETABLE LASAGNA …
Nov 5, 2014 - Chunky Vegetable Lasagna recipe: This recipe is a nice and hearty pasta dish for all those who like their pastas with lots of vegetables. Nov 5, 2014 - Chunky Vegetable Lasagna recipe: This recipe is a nice and hearty pasta dish for all those who like their pastas with lots of vegetables. Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.com


GARDEN VEGETABLE LASAGNA - RECIPE GIRL
2019-09-05 PREPARE THE SAUCE: Place the flour in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add the Parmesan, salt, pepper, and nutmeg; stir until smooth. Stir in the spinach.
From recipegirl.com


EASY VEGETARIAN LASAGNA
2021-11-01 First, start with the lasagna noodles. Most pans need 3 noodles for each layer. Then, add the veggie filling any any cheeses, like ricotta or cottage cheese. Repeat until you have done noodles, filling, sauce, and cheese three times. Top with your favorite mozzarella or parmesan cheese, and it is time to bake!
From vegetarianmamma.com


VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
2021-03-17 Instructions. Preheat the oven to 400 degrees F. Coat a 9×13-inch baking dish with nonstick spray. In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt.
From wellplated.com


SUPER EASY SKINNY VEGGIE CROCKPOT LASAGNA RECIPE - PINCH OF YUM
2013-12-16 Repeat layers two more times for a total of three complete layers. End with a layer of noodles on top, covered with a thin layer of sauce and a little bit more shredded cheese. Cover and cook on high for 3 hours or on low for 5-6 hours. Turn the crockpot off completely and let the lasagna sit for at least one hour.
From pinchofyum.com


FEEDING THE MASSES: ROASTED VEGETABLE LASAGNA
2012-03-13 Slice the zucchini and eggplant into ½" thick slices. Remove the thick stems from the portobellos. Arrange the vegetables in a single layer on a large baking sheet (use two sheets if necessary). Brush with oil, then sprinkle with salt, pepper and shredded basil. Roast in preheated oven for 15 minutes, then flip over and roast for 10-15 minutes ...
From crumbblog.com


CHUNKY VEGETABLE LASAGNA - BIGOVEN.COM
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Heat oven to 350 deg F. Place 3 noodles in ungreased rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese.
From bigoven.com


CHUNKY VEGETABLE LASAGNA - CHAMPSDIET.COM
Chunky Vegetable Lasagna - champsdiet.com ... Categories ...
From champsdiet.com


CHUNKY VEGETABLE LASAGNA - SKTCOOKING.BLOGSPOT.COM
2020-09-21 Chunky Vegetable Lasagna. Photo by: Sierra Smith . CLICK HERE to watch the video. Recipe by: Unknown. Yields: 8 Servings. This was such a delicious meal! It took a good amount of time to make, but it was worth it! My only suggestion would be to make the sauce closer to when you're building the lasagna in the pan. This tastes even better than the veggie …
From sktcooking.blogspot.com


CHUNKY VEGETABLE LASAGNA RECIPE - WEBETUTORIAL
Chunky vegetable lasagna is the best recipe for foodies. It will take approx 100 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make chunky vegetable lasagna at your home.. The ingredients or substance mixture for chunky vegetable lasagna recipe that are useful to cook such type of recipes are:
From webetutorial.com


CREAMY VEGETABLE LASAGNA | CARNATION®
Preheat oven to 375°F. Grease 13 x 9-inch baking dish. Step 2. Heat oil in large skillet over medium-high heat. Add zucchini and peppers; cook, stirring frequently, until soft, for about 8 minutes. Add garlic; cook for an additional 2 minutes. Season with 1/4 teaspoon each salt and pepper. Remove from heat. Step 3.
From verybestbaking.com


SKINNY VEGGIE LASAGNA RECIPE - PINCH OF YUM
2011-11-30 Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside. Whisk egg into ricotta cheese and stir in fresh spinach. Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce.
From pinchofyum.com


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