DEBBIE'S VEGETABLE LASAGNA
Delicious vegetable lasagna with a white creamy sauce. A family favorite!
Provided by Debbie
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
- Whisk ricotta cheese, egg, and egg white together in a bowl.
- Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
- Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.4 g, Cholesterol 39.1 mg, Fat 13.2 g, Fiber 3.2 g, Protein 13.6 g, SaturatedFat 4.3 g, Sodium 481.9 mg, Sugar 5 g
DAVE GROHL'S BADASS LASAGNA
Dave Grohl shared this family favorite with me, and it's the best lasagna I have ever tasted! I make mine dairy free by swapping out the butter for 4 extra tablespoons of olive oil and the mozzarella and Parmesan with vegan alternatives.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a large flame-proof pan over medium heat. Add the onions and cook until softened, about 10 minutes. Add the garlic, celery, carrots and bay leaves and cook, stirring frequently, until soft, about 10 minutes.
- Turn the heat up to medium-high. Add the plant-based ground beef alternative and break up with a fork if necessary. Add the tomato paste and marinara sauce and cook until bubbly, about 2 minutes.
- Splash in the red wine and cook until it has evaporated. Remove the bay leaves, then pour in the broth and add the nutmeg, 3 pinches of salt and a sprinkle of pepper.
- Simmer uncovered, stirring occasionally and adding a splash of water if dry, until the sauce has darkened and thickened and all the flavors have infused, about 2 hours.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C) with a rack in the center. Grease an 8-by-12-inch broiler-safe baking dish or lasagna pan with butter.
- Spoon a thin layer of sauce into the bottom of the pan. Top with a layer of 3 pasta sheets, followed by a third of the remaining sauce and a third of the mozzarella and Parmesan. Repeat the layers with the pasta, sauce and cheeses twice more until you have 3 layers in total.
- Cover the dish with aluminum foil and bake until the lasagna is bubbling and the cheese is melted, about 25 minutes.
- Remove the foil and turn the oven to broil, keeping the lasagna on the center rack. Cook to crisp the top, being careful not to let it burn, 10 to 15 minutes more.
- Let cool for 15 minutes. Then it's ready to eat.
DEBBIE'S LASAGNA
This is my mother-in-law's lasagna recipe, and it has a really great flavor. This is a really good recipe that doesn't use some of the more expensive kinds of cheeses that many lasagna recipes call for. (The one change I've made is to use small pasta shells instead of the lasagna noodles, just because I think it's a bit quicker -- but it tastes great either way). I'm going to try making several batches of lasagna at once and freezing it for later.
Provided by 12345Mom
Categories Meat
Time 30m
Yield 1 casserole dish, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Cook ground beef until browned. Drain. Season with salt and pepper. Add pasta sauce. (I usually do this while the pasta is cooking.) Put a layer of pasta in a 9x9 pan. Top with ½ of the cottage cheese, ½ of the mozzarella cheese, and ½ the meat sauce. Sprinkle with Parmesan cheese. Repeat layers. Cook at 375° for 30 minutes.
Nutrition Facts : Calories 586.1, Fat 21.6, SaturatedFat 9.1, Cholesterol 73.2, Sodium 953, Carbohydrate 62.8, Fiber 5.2, Sugar 14.7, Protein 32.9
DEBBIE'S VEGETABLE LASAGNA
Delicious vegetable lasagna with a white creamy sauce. A family favorite!
Provided by Debbie
Categories Vegetarian Lasagna
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C).
- Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
- Whisk ricotta cheese, egg, and egg white together in a bowl.
- Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
- Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.4 g, Cholesterol 39.1 mg, Fat 13.2 g, Fiber 3.2 g, Protein 13.6 g, SaturatedFat 4.3 g, Sodium 481.9 mg, Sugar 5 g
DEBBIE'S CROCK POT LASAGNA
I actually adapted this recipe from another zaar recipe, using more spices, less cheese and some wine! Although the original recipe was great, this suited our family's taste a bit more.
Provided by DoubleAs Mom
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Brown ground beef, onion, bell pepper, carrot and garlic in frypan.
- Add tomato sauce, tomato paste, salt, black pepper, oregano, basil, parsley and red pepper flakes.
- Cook for 3 or 4 minutes.
- Spoon a layer of meat sauce onto the bottom of the slow cooker.
- Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
- Repeat with sauce, noodles and cheeses until all are used up.
- Add wine and water around the lasagna.
- Cover and cook on low for 4 hours.
Nutrition Facts : Calories 1024.5, Fat 38.1, SaturatedFat 19.6, Cholesterol 158.8, Sodium 3262.1, Carbohydrate 97.5, Fiber 9.2, Sugar 19.2, Protein 68.5
OVEN-READY LASAGNA
When company drops in, Debbie uses the sauce to assemble this cheesy lasagna. Oven-ready noodles, which don't need to be cooked before they're layered in the baking dish, further speed preparation of this easy entree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts :
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