Delicious Vegetable Lasagna Recipes

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EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

VEGETABLE LASAGNA



Vegetable Lasagna image

Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 1h35m

Number Of Ingredients 16

1 1/2 tablespoons extra-virgin olive oil
1 small sweet potato (peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups))
2 red bell peppers (chopped)
1 small red onion (diced)
1 medium zucchini (chopped)
1 teaspoon dried basil
3/4 teaspoon kosher salt (divided)
2 (24-ounce jars) good quality tomato pasta sauce (I use Roasted Garlic)
2 teaspoons balsamic vinegar
1 (10-ounce) package frozen spinach (drained and squeezed dry)
1 (15-ounce) container part-skim ricotta cheese
2 cups freshly grated melty Italian cheese (such as Mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!))
½ cup freshly finely grated Parmesan cheese (divided)
1 large egg
9 oven-ready (no boil) whole wheat lasagna noodles ((I like Delallo), about 5.5 ounces)
Fresh basil (for serving)

Steps:

  • Preheat the oven to 400 degrees F. Coat a 9x13-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. Cook until the vegetables are tender and begin to brown, about 10 minutes.
  • Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
  • Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.
  • Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.
  • Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).
  • Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.
  • Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.
  • Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick-I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.
  • Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.
  • Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.

Nutrition Facts : ServingSize 1 (of 8), Calories 356 kcal, Carbohydrate 33 g, Protein 22 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 65 mg, Fiber 4 g, Sugar 8 g

VEGETARIAN LASAGNA



Vegetarian Lasagna image

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 20

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
One 10-ounce box frozen chopped spinach, thawed
1 pound ricotta cheese
3/4 cup grated Parmesan
1 large egg
Kosher salt
1/4 teaspoon freshly grated nutmeg
12 no-boil lasagna noodles
1 pound shredded low-moisture whole-milk mozzarella (4 cups)
Cooking spray

Steps:

  • For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
  • To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
  • Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
  • Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
  • Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

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

GRILLED VEGETABLE LASAGNA



Grilled Vegetable Lasagna image

Provided by Kardea Brown

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 22

2 tablespoons olive oil
2 cloves garlic, crushed
1 bay leaf
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
One 6-ounce can tomato paste
1/3 cup red wine
About 1/3 cup chopped fresh parsley
1 1/2 tablespoons sugar
1 tablespoon Italian seasoning
1/2 teaspoon ground fennel seed
Kosher salt and freshly cracked black pepper
2 summer squash (about 1 pound) sliced crosswise 1/4-inch-thick
2 zucchini (about 1 pound) sliced crosswise 1/4-inch-thick
2 tablespoons extra-virgin olive oil
16 ounces ricotta
1/2 cup whole milk
2 ounces Parmesan, freshly grated
1 large egg
1 1/2 pounds fresh mozzarella, grated
15 no-boil lasagna noodles (from one 8-ounce box)
10 fresh basil leaves

Steps:

  • Preheat the oven to 350 degrees F and position one of the racks in the center.
  • Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
  • Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
  • Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
  • Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
  • Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.

DELICIOUS VEGETABLE LASAGNA



Delicious Vegetable Lasagna image

Make and share this Delicious Vegetable Lasagna recipe from Food.com.

Provided by Joy1996

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 cups chopped onions
2 cloves garlic, minced
6 ounces mushrooms, sliced
3 tablespoons sherry wine or 3 tablespoons water
1 tablespoon butter or 1 tablespoon margarine
4 cups chopped broccoli
1/2 lb spinach, washed,dried,and chopped
1/2 teaspoon aha herb seasoning or 1/2 teaspoon low-salt seasoning, alternative
2 cups low fat cottage cheese
4 ounces part-skim mozzarella cheese, shredded
3 tablespoons grated parmesan cheese
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley flakes
2 eggs
1/4 teaspoon black pepper
1/4 teaspoon salt
3 cups tomato sauce (homemade or canned)
8 ounces lasagna noodles, cooked and drained

Steps:

  • Heat oven to 375 degrees.
  • In a large skillet, saute the onion, garlic, and mushrooms in the sherry or water and butter until soft.
  • Add the chopped broccoli, spinach and herb mix.
  • Stir to combine, reduce the heat to low, and simmer for about 5 minutes, or until the broccoli is tender-crisp.
  • In a medium bowl, combine the cottage cheese, mozzarella cheese, parmesan cheese, parsley, eggs, pepper and salt.
  • In a 9x13" pan, spread about 1/2cup of the tomato sauce on the bottom of the pan.
  • Layer the remaining ingredients as follows:.
  • Arrange 3 strips of lasagna noodles on the bottom.
  • Spread half of the cheese mixture over noodles.
  • Spread half of the vegetable mixture over cheee.
  • Spread 1 cup of tomato sauce over vegetables.
  • Repeat layers of noodles, cheese, vegetables, and sauce, ending with a layer of noodles topped with the remaining 1/2cup tomato sauce.
  • Sprinkle the top with additional mozzarella.
  • Bake for 25 minutes.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 434.3, Fat 10.2, SaturatedFat 5.2, Cholesterol 95.9, Sodium 1294.7, Carbohydrate 52.8, Fiber 6.4, Sugar 10.2, Protein 28.8

VEGETABLE LASAGNA



Vegetable Lasagna image

An easy Vegetable Lasagna recipe

Provided by Michael White

Categories     Olive     Pasta     Bake     Low Fat     Vegetarian     Goat Cheese     Parmesan     Bell Pepper     Squash     Zucchini     Healthy     Self     New York

Yield Makes 8 servings

Number Of Ingredients 13

7 oz lowfat goat cheese
1/3 cup chopped pitted black olives
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb whole-wheat lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan

Steps:

  • Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

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From thenovicechefblog.com


BEST MEATLESS VEGETARIAN LASAGNA RECIPE - EATING ON A DIME
2022-02-02 Stir in mushrooms, green peppers, zucchini, onion and. garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and. simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs. Preheat oven to 350 degrees F and grease a 9×13 inch dish.
From eatingonadime.com


RECIPE: DELICIOUS VEGETABLE LASAGNA - SISTER RECIPES
2020-06-07 Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. Jump to the Vegetable Lasagna Recipe or watch our video to see how we make it. Today I show you how to make a delicious vegetarian lasagna. I can't remember the exact measurements, but instead of something like four tablespoons of ...
From sisterecipes.com


EASY, DELICIOUS MEAT AND VEGETARIAN LASAGNA RECIPES
12 lasagna noodles olive oil 1 can or jar of your favorite spaghetti sauce 1 large eggplant several handfuls (about half a bag) fresh baby spinach 3 cups shredded cheese, mozzarella, and cheddar mix salt and pepper to taste Instructions Prepare noodles.
From delishably.com


VEGETABLE LASAGNA WITH WHITE SAUCE – THE ULTIMATE RECIPE
2021-12-23 Add the garlic paste and when it releases its aroma, add the carrots and capsicum. Stir fry them for about 3-4 minutes, then add the peas and sweet corn. Add the blended tomatoes, tomato paste, tomato sauce/ketchup. Next add all the spices chili flakes, paprika, oregano, and cumin powder. Sprinkle the salt and pepper.
From thechefnexdoor.com


VEGETARIAN LASAGNA – TRADITIONAL ITALIAN RECIPE MADE VEG!
2 days ago Heat the milk in a separate pot and slowly pour it over the roux, while continuously whisking. Whisk until smooth and add the spices at the end. Add some parchment paper at the bottom. Pour and spread 2-3 tablespoons of bechamel sauce on the bottom, then add the first layer of lasagna sheets (2-3 sheets).
From gourmandelle.com


VEGETARIAN LASAGNA - THE COOKIE ROOKIE®
2022-02-25 15 lasagna noodles. Blanch the spinach in a shallow pan of water for 2 minutes. Drain, then press out any excess liquid. Allow to cool, then chop and set aside. 9 ounces fresh spinach. Heat the olive oil in a skillet set over medium-high heat. Add the mushrooms, onions, garlic, ½ teaspoon salt, and ½ teaspoon pepper.
From thecookierookie.com


18 DELICIOUS LASAGNA RECIPES | EPICURIOUS
2017-06-15 This classic vegetable lasagna includes zucchini, summer squash, and roasted red peppers for the trinity of Italian vegetable flavor. And chopped black olives add a …
From epicurious.com


BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE - FEASTING AT HOME
2018-11-13 Assemble the lasagna. In a greased 9 x13 inch baking dish, add 1 cup of the butternut puree and spread out into a thin layer. Top with lasagna noodles. Add ½ of the ricotta mixture and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated mozzarella and a couple tablespoons romano cheese.
From feastingathome.com


TURKEY AND SPINACH VEGGIE LASAGNA - DAMN DELICIOUS
2017-01-16 Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.
From damndelicious.net


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