Family Favorite Vegetable Lasagna Recipes
FAMILY FAVORITE VEGETABLE LASAGNA
Another recipe from Anne Lindsay's Lighthearted Everyday Cooking. You can use this recipe to sneak vegetables into the diet of the veggie-phobic :). Make this recipe healthier by using low-fat cottage cheese and low-fat mozzarella.
Provided by Dreamer in Ontario
Categories One Dish Meal
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large nonstick pan, heat vegetable oil over medium heat.
- Add zucchini, mushrooms, onions and garlic, and cook until tender.
- Add tomatoes, water, tomato paste and Italian seasoning.
- Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes until mixture has spaghetti sauce consistency, stirring occasionally.
- Season with pepper to taste and add sugar if too acidic.
- In large pot of boiling water, cook lasagna noodles as directed on package (usually 10 to 12 minutes) until tender but firm.
- Drain and rinse under cold water the drain again.
- Combine cottage cheese, mozzarella, egg and half of Parmesan.
- Cover bottom of 13 x 9 inch baking dish with a bit of the tomato sauce.
- Place 1 layer of cooked noodles in dish.
- Cover with half of cheese mixture.
- Repeat with remaining sauce, noodles and cheeses to make 3 layers of each ending with a final layer of tomato sauce.
- Sprinkle with remaining Parmesan cheese.
- Bake for 45 minutes or until hot and bubbly.
- Remove from oven and allow to stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 409.5, Fat 14.6, SaturatedFat 7.9, Cholesterol 46.3, Sodium 994.6, Carbohydrate 40.1, Fiber 4.8, Sugar 10.8, Protein 31.8
FAMILY FAVORITE LASAGNA
This is my family's favorite lasagna. It is a recipe I got from a local mennonite cookbook and it is SUPERB! It has a homemade tomato sauce that is easy to whip up while the noodles are cooking. Try it... I hope you love it as much as we do!
Provided by Megan V
Categories Meat
Time 1h
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 16
Steps:
- Brown ground beef and onion in large skillet, then drain.
- Place beef and onion back into skillet.
- Add tomato juice, brown sugar, vinegar, salt, oregano, marjoram, and garlic powder; cover and simmer for 20 minutes.
- Meanwhile, cook lasagna noodles with 1 Tbsp oil according to the package directions.
- Dissolve cornstarch in water and add to sauce, stirring until thickened.
- In a greased 9x13 inch baking dish, layer noodles, meat sauce, cottage and mozzarella or swiss cheese, and parsley flakes.
- Sprinkle parmesan cheese over the top.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 425.7, Fat 18.8, SaturatedFat 9.3, Cholesterol 72.2, Sodium 1174.7, Carbohydrate 33.8, Fiber 1.6, Sugar 8, Protein 29.5
HEARTY VEGETABLE LASAGNA
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
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
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