Five Vegetable Lasagne Recipes

EASY VEGETABLE LASAGNA

Steps:

• Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
• Heat the oven to 350° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
• Heat the olive oil in a wide skillet with sides over medium heat.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
• Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
• While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
• Toss the parmesan cheese with the mozzarella. Set aside.
• Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
• Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
• Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
• Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
• Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
• To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

VEGETABLE LASAGNA

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.

FIVE VEGETABLE LASAGNE

Steps:

• 1. Preheat the oven to 200°C/Fan 180°C. 2. Place the aubergine and mushrooms in a roasting tray and drizzle with 2 tablespoons of the oil, ensuring the vegetables are well coated. Roast in the oven for 45 minutes, until golden brown and soft. 3. Meanwhile, heat the remaining oil in a frying pan over a medium to high heat and add the onion. Sauté for 5 minutes, or until soft. Turn down the heat and add the garlic. Cook for a further 2-3 minutes, stirring regularly to ensure it doesn't burn. 4. Add the tinned tomatoes and roasted peppers, season with black pepper and leave to simmer for 10-15 minutes. 5. Meanwhile, melt the butter in another pan over a medium heat. Add the flour and mix well. Cook for 1-2 minutes then start adding the milk, bit by bit, stirring all the time to avoid lumps. 6. If using fresh spinach, either wilt the spinach in the microwave (place in a bowl and cook on high for 1-2 minutes) or on the hob (place in a covered pan over a medium heat with 2 tablespoons of water for 2-3 minutes). Drain well to remove any excess moisture, then chop the spinach before stirring into the white sauce. If using frozen spinach, either defrost in the microwave (place in a bowl and cook on high for 1-2 minutes) or place in a sieve over the sink and pour boiling water over the top. Drain well to remove any excess moisture, then stir into the sauce. 7. To assemble the lasagne, spoon the roast mushrooms and aubergine into the base of a large ovenproof dish. Pour half the tomato and pepper sauce over the top. Cover with a single layer of lasagne sheets then spread half the spinach sauce over the top. Repeat the layers - tomato and pepper sauce, lasagne sheets and spinach sauce - then top with the grated cheese. Bake in the oven for 35-40 minutes, until golden brown, bubbling and cooked through. 8. Serve with a green salad.

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.

EASY VEGETABLE LASAGNA

Steps:

• In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
• Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
• Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

VEGETARIAN LASAGNE

Steps:

• To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
• Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
• Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
• Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

FIVE-VEG LASAGNE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
• Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

EASY 5 INGREDIENT VEGETABLE LASAGNA

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
• Cover with a layer of noodles (3 or 4 noodles should be enough).
• Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
• Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
• Spread 1/3 of the remaining pasta sauce over the cheese.
• Spread 1/3 of the vegetables over the sauce.
• Sprinkle 1/3 of the mozzarella over the veggies.
• Repeat twice starting with the noodles and ending with the mozzarella.
• Cover and bake until the noodles are tender (35 to 40 minutes).
• Remove cover and bake 5 minutes until cheese starts to become golden.
• Remove from oven and allow to stand for 5 minutes before cutting into squares.

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.