Garden Veggie Lasagna Recipes

GARDEN VEGGIE LASAGNA

Steps:

• Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.

GARDEN VEGETABLE LASAGNA

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.

VERY VEGGIE LASAGNA

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.

GARDEN-FRESH LASAGNA

Steps:

• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from Hamburger Helper box), oregano and garlic powder. Heat to boiling, stirring occasionally.
• Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in tomato, bell pepper, zucchini and cheese. Cover; simmer 5 minutes, stirring occasionally. Remove from heat; uncover (sauce will thicken as it stands). Stir before serving.

OLIVE GARDEN VEGETABLE LASAGNA

Steps:

• Pre-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 bottom of a 9" x 13" baking dish.
• Add a layer of cooked lasagna and season with black pepper.
• Add a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
• Repeat layers, finishing with pasta and sauce. Make sure any noodles on top are covered in sauce so they do not dry out during baking.
• Sprinkle Parmesan cheese on top. Cover with foil and bake for 60 minutes, until internal temperature reaches 165°F.
• Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.

VEGGIE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
• In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

GARDEN VEGETABLE LASAGNA

Steps:

• Preheat oven to 375°F.
• Cook, drain, and halve the four lasagna noodles crosswise.
• Thaw and dry your choice of chopped, frozen vegetables on paper towels.
• In small bowl, combine mozzarella cheese with Parmesan cheese. Remove 1/3 cup mixture; reserve. In medium bowl, combine cottage cheese with remaining mozzarella cheese mixture; set aside.
• In 8 x 8-inch baking dish, evenly spread 1/3 cup Pasta Sauce. Arrange 2 noodle halves over Sauce. Spread 1/3 of the cheese mixture over noodles, then 1/3 of the vegetable mixture and 1/3 cup Sauce; repeat layers twice. Top with remaining 2 noodles and 1/3 cup Sauce.
• Cover tightly with aluminum foil and bake 30 minutes. Remove foil and sprinkle with reserved cheese mixture. Bake uncovered an additional 15 minutes. Let stand 15 minutes before serving.