I Cant Believe Its Not Meat Veggie Lasagna Recipes

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I-CAN'T-BELIEVE-IT'S-NOT-MEAT! VEGGIE LASAGNA



I-CAN'T-BELIEVE-IT'S-NOT-MEAT! VEGGIE LASAGNA image

Categories     Pasta     Vegetarian

Yield 8-10 servings

Number Of Ingredients 17

9- spinach lasagna noodles
2-1/2 to 3 cups Mozzarella cheese, grated
Parmesan cheese for top of lasagna
SAUCE:
2 tbsp olive oil
2 jars prepared spaghetti sauce - I like Classico or President's Choice
1/2 eggplant, diced
1 onion, chopped
1 lb mushrooms, sliced
1 red pepper, diced
1 small zucchini, diced
COTTAGE CHEESE FILLING:
500 ml container cottage cheese
2 eggs, beaten
1-10 oz package frozen chopped spinach, thawed and drained well
3 tablespoons fresh basil, chopped
1/4 cup Parmesan cheese

Steps:

  • Wash and chop all vegetables. Heat olive oil in large saucepan and saute all vegetables until eggplant is cooked through. Add sauce and simmer while preparing rest of components. Boil noodles according to package directions, adding a teaspoon of olive oil to the cooking water to prevent sticking. Mix cottage cheese, beaten eggs, basil, spinach and Parmesan cheese in medium bowl. Layer: 1/3 of sauce, 1/2 of cottage cheese mixture, 1/2 of grated cheese, and 3 noodles. Repeat layers. Top with remaining sauce and any remaining grated cheese, and sprinkle with Parmesan cheese. Bake at 375 F for approximately 40 minutes, or until cheese is bubbly. Let stand 5 minutes before cutting.

NO BOIL VEGETABLE LASAGNA



No Boil Vegetable Lasagna image

This is a delicious twist on vegetable lasagna - you do not have to pre-boil the noodles! This version of a traditional lasagna will not weigh you down and you won't mind eating the leftovers either.

Provided by Noeller67

Categories     < 4 Hours

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

8 lasagna noodles (1/2 of a 1 lb package)
1 (15 ounce) container small curd low fat cottage cheese
1/2 cup grated parmesan cheese
1 teaspoon dried basil
2 eggs
2 tablespoons olive oil
2 garlic cloves, minced
1 cup chopped onion
1 cup frozen broccoli (thawed and drained)
1 cup zucchini, chopped
1 cup green pepper, chopped
2 (26 ounce) jars spaghetti sauce, any flavor
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350.
  • In a large bowl combine cottage cheese, Parmesan, eggs and basil; mix well.
  • Heat olive oil over medium heat; saute garlic and onions for 3 minutes, stirring occasionally.
  • Add rest of vegetables and cook until tender, about 5 minutes.
  • Add veggies into the cottage cheese mixture and mix well.
  • Spread 1 c of pasta sauce in bottom of a 13x9" baking dish and spread evenly.
  • Layer with half each: uncooked lasagna noodles, cottage cheese mixture, remaining
  • pasta sauce and mozzarella.
  • Repeat layering.
  • Cover tighlty with aluminum foil.
  • Bake 1 hour.
  • Uncover; bake an additional 15 minutes or until hot and bubbly.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 344.5, Fat 14.4, SaturatedFat 6, Cholesterol 65.9, Sodium 1083.9, Carbohydrate 31.7, Fiber 1.9, Sugar 13.7, Protein 21.9

VEGETABLE NO CHEESE LASAGNA



Vegetable No Cheese Lasagna image

This recipe came as a result of a period of time where I was unable to consume cheeses and still wanted something that resembled lasagna.

Provided by Ravenseyes

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 16

9 lasagna noodles
1 cup red onion (diced)
4 teaspoons garlic
1 cup zucchini (diced)
1 cup yellow squash (diced)
1 cup carrot (diced)
1 cup mushroom (diced)
1 cup red pepper (diced)
1 cup broccoli (diced)
1 cup cauliflower (diced)
1 teaspoon italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
26 ounces tomato sauce (Classico Sweet Basil & Tomato)
2 cups chicken breasts (for topping only)

Steps:

  • In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and sauté for approximately 5 minutes add salt, pepper, Italian seasonings and sauce. Cook for 10 minutes.
  • Cook noodles to instructions on box.
  • Arrange noodles in a 9x9-inch pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
  • Bake at 375°F for 60-75 minutes check for veggie doneness.

ALL VEGGIE LASAGNA



All Veggie Lasagna image

People often tell me you can't call something "lasagna" if it doesn't have meat. Then they try my zucchini lasagna and ask for the recipe. -Kim Bender, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 12

2 cups 1% cottage cheese
1 carton (15 ounces) reduced-fat ricotta cheese
2 tablespoons minced fresh parsley
1 jar (26 ounces) meatless spaghetti sauce
9 uncooked lasagna noodles
2 medium carrots, shredded
1-1/2 cups broccoli florets
4 ounces fresh mushrooms, sliced
1 small zucchini, thinly sliced
1 small yellow summer squash, thinly sliced
2 cups fresh spinach
2 cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce., Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella., Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 252 calories, Fat 6g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 759mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

THE BEST VEGETARIAN LASAGNA RECIPE EVER



The Best Vegetarian Lasagna Recipe Ever image

Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 1h35m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion (diced small) (about 3 cups)
1 green bell pepper (diced smal) (about 1 1/2 cups)
4 teaspoons Italian herb seasoning
6 medium cloves garlic (minced) (about 2 tablespoons)
1 28-ounce can whole fire-roasted tomatoes (diced fire-roasted tomatoes will work too)
1 (6-ounce) can tomato paste
1 tablespoon honey
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
1 batch Italian Tomato Sauce (about 4 cups, or 32 ounces, of sauce)
1 pound lasagna noodles* (uncooked)
1 15- ounce tub (about 1 3/4 cups whole milk ricotta cheese)
1 pound whole milk mozzarella cheese (grated) (about 4 cups)
1/2 cup freshly grated Parmesan cheese ((2 ounces))

Steps:

  • Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
  • Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
  • Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
  • Add the parsley, then remove from the heat.
  • Heat the oven to 375 degrees Fahrenheit.
  • Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
  • Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
  • Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
  • Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
  • Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
  • Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving

MEATLESS LASAGNA



Meatless Lasagna image

"This saucy lasagna is one of my specialties," says Sharon Allen of Allentown, Pennsylvania. "It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime."

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 19

9 uncooked lasagna noodles
1/2 cup chopped onion
2 garlic cloves, minced
2 cups diced zucchini
1-1/2 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1 can (28 ounces) crushed tomatoes
1-1/2 cups water
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 carton (15 ounces) reduced-fat ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
1/4 cup grated Romano cheese

Steps:

  • Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside., Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top., Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges

VERY VEGGIE LASAGNA



Very Veggie Lasagna image

This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.

Provided by Juliana Hale

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

12 lasagna noodles
1 tablespoon olive oil
2 pounds button mushrooms, chopped
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
2 (8 ounce) cans no-salt-added tomato sauce
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
3 tablespoons balsamic vinegar
1 teaspoon salt, divided
¼ crushed red pepper
1 (15 ounce) container part-skim ricotta cheese
1 egg, lightly beaten
2 teaspoons chopped fresh rosemary
½ teaspoon black pepper
cooking spray
2 cups shredded part-skim Italian cheese blend
2 (10 ounce) packages frozen diced butternut squash, thawed
12 fresh sage leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
  • Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
  • Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
  • Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g

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