Italpasta Vegetarian Lasagna Recipes

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
• Preheat the oven to 375 degrees F (190 degrees C).
• Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
• To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
• Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

CROCK POT VEGETARIAN LASAGNA

Steps:

• In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
• Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
• Remove sauce from heat and set aside.
• In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
• Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
• Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
• Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
• Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
• Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.

VEGETARIAN MEXICAN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
• Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
• Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

ITALPASTA VEGETARIAN LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Drain; set aside.
• Brown onion and garlic in olive oil in a sauce pan.
• Add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
• Blend Ricotta or dry cottage cheese with the slightly beaten eggs. Set aside.
• Finely chop broccoli, cauliflower, carrots and mushrooms. Boil vegetables with a pinch of salt for about 10 minutes or until tender.
• Drain vegetables well; add chopped spinach; set aside.
• Spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
• Layer 1/3 each of lasagna noodles, vegetables, sauce, Ricotta cheese mixture and Mozzarella cheese. Repeat 2 times.
• Sprinkle top with Parmesan cheese.
• Bake in a 350 degree Fahrenheit (180 degrees Celsius) oven for 40 to 45 minutes.
• Cool 10 minutes before serving.

VEGETARIAN LASAGNA

Steps:

• In a sauce pot melt the butter and sauté the (vegetables ingredients from Butter and below only)until softened.
• Add cream and watch it does not boil over.
• Add cheese and spices until melted.
• once melted put in blender and lightly blend.
• Keep sauce warm.
• Heat olive oil and combine all vegetables (zucchini, mushrooms, pepper, leeks) and fry until softened.
• Add parsley and spinach until just lightly soft and then add ricotta.
• Add the sauce (not all, but enough to your liking) and blend.
• In a lasagna pan add a little sauce to bottom and start to stack lasagna with veggie sauce mixture with each layer. Also now add cheddar and mozzarella alternate until all pasta is finished top with the mixture and cheese and a little more sauce.
• Preheat oven to 375 and cover lasagna bake for 20 minutes and uncover and bake an additional 15 minutes.
• If your time is short you can substitute making the sauce with your favorite primavera packaged sauce mix.

VEGETARIAN LASAGNA

Steps:

• Sauté or oven-roast the vegetables until they are cooked through.
• Set aside.
• To make the marinara sauce, begin by heating the olive oil in a pan over medium heat.
• Add the chopped onions and stir until golden brown.
• Add the garlic and tomatoes and simmer for 25 minutes.
• Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes.
• Preheat the oven to 350°.
• In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles.
• On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese.
• Sprinkle herbs over the top, and add a layer of vegetables.
• Repeat the process.
• Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
• Cover the pan with plastic wrap, then wrap tightly with aluminum foil.
• Bake for 35 minutes, or until a knife pokes easily through the lasagna.
• Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
• Remove lasagna from the oven and let sit for 20 minutes.
• Garnish with fresh basil leaves or other fresh herbs.
• (You can double the recipe to make 2 lasagnas and freeze an uncooked one. Bake the frozen lasagna for 50 minutes instead of 35).