EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA
This rich fall lasagna from Kim Quay, the owner of Comfort Food, a catering and prepared food business in Morrisville, Pa., makes an excellent main course for vegetarians and meat-lovers alike.
Provided by Tara Parker-Pope
Categories dinner, sauces and gravies, main course
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
- To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
- Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
- Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
- Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 33 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 12 grams, Sodium 790 milligrams, Sugar 8 grams, TransFat 0 grams
LASAGNA WITH ROASTED KABOCHA SQUASH AND BéCHAMEL
This rich-tasting lasagna is inspired by my favorite northern Italian pumpkin-filled ravioli. It would make a terrific vegetarian item on a Thanksgiving buffet. Making the lasagna is not time-consuming if you use no-boil lasagna noodles. Be sure to season the squash well as you assemble this
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the squash into big chunks, brush the exposed flesh with 1 tablespoon of the olive oil and place on the baking sheet. Bake 45 minutes or until squash is tender enough to be pierced through to the skin with a paring knife. Remove from the heat and allow to cool until you can handle it, then cut away the skin and cut in thin slices. Turn the oven down to 350 degrees
- While the squash is in the oven, make the béchamel. Heat the remaining oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until it has softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in 1/4 cup of the Parmesan and 1 tablespoon of the sage
- Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spread a thin layer of the béchamel over the noodles. Top with half the squash. Season the squash with salt and pepper and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Sprinkle the remaining sage over the top. Make sure the noodles are well coated with béchamel so they will soften during baking
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 741 milligrams, Sugar 10 grams
ROASTED BUTTERNUT SQUASH WITH CARAMELIZED ONIONS, GORGONZOLA AND
This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest.
Provided by aronsinvest
Categories Vegetable
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Toss the butternut squash with the olive oil and season with salt and pepper.
- 2. Roast the squash in a preheated 350F oven until tender, about 30-40 minutes and set aside.
- 3. Meanwhile, heat the oil and melt the butter in a pan.
- 4. Add the onion and cook on low until caramelized, about 40-60 minutes.
- 5. Add the garlic and saute for a few minutes and set aside.
- 6. Melt the butter in a pan and let it brown.
- 7. Add the sage leaves and saute until crispy, about 2-3 minutes.
- 8. Add everything to the pan and toss in the browned butter to coat and remove from heat when the gorgonzola starts to melt.
Nutrition Facts : Calories 184.5, Fat 15, SaturatedFat 6.2, Cholesterol 21.6, Sodium 162.5, Carbohydrate 11.4, Fiber 1.8, Sugar 2.8, Protein 2.9
LASAGNA WITH CARAMELIZED ONIONS, ROASTED PEPPERS & SQUASH
A labor of love (or something like that). It takes a few hours to put together if you're starting from scratch--I generally use leftover roasted veggies/onionssauce if possible, but it's well worth it however you make it! Of course, you can simplify and skip making your own noodles, buy prepared marinara sauce, and use leftover roasted veggies, whatever floats your boat!
Provided by velorutionista
Categories Vegetable
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Make the pasta:.
- Combine flour, salt, and basil in food processor and pulse once or twice to mix. Add eggs all at once and process 30 seconds or so till dough pulls away from the sides and forms a ball. Add more flour if dough is too sticky, or more water (by the DROP) if dough is grainy. Wrap in plastic and set aside on the counter to rest for at least 30 minutes.
- Make the veggie layer:.
- Preheat oven to 400°F Drizzle a large baking sheet with 1 T. olive oil.
- Spread squash and bell pepper on the sheet and drizzle with remaining 1 T. olive oil. Sprinkle with salt and pepper (or paprika) to taste, toss gently and roast in preheated 400°F oven for 20 minutes or so (till very fragrant and not burned -- the longer you roast them, the better, but don't let them burn!) When done, transfer to a bowl; set aside.
- Meanwhile, in a large (12" or bigger) heavy skillet with a lid, heat 1/4 Celsius olive oil over low heat. Add onion rings (pile them in--they will reduce in size). Drizzle with a little more olive oil if needed and cook, stirring infrequently, till translucent and golden, 30 minutes or so. When onions are done, transfer to the bowl with roasted veggies with slotted spoon, allowing any excess oil to drip into the pan.
- Wipe oil out of pan with a paper towel and place 1 Celsius water in pan. Heat water till steaming (still over relatively low heat), then add the kale (work in batches if needed). Steam 5-7 minutes, till bright green and tender. Add to bowl with onions and roasted veggies and toss.
- Make the marinara:.
- Heat olive oil in 2 quart saucepan over medium heat. till shimmery. Add fennel (or onion) and cook 3-4 minutes, stirring occasionally, till softened. Add tomatoes and their juice, vinegar and fennel seed (if you don't like a strong fennel flavor and used fennel for sautéing, skip the seeds). Simmer 10-15 minutes, till heated through. Puree with an immersion blender (or start with pureed tomatoes). Set aside.
- Cook the pasta:.
- Bring a large pot of salted water to a vigorous boil. Breaking the pasta dough into 3 equal portions, roll out on a floured surface (adding as much flour as needed to prevent sticking) till dough is roughly 1/4" thick. Cut into long wide noodles (3" by 13" or whatever will fit your lasagna pan). When all noodles are rolled out, drop noodles into boiling water and cook no more than a minute. Drain thoroughly and lay noodles flat on a kitchen towel (use tongs to handle hot noodles) so they don't stick together. (If using dried noodles, cook according to package directions).
- Assemble lasagna!
- Preheat oven to 375°F Spray a 9" by 13" glass baking dish with olive oil.
- Spread a thin layer of marinara over the bottom and top with a layer of noodles, covering the bottom completely. Top with 1/2 the veggie mixture, 1/3 the ricotta (crumble it over the lasagna with your fingers--don't try to spread it!), 1/3 the Romano, and another layer of sauce. Begin a new layer of noodles and top with remaining veggie mixture, 1/3 the ricotta, 1/3 the Romano, and another layer of sauce. Top with remaining noodles, remaining sauce, remaining ricotta and Romano. Place assembled lasagna in 375 deg. oven. Bake for 30 minutes, till sauce is bubbly and cheese on top is melted. Let rest at least 15 minutes before serving.
Nutrition Facts : Calories 565.1, Fat 33.2, SaturatedFat 14.8, Cholesterol 155.8, Sodium 758.9, Carbohydrate 42.3, Fiber 7.7, Sugar 7.5, Protein 28.2
More about "lasagna with caramelized onions roasted peppers squash recipes"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
THE BEST LASAGNA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VEGETARIAN MUSHROOM LASAGNA - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
ROASTED BUTTERNUT SQUASH, SAUTEED SPINACH
From thekitchykitchen.com
BUTTERNUT SQUASH, CARAMELIZED ONION, & SPINACH …
From myrecipes.com
ROASTED SUMMER SQUASH WITH SWEET PEPPERS AND ONION
From melissassouthernstylekitchen.com
BUTTERNUT SQUASH, CARAMELIZED ONION GREEN SPINACH LASAGNA
From noahstrength.com
SQUASH AND CARAMELIZED ONION LASAGNA | CANADIAN LIVING
From canadianliving.com
NEAPOLITAN LASAGNA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
VEGAN BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONION
From newsbreak.com
BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONIONS & PECANS
From pinterest.ca
VEGAN CARAMELIZED ONION BUTTERNUT SQUASH LASAGNA | RECIPE CART
From getrecipecart.com
J'S GASTRONOMY: ROASTED SQUASH AND CARAMELIZED ONION LASAGNA
From js-gastronomy.blogspot.com
SQUASH AND CARAMELIZED ONION LASAGNA RECIPE - COOKEATSHARE
From cookeatshare.com
LASAGNA WITH CARAMELIZED ONIONS ROASTED PEPPERS SQUASH
From webetutorial.com
HARVEST LASAGNA WITH ROASTED SQUASH AND CARAMELIZED ONIONS
From feastonthecheap.net
CARAMELIZED ONION LASAGNA RECIPE | EATINGWELL
From eatingwell.com
VEGAN LASAGNA WITH BUTTERNUT SQUASH AND CARAMELIZED ONIONS
From veganvegetarian.recipes
VEGAN BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONION
From veganricha.com
ROASTED SQUASH AND ONIONS - THERESCIPES.INFO
From therecipes.info
SQUASH LASAGNA WITH CARAMELIZED ONION
From foodingworld.com
CARAMELIZED ONION, MUSHROOM AND SPINACH LASAGNA
From homemadeitaliancooking.com
ROASTED SQUASH, CELERIAC & CARAMELISED ONION LASAGNE
From everynookandcranny.net
BUTTERNUT SQUASH LASAGNA WITH SAGE, CARAMELIZED ONIONS, AND …
From imalwayshungry.net
SQUASH AND CARAMELIZED ONION LASAGNA RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONIONS & WALNUTS
From pinterest.com
HARVEST LASAGNA WITH ROASTED SQUASH AND CARAMELIZED ONIONS ...
From pinterest.co.uk
CARAMELISED ONION AND SQUASH BAKED RICOTTA RECIPE
From foodnewsnews.com
BEST SQUASH AND CARAMELIZED ONION LASAGNA RECIPES
From foodnetwork.ca
CARAMELIZED ONION LASAGNA | RECIPE | RECIPES, HEALTHY RECIPES, FOOD
From pinterest.com
VEGAN BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONION
From vegan-licious.com
BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONIONS & PECANS
From pinterest.ca
BUTTERNUT SQUASH, CARAMELIZED ONION, SPINACH LASAGNA
From grumpyshoneybunch.com
VEGAN CARAMELIZED ONION BUTTERNUT SQUASH LASAGNA RECIPE
From food.yadachef.com
BUTTERNUT SQUASH, CARAMELIZED ONION & SPINACH LASAGNA
From ediblesarasota.ediblecommunities.com
EASY HOMEMADE LASAGNA {CLASSIC DINNER!} - SPEND WITH PENNIES
From spendwithpennies.com
BUTTERNUT SQUASH, CARAMELIZED ONION AND SPINACH LASAGNA
From getrecipecart.com
CATEGORY: LASAGNA - CANNING AND COOKING AT HOME
From canningandcookingathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love