Luscious Vegetarian Lasagna Recipes
VEGETABLE LASAGNA
Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 25
Steps:
- Preheat oven to 200C/390F.
- Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
- Roast for 25 minutes, turning at 15 minutes, until tender and browned.
- Remove from oven, loosen from tray with spatula while warm (can stick when cools).
- Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
- Remove from stove and let cool for 5 minutes before using.
- Place ingredients in a bowl and mix until combined.
- Preheat oven to 160C/320F.
- Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
- Cover with lasagna sheets, tearing as required to fit.
- Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
- Cover with lasagna sheets. Spread over Ricotta mixture.
- Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
- Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
- Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!
Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
LUSCIOUS VEGETARIAN LASAGNA
I love this recipe. Again, it's a way to sneak a variety of veggies into my son's diet. I really don't even miss the meat when I make it. I'm sure it would even be good if you tossed some ground turkey or beef into the mix.
Provided by pesce_gurl
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Simmer tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan over low heat.
- Meanwhile, cook and stir onion and garlic in hot oil in large skillet over medium-high heat until onion is golden. Add zucchini, mushrooms, carrot and green pepper. Cook and stir until vegetables are tender, 5-10 minutes.
- Stir vegetables into tomato mixture; simmer 15 minutes.
- Combine mozzarella, cottage and Parmesan cheeses in large bowl, blend well.
- Spoon about 1 cup sauce in the bottom of 12x8" glass baking dish. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Repeat layers of noodles, cheese mix and sauce.
- Bake in preheated 350 degree oven 30-45 minutes or until bubbly. Let stand 10 minutes. Garnish with parsley, if desired.
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