ROASTED VEGETABLE LASAGNE
Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family favourite
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
MEDITERRANEAN LASAGNA
Make and share this Mediterranean Lasagna recipe from Food.com.
Provided by Natasha Feldman
Categories European
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
- Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
- Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
- To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
- In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
- Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
- Nutrition Info Per Serving.
- Calories: 361.
- Total Fat: 15 grams.
- Saturated Fat: 7 grams.
- Total Carbohydrate: 40 grams.
- Sugars: 12 grams.
- Protein: 6 grams.
- Sodium: 886 milligrams.
- Cholesterol: 34 milligrams.
- Fiber: 6 gram.
MEDITERRANEAN VEGETABLE LASAGNA
Provided by Morgan
Time 1h45m
Yield 4
Number Of Ingredients 18
Steps:
- Take the thinly sliced zucchini and eggplant and salt both sides generously. Place in a colander to drain for 30 minutes. Then, transfer the zucchini and eggplant to double-layered paper towels to absorb the remaining excess liquid. Let sit for another 30 minutes.
- As you wait for your vegetables to release the excess liquid, ring out and drain all excess water from your frozen spinach. Make sure you're thorough, as excess water will make your lasagna soggy.
- After an hour total of salting the vegetables, pat and wipe them dry.
- In a moderately large bowl, combine the spinach, feta, minced garlic, 1/4 cup mint, 1/4 cup basil, 1/2 teaspoon chili flakes, and 1 egg. Mix until well combined.
- Spray an 8″ x 8″ casserole dish with non-stick spray. Layer the bottom with eggplant slices.
- Directly on top of the eggplant slices, layer the zucchini slices, overlapping them slightly. Top with the feta-spinach mixture.
- Add another eggplant layer and another zucchini layer. Sprinkle with the mozzarella. Add another zucchini layer or an eggplant layer. If you have leftover vegetables, saute or roast them to serve on the side.
- Preheat oven to 350 degrees F.
- Make the bechamel. In a medium-sized saucepan, melt the butter over moderate heat. Mix in the flour and cook, stirring constantly, for about a minute or until thickened and golden-brown. Slowly mix in the milk, whisking constantly until well-combined, smooth and thick. Mix in a pinch of nutmeg and a dash of salt and pepper.
- Pour the bechamel on top of the lasagna. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 20-30 minutes, or until the bechamel begins to brown.
- As the lasagna cooks, combine the yellow tomatoes, 1/4 teaspoon red pepper flakes, a few small leaves of mint and basil, and a drizzle of olive oil in a small bowl. When lasagna is finished, remove from oven and sprinkle with the salad mixture and a bit of parmesan cheese. Let cool 10 minutes and serve.
MEDITERRANEAN VEGETABLE LASAGNE
A Mediterranean twist on the classic comfort dish.
Categories Main meal
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C, gas mark 6, and warm a griddle over a high heat.
- Toss the aubergine slices and peppers in the oil and griddle, in batches, for 4-5 minutes until slightly charred and softened.
- Heat the canned tomatoes with the rosemary and half the basil, then spoon a little into a 2-litre ovenproof serving dish. Top with 3 sheets of lasagne and half the griddled vegetables and fresh tomatoes. Spoon over half the tomato sauce and then 3 tbsp cheese sauce. Add a further 3 sheets of lasagne, the remaining vegetables and tomatoes, the remaining tomato sauce and then the last 3 sheets of lasagne. Spoon over the remaining cheese sauce.
- Mix the Parmigiano and remaining basil. Sprinkle over and bake for 30 minutes or until golden.
Nutrition Facts : Calories 396 calories, Carbohydrate 35.9 g, Fat 20.1 g, Fiber 7.3 g, Protein 16.8 g, SaturatedFat 8.9 g, Sodium 1 g, Sugar 12.8 g
ROASTED MEDITERRANEAN VEGETABLE LASAGNE
Baked lasagne is the most practical of dishes - it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate time. But sadly, because of over-exposure, the classic version is no longer the treat it used to be. This recipe follows the basic principles but incorporates the newer, smokier flavours of roasted Mediterranean vegetables. Even if you make it on a dull day, its dazzling colours will still be sunny, and there are more baked pasta recipes on our Cookery School Video. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd
Categories Pasta recipes Delia's Summer Collection Italian recipes Vegetarian recipes
Yield Serves 4-6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe
Number Of Ingredients 21
Steps:
- Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. You can also watch how to prepare garlic, how to chop onions and how to skin tomatoes in our Cookery School Videos on this page. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C). Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.
VEGETABLE LASAGNE
A great alternative to a classic lasagne, this simple vegetable lasagne recipe combines succulent, fresh vegetables with Garlic, Oregano and Basil for a delicious, quick and easy meal for all the family to enjoy.
Provided by Schwartz
Categories Entrées,
Yield 4
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
- Heat the oil and fry the onions on a low-heat for 5 minutes, until softened. Turn up the heat, add the vegetables and fry for a further 10-12 minutes. Add the Perfect Shake Garlic Italian Special Blend and tomatoes and bring to the boil.
- Cover and simmer for 5 minutes, until the vegetables are almost tender and the sauce has thickened.
- Place alternate layers of vegetables and lasagne sheets in an ovenproof dish, finishing with a layer of vegetables.
- Top with cheese and bake for 25-30 minutes, until golden brown.
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
MEDITERRANEAN LASAGNA
This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!
Provided by Kylie
Categories Main Dish
Time 1h15m
Number Of Ingredients 18
Steps:
- Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
- Heat oven to 375 degrees.
- In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
- Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
- Add feta and heavy cream to the pan.
- Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.
- Remove from heat and stir in 1/2 a cup of Parmesan until melted. Set aside.
- Spread 1/2 a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.
- Then spread the spinach and artichoke hearts in an even layer.
- Add 1/2 a cup of shredded mozzarella cheese and drizzle 1/2 a cup of sauce over the mozzarella.
- Add 4 more noodles, overlapping them slightly.
- Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another 1/2 cup shredded mozzarella.
- Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.
- Add another 1/2 cup of shredded mozzarella. Then drizzle another 1/2 cup of sauce.
- Add the remaining 4 noodles, overlapping slightly.
- Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add 1/2 a cup of shredded Parmesan.
- Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.
- Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 483 calories, Sugar 8.7 g, Sodium 752.2 mg, Fat 15.1 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 61.1 g, Fiber 13.4 g, Protein 25.9 g, Cholesterol 62.8 mg
ROASTED MEDITERRANEAN VEGETABLE LASAGNE
Try this vegetarian lasagne recipe made with aubergines, courgettes and peppers combined in a rich, creamy and cheesy sauce
Provided by delicious. magazine
Categories Asparagus recipes
Time 1h30m
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
- Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
- Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
- Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
- Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
- Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
- Bake for 40 minutes, until golden and bubbling. Serve with salad.
Nutrition Facts :
MEDITERRANEAN VEGETABLE LASAGNE RECIPE
The best vegetable lasagne recipe out there is this Mediterranean vegetable lasagne which can even be syn free on Slimming World!
Provided by JustAverageJen
Categories Main meal
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 200°c
- Using a large saucepan add the Passata, basil, aubergine and courgette and heat on a medium temperature for 10-15 minutes
- Meanwhile using a large frying pan fry the onion and pepper in Frylight for approximately 10 minutes or until starting to brown slightly and softening.
- In a mixing bowl combine the quark, egg, mustard powder and vegetable stock until well combined. Then set this mixture aside.
- Mix together the vegetables in the frying pan and saucepan.
- Carefully layer the vegetable mixture and lasagne sheets in a large ovenproof dish.
- Pour the quark mixture on top. Then top with the grated cheese.
- Bake for 40-45 minutes until browned lightly on top. Serve hot with a side salad.
Nutrition Facts : ServingSize 1 Portion without side salad, Calories 510 calories, Sugar 18.8 g, Sodium 425.6 mg, Fat 9.2 g, SaturatedFat 4.6 g, TransFat 0.2 g, Carbohydrate 77.5 g, Fiber 9.5 g, Protein 31.2 g, Cholesterol 53.8 mg
3-MINUTE MEDITERRANEAN VEGETABLE LASAGNE
Think you don't have time to cook? This delicious Mediterranean vegetable lasagne is really simply to make and is ready for the oven in just 3 minutes.
Provided by Charlotte Oates
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Pre-heat your over to 200ºC/180ºC fan.
- Put you Mediterranean vegetables into a large baking tray and cook according to the pack instructions.
- While the vegetables are cooking, if you're using dried pasta, fill a large shallow dish with boiling water and place your 6 lasagne sheets into it to soak for 5 minutes.
- Once your vegetables have cooked and lasagne sheet softened, turn your oven up to 220ºC/200ºC fan
- Spread your soft cheese (100g) onto the lasagne sheets.
- Spoon half of your vegetables into a large, rectangular baking dish. Pour over half of the passata (200ml). Lay 3 lasagne sheets on top (soft cheese side up). Spoon over the remaining vegetables and pour in over the remaining pasta (200ml). Lay three more lasagne sheets on top (soft cheese side up again), and then finish everything off by laying the sliced cheese over the top.
- Bake for 20-25 minutes until the cheese is golden.
- Remove from the oven and serve.
Nutrition Facts : Calories 448 kcal, Fat 19 g, SaturatedFat 8.1 g, Carbohydrate 48.5 g, Sugar 20.8 g, Fiber 5.6 g, Protein 18.4 g, Sodium 1040 mg, ServingSize 1 serving
VEGAN BAKED MEDITERRANEAN LASAGNA
This delicious, no-fail Vegan Baked Mediterranean Lasagna is rich with the warm, sunny flavors of the Mediterranean-onions, eggplant, zucchini, bell peppers, basil, artichokes, olives, herbs and tomatoes, layered with home-made cashew ricotta and plant-based cheese.
Provided by The Plant-Powered Dietitian
Categories Entree
Time 2h
Number Of Ingredients 23
Steps:
- To make Cashew Ricotta: Place cashews in a bowl and cover with water. Soak for 30 minutes. Drain water, place in blender or food processor container with soy milk, lemon juice, nutritional yeast, and garlic. Process until fairly smooth, scraping down sides (should have a slight pebbly texture, like ricotta). Season if desired with salt. Set aside.
- To make Mediterranean Vegetable Sauce: Pour olive oil in a large saucepan or heavy pot. Add onion, eggplant, zucchini, bell pepper, and garlic and sauté for about 8 minutes. Add basil, artichokes, olives, Italian seasoning, black pepper, balsamic vinegar and sauté for an additional 2 minutes. Add sauce and water and bring to a simmer. Remove pan from heat.
- To Assemble Lasagna: Heat oven to 350 F. Spray a large baking dish (9×13 inches) with non-stick cooking spray, and line with one-third of the dry lasagna noodles, one-third of the vegetable sauce, one-third of the cashew ricotta, and one-third of the mozzarella plant-based cheese. Repeat for a total of three layers. For the final layer, sprinkle with bread crumbs. Cover with foil. Bake at 350 F for 1 hour, remove foil and cook for an additional 15 minutes. Slice into 8 squares.
Nutrition Facts : ServingSize 1 serving, Calories 474 calories, Sugar 12 g, Sodium 396 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 68 g, Fiber 14 g, Protein 14 g
MEDITERRANEAN VEGETABLE LASAGNE
Enjoy the flavours of the Mediterranean with this healthy and delicious mixed vegetable lasagne. Sprinkle over some parmesan for an indulgent dinner.
Provided by Heart Matters Magazine
Number Of Ingredients 15
Steps:
- Preheat oven to 190ºC/fan 170ºC/gas mark 5. Place onion, garlic, peppers, courgettes, mushrooms, tomatoes and stock in a non-stick saucepan and stir to mix. Cover and cook over a medium heat for 10-15 minutes or until vegetables are beginning to soften, stirring occasionally. Meanwhile, make cheese sauce. In a small bowl, mix cornflour with a little of the milk until smooth. Pour remaining milk into a non-stick saucepan; stir in cornflour mixture. Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring. Remove pan from heat; stir in 75g (2 3/4oz) of the cheese and black pepper to taste. Stir dried herbs into vegetable mixture; season with black pepper. Assemble lasagne. Spoon half of the vegetable mixture over base of a shallow ovenproof dish or roasting tin; cover this with half of the lasagne sheets (in a single layer). Spoon over a little of the cheese sauce (just enough to thinly cover pasta). Repeat the layers of vegetable mixture and lasagne; pour over remaining cheese sauce to cover lasagne completely. Sprinkle remaining cheese over top. Bake in oven for about 40 minutes or until browned on top and bubbling. Serve with a mixed leaf salad.
Nutrition Facts : Calories 558 calories, Carbohydrate 21.6 g of carbohydrate, Fat 16.1 g of fat, SaturatedFat 5.4 g of saturated fat, Sodium 1.3 milligrams of salt
SUMMER VEGETABLE LASAGNE RECIPE
This vegetarian lasagne is a summer sensation - packed with fresh vegetables to give you a dose of vitamins, antioxidants and fibre as well as around 3 portions to put towards your 5-a-day total.
Provided by GoodtoKnow
Categories Dinner, Lunch
Time 1h
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 190°C / fan oven 170°C / Gas 5.
- Heat the vegetable oil in a large frying pan and add the green beans, courgette, red onion and peppers. Cook over a medium-high heat, stirring often, until the vegetables are softened - about 4-5 minutes. Add the cherry tomatoes and stir in the tomato sauce for lasagne with roasted onion and garlic.
- Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the creamy sauce for lasagne over them. Repeat the layers, then sprinkle the grated mozzarella cheese evenly over the surface.
- Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves.
Nutrition Facts : @context https
TRADITIONAL MEDITERRANEAN LASAGNA
Steps:
- Pre-heat the oven at gas mark 6. , Use a square dish and evenly lay the pastry strips, bake in the oven until crispy. , Boil the potatoes. , Mix in two tsp of milk, salt, pepper and grated cheese. , Mix and fold the mash until it is light and fluffy. , Boil the vegetables until tender. , Drain the water and leave the vegetables on the side, so that they dry for 10 mins. , Cut the pepper, spring onions, cherry tomatoes and red onions. , Take the boiled vegetables and spread evenly on the crisp, baked pastry. , Cover the vegetables with the prepared mash. , Sprinkle the red and spring onions, peppers, cherry tomatoes, mushrooms, corn, and jalapenos over the dish. , Add red chillies or green chillies if you like it spicier. , Sprinkle grated cheese. , Add the thyme/basil and put it back in the oven at gas mark 6-15 mins or until the cheese looks crispy and brown.,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
OPEN MEDITERRANEAN LASAGNE RECIPE
This open Mediterranean lasagne is a delicious recipe which combines aubergine with mozzerella to make one mouth-watering pasta recipe
Provided by Jessica Dady
Categories Dinner, Lunch, Snack, Starter
Time 45m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- To make your lasagne, set the grill to high. Slice the aubergines thickly into rings (getting 12 slices from each). Brush both sides with a little oil and pack them on a baking sheet. Grill for 4-5 mins on each side, until browned. Set aside, then oil and grill the onion slices until just browned.
- Meanwhile, cook the lasagne sheets in a pan of boiling water for about 4 mins. Drain well and set aside.
- Set the oven to 200°C/400°F/Gas Mark 6. Line a baking sheet with baking parchment. Put 4 pieces of lasagne on it, brush them with oil, then pile on 2-3 slices of aubergine, a few onion rings, a couple of slices of mozzarella, seasoning and ½ a tbsp of pesto. Brush the other pieces of lasagne with oil, arrange at angles on top and repeat the aubergine, onion, cheese and pesto layering.
- Bake for 10-15 mins, until the cheese is melted and browning. Serve on hot plates, drizzle with extra olive oil and garnish with basil.
Nutrition Facts : @context https, Calories 437 Kcal, Sugar 8 g, Fat 31.5 g, SaturatedFat 11.3 g, Sodium 0.3 g, Protein 17.1 g, Carbohydrate 21.3 g
MEDITERRANEAN GRILLED VEGETABLE LASAGNE
A Mediterranean twist on the classic Italian comfort dish, perfect on a winter evening!
Categories Main meal
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C, gas mark 6. Warm a large frying pan over a high heat. Add the oil, vegetable mix and seasoning, then sauté for 5-6 minutes, until thoroughly defrosted. Remove from the heat and stir in the garlic.
- Spoon half the vegetables into a 2-litre ovenproof dish, pour over half the tomato sauce and cover with half the butternut lasagne sheets. Season, then repeat the layering process again. Pour over the white sauce, then sprinkle with nutmeg (if using) and the cheese.
- Bake for 40-45 minutes until the cheese is bubbling and the squash is tender. Serve with a scattering of basil leaves over the top, if you like.
Nutrition Facts : Calories 414 calories, Carbohydrate 33.6 g, Fat 25.3 g, Fiber 7.3 g, Protein 12.9 g, SaturatedFat 8.3 g, Sodium 2.4 g, Sugar 20.7 g
ROASTED MEDITERRANEAN VEGETABLE LASAGNE
Lasagna is a perfect canvas for drawing up all sorts of changes to the traditional recipes such as this Mediterranean twist.
Provided by odysseusi
Time 2h
Yield 6
Number Of Ingredients 23
Steps:
- Preheat the oven to 475 degrees F. Prepare the eggplant and zucchini ahead of time by cutting them into 1" dice, leaving the skins on. Toss the dice in about 2 teaspoons of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Set them aside for an hour, so that some of the bitter juices drain out. Squeeze out any juices left and dry the dice thoroughly in a clean dish towel. Arrange the tomatoes, eggplant, zucchini, peppers, and onion in the baking pan (a shallow 9" x 9"). Sprinkle with the chopped garlic, basil, and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Place the pan on the highest shelf of the oven for 30 to 40 minutes, or until the vegetables are toasted brown at the edges. Meanwhile, make the sauce: Place all the sauce ingredients (except the cheese) in a small saucepan and stir continuously over medium heat until the sauce boils and thickens. Turn the heat down to its lowest and let the sauce cook for 2 minutes. Add the 3 tablespoons grated Parmigiano. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 350 degrees F. Pour one-quarter of the sauce into the baking dish, followed by one-third of the vegetable mixture. Sprinkle in a third of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmigiano. Place the dish in the oven and bake for 25 to 30 minutes, or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.
More about "mediterranean vegetable lasagne recipes"
MEDITERRANEAN VEGETABLE LASAGNE - THE IRISH TIMES
From irishtimes.com
Servings 6Total Time 40 minsEstimated Reading Time 1 min
- Place the olive oil in a wide, heavy based pan over a medium heat. Add the mushrooms, courgettes, aubergine and peppers. Stir well to coat in the oil. Saute for just over five minutes stirring regularly until the vegetables have softened.
- Add the garlic and stir. Cook for another minute, ensuring the garlic doesn’t burn. Add the red wine, if using.
- Increase the heat and add the tinned tomatoes. Add the herbs and brown sugar. Stir gently together. Taste for seasoning. Leave everything simmer for a few minutes while you make the topping.
MEDITERRANEAN VEGETABLE LASAGNE - HEART UK
From heartuk.org.uk
MEDITERRANEAN DIET RECIPE: VEGETARIAN LASAGNE - DUMMIES
From dummies.com
ROASTED VEGETABLE LASAGNE - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 1 hr 30 minsCategory MainsCalories 327 per serving
- 1 Preheat oven to 220°C. Line 2 large baking trays with baking paper. Place pumpkin, courgettes, onions, capsicums and garlic on prepared trays. Spray with oil. Roast for 30 minutes, or until tender. Remove from oven. Reduce oven temperature to 200°C.
- 3 Spread 1/2 cup pasta sauce over the base of a 10-cup capacity ovenproof dish. Top with 1 lasagne sheet, trimming to fit. Top with a third of the vegetable mix, 3/4 cup tomato sauce, and 1/3 cup cheese mixture. Repeat layering with lasagne sheet, vegetable mix, sauce and cheeses. Finish with final lasagne sheet.
- 4 Spread pesto evenly over lasagne sheet. Crumble over remaining cheese mix. Cover and roast for 15 minutes. Uncover then roast for a further 30 minutes, or until golden. Serve with a salad.
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Calories 361Total carbohydrates 40 gmsaturated fats 7 gmTotal fat 15 gm
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