Mediterranean Veggie Lasagna Recipes

MEDITERRANEAN LASAGNA RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Coat 9x13 glass baking dish with cooking spray; set aside.
• In a large skillet brown Laura's Lean 92% Ground Beef with onion; drain.
• Add jar of puttanesca pasta sauce to meat and stir to combine.
• In a small mixing bowl combine ricotta cheese and 1 1/2 tablespoons oregano.
• To make lasagna with three layers: place one layer pasta (3 sheets lasagna) in bottom of baking dish, thin layer of meat sauce (approximately 1 cup per layer), 8 tablespoons ricotta cheese (spread with spoon), 1/3 cup greek feta cheese, 2 cups spinach, and repeat two more times. Placing a layer of sliced tomatoes in the middle and on the top layers of lasagna.
• Top with remaining oregano and ricotta cheese mixture.
• Drizzle water around the outside edge of pan, cover with foil, and bake for 35-40 minutes or until center pierces easily with fork.
• To serve: sprinkle with parsley and Greek feta cheese.
• Enjoy your Mediterranean Lasagna Recipe! :)

ROASTED VEGETABLE LASAGNE

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.

ROASTED MEDITERRANEAN VEGETABLE LASAGNE

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.

MEDITERRANEAN LASAGNA

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

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 LASAGNA

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!

HEARTY VEGETABLE LASAGNA

Steps:

• Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
• In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
• Mix together ricotta, 2 cups mozzarella cheese, and eggs.
• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
• Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

ROASTED MEDITERRANEAN VEGETABLE LASAGNE

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.

VEGETARIAN LASAGNA ROLL UPS

Steps:

• First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
• Now, turn the oven heat down to 350 degrees F.
• Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
• Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
• Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
• Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
• Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
• Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
• Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.

MEDITERRANEAN VEGGIE LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Heat oil in a large pot over medium-high heat.
• Add red onion, green onion, garlic and celery.
• Saute until onion is translucent and celery starts to soften.
• Add other veggies, one by one, stirring before adding the next.
• Cover and cook 5 minutes, stirring once.
• Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
• Season with salt and pepper.
• Melt butter in large sauce pan over medium heat.
• Whisk in flour.
• Whisk 2 minutes.
• Gradually whisk in milk.
• Cook until mixture comes to a boil, whisking often.
• Remove from heat and season with salt and pepper.
• Spoon 1 cup of sauce over bottom of your lasagna pan.
• Arrange 5 lasagna noodles atop sauce, overlapping slightly.
• Spoon half of vegetables over noodles.
• Spoon 1 1/2 cups sauce over veggies.
• Sprinkle 1/3 of your cheese over sauce.
• Repeat each layer once.
• Top with the last 5 lasagna noodles.
• Spoon remaining sauce over noodles.
• Top with remaining cheese.
• This is where you would refrigerate for later use, just cover tightly.
• Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
• Remove from oven and allow to stand for at least 10-15 minutes before slicing.

MEDITERRANEAN VEGETABLE LASAGNE RECIPE

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.

VEGAN BAKED MEDITERRANEAN LASAGNA

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.

EGGPLANT LASAGNA RECIPE

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.