Mediterranean Veggie Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

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

2 medium zucchini
1 small eggplant
2 teaspoons kosher salt, plus more to taste
8 ounces lasagna noodles (12 noodles)
3 tablespoons extra-virgin olive oil
1 pint cremini mushroom, stemmed and roughly chopped
1 lb fresh Baby Spinach
1 tablespoon minced garlic
16 ounces whole milk ricotta cheese
1 lemon, zested
2 teaspoons chopped parsley
2 teaspoons chopped basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (25 ounce) jar tomato sauce
1 cup shaved parmesan cheese

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 VEGGIE LASAGNA



Mediterranean Veggie Lasagna image

Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

Provided by Malriah

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed and sliced
2 (14 ounce) cans black olives, halved
1 red onion, chopped
3 stalks celery, diced
10 green onions, sliced
2 small zucchini, diced
1 large roasted red pepper, diced
1 (10 ounce) package frozen spinach, thawed
2 tablespoons fresh diced garlic
2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
10 ounces sun-dried tomatoes packed in oil, drained and diced
3 tablespoons fresh sweet basil, chopped
15 lasagna noodles, cooked according to package instructions
8 ounces asiago cheese, shredded (or feta if you would prefer)
6 tablespoons butter
1/2 cup flour
5 cups milk

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.

VEGETARIAN LASAGNE



Vegetarian lasagne image

Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 17

3 red peppers, cut into large chunks
2 aubergines, cut into ½ cm thick slices
8 tbsp olive oil, plus extra for the dish
300g lasagne sheets
125g mozzarella
handful cherry tomatoes, halved
1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 carrot, roughly chopped
2 tbsp tomato purée
200ml white wine
3 chopped tomatoes
1 bunch of basil, leaves picked
85g butter
85g plain flour
750ml milk

Steps:

  • To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • 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, then 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

VEGETARIAN MEXICAN LASAGNA



Vegetarian Mexican Lasagna image

A vegetarian Tex-Mex lasagna made with corn tortillas and packed with cheese and veggies. Garnish with cilantro, sour cream, and other favorite toppings.

Provided by My Hot Southern Mess

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 19

cooking spray
2 tablespoons olive oil
1 cup diced sweet onion
2 jalapeno peppers, seeded and diced
1 red bell pepper, diced
4 cloves garlic, minced
1 (16 ounce) jar salsa
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
1 (10 ounce) package frozen chopped spinach, thawed and drained
3 cups shredded pepper Jack cheese, divided
2 cups ricotta cheese
1 egg, beaten
½ teaspoon salt
½ teaspoon ground black pepper
18 corn tortillas
1 cup enchilada sauce

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.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 40.1 g, Cholesterol 70.2 mg, Fat 20.8 g, Fiber 7.7 g, Protein 19.4 g, SaturatedFat 9.9 g, Sodium 862.9 mg, Sugar 4 g

VERY VEGGIE LASAGNA



Very Veggie Lasagna image

This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.

Provided by Juliana Hale

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

12 lasagna noodles
1 tablespoon olive oil
2 pounds button mushrooms, chopped
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon Italian seasoning, crushed
2 (8 ounce) cans no-salt-added tomato sauce
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
3 tablespoons balsamic vinegar
1 teaspoon salt, divided
¼ crushed red pepper
1 (15 ounce) container part-skim ricotta cheese
1 egg, lightly beaten
2 teaspoons chopped fresh rosemary
½ teaspoon black pepper
cooking spray
2 cups shredded part-skim Italian cheese blend
2 (10 ounce) packages frozen diced butternut squash, thawed
12 fresh sage leaves

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
  • Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
  • Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
  • Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g

More about "mediterranean veggie lasagna recipes"

MEDITERRANEAN VEGETABLE LASAGNA - HOST THE TOAST
mediterranean-vegetable-lasagna-host-the-toast image
2014-09-05  · 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 …
From hostthetoast.com
Reviews 8
Estimated Reading Time 6 mins
Servings 4
Total Time 1 hr 45 mins
  • 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.
  • 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.
See details


VEGETARIAN MEDITERRANEAN LASAGNA - MIDWEST FOODIE
vegetarian-mediterranean-lasagna-midwest-foodie image
2020-06-22  · 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. …
From midwestfoodieblog.com
4.7/5 (9)
Calories 483 per serving
Category Main Dish
  • Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
  • 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.
See details


MEDITERRANEAN DIET RECIPE: VEGETARIAN LASAGNE - DUMMIES
mediterranean-diet-recipe-vegetarian-lasagne-dummies image
2016-03-26  · Vegetarian Lasagne. Preheat the oven to 350 degrees. Drizzle 1 tablespoon of the olive oil on the bottom of a 7-x-11-inch glass baking pan. Heat a nonstick skillet with the remaining olive oil over medium heat. Add the …
From dummies.com
See details


GREEK STYLE LASAGNA RECIPE WITH ZUCCHINI AND EGGPLANT
2017-02-20  · Cover a pan with frying oil (about a finger high) and heat over high heat. Fry the eggplant for 3-4 minutes until they get a nice golden color. Set aside on paper towels. Fry the zucchini for about 5 minutes until they get a golden color too. Set aside on paper towels as well. Reduce heat to medium.
From realgreekrecipes.com
See details


RECIPES | QUICK AND EASY DINNER IDEAS | GOUSTO
Cooking instructions. For 2 people [double for 4] 1 . Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized pieces. Cut the aubergine[s] and courgette[s] into bite-sized pieces. Peel and finely chop (or grate) the garlic.
From gousto.co.uk
See details


45 SUMMERY VEGETARIAN MEDITERRANEAN RECIPES - HURRY THE FOOD UP
2021-06-18  · Check out the recipe here. Ready in: 1 hour (prep time 10 minutes) Recipe by: ScrummyLane. Bonus: gluten-free, healthy, delicious. 453 calories per serving. This Greek vegetarian recipe for baked eggplant with tomato sauce & feta is a great healthy (& gluten-free!) appetizer or accompaniment to grilled meat or fish.
From hurrythefoodup.com
See details


VEGETABLE LASAGNA RECIPE (WITH ZUCCHINI, EGGPLANT & MORE) | KITCHN
2022-03-04  · Make ahead: The lasagna can be assembled, covered with aluminum foil, and refrigerated up to 1 day ahead. Bake straight from the refrigerator, but bake for 40 minutes covered with foil before uncovering and doing the second bake. Storage: Leftovers can be refrigerated, tightly wrapped, for up to 3 days. Meleyna Nomura.
From thekitchn.com
See details


MEDITERRANEAN VEGETABLE LASAGNA - THE BEAUTICIAN'S DAUGHTER
2020-03-29  · To assemble vegetable lasagna, layer in the following order in a greased glass or stainless steel rectangular pan. Layer 1. 2/3 cup béchamel sauce; noodles; eggplant slices; salt & pepper; 1/2 of the tomato sauce ; 1 1/4 cup mozzarella; 1/3 cup parmesan; Layer 2. noodles; 2/3 cup cream sauce; zucchini slices ; salt & pepper; other 1/2 of the ...
From thebeauticiansdaughter.com
See details


MEDITERRANEAN VEGGIE LASAGNA | EGGLAND'S BEST
In a bowl, whisk together the flour, Eggland’s Best Liquid Egg Whites, milk, salt, and oil until smooth. Heat a lightly greased 8” skillet and over medium heat. Once the skillet is heated, pour 3 tablespoons of batter to the center of the pan, swirl pan to create an even coat. Cook for 2 minutes and flip and cook for an additional minute.
From egglandsbest.com
See details


MEDITERRANEAN VEGGIE LASAGNA RECIPE | YUMMLY
Nov 23, 2012 - Mediterranean Veggie Lasagna With Olive Oil, Frozen Artichoke Hearts, Black Olives, Purple Onion, Celery, Green Onions, Zucchini, Roasted Red Peppers ...
From pinterest.ca
See details


VEGETARIAN LASAGNA - MEDITERRANEAN RECIPES
Vegetarian Lasagna requires roughly 1 hour and 50 minutes from start to finish. Watching your figure? This gluten free recipe has 228 calories, 16g of protein, and 15g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. 1 person found this recipe to be scrumptious and satisfying. This recipe is typical of …
From fooddiez.com
See details


MEDITERRANEAN LASAGNA RECIPE - COOKING WITH RUTHIE
2021-09-03  · 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.
From cookingwithruthie.com
See details


ROASTED MEDITERRANEAN VEGETABLE LASAGNE | RECIPES | DELIA ONLINE
2022-04-18  · 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 ...
From deliaonline.com
See details


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
From cookieandkate.com
See details


10 BEST MEDITERRANEAN LASAGNA RECIPES | YUMMLY
2022-04-26  · The Best Mediterranean Lasagna Recipes on Yummly | Mediterranean Lasagna, Mediterranean Lasagna, Mediterranean Pork Chop. ... pepper, risotto rice, vegetable stock and 3 more. Mediterranean Dip Lipton Recipe Secrets. sour cream, feta cheese, cucumber, dri oregano leaves, crush and 2 more. Mediterranean Tartlets O Meu Tempero. basil leaves, …
From yummly.com
See details


EASY VEGETARIAN MEDITERRANEAN LASAGNA - MEDMUNCH
2021-04-01  · Instructions. Roast the Vegetables Preheat your oven to 475°F/240°C/220°C fan/gas mark 9. Add the aubergines, courgettes, peppers and mushrooms to a large roasting tin. Drizzle 2 tbsp of the olive oil over and season generously with salt and pepper then toss to coat. Roast on the top shelf of your oven for 35-45 minutes, stirring 2-3 times ...
From medmunch.com
See details


MEDITERRANEAN VEGETABLE LASAGNE - HEART UK
Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergine, onion, pepper, garlic and half the oil 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 frying pan. Fry the courgettes for 4 minutes until browned. Remove the roasted veg from the oven and stir in the courgettes.
From heartuk.org.uk
See details


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
2017-12-07  · Instructions. Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt.
From cookieandkates.com
See details


MEDITERRANEAN VEGAN LASAGNA | ONCE A MONTH MEALS
2014-07-22  · Heat olive oil in a skillet. Saute garlic, onion, zucchini, and red pepper until onions are translucent, about 7-8 minutes. Add salt, pepper, and basil. Stir to combine. Pour enough marinara sauce to cover the bottom of each pan. Place one layer of lasagna noodles on the bottom of each pan.
From onceamonthmeals.com
See details


MEDITERRANEAN SPINACH LASAGNA RECIPE | MYRECIPES
Place 3 lasagna noodles in bottom of an 11- x 7- x 1 1/2-inch baking dish coated with vegetable cooking spray. Spoon one-third of spinach mixture over noodles. Spoon one-third of vegetable mixture over spinach mixture. Top with one-third of mozzarella cheese. Repeat layers twice with remaining noodles, spinach mixture, vegetable mixture, and ...
From myrecipes.com
See details


BEST VEGETARIAN LASAGNA ROLL UPS (WITH VIDEO) - THE …
2019-07-23  · Prepare a 9" x 13" baking dish. Pour about ¾ of the pasta sauce and ½ 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.
From themediterraneandish.com
See details


VEGAN BAKED MEDITERRANEAN LASAGNA - SHARON PALMER, THE PLANT …
2020-11-30  · 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 ...
From sharonpalmer.com
See details


EASY EGGPLANT LASAGNA RECIPE (VEGETARIAN & LOW CARB) | THE ...
2020-10-09  · Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in the oven at 400 degrees F for about 20 minutes or until the eggplant is soft and pliable. Make the filling. While the eggplant is roasting, put together the ricotta filling.
From themediterraneandish.com
See details


MEDITERRANEAN VEGGIE LASAGNA BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From recipesforweb.com
See details


MEDITERRANEAN ROASTED VEGETABLE LASAGNA WITH BECHAMEL SAUCE …
Add a layer of no boil lasagna sheets. Pour 1 cup of bechamel sauce on top of the noodles, and spread out ( like frosting) Repeat layering process until all of …
From onegreenplanet.org
See details


MEDITERRANEAN VEGGIE LASAGNA - THE PLACES WHERE WE GO
2019-07-21  · Prepare vegetable filling. Warm the olive oil in a large skillet over medium heat. Add the onion cook for about three minutes. Add the vegetables in the following order, cooking each a couple of minutes before adding the next vegetable: carrot, red bell pepper, mushrooms, zucchini, spinach. Stir throughout the cooking process.
From theplaceswherewego.com
See details


OVERNIGHT MEDITERRANEAN LASAGNA RECIPE - {BEST LASAGNA ... - 100K …
Instructions. In a bowl, combine tomato sauce, olives and water and mix well. In another bowl, combine ricotta cheese, lemon juice, and oregano, mix until combined. Prepare your lasagna dish. Spread 1/2 cup of sauce on the bottom of the dish. Arrange half of your lasagna noodles over the sauce, top noodles with 1/2 ricotta mixture, 1/2 cup of ...
From 100krecipes.com
See details


MEDITERRANEAN WHISK
2022-02-11  · Vegetarian Lasagna . Ingredients. 1 bunch spinach; 1 jar artichokes; 1 pack lasagna sheets cooked; 2 cups grated mozzarella; 1 cup grated grana padano; 3-4 cups béchamel sauce; Salt and pepper to taste For Béchamel Sauce; 50 gm. all purpose flour; 200 gm. unsalted butter ; 1 L. milk; 1/4 pc. nutmeg grated; Salt and pepper to taste; Method. Fill up …
From mediterraneanwhisk.com
See details


MEDITERRANEAN VEGETABLE LASAGNE - HEART MATTERS MAGAZINE
Recipes; Mediterranean vegetable lasagne; Mediterranean vegetable lasagne. Category: Main meal | Serves: 4 Prep time: 40 minutes | Cooking time: 40 minutes . 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 …
From bhf.org.uk
See details


VEGGIE LASAGNA - MEDITERRANEAN RECIPES
Veggie Lasagna might be just the Mediterranean recipe you are searching for. This gluten free recipe serves 4. One serving contains 832 calories, 32g of protein, and 68g of fat. Head to the store and pick up mozzarella, seasoning, parmesan, and a few other things to make it today. It works well as a main course. From preparation to the plate ...
From fooddiez.com
See details


LOW SODIUM VEGETABLE LASAGNA - COOKINGHEARTSMART
Notes. Freezer Meal: Prepare lasagna as directed in Steps 1-4. Press a layer of plastic wrap directly onto lasagna in dish and cover with foil. Label and freeze for up to 3 months. Cook: Remove frozen lasagna from freezer and let sit at room temperature for 30 minutes. Bake in preheated 350°F oven for 1 hour.
From cookingheartsmart.com
See details


20 BEST MEDITERRANEAN VEGETARIAN RECIPES - INSANELY GOOD
2021-06-10  · Yellow squash, potatoes, carrots, beets, zucchini, onions, bell peppers, and mushrooms are coated with olive oil and Italian seasoning and roasted to perfection. It couldn’t get any better than that. Pro-tip: cut up your vegetables in uniform sizes so they cook evenly. 6. Mediterranean Quinoa Salad with Chickpeas.
From insanelygoodrecipes.com
See details


VEGETARIAN LASAGNE | THE MEDITERRANEAN FOOD CO. RECIPES
Preheat the oven to 200C/180C. Put the peppers and courgette into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together. Roast for 30 minutes, or until softened and lightly browned. While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 ...
From mediterraneanfoods.co.nz
See details


EASY & AMAZING MEDITERRANEAN LASAGNA RECIPE - THEFOODXP
Mediterranean Lasagna Recipe. Firstly preheat oven 375 F. Take a mandolin for slicing the zucchini and eggplant into long strips ( 1/8 inch thick strip). Now line a paper towel with two half sheet trays and then put the vegetable strips over it. Sprinkle salt the over vegetables.
From thefoodxp.com
See details


ROASTED MEDITERRANEAN VEGETABLE LASAGNE RECIPE | DELICIOUS.
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 ...
From deliciousmagazine.co.uk
See details


EASY TOMATOEY VEGETARIAN LASAGNA WITH FETA CHEESE
Heat the oil in a large sauce pan and sauté all your vegetables at low heat for about 15 minutes. Add the garlic and sauté until you start smelling the garlic. Add the tomato sauce, oregano, basil, pepper and salt to taste. Simmer for about 15-20 minutes. In a medium baking dish/pan that is about 12 x 9 inches, spread 1-2 tablespoons of the ...
From olivetomato.com
See details


3-MINUTE MEDITERRANEAN VEGETABLE LASAGNE - CHARLOTTE'S LIVELY …
2016-05-24  · 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).
From charlotteslivelykitchen.com
See details


MEDITERRANEAN VEGAN LASAGNA - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Mediterranean Vegan Lasagna are provided here for you to discover and enjoy ... Easy Vegetable Pad Thai Recipe Dessert Recipes. Middle Eastern Dessert Baklava Recipe For Pumpkin Pudding Dessert Grilled Bananas Dessert Cream Cheese Shot Glass Dessert Chocolate Dessert Shooters Recipe Dessert Shooters Near Me Key Lime …
From recipeshappy.com
See details


VEGETARIAN LASAGNA | RECIPETIN EATS
2019-02-21  · Lasagna: 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.
From recipetineats.com
See details


MEDITERRANEAN LASAGNA BEST RECIPES
This Mediterranean-inspired lasagna is a wonderful vegetarian pasta recipe complete with spinach, mushrooms, olives, carrots and lots of melted cheese. 6 servings. Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
From recipesforweb.com
See details


MEDITERRANEAN VEGGIE LASAGNA - ALL INFORMATION ABOUT HEALTHY …
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. Step 2 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. Step 3 More ›.
From therecipes.info
See details


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 »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #casseroles     #main-dish     #eggs-dairy     #pasta     #vegetables     #oven     #european     #potluck     #vegetarian     #italian     #lasagna     #cheese     #dietary     #one-dish-meal     #oamc-freezer-make-ahead     #pasta-rice-and-grains     #to-go     #equipment     #number-of-servings     #4-hours-or-less

Top Asked Questions

What is the best vegetarian lasagna recipe?
This Mediterranean-inspired lasagna is a wonderful vegetarian pasta recipe complete with spinach, mushrooms, olives, carrots and lots of melted cheese. 6 servings. Cook noodles according to package directions, omitting salt and fat. Drain and set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
How do you make a Mediterranean lasagna?
To make lasagna: layer pasta, meat sauce, 8 tablespoons ricotta cheese (spread with spoon), 1/3 cup greek feta cheese, 2 cups spinach, and repeat layering slices of tomatoes in the middle and top layers of lasagna. Top with remaining oregano and ricotta cheese mixture. Bake and Serve! The ingredients for our Mediterranean Lasagna.
How to cook lasagna in the oven?
Lasagna: 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. Cover with lasagna sheets. Cover with lasagna sheets. Bake for 25 - 30 minutes or until the cheese is golden.
What vegetables are in a lasagna?
Roasted vegetables: Vegetable lasagnas can include everything from spinach and mushrooms to zucchini and broccoli. This version leans heavily on Mediterranean favorites.

Related Search