Spicy Med Veg Lasagne Recipes

SPICY ONE-SKILLET LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• In a 12-inch high-sided skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it into bite-size pieces with a wooden spoon, until cooked through and browned, about 7 minutes. Add the shallots and garlic and cook until translucent and slightly fragrant, another 3 minutes. Add the lemon zest and red pepper flakes and cook for additional 2 minutes to toast. Stir in the broccoli rabe and salt; cook until the rabe is wilted, 2 minutes. Remove the mixture to a medium bowl and return the pan to the stove over low heat.
• Spoon a small amount of the marinara sauce in the bottom of the skillet. Mix the remaining marinara with the sausage mixture in the bowl. Layer half of the lasagna noodles on top of the marinara, breaking them up as needed to fit the pan. Cover with half of the sausage mixture. Add 3/4 cup of the Parmesan and half the mozzarella. Layer with the remaining noodles. Cover with the remaining sausage mixture and top with the rest of the Parmesan and mozzarella and the Gruyere.
• Bake until bubbly and golden on top, about 40 minutes. Cool for 5 minutes before serving.

SPICY VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
• Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
• Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
• Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

VEGETABLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

SPICY VEGAN LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• While the noodles are cooking, combine crumbles, sausage, meatballs, squash, carrots, onion, mushrooms, oil, garlic powder, pepper, oregano, thyme, and fennel in a large bowl; stir until mixed. Combine marinara sauce and diced tomatoes in a second bowl.
• Drain pasta. Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of sauce on the bottom. Cover the sauce with 1 layer of lasagna noodles, a thin layer of sauce, 1/2 of the filling, and about 4 tablespoons sauce; repeat layers once more. Add the last layer of lasagna noodles and spoon a generous amount of sauce on top. Cover the dish with aluminum foil.
• Bake in the preheated oven until fully cooked, 30 to 40 minutes.

SPICY LASAGNA

Steps:

• In skillet cook sausage, onion, celery and carrot until meat is lightly browned.
• Drain off excess fat and stir in tomatoes, tomato paste, salt, oregano and first 1/4 tsp pepper.
• Simmer, uncovered, 30 minutes stirring occasionally.
• Cook lasagna according to package directions and drain well.
• In a small bowl combine cottage cheese, parmesan cheese, eggs, parsley and the remaining pepper.
• Place half the noodles in a greased 13 x 9 baking dish.
• Spread with half the cheese filling and half the meat sauce. Top with half the mozzarella.
• Repeat layer.
• Bake uncovered in 375 degree oven for 30 minutes.
• Let stand 10 to 15 minutes before serving.

SPICY LASAGNA SKILLET DINNER

Steps:

• Fill a large saucepan three-fourths full with water; bring to a boil. Add pasta from lasagna dinner; cook, uncovered, 10-12 minutes or until tender., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain., Stir in spaghetti sauce, salsa, seasonings, and contents of seasoning packet from lasagna dinner. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. , Drain pasta. Add to tomato mixture; toss to coat. Sprinkle with cheese; let stand, covered, until cheese is melted. Freeze option: Freeze cooled pasta mixture and cheese in separate freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a skillet, stirring occasionally and adding a little water if necessary. Remove from heat. Sprinkle with cheese; let stand, covered, until cheese is melted.

SPICY MED VEG LASAGNE

Steps:

• Pre-Heat your oven to 210 degrees.
• Slice up your courgette , aubergine , tomatoes , mushrooms , pepper and onion - Rinse under running water.
• Add to the roasting tin with a dash of oil - sprinkle of Salt and Pepper to taste and bang it in the oven for 10-15 mins or until softened - NOT SOGGY - whilst these are cooking go to next step.
• So whilst the veg is roasting add your tin of tomatoes to a large pan, add in a tablespoon of italian herbs and your tomato puree - salt and pepper and veg stock - heat this gently until bubbling nicely.
• After your 15 mins remove veg from the oven and transfer to the pan of tomatoes. stir together gently.
• In 2 individual lasagne dishes - or a large one - layer some of your veggy mix to the bottom. Then a layer of DRY lasage sheets - I then added a sprinkle of cheese and build up another layer of veg mix and layer of pasta - keep going as you like making sure you end with your veg mix.
• transfer this to the oven for 15 minutes until the pasta has softened. After 15 minutes add your cheese mix to the top and bake for a further 5 minutes or until your cheese is melted.
• remove from oven and leave to stand for 5 minutes
• Serve with Garlic Bread drizzled with balsamic vinegar or a nice crisp salad.
• Beautiful !!!!

VEGETARIAN LASAGNE

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.