Summer Squash And Portobello Mushroom Vegetarian Lasagna Recipes

GRILLED PORTOBELLOS AND SUMMER VEGETABLES

Grilled Portobellos and Summer Vegetables image

Provided by Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 whole medium yellow squash, sliced in half lengthwise
1 whole medium zucchini, sliced in 1/2 lengthwise
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in half lengthwise
3 green onions
1 red bell pepper, seeds removed and quartered into large flat pieces
1 gold or yellow bell pepper, seeds removed and quartered into large flat pieces
2 portobello mushroom caps
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
4 cloves garlic, minced

Steps:

Preheat the grill to high.
Place all of the vegetables in a shallow roasting pan. Season generously with salt and pepper and toss with the olive oil and minced garlic.
Place vegetables, cut side down, on the white hot grill. Cook for only a couple minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

Nutrition Facts : Calories 140 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 9 grams, Fiber 3 grams

SQUASH AND MUSHROOM MEDLEY

Squash and Mushroom Medley image

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

VEGETABLE LASAGNA

Vegetable Lasagna image

Provided by Food Network

Categories main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan

Steps:

Preheat oven to 350 degrees F.
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

Nutrition Facts : Calories 338 calorie, Fat 24 grams, SaturatedFat 6 grams, Carbohydrate 20 grams, Fiber 6 grams