Summer Vegetable Lasagna Recipes

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

EASY SUMMER LASAGNA



Easy Summer Lasagna image

This hearty summer lasagna packs delicious roasted eggplant, zucchini and lycopene-rich tomatoes. Whole-wheat noodles contain cancer-fighting fiber and natural plant compounds, called phytochemicals, which protect cells from damage that may lead to cancer. This recipe serves 12, making it a good choice for pleasing a crowd or batch cooking.

Provided by AICR

Categories     entree, whole grains, vegetarian, summer

Time 1h50m

Yield 12 servings

Number Of Ingredients 11

2 eggplants (about 3 lbs.), quartered lengthwise
6 medium zucchini (about 3 lbs.)
Canola oil cooking spray
15 oz. low-fat ricotta or low-fat cottage cheese (or a combination of both)
2 eggs
1/2 cup grated Parmesan cheese
1/2 tsp. ground nutmeg
1/2 tsp. garlic powder
4 cups low-sodium tomato sauce
1 lb. whole-wheat, no-boil lasagna noodles
3 cups part-skim mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F. Grease a 13 x 9 x 2-inch baking pan, set aside.
  • Slice the eggplant and zucchini in ½ -inch slices. Layer on two baking sheets and coat both sides of the vegetables with cooking spray. Roast for about 40 minutes.
  • Reduce the oven temperature to 375 degrees F.
  • Meanwhile, in a medium bowl, mix together the ricotta and/or cottage cheeses, eggs, Parmesan, nutmeg and garlic powder. To assemble: spread a thin layer of sauce over the bottom of the prepared pan. Cover with a layer of pasta. Spread ⅓ of the ricotta mixture on top of pasta. Sprinkle ¼ of the mozzarella over the ricotta. Spoon ⅓ of the roasted vegetables on top. Top with ½ cup of tomato sauce and continue the assembly as directed until you have 4 layers of pasta and 3 layers of filling. Spread the remaining sauce on top and sprinkle with the remaining mozzarella cheese. Cover the pan with aluminum foil and bake for 30 minutes.
  • Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 360 calories

VEGETABLE LASAGNA



Vegetable Lasagna image

This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

2 teaspoons olive oil
8 ounces sliced mushrooms
1 zucchini, diced
1 sweet bell pepper (any color), seeded and diced
1 onion, diced
1 tablespoon minced fresh garlic
1 egg, beaten
2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
2 tablespoons chopped fresh basil ((or 2 teaspoons dried basil))
15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese))
2 ¼ cups grated mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Steps:

  • Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
  • While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  • When the vegetables are done cooking, stir the marinara sauce into the skillet.
  • Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
  • Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
  • Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g

VEGETABLE LASAGNA



Vegetable Lasagna image

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 23

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

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.

Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.

SUMMER LASAGNA



Summer Lasagna image

Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.

Provided by PATRICIA MARY

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 8

Number Of Ingredients 14

1 pound ground beef
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup finely chopped carrots
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
1 cup cottage cheese
1 egg, beaten
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
  • In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
  • Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 10.3 g, Cholesterol 71.3 mg, Fat 13.5 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 6 g, Sodium 569.8 mg, Sugar 5.4 g

SUMMER VEG LASAGNE



Summer veg lasagne image

This is a brilliant dish for days when you want comfort food, but with a bit of zing. It's packed with green veggies, silky fresh pasta, and fragrant lemon. Plus, using cottage cheese instead of the traditional béchamel sauce means that it's not only quicker, but less indulgent, too.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's 30-Minute Meals     Vegetables     Lasagne     Pasta & risotto     Pasta Bake

Time 25m

Yield 6 - 8

Number Of Ingredients 15

1 bunch of spring onions
½ x 30 g tin of anchovies in oil, from sustainable sources
6 cloves of garlic
700 g asparagus
500 g frozen peas
300 g frozen broad beans
1 big bunch of fresh mint, (60g)
300 ml single cream
1 lemon
300 m organic vegetable stock
2 x 250 g tubs of cottage cheese
500 g fresh lasagne sheets
Parmesan cheese
olive oil
a few sprigs of fresh thyme

Steps:

  • Preheat the grill to full whack.
  • Trim and finely slice the spring onions.
  • Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovies (save the rest for another day).
  • Using a garlic crusher, crush the garlic straight into the pan and toss everything together well.
  • Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later.
  • Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally.
  • Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest.
  • Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper.
  • Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese - the consistency should be creamy and loose.
  • Place a deep 30cm x 35cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets.
  • Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne.
  • Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact.
  • Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan.
  • Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8 minutes, or until golden and gorgeous. Delicious served with a seasonal green salad.

Nutrition Facts : Calories 491 calories, Fat 20.3 g fat, SaturatedFat 12.1 g saturated fat, Protein 29.6 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 11.9 g sugar, Sodium 1.1 g salt, Fiber 7.9 g fibre

VEGETABLE LASAGNA



Vegetable Lasagna image

Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h20m

Number Of Ingredients 7

4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade Easy Chunky Tomato Sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
  • Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
  • Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

SUMMER VEGETABLE LASAGNE



Summer Vegetable Lasagne image

Provided by Fork Knife Swoon

Time 1h45m

Number Of Ingredients 16

9-12 lasagne noodles (depending on the dimensions of your pan, and to allow for breakage)
1 tbsp olive oil, plus more for the pasta
1 large sweet onion, roughly-chopped
1 tbsp fresh garlic, minced
4 cups (packed) fresh spinach leaves
1 medium zucchini
1 baby/small-sized eggplant
15oz skim-milk ricotta cheese
1 cup Parmesan cheese
1 large egg
1 tbsp fresh thyme, removed from stem and roughly-chopped
1 tbsp fresh basil, minced
1-1/2 to 2 cups tomato sauce
2 cups skim-milk mozzarella cheese, grated
1 cup Swiss gruyere cheese, grated
kosher salt and freshly-ground black pepper, to taste

Steps:

  • Preheat the oven to 375 degrees. Cook the lasagne al dente according to package directions. Drain and toss the noodles with just enough olive oil to lightly coat and avoid sticking. Set aside.
  • Meanwhile, heat the olive oil in a skillet over medium-heat until just shimmering. Add the onions and garlic and cook until the onions begin to soften and become translucent, about 3-4 minutes. Add the spinach leaves and cook until the spinach begins to wilt, stirring regularly, about 2 minutes. Remove from the heat.
  • Meanwhile, using a mandoline or a very sharp knife, carefully slice the zucchini and eggplant into rounds, as thin as possible. Set aside.
  • In a mixing bowl, combine the ricotta, half of the Parmesan, the thyme and basil. Season with salt and pepper, to taste. Add the egg and stir again.
  • Spoon a few tablespoons of the tomato sauce into the bottom of a 9-inch-by-13-inch baking dish, just enough to coat the bottom with a thin layer. Layer a third of the lasagne noodles along the bottom of the pan, and top with a generous layer of sauce. Layer the zucchini and eggplant slices in rows on top of the sauce, overlapping slightly.
  • Divide the ricotta mixture in half, and using your fingers, gently create little clumps in a layer atop the vegetables. Sprinkle a third of the mozzarella and half of the gruyere cheese on top.
  • Add a second layer of lasagne noodles, layer with sauce, and top with the spinach and onions, followed by the remaining ricotta, another third of the mozzarella and the gruyere.
  • Add the last layer of lasagne noodles, top with a layer of sauce and the remaining mozzarella and Parmesan. Cover with aluminum foil, and bake for 40-50 minutes until the cheese is fully melted and the lasagne is cooked through. Turn the oven up to 400 degrees, carefully remove the foil, and cook uncovered for an additional 5-10 minutes until the cheese begins to bubble and turn golden brown. Remove from the oven and let sit for about 10 minutes before slicing. Serve warm.
  • Can be stored, covered for up to a week in the fridge and also freezes well.

SUMMER VEGETABLE LASAGNA



Summer Vegetable Lasagna image

A vegetarian lasagna is a great way to use end of summer vegetables. This bright tasting lasagna features homemade noodles, zucchini, tomato, and bell pepper. The noodles can easily be hand rolled and baked directly into the lasagna dish or you can use storebought.

Provided by Chef Sara Furcini

Categories     Main Course

Time 1h5m

Number Of Ingredients 15

2 cups all-purpose flour
1 large egg
1 1/4 cups filtered water
1/4 tsp salt
20 oz marinara sauce (like Victoria brand)
2 zucchini squash (Mexican, or yellow squash - thinly sliced lengthwise)
1 oz fresh tarragon (leaves torn)
2 oz fresh basil (leaves torn)
salt (for seasoning)
red pepper flakes (for seasoning)
1 large tomato (thinly sliced)
1 bell pepper (thinly sliced)
1 tbsp olive oil (extra virgin)
1 cup ricotta cheese
4 oz mozzarella cheese

Steps:

  • Pile the flour on a clean work surface and make a well in the center for the egg. Mix the flour a bit at a time with the egg and add the water a little bit at a time. Add the salt and knead by hand for a couple minutes to form a smooth dough. Wrap tightly with plastic wrap.
  • Using a pasta machine or rolling pin, tear off a small piece of the dough. Dust with flour and insert into the machine at the largest setting. Fold in half and repeat. Adjust to a higher setting so that the dough sheet gets even thinner. Run through, fold, and run through again. Repeat with the remaining dough.
  • Preheat the oven to 425°F.
  • Pour a bit of marinara in the bottom of a casserole dish to prevent the noodles from sticking. Add a layer of fresh noodles* and spread about 1/4 cup marinara on top. Add a layer of zucchini, fresh herbs, and sprinkle with a large pinch of salt and red pepper flakes.
  • Continue to layer with the ricotta, noodles, sauce, and vegetables.
  • For the final layer, top with noodles and drizzle with olive oil. Break the mozzarella into small pieces and spread over the top. Cover loosely (this is so steam can escape) with foil and roast for 30 minutes, covered. Remove the foil and continue to cook for 15 minutes.

Nutrition Facts : Calories 282 kcal, Carbohydrate 34 g, Protein 14 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 580 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

NO-BAKE SUMMER LASAGNA



No-Bake Summer Lasagna image

These lasagnas are light yet substantial. Best of all, you don't have to turn on the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1/2 cup ricotta
3 tablespoons grated Parmesan
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
8 lasagna noodles, broken in half crosswise
1 small garlic clove, minced
2 pints grape tomatoes, halved
2 zucchini (about 1 pound total), halved if large and thinly sliced
1 tablespoon torn fresh basil leaves, plus more for serving

Steps:

  • In a small bowl, combine ricotta, Parmesan, and 2 teaspoons oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 tablespoon oil and zucchini to skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
  • Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

Nutrition Facts : Calories 376 g, Fat 19 g, Fiber 4 g, Protein 12 g

SUMMER VEGETABLE LASAGNE RECIPE



Summer vegetable lasagne recipe image

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

2 tbsp vegetable oil
150g green beans, trimmed and chopped
1 large courgette, chopped into chunks
1 red onion, chopped
1 red pepper, de-seeded and cut into chunks
1 yellow pepper, de-seeded and cut into chunks
12 cherry tomatoes, halved
500g jar tomato sauce for lasagne with roasted onion and garlic
6 lasagne sheets (weighing about 100g)
470g jar creamy sauce for lasagne
100g grated mozzarella cheese
Basil leaves, to garnish

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

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 1h30m

Yield Makes 8 Servings

Number Of Ingredients 15

14 lasagna noodles, see notes
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion
1 tablespoon minced garlic, 3 to 4 cloves
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60 grams) parmesan cheese, grated, about 2/3 cup
8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups
Salt and fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
  • Heat the oven to 350° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
  • Heat the olive oil in a wide skillet with sides over medium heat.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
  • Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
  • While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
  • Toss the parmesan cheese with the mozzarella. Set aside.
  • Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
  • Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
  • Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
  • Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
  • Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
  • To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Nutrition Facts : ServingSize 1/8 of lasagna, Calories 381, Fat 20.9g, SaturatedFat 11g, Cholesterol 104mg, Sodium 773mg, Carbohydrate 28.2g, Fiber 4.3g, Sugar 6.5g, Protein 20.7g

SUMMER VEGETABLE LASAGNE



Summer vegetable lasagne image

This lasagne is built around the summery flavours of eggplant, tomato, capsicum, zucchini and basil, which are so beautifully complemented by the rich cheeses and luscious bechamel. Baking the vegetables first really makes this lasagne special. Besides adding plenty of roasted notes, it removes a lot of water and intensifies their natural flavour.

Provided by Karen Martini

Categories     Dinner

Time 2h

Yield SERVES 6-8

Number Of Ingredients 26

2 large red capsicums, cut into 2cm dice
3 zucchini, cut into 2cm dice
2 large eggplants, part-peeled in alternate strips and cut into 2cm dice
160ml extra-virgin olive oil
½ tbsp dried oregano
2 large garlic cloves, peeled and smashed
salt flakes and freshly ground black pepper
500g fresh pasta sheets or 2 packets dried instant lasagne (pick a good Italian brand)
200g fresh ricotta
200g baby bocconcini, torn
250g scamorza or firm mozzarella, finely sliced
100g grana padano cheese, grated
1 bunch basil, leaves picked
60ml extra-virgin olive oil
1 large garlic clove, sliced
500ml passata
2 tsp dried oregano
2 tsp castor sugar
salt flakes
1.5 litres full-cream milk
2 fresh bay leaves
100g butter
100g plain flour
100g grana padano cheese, grated
½ nutmeg, finely grated
salt flakes

Steps:

  • 1. Preheat the oven to 170C fan-forced or 190C conventional. 2. Add the capsicum and zucchini to one high-sided baking dish, and the eggplant to another. Drizzle the vegetables with 100 millilitres of oil, using more of it on the eggplant. Sprinkle over the oregano and garlic, season with salt and pepper and roast for 90 minutes, stirring through every 20 minutes or so. Once cooked, combine the vegetables in a large bowl. 3. Meanwhile, for the sugo, heat the oil in a medium saucepan. Add the garlic and fry until fragrant. Add the passata, oregano and sugar, season and simmer for 15minutes. 4. For the bechamel, add the milk and bay leaves to a saucepan and heat until just under the boil. Remove from the heat. 5. Melt the butter in a medium saucepan. Stir through the flour and cook for one minute over medium heat. Add the hot milk gradually while whisking until incorporated and smooth. Stir continuously and cook until just starting to boil. Whisk in the parmesan and nutmeg and season if necessary. Cover with a baking paper cartouche (see Tips) and set aside. Use the bechamel while still hot. 6. Spoon a thin layer of bechamel across the base of a 30 x 25 centimetre baking dish and top with pasta. Follow with another layer of bechamel, half the ricotta and bocconcini, a third of the scamorza, a generous scattering of parmesan and some torn basil leaves, season with salt and pepper and drizzle over a little oil. Add another layer of pasta followed by half the sugo and half the roasted vegetables. Top with pasta and repeat the bechamel, cheese and basil layer. Add another layer of pasta, followed by the remaining sugo and vegetables and finish with the last of the pasta. Top with the remaining bechamel, scamorza and parmesan, and cover with baking paper and foil. 7. Bake for 45 minutes covered and 20 minutes uncovered. Serve or cool and portion for later use. Tips 1. In cooking, a "cartouche" is a cover, usually paper, for sauces, stews and the like. By cutting a sheet of baking paper to a size that fits your bechamel saucepan and placing it directly on the surface of the finished sauce you will prevent the bechamel from developing a skin. 2. Make sure you use all the bechamel, as it makes the lasagne so luscious and rich. 3. Keep your oven clean by placing the lasagne dish on a baking tray to catch any drips. 4. Once cooked for 45 minutes, you could cool the lasagne and freeze for another day. Simply defrost and cook uncovered for about 30 minutes. Styling Deborah Kaloper; background surfaces from The Establishment Studios; ceramic plate from La Petite Fabrique de Brunswick

NO-BAKE SUMMER VEGETABLE LASAGNA



No-Bake Summer Vegetable Lasagna image

You will love this No-Bake Summer Vegetable Lasagna recipe! Toss in those beautiful red cherry tomatoes and enjoy this quick and easy meal.

Provided by Ali

Time 15m

Number Of Ingredients 9

1/2 cup ricotta cheese
3 Tbsp. grated Parmesan cheese
3 Tbsp. + 2 tsp. extra virgin olive oil
coarse salt and ground pepper
8 lasagna noodles
2 small garlic cloves, minced
2 pints grape tomatoes
2 zucchini (about 1 lb) - I used half zucchini, half yellow squash
small handful fresh basil (optional)

Steps:

  • In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.
  • Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini and squash (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).
  • Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.

SUMMER VEGETABLE LASAGNA



Summer Vegetable Lasagna image

This recipe takes the best of summer's veggies, combined with fresh herbs and tangy balsamic vinegar for a spin on the traditional lasagna. Cooked greens like spinach or Swiss chard would be great additions to this dish. Just be sure to squeeze out any extra moisture before adding to the mix.

Time 1h30m

Yield Serves 8 to 10

Number Of Ingredients 18

1 (12.0-ounce) package gluten-free lasagna noodles, fresh or dried, cooked according to instructions, if dried
1 medium eggplant (about 3/4 lb), chopped
1/2 pound white button mushrooms, quartered
1 medium yellow onion, chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
2 bell peppers (any color), chopped
2 pounds zucchini and/or yellow summer squash, chopped
8 cloves garlic, finely chopped
1/2 cup balsamic vinegar
1 (28.0-ounce) can diced tomatoes, with their liquid
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
2 cups ricotta cheese
1 egg, beaten
2 cups grated mozzarella
1/2 cup grated parmesan cheese
1/4 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  • Add eggplant and 1/4 teaspoon of the salt, and cook, stirring occasionally, until eggplant is browned, about 7 minutes.
  • Transfer to a large bowl.
  • In the same pan, add the remaining 1 tablespoon oil.
  • Add mushrooms and 1/4 teaspoon of the salt, and cook until browned, about 5 minutes.
  • Transfer to the bowl with the eggplant.
  • In the same pan, cook onion and peppers until softened, about 7 minutes.
  • Add squash, garlic, and 1/4 teaspoon of the salt, and cook until squash just begins to soften, about 4 minutes.
  • Add vinegar and bring to a simmer; cook until vinegar is almost nearly reduced, about 4 minutes.
  • Add tomatoes and oregano, stir to combine, then remove from the heat.
  • Combine with reserved eggplant and mushrooms, and set aside.
  • In a small bowl, combine ricotta, egg, and black pepper; stir to combine.
  • In a separate bowl, combine mozzarella and parmesan cheeses.
  • Spread 2 heaping cups of the vegetable mixture in the bottom of a 9x15-inch baking dish.
  • Cover with a layer of lasagna noodles.
  • Spread 1/3 of the ricotta mixture (about 1/2 cup) over the noodles, then sprinkle with 1/3 of the cheese mixture.
  • Repeat with the remaining noodles, ricotta, and cheeses, ending with a layer of cheese.
  • Set aside any remaining vegetable mixture to top the cooked lasagna later, if you like.
  • Cover the lasagna with foil and cook until cheese is bubbly and hot throughout, about 30 minutes.
  • Remove foil and bake until the top is lightly browned, about 5 minutes.
  • Set aside to rest for 10 minutes before slicing, and serve with reserved vegetable mixture, if you like.

Nutrition Facts : Calories 550 calories, Fat 30 grams, SaturatedFat 10 grams, Cholesterol 160 milligrams, Sodium 970 milligrams, Carbohydrate 51 grams, Protein 51 grams

SUMMER VEGETABLE SKILLET LASAGNA



Summer Vegetable Skillet Lasagna image

Provided by Lauren Keating

Time 55m

Number Of Ingredients 18

3 tablespoons butter
3 tablespoon flour
3 cups reduced fat milk
salt and pepper
1 dash nutmeg
1 tablespoon olive oil
1 onion (chopped)
2 garlic cloves (minced)
1 zucchini (thinly sliced)
1 small eggplant (peeled and diced)
1 small bunch asparagus (chopped)
2 cups cherry tomatoes (halved)
1/4 cup fresh corn (from 1 ear)
1/4 cup crush red pepper flakes
1 package Barilla Whole Grain Lasagne (broken into thirds)
1 cup reduced fat ricotta cheese
4 ounces fresh mozzarella (shredded)
1/4 cup fresh basil (shredded)

Steps:

  • Melt the butter in a small saucepan set over medium-low heat. Whisk in the flour and cook 3-4 minutes, or until light golden brown. Very slowly whisk in the milk. Bring to a simmer and cook 5 minutes. Season with salt, pepper, and nutmeg.
  • Heat the oil in a 5 quart sauté pan set over medium heat. Add the onion and cook for about 8 minutes, or until translucent. Add the garlic and cook 1 minute. Stir in the vegetables and red pepper flakes; cook 5-6 minutes, or until the vegetables begin to soften. Season with salt. Add the lasagna to the pan; pour the sauce over the top.
  • Cover and cook 25 minutes, stirring occasionally, until the pasta is tender. Drop tablespoons of ricotta over the top of the lasagna, then cover with shredded mozzarella. Cover and cook 5 minutes, or until the cheese is melted. Remove from heat and top with fresh basil.
  • Let the lasagna sit for 5-10 minutes before serving.

SUMMER ROASTED VEGETABLE LASAGNA



Summer Roasted Vegetable Lasagna image

Hearty and healthy summer roasted vegetable lasagna recipe is a great way to use summer vegetables and herbs in a family vegetarian dinner.

Provided by Philia Kelnhofer

Categories     Vegetarian

Time 2h10m

Number Of Ingredients 19

2 bell peppers (seeds removed and sliced)
2 zucchini (large, chopped)
1 bunch asparagus (ends removed and chopped)
1 package sliced mushrooms (8 oz., (or bella mushrooms, sliced))
1/2 yellow onion (chopped)
1-2 tablespoons extra virgin olive oil
1/2 teaspoon salt
pinch of pepper
2 ears corn (kernels cut off (or 1 cup frozen or fresh corn kernels), cooked)
1 part skim ricotta cheese (15 oz. container )
1 cup baby spinach (chopped)
1/4 cup Parmesan cheese (shredded)
2 eggs
2 garlic cloves (finely chopped/pressed)
2 tablespoons fresh herbs (chopped: combination of basil/rosemary/thyme/oregano (or 1 1/2 teaspoons dried Italian herbs))
1/2 teaspoon salt
1 package lasagna noodles (9 oz., oven-ready )
2 jars marinara sauce (24 oz. jars (I like to use a marinara sauce with garlic and herbs in it, but plain marinara sauce is great too))
2 cups mozzarella cheese (low moisture part skim , shredded)

Steps:

  • Start by roasting vegetables: Add chopped bell peppers, zucchini, asparagus, mushroom, and onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
  • Roast at 425 for 40-50 minutes, until roasted and veggies have browned edges. Remove from oven, add corn to baking sheet.
  • While the vegetables are roasting make the ricotta mixture. In a large bowl combine ricotta, chopped spinach, Parmesan, 2 eggs, garlic cloves, herbs, and salt. Stir well until smooth mixture forms. Keep in the refrigerator until ready to use.
  • Preheat oven to 350, lightly spray a large baking dish with cooking spray (4-5 quart baking dish recommended, like this one or this one)

Nutrition Facts : ServingSize 1 slice, Calories 253 kcal, Carbohydrate 18 g, Protein 15 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 626 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 7 g

VEGGIE LASAGNE



Veggie lasagne image

Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt.

Provided by Justine Pattison

Categories     Main course

Yield Serves 6

Number Of Ingredients 19

2 yellow or red peppers, seeds removed, cut into roughly 2cm/¾in chunks
1 courgette, about 300g/10½oz, quartered lengthways and cut into roughly 2cm/¾in chunks
1 large sweet potato, peeled and cut into roughly 2cm/¾in chunks
3 tbsp extra virgin olive oil
1 large onion, finely chopped
½ tsp dried chilli flakes
2 garlic cloves, crushed
2 x 400g tins chopped tomatoes
2 tsp Italian seasoning or dried oregano
1 vegetable stock cube
200ml/7fl oz cold water
100g/3½oz young spinach leaves (optional)
9 -10 dried lasagne sheets
salt and freshly ground black pepper
75g/2½oz plain flour
75g/2½oz butter, cubed
750ml/1¼ pint milk, semi-skimmed or full-fat
125g/4½oz mature cheddar, coarsely grated
75g/2½oz grated mozzarella, or extra cheddar

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato 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 minutes, stirring regularly.
  • Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
  • For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
  • Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
  • Spoon a third of the vegetable mixture over the base of a 2½ -3 litre/4½-5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don't worry if it doesn't cover evenly) and a second layer of lasagne.
  • Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
  • Bake for 35-40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.

Nutrition Facts : Calories 602kcal, Carbohydrate 60g, Fat 29g, Fiber 7g, Protein 21g, SaturatedFat 15g, Sugar 19g

More about "summer vegetable lasagna recipes"

BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
best-vegetable-lasagna-recipe-cookie-and-kate image
2017-12-07 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, …
From cookieandkate.com
4.9/5
Calories 335 per serving
Category Entree
  • 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.
  • Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
  • Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.


SUMMER VEGETABLE LASAGNA RECIPE | WILLIAMS SONOMA …
summer-vegetable-lasagna-recipe-williams-sonoma image
2017-06-21 Summer Vegetable Lasagna Ingredients . For the vegetable filling: 1 Tbs. olive oil; 1/2 yellow onion, finely diced; 1/2 lb. (250 g) cremini mushrooms, chopped; 2 …
From blog.williams-sonoma.com
2/5 (28)
Total Time 2 hrs
Estimated Reading Time 2 mins


SUMMER VEGETABLE LASAGNA WITH ZUCCHINI, SQUASH, …
summer-vegetable-lasagna-with-zucchini-squash image
2019-03-27 With a pile of eggplant, summer squash, zucchini, tomatoes, and basil in my vegetable bowl, I decided to pack them all together into a lasagna. Why I felt like making lasagna during the summer, with days reaching nearly 100°F, I can't tell you, …
From seriouseats.com


HOW TO MAKE LATE-SUMMER VEGETABLE LASAGNA RECIPE …
2019-08-12 Lightly coat a 13- x 9-inch baking dish with cooking spray. Spread 1/2 cup of the marinara into bottom of prepared dish. Arrange 4 noodles over marinara.
From health.com
Servings 8
Calories 330 per serving
Total Time 20 mins
  • Preheat oven to 350°F. Line 2 large baking sheets with paper towels; place eggplant slices, zucchini slices, and squash slices in a single layer on paper towels, and sprinkle evenly with 1 teaspoon of the salt. Top with another layer of paper towels. Let stand 15 minutes. Gently press with paper towels to remove excess moisture.
  • Lightly coat a 13- x 9-inch baking dish with cooking spray. Spread 1/2 cup of the marinara into bottom of prepared dish. Arrange 4 noodles over marinara. Top evenly with half of the eggplant, zucchini, and squash; sprinkle with ¼ teaspoon each of the salt and pepper. Spread ricotta mixture over vegetables; arrange 4 noodles over ricotta mixture. Spread with 1 1/4 cups of the marinara. Top evenly with remaining vegetables; sprinkle with remaining 1/4 teaspoon each salt and pepper. Arrange 4 noodles over vegetables; spread remaining marinara over noodles. Sprinkle with remaining 1 cup mozzarella. Cover with a sheet of aluminum foil coated with cooking spray. Bake in preheated oven for 45 minutes. Uncover and continue baking until lightly browned and bubbly, about 20 minutes. Let stand 5 minutes before serving.


GRILLED SUMMER VEGETABLE LASAGNA RECIPE | MYRECIPES
2000-09-01 Recipes; Grilled Summer Vegetable Lasagna; Grilled Summer Vegetable Lasagna. Rating: 5 stars. 5 Ratings. 5 star values: 4 4 star values: 1 3 star values: 0 2 star values: 0 1 star …
From myrecipes.com
5/5 (5)
Calories 347 per serving
Servings 8
  • To prepare grilled vegetables, place bell peppers, skin sides down, on a grill rack coated with cooking spray; cook 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips.
  • To prepare tomato purée, place tomatoes in a large Dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally. Place tomatoes in a blender or food processor; process until smooth. Return to pan. Stir in vodka; bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in 1 1/2 teaspoons salt. (You will have 5 cups purée.)


JAMIE OLIVER'S 30 MINUTE MEALS: SUMMER VEG LASAGNE …

From hotcooking.co.uk
Servings 6
Total Time 40 mins
  • Lasagne - Pour the oil from the anchovies into a large saucepan and place on a medium heat. Finely slice the spring onions and add to the saucepan along with half a tin of anchovies.
  • Trim the pointed tips off the asparagus and put to one side, then trim the woody ends from the other side and discard. Finely slice the stems into 1.5cm pieces before adding to the saucepan with a splash of water from the kettle and a pinch of salt and pepper.
  • Tuscan salad - tear the ciabatta into 2cm chunks, place onto a roasting tray, drizzle with olive oil and toss with fennel seeds, oregano or rosemary and a pinch of salt.
  • Lasagne - use a potato masher to mash some of the vegetable filling then cover with 300ml of vegetable or chicken stock and bring to a boil before adding 250g of cottage cheese.
  • Spoon around one quarter of the mixture into the tray then top with lasagne sheets and a generous grating of parmesan cheese. Repeat the layers of vegetable and lasagne sheets until you have used all of the filling and then top with a final layer of pasta sheets.


35 HEALTHY LASAGNA RECIPES | COOKING LIGHT
2018-12-14 The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several. A stovetop simmer quickly cooks the noodles through, so there's no need for a separate pot to boil them. Then the pan shifts easily to the oven for a last-minute broil to melt and meld the cheeses. Perfection!
From cookinglight.com
Estimated Reading Time 7 mins


SUMMER VEGETABLE LASAGNE | JAMIE OLIVER - YOUTUBE
This speedy, vegetable lasagne is full of spring and summer flavours, including asparagus, lemon, mint and peas. It’s absolutely delicious and really quick t...
From youtube.com


A SUMMER VEGETABLE LASAGNA THAT'S LIGHT (BUT NOT …
2019-03-05 The problem with a summer vegetable lasagna is twofold. First off, summer is not always the best time for a heavy casserole, and lasagnas, with their layers of extra cheese (whether it's grated cheese, ricotta, or Parmesan-spiked besciamella), are anything but light.The second and more pressing issue is that most summer vegetables are simply too watery to work well in a casserole.
From seriouseats.com


VEGETARIAN LASAGNA RECIPES | ALLRECIPES
Artichoke Spinach Lasagna. Rating: 4.64 stars. 1803. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. By …
From allrecipes.com


PICKLED SUMMER VEGETABLES - LOVE AND LASAGNA
2020-03-27 Love and Lasagna. A food blog with real food. Home; Recipe Index; FAQ; Categories. Bread. Soup. Pasta. Vegan. Search. Menu. March 27, 2020. Salad / Vegan. Pickled Summer Vegetables. 105. 245. 0. WHAT'S SPECIAL. Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer. Vestibulum ante ipsum primis in faucibus orci luctus et …
From loveandlasagna.com


Related Search