Three Cheese Vegetable Lasagna Recipes

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THREE CHEESE VEGETABLE LASAGNA



Three Cheese Vegetable Lasagna image

Make and share this Three Cheese Vegetable Lasagna recipe from Food.com.

Provided by Wilson716

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 (16 ounce) box lasagna noodles
4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko breadcrumbs
1/2 cup grated parmesan cheese, divided
1 tablespoon freshly chopped fresh parsley leaves
2 -3 tablespoons olive oil
1 cup broccoli floret
1 cup cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
kosher salt and freshly cracked black pepper
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
1 cup vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
  • In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
  • In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
  • In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
  • Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles.
  • Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

Nutrition Facts : Calories 691.1, Fat 28.6, SaturatedFat 14.8, Cholesterol 71.9, Sodium 669, Carbohydrate 76.6, Fiber 4.2, Sugar 4.3, Protein 32

THREE CHEESE VEGETABLE LASAGNA



Three Cheese Vegetable Lasagna image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 20

1 box lasagna noodles
4 tablespoons butter, divided
2 teaspoons smoked paprika, divided
1 teaspoon crushed red pepper flakes
4 tablespoons panko bread crumbs
1/2 cup grated Parmesan, divided
1 tablespoon freshly chopped parsley leaves
2 to 3 tablespoons olive oil
1 cup broccoli florets
1 cup cauliflower
1 cup seeded and chopped zucchini
1 cup seeded and chopped squash
Kosher salt and freshly cracked black pepper
1 medium onion, diced
4 tablespoons all-purpose flour
1 tablespoon minced garlic
2 1/2 cups milk
1 cup vegetable stock
1 1/2 cups cottage cheese
1 1/2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
  • In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
  • In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
  • In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
  • Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.

TRIPLE CHEESE & AUBERGINE LASAGNE



Triple cheese & aubergine lasagne image

Fill sheets of pasta with tomato, aubergine and ricotta for a delicious vegetarian main - perfect for feeding a crowd

Provided by Katy Greenwood

Categories     Dinner, Main course, Pasta

Time 2h45m

Number Of Ingredients 20

12-16 fresh lasagne sheets
4 tbsp olive oil
3 large aubergines , cut into small chunks
2 large onions , chopped
4 garlic cloves , finely chopped
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
1 tsp golden caster sugar
pinch of chilli flakes
small handful basil leaves , finely chopped
dash of soy sauce
500g ricotta
50g parmesan (or vegetarian alternative) finely grated
2 medium eggs , beaten
¼ tsp grated nutmeg
500g milk
50g plain flour
50g butter
100g mature cheddar , grated
1 tsp English mustard

Steps:

  • First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. They should be softened and lightly golden.
  • Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min more, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli flakes. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy sauce, and season to taste.
  • Mix together all the ingredients for the ricotta filling, season and set aside - or cover and leave in the fridge if making in advance. Both the aubergine and the ricotta sauce can be chilled for up to 2 days.
  • For the cheese sauce, add all the ingredients to a pan and cook over a medium heat, stirring all the time, until it thickens and the cheese has melted, then turn down the heat to low and cook for another 5 mins. Season to taste.
  • Heat oven to 180C/160C fan/gas 4. To assemble the lasagne, spoon half the aubergine mixture into the bottom of a large baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month - defrost before cooking). Bake in the oven for 50 mins-1 hr until golden and heated through.

Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1 milligram of sodium

CHEESY VEGETABLE LASAGNA



Cheesy Vegetable Lasagna image

A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.

Provided by Rachel

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 12

Number Of Ingredients 17

12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 green bell peppers, chopped
2 small zucchini, sliced
3 cloves garlic, minced
½ cup all-purpose flour
3 cups milk
¾ cup Parmesan cheese, divided
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) container small curd cottage cheese
24 ounces ricotta cheese
2 ½ cups shredded mozzarella cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  • Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
  • Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  • Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g

CHEESE VEGETABLE LASAGNA



Cheese Vegetable Lasagna image

Delight your family and friends with this three-cheese vegetable lasagna!! Everyone will step up to the table in a flash if you serve this creamy three-cheese lasagna - It's rich enough to serve company and goes well with a green salad and garlic bread -

Provided by Chef mariajane

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

12 lasagna noodles
2 zucchini, thinly sliced
1 large red onion, thinly sliced
3 red bell peppers, grilled and cut in strips
1/2 lb Quark or 1/2 lb ricotta cheese
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
1/2 cup all-purpose flour
5 tablespoons butter
3 1/2 cups milk
1/2 teaspoon dried savory
grated nutmeg
salt & freshly ground black pepper

Steps:

  • Preheat oven to 375°F.
  • Cook noodles according to instruction on package until al dente (tender, but firm).
  • SAUCE: In a saucepan, melt butter; stir in flour until no lumps remain, then whisk in milk; bring to a boil, stirring until sauce thickens. Add savory and season to taste with nutmeg, salt and pepper. Mix well and continue cooking for 5 minutes, stirring constantly. Remove from heat and set aside.
  • Into a buttered lasagna dish, spread some white sauce evenly. Cover with 4 lasagna noodles and top with some zucchini, onion slices and bell pepper strips. Spread with quark (or ricotta) cheese and sprinkle with some mozzarella and Parmesan cheeses,.
  • Season to taste with salt and pepper continue with noodles, repeat layers twice. Top with remaining white sauce and sprinkle with cheese.
  • Bake for 30-35 minutes. Remove from oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 547.6, Fat 24.9, SaturatedFat 14.9, Cholesterol 74.8, Sodium 520.8, Carbohydrate 58.1, Fiber 4, Sugar 5.9, Protein 24

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