Tomatoless Veggie Lasagna Recipes

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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

VEGETARIAN LASAGNA



Vegetarian Lasagna image

A delicious alternative to traditional lasagna. Great for a dinner party, even when entertaining non-vegetarians! For vegans omit the cheeses!

Provided by Kim Cage

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Yield 6

Number Of Ingredients 12

1 (16 ounce) can diced tomatoes
1 (16 ounce) package instant lasagna noodles
1 bunch fresh spinach, washed and chopped
2 large carrots, shredded
2 large zucchini, diced
2 summer squash, diced
1 large eggplant, diced
1 large head broccoli, cut into florets
2 teaspoons dried oregano
salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup ricotta cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 9x13 inch baking dish.
  • Place a layer of tomatoes in the bottom of the baking dish, followed by a layer of noodles, spinach, carrots, zucchini, summer squash, eggplant and broccoli. Season to taste with oregano, salt and pepper. Repeat layering of ingredients until all are used up. If using cheeses sprinkle over broccoli layers and on top of dish.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 53.3 g, Cholesterol 18.1 mg, Fat 7.2 g, Fiber 10.5 g, Protein 17.2 g, SaturatedFat 3.3 g, Sodium 395.4 mg, Sugar 10.5 g

TOMATOLESS VEGGIE LASAGNA



TOMATOLESS VEGGIE LASAGNA image

Categories     Vegetable     Low Fat     Vegetarian

Yield 3 people

Number Of Ingredients 13

No boil lasagna noodles
Ricotta cheese mixed with fresh basil, tomato powderand pinch of kosher salt
ROASTED red and orange pepper
Yellow sqash
Zuccini
Eggplant
Garlic
Spinich
1 bunch watercress
1 can early sweat peas
apple cider vinegar
4 carrot
Fresh mozz.

Steps:

  • Roast bell peppers in broiler. Clean and slice into strips (I only used about half of each). Set aside Thinly slice squash, zuccini and (small) eggplant in mixing bowl toss with EVOO, salt and pepper. Set aside. I added some dry herbs and truffle oil too. Thinly slice garlic Place 1st noodle in greased (buttered) baking pan. Spead about a tablespoon of cheese mix over noodle. Begin layering the sqash, zuccini and eggplant. After a few layers add the next noodle and add cheese mix. This layer add fresh garlic roasted peppers, fresh spinich and a layer of S. Z.E. mix. Next noodle covered in cheese is the remaing S.Z.E mix and spinich. Top with noodle. For the sauce: Mix one can early peas with one bunch watercress add a little water and heat. Once cooked use an immersion blender or food processor to roughly puree...you may want to set some of the liquid aside and add it as needed or you may reduce it to your desired thickness. Add salt and applecider vinegar to taste. Pour about 1/2 of it over your lasgna cover with foil and bake at 350 for about an hour I added more sauce as it cooked. It would also be good to add sauce in some of the layers. Remove from oven and add a few slices of fresh mozz. Let sit for 15 minutes or so. I juiced the carrots and added this at the end, next time I will reduce it down to make it a little thicker

LASAGNE.....(LASAGNE MILANESE, WITH NO TOMATO SAUCE)



Lasagne.....(Lasagne Milanese, With No Tomato Sauce) image

Make and share this Lasagne.....(Lasagne Milanese, With No Tomato Sauce) recipe from Food.com.

Provided by Timothy H.

Categories     One Dish Meal

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 19

2 large carrots, fine chopped
2 medium onions, chopped fine
2 stalks celery, chopped fine
1/4 lb bulk pork sausage
1/4 cup oil
2 tablespoons butter
1 1/2 lbs ground beef
1 1/2 cups red wine
1 teaspoon salt
1/2 teaspoon pepper
2 (16 ounce) cans tomatoes
1/2 cup butter
1/2 cup flour
1 teaspoon salt
3 cups milk
10 ounces lasagna noodles
8 ounces mozzarella cheese, shredded
1/2 cup grated parmesan cheese
butter

Steps:

  • Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour.
  • Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside.
  • Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles.
  • Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 548, Fat 32.9, SaturatedFat 15.4, Cholesterol 100, Sodium 749.5, Carbohydrate 32, Fiber 2.6, Sugar 4.5, Protein 25.6

MEATLESS MONDAY LASAGNA



Meatless Monday Lasagna image

We are always looking for recipes to add to our Meatless Monday rotation. Bumping up the protein is important for our 3 kids, so adding tofu to the cheese mixture of vegetarian lasagna works great. Use the excess tofu to make a high-protein salad dressing.

Provided by Kristin

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h50m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package dry lasagna noodles
3 tablespoons olive oil, divided
4 cups shredded part-skim mozzarella cheese, divided
1 (15 ounce) container part-skim ricotta cheese
½ cup shredded Parmesan cheese, divided
4 ounces silken tofu
2 large eggs
2 large carrots, shredded
2 medium zucchini, diced
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 cup sliced portobello mushrooms
1 ½ (28 ounce) jars pasta sauce
4 ounces fresh baby spinach

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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 rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
  • Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
  • While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
  • Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
  • Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

Nutrition Facts : Calories 668.8 calories, Carbohydrate 72.5 g, Cholesterol 105.7 mg, Fat 26.8 g, Fiber 7.8 g, Protein 36 g, SaturatedFat 11.7 g, Sodium 1159.5 mg, Sugar 19.1 g

VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)



Vegetarian Lasagna (That Meat Eaters Will Love!) image

I came up with this recipe on my own after taking the best from several others I'd tried. The last time I made this for a party, everyone went crazy for it. I received two of the best compliments I've ever received for my cooking. One person told me it was the best lasagna he'd tasted in his life. The other person, an Italian woman, told me this was better than her mother's recipe. On that note, here is the recipe which I prefer to make vegetarian but with the meat variation mentioned at the bottom. Please note that I use ingredients and quantities "by feeling" for this recipe but I've done my best to give you exact measurements. Feel free to contact me with questions.

Provided by Jess March

Categories     One Dish Meal

Time 1h30m

Yield 1 9x13 lasagna dish (possibly more), 8-10 serving(s)

Number Of Ingredients 18

1 (16 ounce) box lasagna noodles, ready to cook, no pre-boiling necessary
2 onions
3 -4 fresh garlic cloves (pressed or minced)
2 zucchini (courgettes)
1 (16 ounce) package mushrooms (the browner the color, the tastier they will be)
1 (12 ounce) package tofu (optional)
3 cups shredded mozzarella cheese
1 (5 ounce) container soft fresh goat cheese (about 1 cup's worth)
2 1/2 cups tomato puree (or you can combine tomato paste with diced tomatoes)
1 cup milk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 bay leaf
nutmeg
dried oregano
dried basil
fresh basil
chili powder (Pili-Pili)

Steps:

  • For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a béchamel sauce layer, and a cheese layer.
  • Saute the garlic and onion in a large, wide bottomed saucepan.
  • Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef.
  • When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan.
  • Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table.
  • Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
  • Now create the béchamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go.
  • Once the butter and flour are blended, slowly add the milk, again stirring as you do.
  • Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency).
  • Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella.
  • Bake about 25 minutes in ? degree oven and serve to great delight.
  • NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it.
  • NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!

Nutrition Facts : Calories 492.1, Fat 17.8, SaturatedFat 10.4, Cholesterol 51.3, Sodium 392.3, Carbohydrate 59.9, Fiber 4.9, Sugar 8.3, Protein 25.2

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