VEGETABLE LASAGNA
Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 1h35m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.
- In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.
- Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.
- In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.
- Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
- Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.
- Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.
- Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).
- Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.
- Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.
- Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick-I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.
- Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.
- Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.
Nutrition Facts : ServingSize 1 (of 8), Calories 356 kcal, Carbohydrate 33 g, Protein 22 g, Fat 16 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 65 mg, Fiber 4 g, Sugar 8 g
TOO WICKED VEGETABLE LASAGNA - NUWAVE/FLAVORWAVE OVENS
This is a great meatless dinner. This is wonderful is you are looking for something healthy and quick. You can also make ahead a freeze. The cooking time on this is 30 mins total!
Provided by Starfire aka Wendy
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 9x13 inch baking dish.
- In a medium bowl combine eggs,.
- ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
- In prepared dish layer noodles,.
- cheese mixture, broccoli, carrots. Repeat layers with remaining ingredients, ending with cheese.
- Place in Nuwave/Flavorwave covered, on Hi heat for 15 minute Uncover and cook an additional 15 minutes on Hi. This recipe makes four to six servings.
- 6 servings 30 - 10 min prep time.
Nutrition Facts : Calories 768, Fat 40.5, SaturatedFat 21.9, Cholesterol 166.4, Sodium 1334.5, Carbohydrate 62.4, Fiber 4.8, Sugar 6.2, Protein 39
VEGETABLE LASAGNA
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
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.
WICKED VEGETABLE LASAGNA
This is wonderful is you are looking for something healthy and quick. You can also make ahead a freeze.
Provided by Starfire aka Wendy
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375-degrees.
- Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil.
- Add noodles and cook for eight to ten minutes or until al dente; drain. In a medium bowl combine eggs,.
- ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
- In prepared dish layer noodles,.
- cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
- Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional ten minutes. Recipe makes four to six servings.
Nutrition Facts : Calories 768, Fat 40.5, SaturatedFat 21.9, Cholesterol 166.4, Sodium 1334.5, Carbohydrate 62.4, Fiber 4.8, Sugar 6.2, Protein 39
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
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