Vegetarian Lasagne Recipes

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

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA



World's Best (Now Vegetarian!) Lasagna image

The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

Provided by Juliana Hale

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
2 cloves garlic, crushed
8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
6 ounces cooked and crumbled ground meat substitute (such as BOCA)
1 (15 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup water
3 tablespoons chopped fresh parsley, divided
1 tablespoon white sugar
¾ teaspoon dried basil
1 teaspoon salt, divided
½ teaspoon Italian seasoning
¼ teaspoon fennel seeds
⅛ teaspoon ground black pepper
12 lasagna noodles
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
12 ounces mozzarella cheese, sliced
6 ounces grated Parmesan cheese
cooking spray

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
  • To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
  • Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g

VEGETABLE LASAGNA



Vegetable Lasagna image

Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 25

500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)
2 large zucchinis (, cut into 2cm / 4/5" chunks)
2 onions (any type) (, cut into wedges)
2 tbsp olive oil
1 garlic clove (, minced)
Salt and pepper
250 g / 8 oz frozen chopped spinach (, thawed)
500 g / 1 lb ricotta ((Note 2))
1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese))
1 egg
1 garlic clove (, minced)
1/8 tsp grated nutmeg, optional (fresh or powder)
1/2 tsp each Salt and pepper
1 tbsp olive oil
1 garlic clove
1 small onion (, finely chopped (any, I use brown))
700 g / 24 oz tomato passata ((Note 3))
400 g / 14 oz crushed tomato
1/2 cup / 125 ml water
3/4 tsp each dried thyme and oregano ((or basil, parsley))
1/2 tsp dried chilli flakes ((can omit / adjust to taste))
Salt and pepper
330g / 11 oz jar roasted red pepper strips, drained ((Note 4))
375 g / 13 oz fresh lasagne sheets ((Note 5))
300 g / 3 cups shredded mozzarella ((or MORE!))

Steps:

  • Preheat oven to 200C/390F.
  • Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
  • Roast for 25 minutes, turning at 15 minutes, until tender and browned.
  • Remove from oven, loosen from tray with spatula while warm (can stick when cools).
  • Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
  • Remove from stove and let cool for 5 minutes before using.
  • Place ingredients in a bowl and mix until combined.
  • Preheat oven to 160C/320F.
  • Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
  • Cover with lasagna sheets, tearing as required to fit.
  • Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
  • Cover with lasagna sheets. Spread over Ricotta mixture.
  • Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
  • Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

VEGETARIAN LASAGNA



Vegetarian Lasagna image

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 20

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
One 10-ounce box frozen chopped spinach, thawed
1 pound ricotta cheese
3/4 cup grated Parmesan
1 large egg
Kosher salt
1/4 teaspoon freshly grated nutmeg
12 no-boil lasagna noodles
1 pound shredded low-moisture whole-milk mozzarella (4 cups)
Cooking spray

Steps:

  • For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
  • To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
  • Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
  • Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
  • Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

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.

THE BEST VEGETARIAN LASAGNA RECIPE EVER



The Best Vegetarian Lasagna Recipe Ever image

Layered pasta cradles a trio of cheeses and sweet Italian tomato sauce, and then it's all baked up until bubbling and gooey. Hearty vegetarian comfort food at its best!

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 1h35m

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion (diced small) (about 3 cups)
1 green bell pepper (diced smal) (about 1 1/2 cups)
4 teaspoons Italian herb seasoning
6 medium cloves garlic (minced) (about 2 tablespoons)
1 28-ounce can whole fire-roasted tomatoes (diced fire-roasted tomatoes will work too)
1 (6-ounce) can tomato paste
1 tablespoon honey
1-1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley
1 batch Italian Tomato Sauce (about 4 cups, or 32 ounces, of sauce)
1 pound lasagna noodles* (uncooked)
1 15- ounce tub (about 1 3/4 cups whole milk ricotta cheese)
1 pound whole milk mozzarella cheese (grated) (about 4 cups)
1/2 cup freshly grated Parmesan cheese ((2 ounces))

Steps:

  • Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
  • Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you're using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you're serving people who don't like tomato chunks in their sauce).
  • Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
  • Add the parsley, then remove from the heat.
  • Heat the oven to 375 degrees Fahrenheit.
  • Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
  • Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
  • Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
  • Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
  • Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
  • Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.

Nutrition Facts : Calories 600 kcal, Sugar 7 g, Sodium 608 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 83 g, Fiber 4 g, Protein 27 g, Cholesterol 44 mg, ServingSize 1 serving

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. -Susanne Ebersol, Bird-in-Hand, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 19

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 497mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

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.

EASY VEGETARIAN LASAGNA



Easy Vegetarian Lasagna image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 12 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
1 to 2 large shallots, thinly sliced (about 3/4 cup)
10 ounces fresh mushrooms, such as shiitakes or buttons, chopped (about 3 cups)
1 pound frozen kale or spinach, thawed
Kosher salt and freshly ground black pepper
One 9-ounce box no-boil lasagna noodles, broken into 2-to-3-inch pieces
2 cups heavy cream
4 cups part-skim ricotta cheese
1/2 cup grated Parmesan
1/2 teaspoon ground nutmeg
1 cup shredded mozzarella
1/8 teaspoon red pepper flakes

Steps:

  • 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
  • 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
  • 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.

VEGETARIAN LASAGNE



Vegetarian lasagne image

Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 17

3 red peppers, cut into large chunks
2 aubergines, cut into ½ cm thick slices
8 tbsp olive oil, plus extra for the dish
300g lasagne sheets
125g mozzarella
handful cherry tomatoes, halved
1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 carrot, roughly chopped
2 tbsp tomato purée
200ml white wine
3 chopped tomatoes
1 bunch of basil, leaves picked
85g butter
85g plain flour
750ml milk

Steps:

  • To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  • Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
  • Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

More about "vegetarian lasagne recipes"

VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER RECIPES
vegetarian-lasagne-recipe-jamie-oliver image
Preheat the oven to 180ºC/350ºF/gas 4. Cover the dried porcini with boiling water and leave to rehydrate. Halve the squash, then scoop out and wash the seeds. Drain and pat dry, then, on a tray, toss with a drizzle of oil, the fennel seeds, …
From jamieoliver.com


VEGETARIAN LASAGNA RECIPES | ALLRECIPES
vegetarian-lasagna-recipes-allrecipes image
Top Italian Vegetarian Comfort Food Recipes. Baked Spaghetti Squash Lasagna Style. 564. Cheese Lasagna. 172. A vegetarian lasagna with 3 cheeses: ricotta, mozzarella, and Parmesan. Artichoke Spinach Lasagna. 1805.
From allrecipes.com


VEGETARIAN LASAGNE - THE LAST FOOD BLOG
vegetarian-lasagne-the-last-food-blog image
2018-02-27 Cook up the onion, celery, and carrot until soft then add the garlic and chilli flakes. Turn up the heat now and add the wine. Let the wine cook off for a minute or two then add the passata, bay leaf, pepper, and salt. Turn down …
From thelastfoodblog.com


SIMPLE VEGETARIAN SKILLET LASAGNA. - HALF BAKED HARVEST
simple-vegetarian-skillet-lasagna-half-baked-harvest image
2016-02-11 Preheat the oven to 375 degrees F. Heat a large, high-side skillet or dutch oven over medium heat. Add a drizzle of olive oil. Once hot, add the zucchini, mushroom and red pepper. Season with salt + pepper. Cook 3 …
From halfbakedharvest.com


THE BEST VEGETARIAN LASAGNA YOU’LL EVER SINK YOUR …
the-best-vegetarian-lasagna-youll-ever-sink-your image
2019-01-30 Preheat your oven to 325ºF. Cook the noodles according to package directions, drain, rinse with cold water, and set aside. Bring a large pot of water to a boil. Place the kale in a steamer basket and lower into the water. …
From foodal.com


VEGETABLE LASAGNE RECIPE | GOOD FOOD
vegetable-lasagne-recipe-good-food image
Method. 1. Preheat the oven to 200C. Place the eggplant on a baking tray and brush with 2 tablespoons oil. Season to taste. Roast for 30 minutes, turning once, or until lightly browned. Remove from oven and drain on paper towel. 2. …
From goodfood.com.au


VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER LASAGNE RECIPES
vegetarian-lasagne-recipe-jamie-oliver-lasagne image
Preheat the oven to 200°C/400ºF/gas 6. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh. Meanwhile, peel and finely …
From jamieoliver.com


EASY VEGETABLE LASAGNA - INSPIRED TASTE
easy-vegetable-lasagna-inspired-taste image
Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture. Add another layer of four noodles, then repeat …
From inspiredtaste.net


9 EASY VEGAN AND VEGETARIAN LASAGNE RECIPES - THE …
9-easy-vegan-and-vegetarian-lasagne-recipes-the image
2020-03-13 Three-Cheese Pumpkin Lasagna. This meatless ricotta, mozzarella, and Parmesan lasagna features a sage and pumpkin cream sauce in place of the usual marinara and is layered with sautéed mushrooms and …
From thespruceeats.com


VEGETABLE LASAGNA (QUICK AND EASY!) - THE SEASONED …
vegetable-lasagna-quick-and-easy-the-seasoned image
2021-01-22 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. …
From theseasonedmom.com


BAREFOOT CONTESSA | ROASTED VEGETABLE LASAGNA | RECIPES
barefoot-contessa-roasted-vegetable-lasagna image
Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I …
From barefootcontessa.com


BEST VEGETARIAN LASAGNA RECIPE- MEATLESS LASAGNA …
best-vegetarian-lasagna-recipe-meatless-lasagna image
2022-02-02 Instructions. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and. drain. Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green …
From eatingonadime.com


VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE
vegetarian-spinach-and-mushroom-lasagna image
2021-10-12 Place the foil over the casserole dish and crimp the edges. Bake at 350°F for 25 minutes, then remove the foil and bake uncovered for an additional 25 minutes. Take the lasagna out of the oven when done and let it rest 10 …
From simplyrecipes.com


BEST VEGETARIAN LASAGNA RECIPE — HOW TO MAKE …
best-vegetarian-lasagna-recipe-how-to-make image
2018-10-30 Season with salt and pepper. Grease a 9"-x-13" baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese ...
From delish.com


VEGETARIAN MUSHROOM LASAGNA - HEALTHY SEASONAL …
vegetarian-mushroom-lasagna-healthy-seasonal image
2018-03-02 Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray. Beat egg in a medium bowl. Add ricotta and pepper and stir until completely combined. Spread ½ cup pasta sauce in the bottom of the …
From healthyseasonalrecipes.com


BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
best-vegetable-lasagna-recipe-cookie-and-kate image
Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over …
From cookieandkate.com


OUR 11 BEST VEGETARIAN LASAGNE RECIPES | GOODTOKNOW
2019-11-14 Antipasti open lasagne. This delicious open lasagne is made with olives, pesto, peppers and artichoke. Full of flavour and super easy to make, this delicious lasagne is a vegetarian favourite. Get the recipe: Antipasti open lasagne. This is an image. 2. of. 11.
From goodto.com


BEST VEGETARIAN LASAGNA RECIPE - LOVE AND LEMONS
Instructions. Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft.
From loveandlemons.com


THE EASIEST LAZY VEGETARIAN LASAGNE RECIPE - LARDER LOVE
Preheat oven to 180C. Chop half the mushrooms into small pieces and pulse the remainder in food processor. pulse the chickpeas in food processor till rough pieces. Saute the onion in oven-proof dish along with the carrot and celery for 3 minutes then add the …
From larderlove.com


PERFECT VEGETABLE LASAGNA – SMITTEN KITCHEN
2020-02-13 Dollop 1/4 of the ricotta (about 1/2 cup) over noodles and spread it in an even layer with a spoon or spatula. Add 1/4 of vegetable mixture, then about 1/5 of mozzarella-parmesan mixture (just eyeball it). Pour a scant cup (more than 3/4 cup, less than 1 cup) of sauce evenly over cheese. Place next layer of noodles on top.
From smittenkitchen.com


VEGETARIAN LASAGNE - THE PERFECT DISH FOR THE WHOLE FAMILY
2021-08-29 Method. Pre-heat the oven to 180 degrees. In a frying pan, add your diced onions and garlic – fry until golden on high heat. Add the mushrooms (diced) and the broccoli (crumbled) into the pan on ...
From thesouthafrican.com


HOW TO MAKE VEGETARIAN LASAGNA STEP BY STEP | THE RECIPE CRITIC
2020-12-31 Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat. In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water. In medium sized bowl add the ricotta cheese, parmesan, and egg.
From therecipecritic.com


VEGETABLE LASAGNA {ULTIMATE EASY RECIPE!} – WELLPLATED.COM
2021-03-17 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.
From wellplated.com


VEGETABLE LASAGNE RECIPES - BBC FOOD
Vegetable lasagnes are versatile, delicious and make a great alternative to the traditional meaty dish. Jam packed with roast vegetables or pulses, the fillings for a veggie lasagne are endless.
From bbc.co.uk


MARY BERRY: VEGETARIAN LASAGNE | DAILY MAIL ONLINE
2015-06-28 1 First make the mushroom sauce: heat the oil in a nonstick sauté pan, add the onion and cook over a medium heat for about 5 minutes or until just beginning to brown. Add the mushrooms and garlic ...
From dailymail.co.uk


VEGETARIAN LASAGNA – TRADITIONAL ITALIAN RECIPE MADE VEG!
2022-05-14 Heat the milk in a separate pot and slowly pour it over the roux, while continuously whisking. Whisk until smooth and add the spices at the end. Add some parchment paper at the bottom. Pour and spread 2-3 tablespoons of bechamel sauce on the bottom, then add the first layer of lasagna sheets (2-3 sheets).
From gourmandelle.com


8 VEGETARIAN LASAGNA RECIPES | SOUTHERN LIVING
2021-09-03 There are so many vegetarian lasagna recipes to choose from. You could make Zucchini-and-Spinach Lasagna for a creamy veggie pairing or prepare Spinach-Ravioli Lasagna when you're craving an extra comforting pasta dish. We included a Green Bean Lasagna recipe that rivals any green bean casserole you've ever had.
From southernliving.com


EASY VEGETARIAN LASAGNA
2021-11-01 First, start with the lasagna noodles. Most pans need 3 noodles for each layer. Then, add the veggie filling any any cheeses, like ricotta or cottage cheese. Repeat until you have done noodles, filling, sauce, and cheese three times. Top with your favorite mozzarella or parmesan cheese, and it is time to bake!
From vegetarianmamma.com


THE BEST VEGETARIAN LASAGNA BOLOGNESE - MADDY'S AVENUE
2021-03-11 In a bowl, mix up the spinach, ricotta cheese, parmigiano-reggiano cheese, an egg, nutmeg, salt, and pepper, and set it aside. Next, prepare your béchamel sauce by whisking equal parts of butter and flour together to make a roux. Slowly splash in the warmed milk, then stir in the mozzarella cheese. Set it aside.
From maddysavenue.com


VEGGIE LASAGNE RECIPE - BBC FOOD
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 …
From bbc.co.uk


VEGETARIAN LASAGNA RECIPES: 26 OF THE BEST VEGGIE
2021-12-23 Asparagus-Pesto Lasagna. Portobello Mushroom Stacked Lasagna. Three-Cheese Zucchini Lasagna. Shenarri Freeman’s Vegan Lasagna. Polenta Lasagna with Creamy Mushroom Sauce. Spinach Lasagna. Tortilla Lasagna with Swiss Chard. Spinach-Artichoke Mini Lasagnas. Kale Lasagna Diavolo.
From vegetariantimes.com


VEGETARIAN LASAGNA (LOADED WITH 7 VEGETABLES! - CHEF SAVVY
2022-05-10 Veggie loaded tomato sauce. 1. Add the oil and butter to the same pan the spinach was cooked in. Add in mushrooms and cook over medium-high heat until golden brown. 2. Add carrots, celery, and onion to the skillet. Cook for 3-4 minutes or …
From chefsavvy.com


BASIC + AWESOME VEGETARIAN LASAGNA RECIPE - PINCH OF YUM
2021-01-28 Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt. Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this ...
From pinchofyum.com


VEGETARIAN LASAGNE - SO GOOD NEW ZEALAND
Place flour in a saucepan or bowl. Gradually add So Good, stirring until smooth. Place over medium heat and stir or microwave on HIGH for 7 minutes, (stirring after every minute) until mixture boils and thickens. Stir through salt and soy cheese. To assemble, place a layer of lasagne sheets over the base of a lightly greased 20cm x 33cm ...
From sogood.co.nz


VEGETARIAN LASAGNE RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


VEGETARIAN LASAGNA WITH RICOTTA – A COUPLE COOKS
2020-12-14 Mix up the cheese filling and refrigerate until ready to bake. Or make ahead the entire pan: Make the vegetarian lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has melted. Storage info: Refrigerate leftovers for up to 2 days.
From acouplecooks.com


9 VEGETARIAN LASAGNE RECIPES - DELICIOUS. MAGAZINE
Vegetarian lasagne recipes. If meat-free is what you’re after, we’ve got you covered. From roasted vegetables and lentils, to mushrooms, kale and blue cheese, our veggie lasagnes span the seasons. Perfect for vegetarians, but also great ones to reach for if you are craving a lasagne without the meat. Layers of pasta, veggies, cheese and ...
From deliciousmagazine.co.uk


VEGETARIAN LASAGNE RECIPE - CAMPBELLS AUSTRALIA
1 tbsp olive oil. 2 cups Campbell’s Real Stock Vegetable. SPINACH LAYER: 1 tbsp olive oil. 1 onion, finely chopped. 2 cups baby spinach. 1 can finely chopped tomatoes. 6-9 sheets lasagna (depending on sheet size) 1 ½ cups tasty cheddar.
From campbellsanz.com


EASY VEGETARIAN LASAGNA RECIPE | LIVE EAT LEARN
2022-03-11 Step 1: Prepare the veggies. First, heat olive oil in a large sauté pan over medium heat. Layer the pan with zucchini, garlic, eggplant, and pepper, and cook until the zucchini is slightly soft. This should take about 3-5 minutes. Then, add the spinach and cook, stirring constantly, until it is completely wilted down.
From liveeatlearn.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #yams-sweet-potatoes     #pasta     #potatoes     #vegetables     #lasagna     #pasta-rice-and-grains

Top Asked Questions

How do you make vegan lasagna?
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, 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.
How do you cook lasagna in the oven?
Lasagna: Preheat oven to 160C/320F. Spread a ladle of tomato sauce on the base of a large baking dish (Note 5). Cover with lasagna sheets, tearing as required to fit. Top with roasted vegetables, scatter over red peppers. Cover with lasagna sheets. Cover with lasagna sheets. Bake for 25 - 30 minutes or until the cheese is golden.
What are some good vegetables to use in vegetarian lasagna?
The perfect bite of delicious creamy spinach, fresh zucchini, noodles, and sauce. Skip the noodles, and layer in your favorite veggies for the ultimate vegetarian lasagna dish. This fun twist – literally – on layered lasagna will keep the kids entertained, and you'll be happy it only takes 35 minutes of hands-on time.
Can you substitute vegan cheese for lasagna?
You can even substitute vegan cheese in any of these recipes for a vegan lasagna recipe. There are so many vegetarian lasagna recipes to choose from. You could make Zucchini-and-Spinach Lasagna for a creamy veggie pairing or prepare Spinach-Ravioli Lasagna when you're craving an extra comforting pasta dish.

Related Search