Vegetarianlasagnawithradicchioandshiitakes Recipes

FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
• Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
• In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
• To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
• Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
• Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

EASY VEGETARIAN SPINACH LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
• 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.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
• Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
• Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
• Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

SPICY VEGETARIAN LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
• Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
• Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
• Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

VEGETARIAN LASAGNA WITH RADICCHIO AND SHIITAKES

Steps:

• Make the white sauce: In a medium saucepan, bring the milk just to a boil over medium-high heat; keep warm.
• Melt the butter in another medium saucepan.
• Add the flour and stir over medium heat for 1 minute.
• Gradually whisk in the milk until the mixture is smooth.
• Raise the heat to high and whisk the sauce until it boils and thickens, about 3 minutes.
• Reduce the heat to medium-low and simmer, whisking often, until no floury taste remains, about 10 minutes.
• Stir in the salt, pour into a bowl, press a piece of plastic wrap directly onto the surface, and let cool.
• Make the tomato sauce: Heat the olive oil in a non-reactive medium saucepan.
• Add the onion and cook over medium heat, stirring, until softened, about 4 minutes.
• Add the tomatoes and simmer, stirring often, until the sauce is thick, about 20 minutes.
• Season with salt and pepper and stir in the parsley.
• Transfer the tomato sauce to a bowl and let cool slightly.
• Stir in 1 cup of the white sauce and season with salt and pepper to taste.
• Preheat the broiler.
• Bring a large saucepan of water to a boil.
• Spread the sliced radicchio on a large baking sheet and toss with 3 tblsps of the olive oil.
• Season with salt and pepper and broil for about 6 minutes, stirring often with tongs, until the radicchio is lightly browned and tender.
• Transfer to a large bowl.
• Turn the oven to 350°F.
• Heat 2 more tblsps of the olive oil in a large skillet until almost smoking.
• Add one-third of the shiitakes, season with salt and pepper and cook over high heat without stirring, until golden-brown on the bottom, about 3-4 minutes.
• Stir the mushrooms and continue cooking until tender and browned all over, 3 to 4 minutes longer.
• Add the mushrooms to the radicchio.
• Repeat the process 2 more times with the remaining olive oil and mushrooms.
• Stir 2 ½ cups of the white sauce into the vegetables and season with salt and pepper.
• Add salt to the boiling water.
• Working in batches, cook the lasagne noodles for 1 minute.
• Carefully transfer pasta to a bowl of cold water to cool, then drain on paper towels.
• Lightly butter a 9 X 13 inch nonreactive baking dish.
• Arrange ¼ of the noodles in the dish.
• Spread ¼ of the radicchio mixture over the pasta and sprinkle with ¼ cup of the parmesan cheese.
• Repeat the layering process 3 more times and cover with the remaining lasagne noodles.
• Spread the remaining ½ cup white sauce over the pasta and arrange the sliced mozzarella on top.
• Note: The assembled lasagne can be covered and frozen for up to 1 month, or refrigerate for up to 2 days.
• Let return to room temperature before baking, then pour the milk around the sides of the lasagne.
• Cover the lasagne loosely with foil and bake for 1 hour.
• Remove the foil and continue baking for about 20 minutes longer, or until the lasagne is bubbling and the cheese is melted and beginning to brown.
• Let stand for 10 minutes before serving.
• Meanwhile, reheat the tomato-white sauce in a small saucepan over medium-low heat.
• Season with salt and pepper to taste and serve with lasagne.