Veryveggielasagna Recipes

VERY VEGGIE LASAGNA

Steps:

• In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.

VERY VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
• Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
• Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.

VERY VEGGIE LASAGNA

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.

VERY VEGGIE LASAGNA

Steps:

• Stir fry the vegetables, garlic and salt in oil till crisp tender.
• Spread 3/4 cup spaghetti sauce in a greased 13"x9" baking dish.
• Arrange 7 noodles over sauce, overlapping as needed.
• Layer with half of veggies, spaghetti sauce and cheese.
• Repeat layers.
• Cover and bake at 350°F for 60-65 minutes or until bubbly.
• Let stand 15 minutes before cutting.
• Delicious!

VEGGIE LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
• Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
• Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
• Preheat the oven to 350 degrees F.
• Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
• Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.

VERY VEGGIE LASAGNA

Steps:

• Cook lasagna noodles according to package directions; drain. Meanwhile, heat oil in a large skillet or wok over medium-high heat. Add vegetables, garlic, salt and pepper to skillet. Cook and stir until crisp-tender, about 10 minutes. Spread 3/4 cup pasta sauce in a greased 13"x9" baking pan. Arrange 3 lasagna noodles over sauce; layer with 1/3 each of vegetable mixture, pasta sauce and cheese. Repeat layers 2 more times, ending with cheese on top. Cover and bake at 350 degrees for 60 to 65 minutes, until hot and bubbly. Let stand for 15 minutes before cutting into squares. Tip: A can't-go-wrong mix of vintage and new tableware is always a fun and different way to serve up dinner...so go ahead and choose all your favorites.