What is a good vegetable lasanga?!
Answers: I would like to make one this sunday so, please make them simple. I won't have alot of time.
Artichoke Spinach Lasagna
Prep. Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Min
Original recipe yield: 8 servings
Ingredients:
cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 ounce) can vegetable broth
1 tablespoon chopped fresh rosemary
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 ounce) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 ounce) package herb and garlic feta, crumbled
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.
Hearty Vegetable Lasagna
Prep. Time: 25 min.
Cook Time: 1 hr
Ready In: 1 hr 40 min.
Original Recipe Yield: 12 servings
Ingredients:
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
Directions:
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Simple Spinach Lasagna
Prep. Time: 30 min.
Cook Time: 1 hr. 10 min.
Ready In: 1 hr. 40 min.
Original Recipe Yield: 8 servings
Ingredients:
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
8 ounces lasagna noodles
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes.
Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
This should only take about 20 min. to prepare and 40 min. to bake. Enjoy!!
INGREDIENTS
* 4 lasagna noodles, cooked and drained
* 2 medium carrots, grated
* 1 small zucchini, grated
* 1 small sweet red pepper, diced
* 1/2 cup chopped fresh mushrooms
* 1 garlic clove, minced
* 2 tablespoons olive or vegetable oil
* 1/4 cup butter or margarine
* 1/4 cup all-purpose flour
* 2 cups milk
* 1/4 cup grated Parmesan cheese
* 2 tablespoons minced fresh basil
* 1/4 teaspoon onion salt
* 1/4 teaspoon garlic powder
* 3/4 cup ricotta cheese
* 1 egg, lightly beaten
* 1 teaspoon Italian seasoning
* 2/3 cup shredded mozzarella cheese
DIRECTIONS
1. Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning.
2. Spread 1/4 cup white sauce in an ungreased 7-in. x 5-in. x 1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce.
3. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cutting.
Vegetable Lasagna
10 lasagna noodles
2 cups sliced fresh mushrooms
1 cup grated carrots
1/2 cup chopped onions
1 tablespoon olive oil
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (4 1/2 ounce) can chopped ripe olives, drained
1 (4 1/2 ounce) can chopped green chilies, drained
1 1/2 teaspoons dried oregano
2 cups cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
4 cups shredded monterey jack cheese
1 (3 ounce) package refrigerated grated parmesan cheese
Cook noodles according to package directions; drain and set aside.
Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.
Stir in tomato sauce and next 4 ingredients.
Place half of cooked lasagna noodles in a greased 13 x 9 x 2 inch baking dish.
Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
Repeat layers.
Bake at 375 degrees for 45 minutes or until bubbly.
Let stand 10 minutes before serving.