Does ANYONE have a recipe for a vegetarian Lasagna?!


Question: Does ANYONE have a recipe for a vegetarian Lasagna!?
Answers:
Vegetarian Four Cheese Lasagna
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C)!. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes!. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes!. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly!. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed!. Fold roasted pumpkin into ricotta mixture!. Spoon half of the tomato sauce into a 9x13 baking dish!. Lay two pasta sheets over the sauce!. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture!. Cover with two more pasta sheets!. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes!. Sprinkle with half the mozzarella!. Top with remaining two sheets of pasta!. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan!. Bake in preheated oven 30 to 40 minutes, until golden and bubbly!.
nfd?Www@FoodAQ@Com

Vegetarian Lasagna


Vegetarian Lasagna You'll make all your vegetarian friends happy with this dish! It's bursting with the flavor of fresh vegetables, plus, the homemade marinara sauce is sure to please any crowd!.

INGREDIENTS
1 lb!. box lasagna noodles
6 cups marinara sauce (store bought or see recipe below)
24 oz!. low fat cottage cheese (for a richer texture, use ricotta cheese)
32 oz!. shredded mozzarella cheese
1/2 cup chopped herbs (basil, oregano, or thyme)
2 eggplants, cut into circular slices ?–1/8-inch thick
6–8 zucchini, cut lengthwise into slices 1/4–1/8-inch thick
5–6 portobello mushrooms, thinly sliced
2 red onions, thinly sliced
4 tablespoons olive oil
4 cloves garlic
3/4 cup chopped onions
Two 28-oz!. cans of diced tomatoes
1/3 cup chopped basil

Sauté or oven-roast the vegetables until they are cooked through!. Set aside!.

To make the marinara sauce, begin by heating the olive oil in a pan over medium heat!. Add the chopped onions and stir until golden brown!. Add the garlic and tomatoes and simmer for 25 minutes!. Stir in the basil and add salt and pepper to taste, then simmer for 10 minutes!.

Preheat the oven to 350°!. In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles!. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese!. Sprinkle herbs over the top, and add a layer of vegetables!. Repeat the process!. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese!.

Cover the pan with plastic wrap, then wrap tightly with aluminum foil!. Bake for 35 minutes, or until a knife pokes easily through the lasagna!. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned!.

Remove lasagna from the oven and let sit for 20 minutes!. Garnish with fresh basil leaves or other fresh herbs!.

(You can double the recipe to make 2 lasagnas and freeze an uncooked one!. Bake the frozen lasagna for 50 minutes instead of 35!.)Www@FoodAQ@Com

You can take any lasagna recipe you have and simply replace the meat with any vegetable you like!. I've used carrots, zucchini ( yum, the best), mushrooms, eggplant!. You can either slice them and layer them, or dice them up small and mix them in with the sauce!. Enjoy!Www@FoodAQ@Com

CHEESY FUSILLI BAKE;

150g/5 and half oz fusilli pasta
50g/1 and three quarter oz mange tout, cut into strips
1 x 400g can whole cherry tomatoes
1 x 125g packet mozzarelloa, drained and sliced
salt and freshly ground black pepper
a handful of basil leaves, to garnish ( if required )

1!. Bring a large pan of water to the boil, add the pasta and cook according to the packet!. Add the mange tout for the final minute of cooking time!. Drain well and return both the pasta and the mange tout to the pan!.
2!. Add the tomatoes, put back on the heat and cook for 1-2 minutes until hot!. Season!.
3!. Preheat the grill to medium!. Spoon the pasta mixture into an ovenproof dish!. Top with the mozzarella and grill for 2-3 minutes until the cheese is bubbling!. Serve scattered with the basil leaves!.

If you can`t find a tin of cherry tomatoes, use a can of chopped tomatoes with added herbs for extra flavour!. Serves 2Www@FoodAQ@Com

Ingredients:
1 onion, chopped
1/2 cup chopped carrot
1/2 cup sliced leek
1/2 cup peas
1/2 cup chopped zucchini
1 clove garlic, crushed
2 tablespoons olive oil
1 1/2 cup sliced mushrooms
14 ounces tomato sauce
6 ounces tomato paste
1 teaspoon salt
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon each of pepper, thyme and basil
8 lasagna noodles, cooked
1/2 pound ricotta or dry cottage cheese
1 egg
2 tablespoons chopped parsley
2 cups cooked chopped spinach
1/2 pound Mozzarella cheese, sliced
1/4 cup grated Parmesan cheese



Directions:

Cook vegetables and garlic in oil until tender!. Add mushrooms and cook for 2-3 minutes then stir in tomato sauce, paste, 1 tsp salt, sugar!. pepper, thyme and basil!. Simmer for 10 minutes!. Mix ricotta or cottage cheese with egg, parsley and 1/2 tsp salt!. Spread 1/2 cup of tomato sauce in bottom of 9x13 glass baking dish!. Arrange half the noodles over sauce!. Put half the ricotta mixture over noodles, then half the well drained spinach, half the tomato sauce mixture, half the Mozzarella!. Repeat from the noodle layer!. Sprinkle with grated Parmesan!.

Bake in 350F oven for 30-40 minutes!. Let stand a few minutes before cuttingWww@FoodAQ@Com

Convenient Vegetarian Lasagna

Ingredients:
2 (12 ounce) packages lasagna noodles
2 pounds ricotta cheese
4 eggs
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
2 teaspoons dried basil
ground black pepper to taste
1/2 cup olive oil
1 1/2 cups chopped onion
1 cup sliced carrots
1 1/4 cups chopped green bell pepper
1 (16 ounce) package chopped frozen broccoli, thawed and drained
3 cups chunky-style spaghetti sauce
2 cups shredded mozzarella cheese, divided

Procedures:
1!.Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside!.
2!.In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper!. Stir to blend; set aside!.
3!.Heat oil in a large saucepan over high heat!. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli!. Stir all together, reduce heat to medium and cook until tender, about 5 minutes!. Scrape veggies into ricotta mix and mix well!.
4!.Preheat oven to 350 degrees F (175 degrees C)!.
5!.Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom!. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta!. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers!.
6!.Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving!.
============================
Vegetarian Four Cheese Lasagna

Ingredients:
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
5 tomatoes
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Procedures:
1!.Preheat oven to 350 degrees F (175 degrees C)!.
2!.Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes!. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes!. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly!.
3!.In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed!. Fold roasted pumpkin into ricotta mixture!.
4!.Spoon half of the tomato sauce into a 9x13 baking dish!. Lay two pasta sheets over the sauce!. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture!. Cover with two more pasta sheets!. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes!. Sprinkle with half the mozzarella!. Top with remaining two sheets of pasta!. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan!.
5!.Bake in preheated oven 30 to 40 minutes, until golden and bubbly!.

~bea0809~Www@FoodAQ@Com





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