Anyone have an easy, delicious vegetarian lasagna recipe?!
Answers:
Hi!! I hope this is what you are looking for!.
VEGETARIAN LASAGNA
1 (1 lb!.) can tomatoes
1 (8 oz!.) can tomato sauce
1/4 tsp!. leaf oregano, crumbled
1/4 tsp!. leaf basil, crumbled
1/8 tsp!. pepper
2 med!. size onions, chopped 91 c!.)
1 sm!. clove garlic, minced
1 1/2 tbsp!. olive oil
1/4 lb!. mushrooms, chopped
1 sm!. carrot, chopped
1 sm!. green pepper, halved, seeded & chopped
1/2 pkg!. lasagna noodles
5 oz!. Parmesan cheese, grated (1 1/2 c!.)
1 (6 oz!.) pkg!. sliced Mozzarella cheese
1 lb!. ricotta cheese
1!. Combine tomatoes, tomato sauce, oregano, basil and pepper in a large saucepan!. Bring to boiling; lower heat; cover, simmer 10 minutes!.
2!. Saute onions and garlic in oil in a large skillet until onions are tender, about 3 minutes!. Stir in mushrooms, carrot and green pepper!. Saute, stirring constantly over high heat to evaporate liquid quickly!. Add vegetables to tomato mixture; simmer 15 minutes!.
3!. While sauce cooks, cook lasagna noodles following label directions until almost done!.
4!. Spoon a thin layer of sauce in bottom of a shallow boil baking pan, of a 12"x8"x2" freezer-to-table baking dish!. Arrange a single layer of noodles, overlapping slightly!. Spread with half the Parmesan, Mozzarella and ricotta; top with another layer of noodles!. Spread with remaining ricotta, Parmesan cheese and remaining noodles!. Spoon remaining sauce over; layer remaining Mozzarella slices on top!. Wrap in freezer weight plastic wrap or foil; freeze!. May be stored in freezer for up to 1 month!.
5!. To Bake: Unwrap baking pan or dish!. Bake in a preheated hot oven at 400 degrees for 1 hour or until bubbly hot!.
Www@FoodAQ@Com
VEGETARIAN LASAGNA
1 (1 lb!.) can tomatoes
1 (8 oz!.) can tomato sauce
1/4 tsp!. leaf oregano, crumbled
1/4 tsp!. leaf basil, crumbled
1/8 tsp!. pepper
2 med!. size onions, chopped 91 c!.)
1 sm!. clove garlic, minced
1 1/2 tbsp!. olive oil
1/4 lb!. mushrooms, chopped
1 sm!. carrot, chopped
1 sm!. green pepper, halved, seeded & chopped
1/2 pkg!. lasagna noodles
5 oz!. Parmesan cheese, grated (1 1/2 c!.)
1 (6 oz!.) pkg!. sliced Mozzarella cheese
1 lb!. ricotta cheese
1!. Combine tomatoes, tomato sauce, oregano, basil and pepper in a large saucepan!. Bring to boiling; lower heat; cover, simmer 10 minutes!.
2!. Saute onions and garlic in oil in a large skillet until onions are tender, about 3 minutes!. Stir in mushrooms, carrot and green pepper!. Saute, stirring constantly over high heat to evaporate liquid quickly!. Add vegetables to tomato mixture; simmer 15 minutes!.
3!. While sauce cooks, cook lasagna noodles following label directions until almost done!.
4!. Spoon a thin layer of sauce in bottom of a shallow boil baking pan, of a 12"x8"x2" freezer-to-table baking dish!. Arrange a single layer of noodles, overlapping slightly!. Spread with half the Parmesan, Mozzarella and ricotta; top with another layer of noodles!. Spread with remaining ricotta, Parmesan cheese and remaining noodles!. Spoon remaining sauce over; layer remaining Mozzarella slices on top!. Wrap in freezer weight plastic wrap or foil; freeze!. May be stored in freezer for up to 1 month!.
5!. To Bake: Unwrap baking pan or dish!. Bake in a preheated hot oven at 400 degrees for 1 hour or until bubbly hot!.
Www@FoodAQ@Com
Lasagna in a Bowl
This is an assembled "lasagna", with all the lasagna flavors, but created individually in each person's dish, in a fraction of the time!. It can also easily be made into spinach lasagna, eggplant lasagna, zucchini lasagna, etc, by putting a vegetable layer in over the meat!. If your diet allows, use any kind of whole-grain pasta!. This recipe is easily adaptable to family members with different tastes and nutritional needs!.
Ingredients:
* ground meat, cooked and drained (1 lb makes about 6 servings)
* Per Serving:
* 1/3 C ricotta cheese
* 1/2 C sugar-free spaghetti sauce
* 1/4 C shredded mozzarella cheese
* 2 T Parmesan cheese
* 1 C cooked spaghetti squash, or other low carb pasta alternative*
Preparation:
1!. Cook the "pasta alternative", be it spaghetti squash or something else
2!. Cook the meat with salt and pepper to taste!. Drain off the fat!.
3!. Heat the ricotta (microwave works best)
4!. Layer in bowl: pasta alternative, ricotta cheese, ground meat, mozzarella, sauce, Parmesan!.
Nutritional Information (with spaghetti squash): 19 grams ink ecc effective carbohydrate plus 3 grams fiber, 38 grams protein, and 435 calories!. Www@FoodAQ@Com
This is an assembled "lasagna", with all the lasagna flavors, but created individually in each person's dish, in a fraction of the time!. It can also easily be made into spinach lasagna, eggplant lasagna, zucchini lasagna, etc, by putting a vegetable layer in over the meat!. If your diet allows, use any kind of whole-grain pasta!. This recipe is easily adaptable to family members with different tastes and nutritional needs!.
Ingredients:
* ground meat, cooked and drained (1 lb makes about 6 servings)
* Per Serving:
* 1/3 C ricotta cheese
* 1/2 C sugar-free spaghetti sauce
* 1/4 C shredded mozzarella cheese
* 2 T Parmesan cheese
* 1 C cooked spaghetti squash, or other low carb pasta alternative*
Preparation:
1!. Cook the "pasta alternative", be it spaghetti squash or something else
2!. Cook the meat with salt and pepper to taste!. Drain off the fat!.
3!. Heat the ricotta (microwave works best)
4!. Layer in bowl: pasta alternative, ricotta cheese, ground meat, mozzarella, sauce, Parmesan!.
Nutritional Information (with spaghetti squash): 19 grams ink ecc effective carbohydrate plus 3 grams fiber, 38 grams protein, and 435 calories!. Www@FoodAQ@Com