Do you have a great receipe for Veggie Lasagne?!
Ingredients
1 1/2 c. ricotta cheese
6-7 lasagna noodles
1 jar of pasta sauce
3 c. of vegetables (My favourite combination is broccoli, mushrooms and red peppers)
1 c. of mozzarella cheese
1 clove of garlic
Directions:
1. Preheat the oven to 350 degrees. Lightly spray a 8 x 8 baking pan, or simliar size. (This will prevent the cheese from sticking to the pan, making clean up much faster.)
2. Mince garlic and mix into the pasta sauce (while still in the jar).
3. Spread 1/3 of the pasta sauce into the pan, add 1/2 the ricotta cheese, add a layer of UNCOOOKED lasagna noodles.
4. Then, spread 1/3 of the pasta sauce onto the lasagna noodles, add the remaining ricotta cheese, spread out all of the vegetables.
5. Sprinkle about 2 T. of the cheese over this layer.
6. Add a second layer of UNCOOKED pasta noodles, add the remaining pasta sauce, and then add the remaining mozzarella cheese.
7. Cover with tin foil for the first 25 minutes. Then remove foil and cook for another 15 minutes, or until the cheese is bubbly and slightly browned on top.
8. Let stand for 10 minutes, or so.
This lasagna is tasty. Serve it up with some garlic bread or Greek Salad.
Answers: Veggie Lasagna in a Flash!
Ingredients
1 1/2 c. ricotta cheese
6-7 lasagna noodles
1 jar of pasta sauce
3 c. of vegetables (My favourite combination is broccoli, mushrooms and red peppers)
1 c. of mozzarella cheese
1 clove of garlic
Directions:
1. Preheat the oven to 350 degrees. Lightly spray a 8 x 8 baking pan, or simliar size. (This will prevent the cheese from sticking to the pan, making clean up much faster.)
2. Mince garlic and mix into the pasta sauce (while still in the jar).
3. Spread 1/3 of the pasta sauce into the pan, add 1/2 the ricotta cheese, add a layer of UNCOOOKED lasagna noodles.
4. Then, spread 1/3 of the pasta sauce onto the lasagna noodles, add the remaining ricotta cheese, spread out all of the vegetables.
5. Sprinkle about 2 T. of the cheese over this layer.
6. Add a second layer of UNCOOKED pasta noodles, add the remaining pasta sauce, and then add the remaining mozzarella cheese.
7. Cover with tin foil for the first 25 minutes. Then remove foil and cook for another 15 minutes, or until the cheese is bubbly and slightly browned on top.
8. Let stand for 10 minutes, or so.
This lasagna is tasty. Serve it up with some garlic bread or Greek Salad.
Fry mushrooms, onion,garlic, zucchini and squash in olive oil.
Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don't cook spinach first becasue it will add moisture).
Bake 350 for 30 min to an hour.
1 tsp olive oil
1 zucchini, chopped
2 cups (16 oz) reduced fat ricotta cheese
1 egg
1 Tbls dried basil
1/4 tsp salt
1/4 tsp black pepper
1 jar (16 oz) your favorite spaghetti sauce
8 ounces no-cook lasagne noodles (about 9 noodles)
10 ounces frozen broccoli, thawed
1 28 oz can chopped tomatoes
1/4 cup grated Parmesan cheese
1/4 cup shredded reduced fat mozzarella cheese
Directions
Preheat oven to 350. Coat a 13x9 baking dish with non stick spray.
Saute the zucchini in the olive oil about 5 minutes and remove from heat.
In a medium bowl, mix ricotta, egg, basil, salt and pepper. Set aside 1/2 cup of your pasta sauce.
Place 3 lasagne noodles in the bottom of the baking dish and spread 1/2 of the remaining spaghetti sauce over them. Top with 1/2 the ricotta mixture, 1/2 the broccoli, 1/2 the zucchini, 1/2 the tomatoes (with juice) and 1/2 the Parmesan.
Repeat the layering with 3 more lasagne noodles and the remaining layering ingredients.
End with the remaining 3 noodles. Cover withe the reserved 1/2 cup of pasta sauce. and sprinkle the mozzarella on top.
Cover with foil and bake for 25 minutes. Remove the foil and bake another 20 minutes, until hot and bubbly. Wait 10 minutes before serving.
From: http://www.grouprecipes.com/17446/veggie...
Here's another one:
Ingredients
1 Sprays cooking spray
1/2 cup Onion(s), diced
2 cup Button mushrooms, or cremini mushrooms, sliced
2 Medium garlic clove(s), minced
16 oz Chopped frozen spinach, thawed and well-drained
15 oz Fat-free ricotta cheese
1 cup Shredded fat-free mozzarella cheese
1 Large egg white(s)
1/8 tsp Ground nutmeg
14 oz Canned tomato sauce
14 oz Canned diced tomatoes, with basil, garlic and oregano
8 oz Uncooked whole-wheat pasta, lasagna noodles (9 noodles)
2 tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
Preparation
Preheat oven to 350oF.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add onion, mushrooms and garlic; sauté until mushroom liquid cooks off, about 5 to 7 minutes. Add spinach; cook until liquid evaporates, about 2 minutes more. Remove skillet from heat and transfer mixture to a large bowl. Add ricotta, mozzarella, egg white and nutmeg; mix well to combine.
Mix together tomato sauce and diced tomatoes in another bowl. Spoon 3/4 cup of tomato mixture into bottom of an 11 X 7-inch baking dish. Top with 3 uncooked lasagna noodles. Top with 3/4 cup more of tomato mixture and 1/2 of cheese mixture; spread cheese mixture to make an even layer. Top with 3 more noodles and press noodles slightly into cheese mixture. Top noodles with 3/4 cup more of tomato mixture and remaining cheese mixture. Top with remaining 3 noodles, pressing noodles slightly into cheese mixture. Top with remaining tomato mixture. Sprinkle with grated cheese topping.
Bake until lasagna filling is bubbly and top is golden, about 40 minutes. Let stand 10 minutes before slicing into 6 pieces.
This is from: http://www.mealsmatter.org/recipes-meals...
Both of these are good!!!
Spinach-Artichoke Ravioli-Lasagna
1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest
4 cloves garlic, minced
4 packages large fresh ravioli cheese, wild mushroom or spinach stuffed varieties
2 (15-ounce) cans artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
Defrost the spinach in the microwave for 10 minutes on high.
While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
Cook pasta to al dente, 5 to 6 minutes in salted water.
Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
LOTS OF VEGGIES IN THIS RECIPE!!
Make Ahead Vegetable Lasagna
1 pk Frozen chopped spinach
Thawed/squeezed
1 Container Ricotta cheese
1/2 c Parmesan cheese; grated
1 Egg
1 1/2 ts Italian seasoning
27 1/2 oz Jars Spaghetti sauce
14 1/2 oz Can Stewed tomatoes
4 1/2 oz Can Mushrooms
1 pk Lasagna noodles; uncooked
1 lg Green pepper; cut in rings
1 pk Mozzarella cheese; shredded
In a medium bowl, combine spinach, ricotta cheese, parmesan cheese, egg,
and italian seasoning. In a second medium bowl, combine spaghetti sauce,
tomatoes, and mushrooms. Place 1 cup sauce mixture in bottom of a greased 9
x 13 baking dish. Layer half of uncooked noodles over sauce. Spoon half of
cheese mixture over noodles. Layer again with half of remaining suace and
remaining noodles. Place remaining cheese mixture over noodles. Pour
remaining sauce mixture over cheese mixture. Arrange green pepper rings on
top. Sprinkle cheese over rings. Cover and refrigerate overnight to allow
noodles to absorb liquids. To serve: Bake uncovered in a 350 oven 50 to 60
minutes or until noodles are tender and cheese is bubbly. Allow to stand
about 15 minutes before serving.
Vegan bean mushroom lasagna
Ingredients:
12 Lasagna noodles
1 medium eggplant (diced/chopped)
1 medium zucchini(sliced)
3 garlic cloves (minced)
1 teaspoon salt
1 tablespoon basil
1 teaspoon oregano
1 teaspoon italian herbs
3 tablespoons canola oil
1/4 cup dry cooking sherry
Red pepper (sliced small)
8 mushrooms (sliced)
Two 12-ounce cans of Hunts Italian Tomato sauce
1 small can of tomato paste
2 dashes tobasco sauce
1 can (medium) of refried beans
1 cup of salsa
Bunch fresh spinach leaves (chopped) or 1 package of frozen spinach
Directions:
Heat oil in a stir fry pan, add eggplant, garlic and salt. Stir fry until eggplant is just about tender (not too soft) Note: you may have to add a little water if oil is sucked up by eggplant. Add zucchini, basil, oregano, italian herbs and stir fry for about 2 minutes more, then add dry sherry, red pepper and mushrooms. Cook for another 2 minutes, then add tomato sauce, paste and tobasco sauce; cover and simmer for 5 minutes stirring occasionally. Meanwhile, in a small pan heat the refried beans and salsa until warm. Cook lasagna noodles as per package directions. When noodles are done, preheat oven for 350 degrees. Spread some of the eggplant mixture on the bottom of the lasagna dish, place 4 noodles over this.m Add one layer of eggplant/zucchni sauce, cover with 4 more noodles; spread refried bean and salsa mixture over noodles, add chopped spinach over mixture and add a small amount of sauce over it. Place last 4 noodles over spinach and spread the final amounts of sauce over the noodles (cover it).
For the cheese topping:
Chop 2 bunches of cilantro (chinese parsley), sprinkle over last sauce layer of lasagna, then sprinkle some nutrional yeast over the cilantro, and then add Soymage's non-dairy parmesan cheese over all of it and place in oven and cook for 35 minutes.
http://www.fitnessandfreebies.com/veg/ve...
In a large pot heat the butter over medium high heat. Add the bacon and ham and saute until caramelized and light brown, about 10 minutes. Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.
Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated.
Add stock and simmer over medium high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper, to taste.
Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.
Preheat the oven to 350 degrees F.
Bechamel: In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute, stirring. Allow to cook another 5 minutes, or until floury taste is gone. Remove from heat and add salt and nutmeg to taste.
Butter a large rectangular baking dish, then spoon 1/2-cup of meat sauce onto the bottom of the dish. Cover with 1 sheet of fresh pasta. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese. Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.
Bake until the lasagna is bubbling and golden brown, about 1 hour. Allow to rest 10 minutes before serving.
Things You'll Need:
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork, or 1/4 pound of each
1 pound ground beef
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 cloves garlic, minced
Pinch ground cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
3 cups chicken stock (Use stock, not broth)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 chicken livers, finely chopped (Optional)
1/2 cup heavy cream
1/4 cup chopped parsley
1 1/2 pounds fresh spinach pasta
Bechamel Sauce, recipe follows
1 cup freshly grated Parmesan
Bechamel:
6 tablespoons butter
6 tablespoons flour
4 1/2 cups milk
1 teaspoon salt
1/2 teaspoon nutmeg