Who has the best vegetarian lasagna recipe? Please share.?!
Answers:
Hi, my recipe is vegan but can be easily adapted to a vegetarian dish!
1 large red onion(cut into chunks)
2 large flat mushrooms(sliced)
1 yellow, 1 red, 1 orange(large slices)
1 courgette(chunks)
1 small butternut squash(cut into chunks)
4 medium tomatoes(halved)
1 clove of garlic crushed and added to olive oil!.
spread all the vegetables on a flat shallow baking tin, drizzle with the infused olive oil and roast on high for 40 minutes!. Remove from oven and add a tin of chopped tomatoes to the vegetables and a pinch of dried rosemary/basil!.
Make up a basic white sauce, using flour, soya spread(or butter) and soya milk(or cows), salt and pepper!.
Use a deep lasagna dish and add some of the vegetables, then a layer of lasagna(I use wholemeal) then a layer of white sauce, continue until all the sauce and vegetables have been used up, finish with a layer of white sauce and add cheese if you wish on the top!.
Place in oven for 25 minutes, medium heat!.Www@FoodAQ@Com
1 large red onion(cut into chunks)
2 large flat mushrooms(sliced)
1 yellow, 1 red, 1 orange(large slices)
1 courgette(chunks)
1 small butternut squash(cut into chunks)
4 medium tomatoes(halved)
1 clove of garlic crushed and added to olive oil!.
spread all the vegetables on a flat shallow baking tin, drizzle with the infused olive oil and roast on high for 40 minutes!. Remove from oven and add a tin of chopped tomatoes to the vegetables and a pinch of dried rosemary/basil!.
Make up a basic white sauce, using flour, soya spread(or butter) and soya milk(or cows), salt and pepper!.
Use a deep lasagna dish and add some of the vegetables, then a layer of lasagna(I use wholemeal) then a layer of white sauce, continue until all the sauce and vegetables have been used up, finish with a layer of white sauce and add cheese if you wish on the top!.
Place in oven for 25 minutes, medium heat!.Www@FoodAQ@Com
Vegetarian Lasagne
(Lasagna or lasagne!? I never know how to spell it!.) In any case, vegetable lasagne is easy and delicious!. Here's a variation on the classic red sauce version of vegetarian lasagne, with some extra vegetables!.
Yield 8 servings
Time 1 hour 15 minutes
Tools saucepan
ladle
9x13-in or other large baking dish
Ingredients 1 pound dry lasagne noodles
2-3 c Italian tomato sauce
2 small or one large zucchini, grated
?-1 pound ricotta cheese
3 large bunches spinach, washed and stemmed
1 pound mozzarella cheese, grated or thinly sliced
? pound provolone, grated or thinly sliced (optional)
Directions Bring the tomato sauce to a boil, stir in the zucchini, and cook for about 5 minutes!.
Ladle a bit of sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated!.
Preheat oven to 350!.
Place lasagne noodles in the pan to form a single layer!. If necessary, break noodles to fill gaps!.
Spread 1/3 of the ricotta cheese on the noodles, then lay out 1/3 of the spinach on top of that!. Sprinkle or place 1/3 of the cheese, then cover with tomato sauce!.
Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of cheese to garnish the top!.
Bake for about 1 hour, until sauce is bubbly and cheese is melted!. Let cool slightly and serve!.
Notes You don't actually need to cook the lasagne noodles ahead of time, as long as they are surrounded by plenty of sauce!.
The vague amounts of sauce and cheese are deliberate - personally, I like tons of cheese and sauce in my lasagne, but others think it's excessive and prefer more vegetables!.Www@FoodAQ@Com
(Lasagna or lasagne!? I never know how to spell it!.) In any case, vegetable lasagne is easy and delicious!. Here's a variation on the classic red sauce version of vegetarian lasagne, with some extra vegetables!.
Yield 8 servings
Time 1 hour 15 minutes
Tools saucepan
ladle
9x13-in or other large baking dish
Ingredients 1 pound dry lasagne noodles
2-3 c Italian tomato sauce
2 small or one large zucchini, grated
?-1 pound ricotta cheese
3 large bunches spinach, washed and stemmed
1 pound mozzarella cheese, grated or thinly sliced
? pound provolone, grated or thinly sliced (optional)
Directions Bring the tomato sauce to a boil, stir in the zucchini, and cook for about 5 minutes!.
Ladle a bit of sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated!.
Preheat oven to 350!.
Place lasagne noodles in the pan to form a single layer!. If necessary, break noodles to fill gaps!.
Spread 1/3 of the ricotta cheese on the noodles, then lay out 1/3 of the spinach on top of that!. Sprinkle or place 1/3 of the cheese, then cover with tomato sauce!.
Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of cheese to garnish the top!.
Bake for about 1 hour, until sauce is bubbly and cheese is melted!. Let cool slightly and serve!.
Notes You don't actually need to cook the lasagne noodles ahead of time, as long as they are surrounded by plenty of sauce!.
The vague amounts of sauce and cheese are deliberate - personally, I like tons of cheese and sauce in my lasagne, but others think it's excessive and prefer more vegetables!.Www@FoodAQ@Com
I would make a basic ratatouille and then use that as filling!.
Ratatouille:-
cauliflower,
broccoli,
aubergine(optional),
courgette,
onion,
garlic,
tomatoes, (tin)
tomato puree
optional Italian herbs (basil, oregano, maybe a bay leaf)!.
METHOD
Fry onions and garlic in a little oil till tender then add all vegetables and stir fry a little, then add tomatoes with a can of water and cover and simmer till veggies are nearly cooked then uncover!. Reduce liquid quite a lot, add tomato puree then use to layer between pasta sheets, Top with a home made white sauce (flour, milk, butter (olive oil if preferred)) and top with your favorite cheese(preferable a strong tasting one) serve with new potatoes and a fresh green salad!.
Enjoy!.Www@FoodAQ@Com
Ratatouille:-
cauliflower,
broccoli,
aubergine(optional),
courgette,
onion,
garlic,
tomatoes, (tin)
tomato puree
optional Italian herbs (basil, oregano, maybe a bay leaf)!.
METHOD
Fry onions and garlic in a little oil till tender then add all vegetables and stir fry a little, then add tomatoes with a can of water and cover and simmer till veggies are nearly cooked then uncover!. Reduce liquid quite a lot, add tomato puree then use to layer between pasta sheets, Top with a home made white sauce (flour, milk, butter (olive oil if preferred)) and top with your favorite cheese(preferable a strong tasting one) serve with new potatoes and a fresh green salad!.
Enjoy!.Www@FoodAQ@Com
Hearty Vegetable Lasagna:
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!.
**************************************!.!.!.
Artichoke Spinach Lasagna:
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!.Www@FoodAQ@Com
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!.
**************************************!.!.!.
Artichoke Spinach Lasagna:
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!.Www@FoodAQ@Com