Best 4 Beautiful Vegetable Lasagna Recipes
**Indulge in a Culinary Masterpiece: A Symphony of Flavors with Beautiful Vegetable Lasagna**
Embark on a delightful culinary journey with our exquisite Vegetable Lasagna, a symphony of flavors and textures that will tantalize your taste buds. This vegetarian masterpiece is a harmonious blend of fresh, vibrant vegetables, creamy béchamel sauce, and tender layers of pasta, all baked to perfection. Each bite is a celebration of nature's bounty, offering a delightful symphony of flavors and textures that will leave you craving more.
**A Culinary Symphony Awaits:**
**Classic Vegetable Lasagna:** Experience the timeless tradition of Vegetable Lasagna, a classic dish that showcases the beauty of simple, wholesome ingredients. Layers of zucchini, bell peppers, mushrooms, and spinach dance harmoniously with a velvety béchamel sauce and gooey mozzarella cheese.
**Roasted Vegetable Lasagna:** Elevate your lasagna experience with Roasted Vegetable Lasagna, where roasted vegetables take center stage. Perfectly charred zucchini, eggplant, and bell peppers add a smoky depth of flavor, while a tangy tomato sauce and creamy béchamel create a harmonious balance.
**Spinach and Artichoke Lasagna:** Delight in the vibrant flavors of Spinach and Artichoke Lasagna, a delightful fusion of Mediterranean and Italian cuisine. Tender spinach, savory artichoke hearts, and a creamy béchamel sauce blend seamlessly between layers of pasta, topped with a golden crust of Parmesan cheese.
**Butternut Squash Lasagna:** Embark on a journey of autumnal flavors with Butternut Squash Lasagna. Roasted butternut squash, with its sweet and nutty notes, is paired with creamy béchamel, earthy mushrooms, and a hint of nutmeg, creating a warm and comforting dish perfect for chilly evenings.
**Portobello Mushroom Lasagna:** Discover a meatless masterpiece with Portobello Mushroom Lasagna. Succulent portobello mushrooms, marinated in a blend of herbs and spices, add a rich umami flavor to the lasagna, while a creamy cashew sauce and layers of roasted vegetables create a symphony of textures and flavors.
**Zucchini and Goat Cheese Lasagna:** Indulge in the delightful combination of Zucchini and Goat Cheese Lasagna. Thinly sliced zucchini, grilled to perfection, are layered with tangy goat cheese, a creamy béchamel sauce, and a hint of pesto, resulting in a dish that is both light and satisfying.
**Eggplant Parmesan Lasagna:** Experience a delightful twist on classic Italian cuisine with Eggplant Parmesan Lasagna. Layers of thinly sliced eggplant, coated in a crispy breadcrumb crust, are baked with a flavorful tomato sauce, melted mozzarella cheese, and a sprinkling of Parmesan, creating a dish that is both visually stunning and incredibly delicious.
VEGETABLE LASAGNA
This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
- While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
- When the vegetables are done cooking, stir the marinara sauce into the skillet.
- Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
- Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
- Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.
Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g
BEAUTIFUL VEGETABLE LASAGNA
This is the most beautiful lasagna ever! The layers of zucchini, carrots and spinach make a dish that is delicious and a delight to the eye. Perfect for a luncheon. It tastes as good as it looks!
Provided by Susan Lee
Categories One Dish Meal
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini and carrots separately in 1/2 TB oil each under tender-crisp.
- Combine eggs and parmesan.
- Place each veggie in a bowl.
- Add 1/3 of egg-cheese mixture to each veggie.
- Spoon 2/3 cup sauce into 9 inch squre baking dish.
- Place half of noodles over sauce.
- Spread spinach over noodles.
- Top with 1/3 of Provolone cheese, carrots, 2/3 c sauce, another 1/3 of Provolone and zucchini.
- Top with remaining noodles, then sauce.
- Cover tightly with foil.
- Bake at 350* for 30 minutes.
- Remove foil and sprinkle with remaining Provolone.
- Bake 10 minutes more, uncovered.
- Let rest 10 minutes before cutting.
VEGETABLE LASAGNA
Spinach is the star of this vegetable lasagna recipe. The veggie-based recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two vegetable lasagnas; bake one now, and freeze the other for later.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
- Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
- Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
VEGETARIAN LASAGNE
Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 1h35m
Number Of Ingredients 17
Steps:
- To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
- Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
- Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
- Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.
Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
Tips:
- Prep your vegetables in advance: To save time, chop and dice your vegetables before you start cooking.
- Use a variety of vegetables: The more colorful your lasagna, the more nutritious it will be. Try using a mix of bell peppers, zucchini, spinach, mushrooms, and eggplant.
- Don't overcook your vegetables: You want them to be tender, but still have a bit of a bite to them.
- Use a good quality cheese: The cheese is one of the most important ingredients in lasagna, so don't skimp on quality. Look for a cheese that is flavorful and melts well.
- Layer your lasagna carefully: Make sure to spread the sauce and cheese evenly between the layers of vegetables and noodles.
- Bake your lasagna until it is bubbly and golden brown: This usually takes about 30 minutes.
- Let your lasagna rest before serving: This will help it to set and make it easier to slice.
Conclusion:
This beautiful vegetable lasagna is a delicious and healthy meal that is perfect for any occasion. It is packed with vegetables, cheese, and flavor, and it is sure to be a hit with everyone at the table. So next time you are looking for a vegetarian lasagna recipe, give this one a try. You won't be disappointed!
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