Best 2 Cheesy Veggie Lasagna Recipes
Indulge in a culinary delight with our delectable Cheesy Veggie Lasagna, a harmonious blend of flavors and textures that will tantalize your taste buds. This vegetarian lasagna recipe features layers of tender lasagna noodles, a savory mix of roasted vegetables, creamy béchamel sauce, and an abundance of melted cheese. Each bite offers a symphony of flavors, from the earthy sweetness of the roasted vegetables to the rich and creamy béchamel, all perfectly complemented by the gooey, melted cheese. This recipe also includes a hearty lentil Bolognese sauce variation for those who prefer a meatless option. Additionally, we've included a step-by-step guide to making homemade lasagna noodles from scratch, ensuring a truly authentic and satisfying lasagna experience. Whether you're a seasoned home cook or a beginner looking to impress, this Cheesy Veggie Lasagna recipe has everything you need to create a dish that will be the star of your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
EASY CHEESY VEGGIE SKILLET LASAGNA
Veggie-filled sauce layered perfectly with lasagna noodles, ricotta, and gooey mozzarella cheese. It's perfect vegetarian comfort food, made easily in a single skillet.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 375 degrees. Place a 12-inch or larger cast-iron skillet on the stovetop over medium heat. Heat olive oil and add onions, stirring frequently, until they begin to soften. Add the garlic, sauteeing for another minute. Add the zucchini and mushrooms and saute for 3 - 4 minutes until the zucchini is tender and the mushrooms soften.
- Pour Italian tomato sauce over veggies and combine, stirring over medium heat until warmed through. Stir in baby spinach leaves and cook for an additional minute. Taste sauce and add a little salt and pepper if desired.
- Remove pan from heat.
- Remove all but 1 cup of the sauce from the pan. Spread the remaining sauce evenly in the bottom of the pan and cover with a layer of noodles. No need to place them perfectly evenly, just place them here and there in a single layer until most of the sauce is covered by the pasta.
- Spoon the ricotta, about 5 or 6 mounds and about 1/3 of ricotta, onto the noodles. Add 1/3 of the remaining sauce, spreading evenly with the back of a spoon, and then sprinkle 1/3 of the mozzarella. Add another layer of noodles. Repeat with another layer - ricotta, sauce, mozzarella, and noodles, then spoon the remaining sauce on the top, add the ricotta, sprinkle with the remaining mozzarella cheese, and top with the Parmesan cheese.
- Place the skillet in the oven and bake for about 30 minutes, until the cheese is bubbly and the pasta is cooked through.
- Remove from oven and allow to cool for about 5 minutes, then serve.
CHEESY VEGGIE LASAGNA
This is my daughter-in-law's recipe. It's tasty and a little different from usual lasagna recipes. You won't even miss the meat! -Alyce Wyman, Pembina, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 lasagnas (9 servings each).
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. , In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish. , Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each. , Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 320 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 713mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
Tips:
- Choose the right vegetables: Use a variety of vegetables that will hold their shape when cooked, such as zucchini, bell peppers, mushrooms, and spinach.
- Don't overcook the vegetables: Cook the vegetables until they are tender but still have a bit of a bite to them. Overcooked vegetables will become mushy and lose their flavor.
- Use a flavorful cheese blend: A combination of mozzarella, Parmesan, and ricotta cheeses will give your lasagna a rich and creamy flavor.
- Layer the lasagna properly: Start with a layer of sauce, then add a layer of noodles, then a layer of vegetables, and then a layer of cheese. Repeat this process until you have used up all of the ingredients.
- Bake the lasagna covered for the first 30 minutes: This will help to prevent the cheese from browning too quickly.
- Let the lasagna rest before serving: This will allow the flavors to meld and the lasagna to set.
Conclusion:
Cheesy veggie lasagna is a delicious and hearty dish that is perfect for a weeknight meal or a special occasion. It is also a great way to get your kids to eat their vegetables. With a little planning, you can make this lasagna ahead of time and freeze it for later. When you are ready to serve it, simply thaw it overnight in the refrigerator and then bake it according to the instructions.
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