Best 5 Layered Vegetable Bake Recipes
Embark on a culinary journey with a delightful layered vegetable bake, a symphony of flavors and textures that will tantalize your taste buds. This delectable dish features layers of fresh vegetables, each with its unique character, harmoniously combined to create a colorful and flavorful masterpiece. From the earthy sweetness of roasted potatoes to the vibrant crunch of broccoli florets, the medley of vegetables in this bake offers a symphony of flavors that dance on your palate. Accompanied by a creamy cheese sauce, this dish offers a rich and satisfying experience. Whether you're seeking a comforting weeknight meal or a showstopping dish for a special occasion, this layered vegetable bake is guaranteed to impress.
**Additional Recipes:**
1. **Creamy Spinach and Mushroom Bake:** Indulge in a creamy and comforting casserole featuring tender spinach, earthy mushrooms, and a velvety cheese sauce. This delectable dish is a perfect side or main course for any occasion.
2. **Roasted Vegetable Lasagna:** Experience a delightful twist on the classic lasagna with roasted vegetables. Layers of zucchini, eggplant, bell peppers, and spinach are combined with a flavorful tomato sauce and creamy béchamel, resulting in a hearty and satisfying dish.
3. **Vegetable Moussaka:** Embark on a culinary adventure with this Greek-inspired dish. Layers of eggplant, potatoes, and minced vegetables are topped with a rich tomato sauce and a creamy béchamel, creating a flavorful and visually stunning casserole.
4. **Zucchini and Corn Fritters:** Delight in a crispy and golden brown fritter featuring a combination of zucchini, corn, and herbs. Served with a tangy dipping sauce, these fritters are perfect as an appetizer or a light meal.
5. **Vegetable Stir-Fry with Rice Noodles:** Experience the vibrant flavors of Asia with this vegetable stir-fry. A medley of colorful vegetables is tossed in a savory sauce and served over rice noodles, creating a quick and easy yet satisfying meal.
EASY LAYERED VEGETABLE BAKE
Make this vegetable bake easily with stuffing mix, pre-shredded cheese and frozen chopped spinach. That's why we call it Easy Layered Vegetable Bake.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package. Add 1 egg; mix well. Press onto bottom of 9-inch square baking dish sprayed with cooking spray; sprinkle with 3/4 cup cheese.
- Cook and stir onions in medium nonstick skillet sprayed with cooking spray 5 min. or until tender. Remove from heat; stir in spinach. Spoon half the spinach mixture over cheese layer in baking dish; top with peppers. Cover with layers of remaining cheese and spinach mixture. Beat remaining eggs; pour over ingredients in baking dish. Top with tomatoes.
- Bake 35 to 40 min. or until center is set.
Nutrition Facts : Calories 380, Fat 22 g, SaturatedFat 8 g, TransFat 2 g, Cholesterol 180 mg, Sodium 870 mg, Carbohydrate 28 g, Fiber 4 g, Sugar 5 g, Protein 17 g
MEDITERRANEAN LAYERED BAKE
Mediterranean Layered Bake - delicious layers of potato, tomatoes, aubergine, peppers and courgette topped with a cheesy white bechamel style sauce.
Provided by Siobhan (Slimming Eats)
Categories Main
Time 1h50m
Number Of Ingredients 22
Steps:
- Add the sliced potatoes to a large saucepan with water and parboil (they should still be firm in the centre, but slightly softened on outside). Drain and set aside.
- Add the olive oil to a frying pan over a medium high heat, once hot, add the onion and fry for a couple of minutes until softened
- Add the peppers and garlic and fry for a further couple of minutes.
- Add the chopped tomatoes, tomato paste (puree), stock, balsamic vinegar, oregano, fresh basil and crushed fennel seeds.
- Bring to a boil and then reduce heat, and allow to gently bubble for 15-20 minutes until sauce reduces down and thickens (it's important to let the sauce reduce down and thicken otherwise it will be too watery).
- Taste sauce and season as needed with salt and black pepper.
- Set aside.
- Wipe the frying pan clean, spray with olive oil spray and place over medium heat, add the courgette and aubergine in batches until lightly browned on all sides and softened, seasoning with a little salt and black pepper as you do.
- Then you can begin the layering.
- Add half the tomato sauce to the bottom of the baking tray.
- Then add half the courgette and half the aubergine.
- Add half the potato slices in a then layer, slightly overlapping each other as you do.
- Then add the remaining tomato sauce, another layer of aubergine and courgette and then the final layer of potatoes.
- Preheat oven to 200c/fan 180c/400f or gas mark 6
- Add the milk to a saucepan, stir the cornstarch with a couple of tablespoon of water to make a slurry, add this into the milk, slowly heating until it starts to thicken. As it starts to thicken, stir in 30g of the parmesan until melted into the sauce.
- Pour the sauce over the potatoes, spreading out so it covers evenly with a spatula
- Top with the remaining parmesan and mozzarella.
- Cover with foil (it's important you use a deep enough tray so that the cheese doesn't touch the foil when covered)
- Place in the oven and bake for 30 minutes, remove foil and continue to bake for another 20-30 minutes until the top is lovely and golden.
- Sprinkle with some fresh chopped parsley
- Serve and enjoy!!
Nutrition Facts : Calories 365 calories, Carbohydrate 47.1 grams carbohydrates, Fat 11.7 grams fat, Fiber 8.5 grams fiber, Protein 19.9 grams protein, SaturatedFat 5.8 grams saturated fat, ServingSize 1, Sugar 14.9 grams sugar
LAYERED VEGETABLE ENCHILADA CASSEROLE
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
- Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
- Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.
LAYERED VEGETABLE BAKE
Another great find on the Kraft recipe site. It takes a little preparation, but well worth the while. Great as a side dish or even just to serve on its own! My family loves vegetables and they certainly love this.
Provided by Tisme
Categories Cheese
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in a frying pan and sauté the garlic and leek for 5 minutes, then add the spinach and cook a further minute.
- Layer half the potatoes in the base of a lined 24cm round spring form tin. Top with the spinach and leek mixture, then top with remaining potatoes. Sprinkle grated cheese over the top.
- Whisk together the cream cheese, eggs, cream, thyme and seasoning. Pour cream cheese mixture over the cheese and bake at 200ºC for 40-45 minutes. Serve with salad or your favourite cooked meat.
Nutrition Facts : Calories 418.6, Fat 22.3, SaturatedFat 12.9, Cholesterol 155.2, Sodium 378.6, Carbohydrate 40.7, Fiber 6.3, Sugar 6.5, Protein 15.9
LAYERED VEGETABLE BAKE
I found this recipe on a pyrex glass baking dish. I have not made it - but it looks so simple and the flavours should work well together. As a shortcut I would purchase the grilled eggplant and capsicum from the deli.
Provided by Wendys Kitchen
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 Degress C or 350 Degrees F.
- Spray 7 cup capacity pyrex dish with olive oil spray.
- Place potato in single layer over base of dish.
- Spread 1/2 jar pesto sauce over.
- Layer half of the onion.
- Layer half of the ricotta.
- Top ricotta with capsicum, season with sea salt and pepper.
- Layer half of the eggplant, then layer remaining onion, pesto, potato, ricotta and eggplant.
- Season.
- Bake covered with foil for 45 minutes.
- Remove foil, top with spinach leaves and cook further 5 - 10 minutes until psinach is wilted and potato tender.
- Allow to cool and serve in wedges topped with parmesan.
Nutrition Facts : Calories 248.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 38.2, Sodium 83.8, Carbohydrate 29.1, Fiber 6.1, Sugar 5.2, Protein 12.2
Tips:
- Use fresh vegetables: Fresh vegetables will give your bake a better flavor and texture. If you don't have fresh vegetables on hand, you can use frozen vegetables. Just be sure to thaw them before using.
- Cut the vegetables into uniform pieces: This will help them cook evenly. If you have a mandoline, use it to cut the vegetables into thin, even slices.
- Season the vegetables well: Don't be afraid to use plenty of salt, pepper, and other spices. This will help to bring out the flavor of the vegetables.
- Layer the vegetables in a baking dish: Start with a layer of root vegetables, such as potatoes or carrots. Then, add a layer of leafy greens, such as spinach or kale. Finally, top with a layer of cheese.
- Bake the vegetable bake until the vegetables are tender: This will usually take about 45 minutes to 1 hour. You can check the vegetables by inserting a toothpick into the center. If the toothpick comes out clean, the vegetables are done.
Conclusion:
This layered vegetable bake is a delicious and easy way to get your daily dose of vegetables. It's perfect for a weeknight meal or a potluck. You can also make it ahead of time and reheat it when you're ready to serve.
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