Best 4 Three Cheese Vegetable Lasagna Recipes
Indulge in a culinary masterpiece with our Three-Cheese Vegetable Lasagna, a symphony of flavors that will tantalize your taste buds. This delectable dish is a harmonious blend of fresh vegetables, creamy cheeses, and savory spices, all enveloped in layers of tender lasagna noodles. Embark on a culinary journey with our collection of lasagna recipes, offering a diverse range of flavors and styles to suit every palate. From the classic lasagna Bolognese, featuring a rich meat sauce and classic béchamel, to the innovative roasted butternut squash lasagna, brimming with autumnal flavors, our recipes promise an unforgettable dining experience.
**Three-Cheese Vegetable Lasagna Recipe:**
**Preparation Time:** 30 minutes
**Cooking Time:** 60 minutes
**Total Time:** 90 minutes
**Ingredients:**
* 1 package (1 pound) lasagna noodles
* 1 tablespoon olive oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 2 cups chopped mushrooms
* 2 cups chopped zucchini
* 2 cups chopped red bell pepper
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can corn, drained
* 1 (10 ounce) can diced tomatoes with green chilies, undrained
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15 ounce) container ricotta cheese
* 1 (15 ounce) container cottage cheese
* 1 cup grated Parmesan cheese
* 1/2 cup chopped fresh basil
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Cook lasagna noodles according to package directions; drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add onion, garlic, mushrooms, zucchini, and bell pepper; cook until softened about 5 minutes.
4. Stir in black beans, corn, tomatoes, chili powder, cumin, salt, and pepper; bring to a simmer. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
5. In a large bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, and basil.
6. Spread 1 cup of the vegetable sauce in the bottom of a 9x13 inch baking dish. Top with 3 lasagna noodles, half of the remaining vegetable sauce, half of the cheese mixture, and 1 cup of mozzarella cheese. Repeat layers.
7. Bake for 30-35 minutes, or until cheese is melted and bubbly and lasagna is heated through.
8. Let stand for 10 minutes before serving.
**Recipe Variations:**
* For a meaty lasagna, brown 1 pound of ground beef or Italian sausage with the vegetables in Step 3.
* Add a layer of spinach or kale to the lasagna for a boost of greens.
* Use different types of cheese, such as fontina, provolone, or Gruyère, to create a unique flavor combination.
* Top the lasagna with a sprinkle of bread crumbs or grated Parmesan cheese before baking for a crispy crust.
**Additional Lasagna Recipes:**
* **Lasagna Bolognese:** This classic lasagna features a rich and flavorful meat sauce made with ground beef, pork, and veal, simmered in a tomato sauce.
* **Roasted Butternut Squash Lasagna:** This innovative lasagna showcases the sweet and nutty flavors of roasted butternut squash, paired with a creamy béchamel sauce and crispy sage leaves.
* **Spinach and Artichoke Lasagna:** Indulge in a vegetarian lasagna filled with a creamy spinach and artichoke filling, topped with a layer of mozzarella and Parmesan cheese.
* **Seafood Lasagna:** Experience the bounty of the sea with a lasagna featuring tender shrimp, flaky fish, and succulent scallops, swimming in a light and flavorful white wine sauce.
Unleash your inner chef and embark on a culinary adventure with our Three-Cheese Vegetable Lasagna and the diverse collection of lasagna recipes. From classic to contemporary, our recipes promise to delight your taste buds and leave you craving for more.
CHEESY VEGETABLE LASAGNA
A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.
Provided by Rachel
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Nutrition Facts : Calories 374.9 calories, Carbohydrate 37 g, Cholesterol 44.7 mg, Fat 14.9 g, Fiber 4 g, Protein 25 g, SaturatedFat 7.8 g, Sodium 529.9 mg, Sugar 7.4 g
THREE CHEESE VEGETABLE LASAGNA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
- In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
- In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
- In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
- Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.
THREE-CHEESE SKILLET LASAGNA
A simple garlicky tomato sauce and 3 Italian cheeses make this super-quick version of lasagna especially delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a food processor, pulse tomatoes until coarsely pureed. In a large deep skillet, bring tomatoes, garlic, and oil to a boil. Season with salt and pepper. Reduce to a simmer and cook on medium until thickened, about 12 minutes (you should have 5 cups marinara sauce).
- Meanwhile, in a medium bowl, mix together egg yolk, ricotta, and 1/2 teaspoon each salt and pepper.
- Carefully pour sauce into a heatproof bowl and return 3/4 cup to skillet; spread sauce evenly. Add a single layer of noodles, breaking them up to fit. Top with half the ricotta mixture, spreading evenly. Follow with a second layer of noodles, then 1 1/2 cups marinara. Add a third layer of noodles, then remaining ricotta mixture. Follow with a final noodle layer, then remaining sauce. Sprinkle mozzarella and pecorino over top.
- Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 690 g, Fat 34 g, Fiber 4 g, Protein 34 g
CHEESE LASAGNA
An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.
Provided by MOLSON7
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 57.6 g, Cholesterol 119.6 mg, Fat 14.4 g, Fiber 4.9 g, Protein 19.8 g, SaturatedFat 6 g, Sodium 711.1 mg, Sugar 12.3 g
Tips:
- Use a variety of vegetables. This will give your lasagna a more complex flavor and texture. Some good options include spinach, zucchini, mushrooms, bell peppers, and carrots.
- Don't overcook the vegetables. They should be tender but still have a bit of a bite to them.
- Use a good quality cheese. This will make a big difference in the flavor of your lasagna. Look for cheeses that are flavorful and melt well, such as mozzarella, cheddar, and Parmesan.
- Don't skimp on the sauce. The sauce is what brings all the flavors of the lasagna together. Make sure to use a sauce that you love and that has a good balance of flavors.
- Let the lasagna rest before slicing. This will help the lasagna to set and make it easier to slice.
Conclusion:
Three-cheese vegetable lasagna is a delicious and hearty dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a little planning, you can easily make this dish ahead of time and reheat it when you are ready to serve it. So next time you are looking for a quick and easy meal, give three-cheese vegetable lasagna a try.
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