Best 2 Vegetable Lasagna Debs Way Recipes

Indulge in a culinary journey with our diverse collection of vegetable lasagna recipes. Embark on a plant-based adventure with Deb's Vegetable Lasagna, a classic dish elevated with fresh vegetables, creamy ricotta, and a medley of herbs. For a vegan delight, try our Vegan Vegetable Lasagna, where cashew cream replaces ricotta, creating a rich and satisfying alternative. Experience a taste of Italy with our Italian Vegetable Lasagna, featuring layers of homemade pasta, roasted vegetables, and a flavorful tomato sauce. Craving a lighter version? Our Light Vegetable Lasagna incorporates zucchini and mushrooms, resulting in a healthier yet equally delicious dish. And for a unique twist, our Vegetable Lasagna Roll-Ups offer a fun and portable presentation, perfect for gatherings or packed lunches. With step-by-step instructions and detailed ingredient lists, these vegetable lasagna recipes cater to various dietary preferences and culinary skills, ensuring a delightful experience for every home cook and lasagna enthusiast.

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DEBBIE'S VEGETABLE LASAGNA

Debbie's Vegetable Lasagna image

Delicious vegetable lasagna with a white creamy sauce. A family favorite!

Provided by Debbie

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

9 lasagna noodles
¼ cup margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
½ cup vegetable broth, or as needed
2 tablespoons white wine
½ cup grated Parmesan cheese
1 cup light ricotta cheese
1 egg
1 egg white
1 tablespoon olive oil
2 cups coarsely shredded carrots
2 cups coarsely chopped zucchini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
Preheat oven to 375 degrees F (190 degrees C).
Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
Whisk ricotta cheese, egg, and egg white together in a bowl.
Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.4 g, Cholesterol 39.1 mg, Fat 13.2 g, Fiber 3.2 g, Protein 13.6 g, SaturatedFat 4.3 g, Sodium 481.9 mg, Sugar 5 g

VEGETABLE LASAGNA DEB'S WAY

Vegetable Lasagna Deb's way image

Creamy and rich, this vegetable lasagna will tantalize the taste buds. A layer of caramelized vegetables and fresh mushrooms elevates the flavors to awesome. Unlike other vegetable lasagnas, this recipe does not have a red sauce. Pure vegetable flavor through and through! One of my all time favorites!

Provided by Deb Crane

Categories Other Main Dishes

Number Of Ingredients 22

Ingredients

FOR THE VEGETABLE LAYER
2 Tbsp oil (vegetable or olive oil)
6 carrots,sliced thin
1 large onion,diced
ADDING THE MUSHROOMS
3 Tbsp oil (get it hot in the pan)
16 oz sliced mushrooms of your choice. (morel or portabella's are wonderful)
FOR THE CHEESE LAYER
16 oz mozzarella cheese, shredded
15 oz ricotta cheese
16 oz cottage cheese
2 large eggs
FOR THE BROCCOLI SAUCE
1 can(s) cream of mushroom soup
1 can(s) cream of broccoli soup
10 oz broccoli, frozen and thawed (or a head of fresh cooked)
FOR THE NOODLES
1 box lasagna noodles cooked al dente (not no-cook noodles)
OPTIONAL TOPPING ADDITIONS
panko bread crumbs
plain bread crumbs or italian flavored bred crumbs
mozzarella cheese,shredded

Steps:

1. Preheat oven to 375 degrees For the vegetable layer: Heat one tablespoon of oil in a frying pan. Add your carrots and onion and saute over medium low heat until caramelized. Take your time, as this is where so much flavor develops. You want the carrots limp and just browning around the edges. Cook them slow and long. (about 20 minutes or so) When they have caramelized, remove them and set aside. Dont rinse the pan, as you will be doing the mushrooms next.
2. For the mushrooms: While your pan is still hot from the carrot mixture, add an additional 3 tablespoons of oil. Add your fresh mushrooms (or even reconstituted morels work great) to the pan and fry them until limp. Add to the carrot and onion mixture.
3. For the cheese layer: Mix all cheese and eggs together until well blended. Set aside.
4. For the broccoli sauce: In a medium sized pan, mix all ingredients and if using frozen broccoli, heat until the broccoli is heated through. If your broccoli is thawed, or if using freshly cooked, just heat and blend until it is combined.
5. In a large pot of boiling water, cook your lasagna noodles according to the box directions for al dente.
6. Now to assemble the lasagna: Layer in this order: Broccoli sauce (half) noodles (half) cheese sauce (half) all of the carrot/mushroom/onion noodles (half) cheese sauce (half) broccoli sauce.
7. Bake @ 375 degrees for 45 minutes. Can then top with panko bread crumbs, regular bread crumbs or additional mozzarella cheese and bake an additional 10 minutes. I have used all of the optional toppings and each one is delicious. It is optional and according to what you have on hand and your taste. Let cool for 10-15 minutes before cutting into squares. (If you can wait that long) :)

Tips:

Use fresh vegetables: Fresh vegetables will give your lasagna the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
Don't overcook the vegetables: Overcooked vegetables will be mushy and flavorless. Cook them just until they are tender-crisp.
Use a good quality cheese: The cheese is one of the most important ingredients in lasagna, so don't skimp on it. Use a full-flavored cheese like mozzarella, cheddar, or Parmesan.
Layer the lasagna properly: The order of the layers is important in lasagna. The bottom layer should be a sauce, followed by a layer of vegetables, then a layer of cheese, and so on. Repeat the layers until you reach the top of the pan.
Bake the lasagna until it is bubbly and golden brown: The lasagna is done baking when it is bubbly and the cheese is golden brown. This usually takes about 30 minutes.

Conclusion:

Vegetable 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 and effort, you can easily make a vegetable lasagna that your whole family will love.