Best 2 Vegetarian Potato Lasagna Recipes
Indulge in a delightful culinary journey with our vegetarian potato lasagna, a symphony of flavors and textures that will tantalize your taste buds. This hearty and satisfying dish features layers of golden-brown roasted potatoes, creamy spinach ricotta filling, and a rich tomato sauce, all harmoniously united by a blanket of melted cheese. Each bite offers a medley of textures, from the crispy potato slices to the tender spinach and the gooey cheese. Whether you're a dedicated vegetarian, seeking a meatless main course, or simply exploring new culinary horizons, this potato lasagna is sure to impress. With our step-by-step guide and carefully curated tips, you'll be able to effortlessly recreate this culinary masterpiece in your own kitchen.
In addition to the main potato lasagna recipe, this article also includes a collection of complementary recipes to elevate your dining experience. Learn how to craft a classic spinach ricotta filling from scratch, ensuring a creamy and flavorful heart for your lasagna. Master the art of preparing a rich and tangy tomato sauce, the perfect accompaniment to the earthy potatoes and creamy ricotta. And for a touch of freshness, discover the secrets of creating a vibrant and zesty arugula salad, adding a peppery bite to complement the richness of the lasagna. With these recipes at your fingertips, you'll have everything you need to create an unforgettable vegetarian feast that will leave your guests craving for more.
ENGINE 2 RAISE THE ROOF SWEET POTATO VEGETARIAN LASAGNA
If you've heard about the Engine 2 Diet and want to try an Engine 2 approved recipe, here's a sample recipe to try. This is Rip Esselstyn's "Raise the Roof" sweet potato vegetarian lasagna. It's so good, he says, that he served it at his own wedding! It's also low in fat and cholesterol-free. Recipe courtesy of The Engine 2 Diet, by Rip Esselstyn. When I made this recipe, I only needed one box of lasagne noodles because the veggie mixture was so plentiful that I couldn't fit in another layer. The flavor is great, and I think you could use rotini noodles and bake it in a casserole dish for an easier preparation. (Leave the sweet potatoes in chunks if you do that.) Notice that the recipe doesn't call for any oil. If you use a non-stick wok, just add a little water to the bottom and it works just fine.
Provided by Wish I Could Cook
Categories Yam/Sweet Potato
Time 1h30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 400 degrees.
- Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
- Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
- To Assemble:.
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
- Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
VEGETARIAN POTATO LASAGNA
Posted for Zaar World Tour 2005. I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 Fahrenheit.
- In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
- Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
- With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
- Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
- Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
- Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
- Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.
Tips:
- Use a variety of vegetables. This will give your lasagna a more complex flavor and texture. Some good options include zucchini, mushrooms, bell peppers, and spinach.
- Don't overcook the vegetables. You want them to 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 a cheese that is flavorful and melts well.
- 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 like and that has a good consistency.
- Let the lasagna rest before serving. This will allow the flavors to meld together and the lasagna to set.
Conclusion:
Vegetarian potato lasagna is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With a few simple tips, you can make a vegetarian potato lasagna that is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #eggs-dairy #potatoes #vegetables #scandinavian #european #vegetarian #swedish #cheese #dietary #one-dish-meal #tomatoes
