Best 3 Very Veggie Lasagna Recipes
Indulge in the delectable Very Veggie Lasagna, a symphony of flavors and textures that cater to both vegetarians and meat lovers alike. This hearty lasagna is packed with an array of vegetables, including zucchini, carrots, mushrooms, and spinach, nestled between layers of rich, homemade tomato sauce and creamy béchamel. Each bite reveals a delightful harmony of flavors, with the sweetness of the vegetables contrasting the tangy sauce and the velvety béchamel. The lasagna is topped with a golden-brown crust, adding a satisfying crunch to every serving. Discover the secrets behind this culinary masterpiece with our step-by-step recipe, complete with variations to suit your dietary preferences and taste buds. Whether you're a seasoned cook or a novice in the kitchen, this Very Veggie Lasagna is sure to impress and tantalize your taste buds.
Let's cook with our recipes!
VERY VEGGIE LASAGNA
This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.
Provided by Juliana Hale
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
- Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
- Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
- Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g
VERY VEGGIE LASAGNA
I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
VERY VEGGIE LASAGNA
Steps:
- 1. Saute mushrooms, garlic and onions with olive oil in large skillet until tender. Stir in marinara and undrained tomatoes and cook 1-2 minutes. Cover and set aside. 2. Mix ricotta, egg and parsley in medium bowl. Set aside. 3. Coat 9x13" baking pan with cooking spray. Spoon 1 1/4 cups sauce. Lay 5 nodes over sauce (1 will lie crosswise). 4. Spread ricotta cheese over noodles, top with half mozzarella, all of the spinach and then another 1 1/2 cups sauce. Finish layering with noodles, sauce and mozzarella. Sprinkle with Parmesan. 5. Place casserole on large baking sheet to catch drips. Cover with aluminum foil and bake at 350 for 45 minutes. Remove foil and bake for 15 min. Let stand for 20 minutes.
Tips for the Best Very Veggie Lasagna:
- Fresh Vegetables: Use the freshest vegetables possible for the best flavor and texture. - Sautéed Vegetables: Sautéing the vegetables before adding them to the lasagna helps to enhance their flavor and remove excess moisture. - Homemade Sauce: Take the extra time to make your own tomato sauce for a richer, more flavorful lasagna. - Béchamel Sauce: Make sure to whisk the béchamel sauce constantly to prevent lumps and ensure a smooth consistency. - Layer It Right: Layer the lasagna evenly, alternating between noodles, vegetables, cheese, and sauces. - Don't Overcook: Bake the lasagna until the cheese is melted and bubbly, but be careful not to overcook or the noodles will become mushy. - Let It Rest: Allow the lasagna to rest for at least 15 minutes before slicing and serving. This helps the flavors to meld and the lasagna to set.Conclusion:
The Very Veggie Lasagna recipe is a delicious and satisfying vegetarian dish that is perfect for a weeknight meal or a special occasion. With its layers of fresh vegetables, flavorful sauces, and melted cheese, this lasagna is sure to be a hit with everyone at the table. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece!
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