Garden Veggie Lasagna Recipes
SAUCELESS GARDEN LASAGNA
This is a tasty lasagna that I developed to help use up the abundance of tomatoes and zucchini from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky friends ate it!
Provided by your mom
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
- In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
- Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
- Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 24.6 g, Cholesterol 32.4 mg, Fat 15.5 g, Fiber 2.5 g, Protein 12.9 g, SaturatedFat 6.4 g, Sodium 575.6 mg, Sugar 5.2 g
GARDEN VEGETABLE LASAGNA
In search of an easy meatless dish? Try this lighter lasagna with creamy ricotta blended with fresh and frozen vegetables and prepared sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
- Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
- Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
- Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
- Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 60 mg, Fat 2, Fiber 4 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g
GARDEN VEGGIE LASAGNA
Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? -Samantha Neal, Morgantown, West Virginia
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°., Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally., In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend., Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 423 calories, Fat 26g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 777mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.
GARDEN VEGETABLE LASAGNA
Provided by Kristy Hegner
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Spray a 13 x 9 inch baking pan with non-stick cooking spray.
- In a large skillet, heat olive oil and minced garlic over medium high heat.
- Saute vegetables until tender (about 10 minutes).
- Add pasta sauce to vegetables and remove from heat.
- In a medium bowl combine ricotta cheese, onion powder and dried parsley.
- In layers, begin by adding 1 1/2 cups pasta sauce, 3 uncooked lasagna noodles, 1/4 cup ricotta cheese mixture, 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese to baking pan.
- Repeat the layering 4 times.
- Sprinkle with Italian seasoning.
- Add 1/4 cup water around edges of pan to help cook the pasta adequately.
- Cover with aluminum foil and bake for 45 minutes.
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4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
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2.8/5 (13)Total Time 1 hr 35 minsCategory PastaCalories 482 per serving
- Add butter, cream and pepper to the top pot and heat until butter is completely melted. Stir in Parmesan cheese until melted and blended.
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- Preheat a medium size skillet over medium high heat. Add the olive oil, then cook the zucchini and onion for 5-7 minutes until softened. Add in the garlic, cook another 30 seconds until fragrant. Remove from heat and set aside.
- While the vegetables are cooking, in a medium size mixing bowl combine the ricotta cheese, spinach, egg, salt and pepper. Stir to combine. Set aside.
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4/5 (238)Calories 322 per serving
- In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
- In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
- To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
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Ratings 18Calories 268 per servingCategory Main Course
- Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray. Add the onion to the pan; sauté 4 minutes or until lightly browned. Add the garlic; sauté 1 minute. Spoon the onion mixture into a large bowl.
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Category Healthy Cottage Cheese RecipesCalories 296 per servingTotal Time 5 hrs 50 mins
- Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
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