Mediterranean Vegetable Lasagna Recipes

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ROASTED VEGETABLE LASAGNE



Roasted vegetable lasagne image

Make our easy veggie lasagne using just a handful of ingredients. This classic Italian-style pasta bake is sure to become a family favourite

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 8

3 red peppers, cut into large chunks
2 aubergines, cut into ½ cm thick slices
8 tbsp olive oil, plus extra for the dish
½ quantity tomato sauce (see below)
300g fresh lasagne sheets
½ quantity white sauce (see below)
125g ball mozzarella (or vegetarian alternative)
handful of cherry tomatoes, halved

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  • Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
  • Spoon the remaining white sauce over the pasta, making sure the whole surface is covered. Scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

Make and share this Mediterranean Lasagna recipe from Food.com.

Provided by Natasha Feldman

Categories     European

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 16

2 medium zucchini
1 small eggplant
2 teaspoons kosher salt, plus more to taste
8 ounces lasagna noodles (12 noodles)
3 tablespoons extra-virgin olive oil
1 pint cremini mushroom, stemmed and roughly chopped
1 lb fresh Baby Spinach
1 tablespoon minced garlic
16 ounces whole milk ricotta cheese
1 lemon, zested
2 teaspoons chopped parsley
2 teaspoons chopped basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1 (25 ounce) jar tomato sauce
1 cup shaved parmesan cheese

Steps:

  • Preheat oven to 375 degrees F.
  • Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
  • Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
  • Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
  • To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
  • In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
  • Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
  • Nutrition Info Per Serving.
  • Calories: 361.
  • Total Fat: 15 grams.
  • Saturated Fat: 7 grams.
  • Total Carbohydrate: 40 grams.
  • Sugars: 12 grams.
  • Protein: 6 grams.
  • Sodium: 886 milligrams.
  • Cholesterol: 34 milligrams.
  • Fiber: 6 gram.

MEDITERRANEAN VEGETABLE LASAGNA



Mediterranean Vegetable Lasagna image

Provided by Morgan

Time 1h45m

Yield 4

Number Of Ingredients 18

3 zucchini, sliced very thin, length-wise (I recommend using a mandoline)
1 small eggplant, sliced thin into circles
Salt, for drawing out excess water
8 oz frozen spinach, thawed
1 cup feta cheese, crumbled
2 cloves garlic, minced
1/4 cup torn mint leaves, plus more for topping
1/4 cup torn basil, plus more for topping
½ teaspoon chili flakes, plus more for topping
1 egg
1/2 - 3/4 cup mozzarella
2 tablespoons butter
2 cups milk
3 tablespoons flour (gluten-free, if desired)
Pinch nutmeg
6 small yellow tomatoes, halved, to top
Parmesan cheese, to top
Drizzle olive oil

Steps:

  • Take the thinly sliced zucchini and eggplant and salt both sides generously. Place in a colander to drain for 30 minutes. Then, transfer the zucchini and eggplant to double-layered paper towels to absorb the remaining excess liquid. Let sit for another 30 minutes.
  • As you wait for your vegetables to release the excess liquid, ring out and drain all excess water from your frozen spinach. Make sure you're thorough, as excess water will make your lasagna soggy.
  • After an hour total of salting the vegetables, pat and wipe them dry.
  • In a moderately large bowl, combine the spinach, feta, minced garlic, 1/4 cup mint, 1/4 cup basil, 1/2 teaspoon chili flakes, and 1 egg. Mix until well combined.
  • Spray an 8″ x 8″ casserole dish with non-stick spray. Layer the bottom with eggplant slices.
  • Directly on top of the eggplant slices, layer the zucchini slices, overlapping them slightly. Top with the feta-spinach mixture.
  • Add another eggplant layer and another zucchini layer. Sprinkle with the mozzarella. Add another zucchini layer or an eggplant layer. If you have leftover vegetables, saute or roast them to serve on the side.
  • Preheat oven to 350 degrees F.
  • Make the bechamel. In a medium-sized saucepan, melt the butter over moderate heat. Mix in the flour and cook, stirring constantly, for about a minute or until thickened and golden-brown. Slowly mix in the milk, whisking constantly until well-combined, smooth and thick. Mix in a pinch of nutmeg and a dash of salt and pepper.
  • Pour the bechamel on top of the lasagna. Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 20-30 minutes, or until the bechamel begins to brown.
  • As the lasagna cooks, combine the yellow tomatoes, 1/4 teaspoon red pepper flakes, a few small leaves of mint and basil, and a drizzle of olive oil in a small bowl. When lasagna is finished, remove from oven and sprinkle with the salad mixture and a bit of parmesan cheese. Let cool 10 minutes and serve.

ROASTED MEDITERRANEAN VEGETABLE LASAGNE



Roasted Mediterranean Vegetable Lasagne image

Baked lasagne is the most practical of dishes - it can be prepared well in advance and needs no more than a shove in the direction of the oven at the appropriate time. But sadly, because of over-exposure, the classic version is no longer the treat it used to be. This recipe follows the basic principles but incorporates the newer, smokier flavours of roasted Mediterranean vegetables. Even if you make it on a dull day, its dazzling colours will still be sunny, and there are more baked pasta recipes on our Cookery School Video. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd

Categories     Pasta recipes     Delia's Summer Collection     Italian recipes     Vegetarian recipes

Yield Serves 4-6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

Number Of Ingredients 21

about 9 sheets spinach lasagne (the kind that needs no pre-cooking)
1 small aubergine
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper
2 medium courgettes
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
salt and freshly milled black pepper
1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano); see recipe introductio

Steps:

  • Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth. Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. You can also watch how to prepare garlic, how to chop onions and how to skin tomatoes in our Cookery School Videos on this page. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges. Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C). Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

MEDITERRANEAN VEGETABLE LASAGNE RECIPE



Mediterranean Vegetable Lasagne Recipe image

The best vegetable lasagne recipe out there is this Mediterranean vegetable lasagne which can even be syn free on Slimming World!

Provided by JustAverageJen

Categories     Main meal

Time 1h5m

Number Of Ingredients 17

Spray Frylight or other 1 cal cooking spray
1 Courgette (cubed)
1 Aubergine (cubed)
3 Peppers - red, orange or yellow (deseeded and cut into bite size chunks)
1 large Red Onion (quartered then sliced)
2 500g Cartons Passata
30 g Fresh basil (torn)
3 Cloves Garlic (crushed)
250 g Baby Plum Tomatoes
400 g Lasagne Sheets (dried)
500 g Quark
1/4 tsp Mustard Powder
1 Egg
160 g 50% Less Fat Cheddar (grated)
150 ml Vegetable Stock
Salad To Serve
1 Fresh Tomato Sliced for top if wanted

Steps:

  • Preheat oven to 200°c
  • Using a large saucepan add the Passata, basil, aubergine and courgette and heat on a medium temperature for 10-15 minutes
  • Meanwhile using a large frying pan fry the onion and pepper in Frylight for approximately 10 minutes or until starting to brown slightly and softening.
  • In a mixing bowl combine the quark, egg, mustard powder and vegetable stock until well combined. Then set this mixture aside.
  • Mix together the vegetables in the frying pan and saucepan.
  • Carefully layer the vegetable mixture and lasagne sheets in a large ovenproof dish.
  • Pour the quark mixture on top. Then top with the grated cheese.
  • Bake for 40-45 minutes until browned lightly on top. Serve hot with a side salad.

Nutrition Facts : ServingSize 1 Portion without side salad, Calories 510 calories, Sugar 18.8 g, Sodium 425.6 mg, Fat 9.2 g, SaturatedFat 4.6 g, TransFat 0.2 g, Carbohydrate 77.5 g, Fiber 9.5 g, Protein 31.2 g, Cholesterol 53.8 mg

ROASTED MEDITERRANEAN VEGETABLE LASAGNE



Roasted Mediterranean vegetable lasagne image

Try this vegetarian lasagne recipe made with aubergines, courgettes and peppers combined in a rich, creamy and cheesy sauce

Provided by delicious. magazine

Categories     Asparagus recipes

Time 1h30m

Yield Serves 8

Number Of Ingredients 13

2 small aubergines, cut into 2.5cm chunks
2 red onions, cut into wedges
2 red peppers, deseeded and cut into chunky strips
4 garlic cloves, finely chopped
5 tbsp olive oil
450g courgettes, sliced
225g fresh lasagne sheets
50g vegetarian Parmesan, finely grated
For the sauce
900ml semi-skimmed milk
60g sunflower margarine
70g plain flour
125g full-flavoured half-fat hard cheese, such as vegetarian cheddar, coarsely grated

Steps:

  • Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft.
  • Meanwhile, heat the rest of the oil in a large frying pan. Fry the courgettes over a high heat for 4 minutes, until browned. Tip onto a plate lined with kitchen paper and set aside.
  • Remove the roasted veg from the oven. Stir in the courgettes. Lower the oven to 200°C/fan 180°C/gas 6.
  • Make the sauce. Bring the milk to the boil in a pan, then set aside. Melt the margarine in a pan, add the flour and cook for 1 minute. Remove from the heat. Gradually stir in the milk. Bring to the boil, stirring, then simmer gently for 10 minutes, stirring occasionally.
  • Cook the lasagne according to the packet instructions, separating the sheets and draining on a clean tea towel.
  • Add the cheese to the sauce and season. Spoon a thin layer over the base of a buttered 2.4-litre shallow ovenproof dish. Cover with 4 lasagne sheets, overlapping them slightly. Top with half the vegetables, then one-third of the remaining sauce and another 4 sheets of lasagne. Repeat once more. Spread over the remaining sauce and sprinkle with Parmesan.
  • Bake for 40 minutes, until golden and bubbling. Serve with salad.

Nutrition Facts :

MEDITERRANEAN LASAGNA



Mediterranean Lasagna image

This easy Mediterranean Lasagna is loaded with a layer of creamy feta cheese sauce, classic ricotta, plenty of mozzarella, artichoke hearts, sun-dried tomatoes, zucchini, garlic, and herbs. It's THE BEST vegetarian lasagna you'll ever have and it's SO simple to throw together!

Provided by Kylie

Categories     Main Dish

Time 1h15m

Number Of Ingredients 18

16 lasagna noodles, cooked al dente
15 oz. whole milk ricotta cheese
1 egg
2 teaspoons dried oregano, divided
1 tablespoon olive oil
6 cloves garlic, thinly sliced
8 oz. feta cheese
6 tablespoons heavy cream
1 cup shredded Parmesan
24 oz. spaghetti sauce
8 oz. shredded mozzarella cheese (2 cups)
1 small zucchini, sliced about 1/4" thick
1/2 cup julienne-cut sun-dried tomatoes
2 cups fresh baby spinach leaves
12 oz. artichoke hearts, drained
Kosher salt
fresh cracked pepper
fresh chopped parsley

Steps:

  • Cook noodles according to package directions, just until al dente. Toss in olive oil and season with salt and pepper. Set aside to cool.
  • Heat oven to 375 degrees.
  • In a small bowl, combine ricotta, egg, 1 teaspoon oregano, and a couple large pinches of salt and pepper. Set aside.
  • Heat olive oil in a large saute pan over medium-low heat. Add garlic and 1 teaspoon of oregano. Cook for 1 minute, stirring frequently.
  • Add feta and heavy cream to the pan.
  • Stir to combine and cook for 3-5 minutes or until the feta melts into a creamy sauce.
  • Remove from heat and stir in 1/2 a cup of Parmesan until melted. Set aside.
  • Spread 1/2 a cup of spaghetti sauce in the bottom of a 9x13 inch pan. Layer 4 noodles on top of the sauce, overlapping them slightly. Spread half the ricotta mixture in an even layer over the noodles.
  • Then spread the spinach and artichoke hearts in an even layer.
  • Add 1/2 a cup of shredded mozzarella cheese and drizzle 1/2 a cup of sauce over the mozzarella.
  • Add 4 more noodles, overlapping them slightly.
  • Spread all of the feta mixture in an even layer on top of the noodles. Add sun-dried tomatoes and add another 1/2 cup shredded mozzarella.
  • Add 4 noodles, overlapping slightly. Then spread the remaining ricotta on top and arrange zucchini slices in a single layer.
  • Add another 1/2 cup of shredded mozzarella. Then drizzle another 1/2 cup of sauce.
  • Add the remaining 4 noodles, overlapping slightly.
  • Add remaining sauce, spreading it in an even layer. Top with remaining mozzarella and add 1/2 a cup of shredded Parmesan.
  • Cover tightly with tin foil and bake for 40 minutes. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes.
  • Let baked lasagna rest for 10 minutes. Garnish with fresh parsley and enjoy!

Nutrition Facts : Calories 483 calories, Sugar 8.7 g, Sodium 752.2 mg, Fat 15.1 g, SaturatedFat 8.2 g, TransFat 0 g, Carbohydrate 61.1 g, Fiber 13.4 g, Protein 25.9 g, Cholesterol 62.8 mg

MEDITERRANEAN VEGGIE LASAGNA



Mediterranean Veggie Lasagna image

Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

Provided by Malriah

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons olive oil
1 (10 ounce) package frozen artichoke hearts, thawed and sliced
2 (14 ounce) cans black olives, halved
1 red onion, chopped
3 stalks celery, diced
10 green onions, sliced
2 small zucchini, diced
1 large roasted red pepper, diced
1 (10 ounce) package frozen spinach, thawed
2 tablespoons fresh diced garlic
2 lbs asparagus, trimmed and chopped into 1/2 inch pieces
10 ounces sun-dried tomatoes packed in oil, drained and diced
3 tablespoons fresh sweet basil, chopped
15 lasagna noodles, cooked according to package instructions
8 ounces asiago cheese, shredded (or feta if you would prefer)
6 tablespoons butter
1/2 cup flour
5 cups milk

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in a large pot over medium-high heat.
  • Add red onion, green onion, garlic and celery.
  • Saute until onion is translucent and celery starts to soften.
  • Add other veggies, one by one, stirring before adding the next.
  • Cover and cook 5 minutes, stirring once.
  • Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
  • Season with salt and pepper.
  • Melt butter in large sauce pan over medium heat.
  • Whisk in flour.
  • Whisk 2 minutes.
  • Gradually whisk in milk.
  • Cook until mixture comes to a boil, whisking often.
  • Remove from heat and season with salt and pepper.
  • Spoon 1 cup of sauce over bottom of your lasagna pan.
  • Arrange 5 lasagna noodles atop sauce, overlapping slightly.
  • Spoon half of vegetables over noodles.
  • Spoon 1 1/2 cups sauce over veggies.
  • Sprinkle 1/3 of your cheese over sauce.
  • Repeat each layer once.
  • Top with the last 5 lasagna noodles.
  • Spoon remaining sauce over noodles.
  • Top with remaining cheese.
  • This is where you would refrigerate for later use, just cover tightly.
  • Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
  • Remove from oven and allow to stand for at least 10-15 minutes before slicing.

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

VEGAN BAKED MEDITERRANEAN LASAGNA



Vegan Baked Mediterranean Lasagna image

This delicious, no-fail Vegan Baked Mediterranean Lasagna is rich with the warm, sunny flavors of the Mediterranean-onions, eggplant, zucchini, bell peppers, basil, artichokes, olives, herbs and tomatoes, layered with home-made cashew ricotta and plant-based cheese.

Provided by The Plant-Powered Dietitian

Categories     Entree

Time 2h

Number Of Ingredients 23

1 cup raw cashews
½ cup soy milk, unsweetened
1 medium lemon, juiced
1 teaspoon nutritional yeast
1 clove garlic
Pinch salt (optional)
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 small (8 ounces) eggplant, diced
1 medium (8 ounces) zucchini, diced
1 large green bell pepper, diced
3 medium cloves garlic, minced
½ cup fresh basil, chopped
1 14-ounce can artichokes, in water, drained, sliced
½ cup kalamata olives, drained
2 teaspoons Italian seasoning
1/2 teaspoon black pepper
1 teaspoon balsamic vinegar
1 25-ounce jar marinara sauce
½ cup water
9 sheets (1.4 ounces each, about 3 ½" x 4 1/2 ") dry lasagna noodles, about 12 ounces total (whole wheat, preferred)
1 cup shredded mozzarella-flavored plant-based cheese
2 tablespoons whole wheat bread crumbs, dairy-free

Steps:

  • To make Cashew Ricotta: Place cashews in a bowl and cover with water. Soak for 30 minutes. Drain water, place in blender or food processor container with soy milk, lemon juice, nutritional yeast, and garlic. Process until fairly smooth, scraping down sides (should have a slight pebbly texture, like ricotta). Season if desired with salt. Set aside.
  • To make Mediterranean Vegetable Sauce: Pour olive oil in a large saucepan or heavy pot. Add onion, eggplant, zucchini, bell pepper, and garlic and sauté for about 8 minutes. Add basil, artichokes, olives, Italian seasoning, black pepper, balsamic vinegar and sauté for an additional 2 minutes. Add sauce and water and bring to a simmer. Remove pan from heat.
  • To Assemble Lasagna: Heat oven to 350 F. Spray a large baking dish (9×13 inches) with non-stick cooking spray, and line with one-third of the dry lasagna noodles, one-third of the vegetable sauce, one-third of the cashew ricotta, and one-third of the mozzarella plant-based cheese. Repeat for a total of three layers. For the final layer, sprinkle with bread crumbs. Cover with foil. Bake at 350 F for 1 hour, remove foil and cook for an additional 15 minutes. Slice into 8 squares.

Nutrition Facts : ServingSize 1 serving, Calories 474 calories, Sugar 12 g, Sodium 396 mg, Fat 19 g, SaturatedFat 4 g, Carbohydrate 68 g, Fiber 14 g, Protein 14 g

VEGETARIAN LASAGNA ROLL UPS



Vegetarian Lasagna Roll Ups image

Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.

Provided by Suzy Karadsheh

Categories     Entree

Time 1h10m

Number Of Ingredients 15

3-4 large zucchini, thinly sliced length-wise
Extra virgin olive oil (I used Greek Private Reserve olive oil)
Salt
1 lb lasgana noodles
1 24-oz jar pasta sauce, preferably a tomato and basil pasta sauce
1/2 cup water
Grated Parmesan cheese
crushed red pepper flakes (optional)
20 oz ricotta cheese, you can use part-skim or fat-free if you prefer
6 oz goat cheese
2 cups part-skim shredded mozzarella, more for later
1 bunch Italian parsley, stems removed, chopped (about 1 cup chopped parsley leaves)
3 tbsp chopped fresh garlic
Salt and pepper
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

Steps:

  • First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
  • Now, turn the oven heat down to 350 degrees F.
  • Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
  • Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
  • Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
  • Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
  • Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
  • Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
  • Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.

Nutrition Facts : ServingSize 1 lasagna roll, Calories 282 calories, Sugar 2.4 g, Sodium 432.4 mg, Fat 11.1 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 29.1 g, Fiber 3.2 g, Protein 14.4 g, Cholesterol 32.8 mg

TRADITIONAL MEDITERRANEAN LASAGNA



Traditional Mediterranean Lasagna image

Provided by Angela Sharma

Categories     Festive

Number Of Ingredients 1

4 to 5 - large red potatoes, boiled , 1 - red onion , 1 - red or yellow pepper , 2 - spring onions , 1 tin - corn , 4 - mushrooms , 4 - red cherry tomatoes , jalapenos , Cheddar cheese, grated , 1 bag - vegetables , thyme or basil to add flavour , pepper to taste , salt to taste , readymade pastry for the base,

Steps:

  • Pre-heat the oven at gas mark 6. , Use a square dish and evenly lay the pastry strips, bake in the oven until crispy. , Boil the potatoes. , Mix in two tsp of milk, salt, pepper and grated cheese. , Mix and fold the mash until it is light and fluffy. , Boil the vegetables until tender. , Drain the water and leave the vegetables on the side, so that they dry for 10 mins. , Cut the pepper, spring onions, cherry tomatoes and red onions. , Take the boiled vegetables and spread evenly on the crisp, baked pastry. , Cover the vegetables with the prepared mash. , Sprinkle the red and spring onions, peppers, cherry tomatoes, mushrooms, corn, and jalapenos over the dish. , Add red chillies or green chillies if you like it spicier. , Sprinkle grated cheese. , Add the thyme/basil and put it back in the oven at gas mark 6-15 mins or until the cheese looks crispy and brown.,

Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams

MEDITERRANEAN GRILLED VEGETABLE LASAGNE



Mediterranean grilled vegetable lasagne image

A Mediterranean twist on the classic Italian comfort dish, perfect on a winter evening!

Categories     Main meal

Time 50m

Number Of Ingredients 9

1 tbsp essential Waitrose olive oil
750 g frozen essential Waitrose Grilled Vegetable Mix
4 garlic cloves, crushed
350 g essential Waitrose Tomato and Basil Sauce, heated
400 g butternut squash lasagne sheets
525 g essential Waitrose White Lasagne Sauce
¼ tsp freshly grated nutmeg (optional)
100 g essential Waitrose Mature Cheddar, grated
Basil, to garnish (optional)

Steps:

  • Preheat the oven to 200°C, gas mark 6. Warm a large frying pan over a high heat. Add the oil, vegetable mix and seasoning, then sauté for 5-6 minutes, until thoroughly defrosted. Remove from the heat and stir in the garlic.
  • Spoon half the vegetables into a 2-litre ovenproof dish, pour over half the tomato sauce and cover with half the butternut lasagne sheets. Season, then repeat the layering process again. Pour over the white sauce, then sprinkle with nutmeg (if using) and the cheese.
  • Bake for 40-45 minutes until the cheese is bubbling and the squash is tender. Serve with a scattering of basil leaves over the top, if you like.

Nutrition Facts : Calories 414 calories, Carbohydrate 33.6 g, Fat 25.3 g, Fiber 7.3 g, Protein 12.9 g, SaturatedFat 8.3 g, Sodium 2.4 g, Sugar 20.7 g

MEDITERRANEAN VEGETABLE LASAGNE



Mediterranean vegetable lasagne image

A Mediterranean twist on the classic comfort dish.

Categories     Main meal

Time 1h

Number Of Ingredients 10

2 essential Waitrose Aubergines, cut lengthways into 1cm slices
200 g Waitrose Mixed Romano Peppers, halved lengthways and deseeded
2 tbsp olive oil
400 g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
1 sprig rosemary, leaves chopped
25 g basil, shredded
9 sheets (265g) fresh lasagne
400 g Waitrose 1 San Marzano Tomatoes, thickly sliced
350 g tub essential Waitrose Cheese Sauce, warmed
50 g Parmigiano Reggiano, grated

Steps:

  • Preheat the oven to 200°C, gas mark 6, and warm a griddle over a high heat.
  • Toss the aubergine slices and peppers in the oil and griddle, in batches, for 4-5 minutes until slightly charred and softened.
  • Heat the canned tomatoes with the rosemary and half the basil, then spoon a little into a 2-litre ovenproof serving dish. Top with 3 sheets of lasagne and half the griddled vegetables and fresh tomatoes. Spoon over half the tomato sauce and then 3 tbsp cheese sauce. Add a further 3 sheets of lasagne, the remaining vegetables and tomatoes, the remaining tomato sauce and then the last 3 sheets of lasagne. Spoon over the remaining cheese sauce.
  • Mix the Parmigiano and remaining basil. Sprinkle over and bake for 30 minutes or until golden.

Nutrition Facts : Calories 396 calories, Carbohydrate 35.9 g, Fat 20.1 g, Fiber 7.3 g, Protein 16.8 g, SaturatedFat 8.9 g, Sodium 1 g, Sugar 12.8 g

ROASTED MEDITERRANEAN VEGETABLE LASAGNE



Roasted Mediterranean Vegetable Lasagne image

Lasagna is a perfect canvas for drawing up all sorts of changes to the traditional recipes such as this Mediterranean twist.

Provided by odysseusi

Time 2h

Yield 6

Number Of Ingredients 23

Filling
1 small eggplant
2 medium zucchini
1 pound cherry tomatoes, skinned
1 small red bell pepper, deseeded and cut into 1" squares
1 small yellow bell pepper, deseeded and cut into 1" squares
1 large onion, sliced and cut into 1" squares
2 cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
1/4 cup extra virgin olive oil
2/3 cup pitted black olives, chopped
2 tablespoons capers, drained
3/4 cup mozzarella cheese, grated
Sauce
1/4 cup flour
3 tablespoons butter
2 1/2 cups milk
1 bay leaf
grated fresh nutmeg
1/2 cup grated Parmigiano-Reggiano cheese
9 sheets oven-ready lasagne
Topping
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 475 degrees F. Prepare the eggplant and zucchini ahead of time by cutting them into 1" dice, leaving the skins on. Toss the dice in about 2 teaspoons of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Set them aside for an hour, so that some of the bitter juices drain out. Squeeze out any juices left and dry the dice thoroughly in a clean dish towel. Arrange the tomatoes, eggplant, zucchini, peppers, and onion in the baking pan (a shallow 9" x 9"). Sprinkle with the chopped garlic, basil, and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Place the pan on the highest shelf of the oven for 30 to 40 minutes, or until the vegetables are toasted brown at the edges. Meanwhile, make the sauce: Place all the sauce ingredients (except the cheese) in a small saucepan and stir continuously over medium heat until the sauce boils and thickens. Turn the heat down to its lowest and let the sauce cook for 2 minutes. Add the 3 tablespoons grated Parmigiano. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 350 degrees F. Pour one-quarter of the sauce into the baking dish, followed by one-third of the vegetable mixture. Sprinkle in a third of the mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmigiano. Place the dish in the oven and bake for 25 to 30 minutes, or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

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