Natalies Quick Easy Vegetarian Lasagna Recipes

EASY VEGETARIAN LASAGNA

Steps:

• Start the sauce so that it can simmer while you prep everything else. Heat oil in a saucepan and saute onions, garlic and carrots. Once the onions are soft, add tomatoes, tomato puree, water, thyme, oregano, sugar, salt and pepper and let this come to a boil. Then reduce the heat to a simmer and simmer for 20-25 minutes till the tomatoes break down and the sauce is thick.
• Heat olive oil in a pan and saute onions and garlic. Add salt and once the onions are translucent, add bell peppers, mushrooms and zucchini. Cook on high heat for 8-10 minutes till the vegetables are cooked and any residual water has evaporated. Season with more salt and pepper if required.
• In a bowl mix together blanched spinach, ricotta, parmesan and cream (is using). Refrigerate till ready to use.

VEGETABLE LASAGNA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

EASY VEGETABLE LASAGNA

Steps:

• In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors.
• Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese.
• Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

EASY 5 INGREDIENT VEGETABLE LASAGNA

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of sauce on the bottom of a 9"x13" casserole.
• Cover with a layer of noodles (3 or 4 noodles should be enough).
• Place ricotta in a bowl and add about 1/4 cup of water, stirring until blended.
• Spread 1/3 of this mixture over the pasta (you can use a cake spatula).
• Spread 1/3 of the remaining pasta sauce over the cheese.
• Spread 1/3 of the vegetables over the sauce.
• Sprinkle 1/3 of the mozzarella over the veggies.
• Repeat twice starting with the noodles and ending with the mozzarella.
• Cover and bake until the noodles are tender (35 to 40 minutes).
• Remove cover and bake 5 minutes until cheese starts to become golden.
• Remove from oven and allow to stand for 5 minutes before cutting into squares.

EASY VEGETABLE LASAGNA

Steps:

• Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
• Heat the oven to 350° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
• Heat the olive oil in a wide skillet with sides over medium heat.
• Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
• Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
• While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
• Toss the parmesan cheese with the mozzarella. Set aside.
• Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
• Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
• Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
• Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
• Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
• To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

QUICK & EASY VEGETARIAN LASAGNA

Steps:

• Heat oven to 375°F.
• Combine tofu, Parmesan, eggs, garlic, herbs, salt and pepper in a medium bowl.
• Lightly coat a 13x9-inch baking dish with vegetable cooking spray. Spread about 1 cup of tomato sauce at the bottom of the pan. Arrange one layer of noodles on top.
• Spread with half the tofu mixture; top with half of the spinach, a third of the remaining sauce, and a third of the mozzarella. Repeat layers, ending with noodles, sauce, and mozzarella.
• Cover with aluminum foil and bake 30-35 minutes. Let stand 5 minutes before cutting.

EASY VEGAN LASAGNA

Steps:

• Boil water for your noodles in a large pot. Cook pasta according to the package instructions, until al dente. Drain noodles from water and set aside.
• Heat olive oil in a large non-stick skillet. Add onion and cook for 3-4 minutes, until softened. Add garlic and spinach, and cook for 2-3 minutes, until spinach is wilted. Set aside.
• Prepare a large baking pan by spraying with non-stick cooking spray. Spread one cup of pasta sauce in the bottom of the pan.
• Lay a single layer of lasagna noodles down first. Top with a layer of spinach filling, then a layer of ricotta, then a sprinkle of vegan mozzarella cheese. Repeat util all noodles are used. Top with one more layer of pasta sauce, and a sprinkle of vegan mozzarella cheese.
• Bake at 400 for about 20-25 minutes.

EASY VEGETARIAN LASAGNA

Steps:

• 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
• 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
• 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.

EASY VEGETARIAN LASAGNA

Steps:

• Preheat oven to 350
• Spread a very light layer of sauce on the bottom of the pan (we used a lasagna noodle to spread it out)
• Layer four lasagna noodles on top of the layer of sauces (they will slightly overlap)
• Layer 1/2 of the container of cottage cheese and spread over the noodles
• Layer 1 cup of shredded cheese on top of the cottage cheese
• Layer 1/2 cup of sauce over the shredded cheese
• Repeat steps 3 -6
• Top with one more layer of four lasagna noodles, a layer of generous sauce and top with shredded cheese (1 - 1.5 cups)
• Add a 1/2 cup of water around the edge of the noodles
• Place a piece of parchment paper over the lasagna (this will keep it from sticking to the tin foil)
• Cover tightly with foil
• Bake at 350 for 1 hour and 15 minutes. Uncover and cook for an additional 15 minutes
• Let sit for 10 minutes and serve!

THE EASIEST HOMEMADE LASAGNA EVER

Steps:

• Preheat oven to 350 degrees.
• Combine spaghetti sauce and water together.
• Combine mozzarella and Parmesan together in a large bowl. Remove 1.5 cups of cheese and reserve for topping the lasagna.
• To the bowl of cheese add spinach, ricotta, pesto, garlic, oregano, and egg, along with a few pinches of salt and pepper.
• Mix until well combined.
• Pour 1 cup sauce/water mixture into a 9x13 baking dish and spread across the bottom. Layer 5 noodles, slightly overlapping to cover the bottom of the pan. I like to do four noodles the long way, and then break off the end of a noodle to fit it widthwise and cover the rest.
• Layer 1/2 of the ricotta mixture in an even layer on top of the noodles. Then drizzle a 1/2 cup of sauce on top of that.
• Then layer another 5 noodles, the remaining ricotta mixture, and another 1/2 cup sauce.
• Lastly, layer 5 noodles and the remaining sauce. Then sprinkle with reserved cheese.
• Cover the pan tightly with foil and bake for 50 minutes. Remove foil and bake for another 10 minutes or until the noodles are al dente and sauce is bubbling. Broil for 1 minute on high, just until the cheese starts to turn golden brown.
• Let cool for 10 minutes before serving. Garnish with parsley and serve with extra sauce on the side if desired.

NATALIE'S QUICK & EASY VEGETARIAN LASAGNA

Steps:

• Heat oven to 375 degrees. Oil (olive oil is ideal) 9x13" baking dish. Place ricotta cheese, raw egg, crushed garlic cloves, salt, pepper, nutmeg, silken tofu together in a mixing bowl and stir by hand until mixture is well incorporated. Add 4 ounces of parmesan. Drain and press water out of spinach and set aside. Pour 1/4 cup of pasta sauce in bottom of baking dish. Place one layer of lasagna noodles across the bottom of the baking dish. Add two tablespoons of sauce on top of noodles followed by a layer of the ricotta cheese mixture. Sprinkle 1/4 of spinach over the ricotta cheese filling. Sprinkle a handful of grated mozarella cheese on top of the ricotta cheese mixture. Repeat layering of lasagna noodles, sauce, cheese fillings and spinach. On top of final layer of noodles pour remainder of sauce over top and sides of noodles (be generous with sauce as the dry noodles will soak it up) and sprinkle remainder of mozzarella cheese. Oil a sheet of aluminum foil and cover lasagna. Place in middle of oven and cook for 45 minutes covered; then uncover and cook 15 minutes. Pull out of oven and let dish rest for 10 minutes prior to serving.