Root Vegetable Lasagna With Mushroom Broth Recipes
VEGETABLE LASAGNA
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.
ROOT VEGETABLE "LASAGNA" WITH MUSHROOM BROTH
Steps:
- Lasagna: Preheat oven to 325°F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter and sprinkled with salt and pepper. Season squash with salt and pepper to taste and top with 2 tbsp shallots, garlic, and thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt, and pepper. Dot top with butter, sprinkle with salt and freshly ground pepper to taste. Bake 1 1/2 to 2 hours or until you can easily pierce vegetables with a knife. Remove from oven and let rest at least 15 minutes before serving.
- Broth: In a medium pot, combine mushrooms, vinegar, soy sauce, and 5 cups water and bring to a boil, stirring constantly. Lower heat and simmer 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt butter in a saucepan and whisk into broth. Salt and pepper to taste, whisk again and pour over lasagna.
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