Tomatoless Veggie Lasagna Recipes

VEGGIE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
• In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.

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.

MEATLESS LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside., Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13x9-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top., Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

TOMATOLESS VEGGIE LASAGNA

Steps:

• Roast bell peppers in broiler. Clean and slice into strips (I only used about half of each). Set aside Thinly slice squash, zuccini and (small) eggplant in mixing bowl toss with EVOO, salt and pepper. Set aside. I added some dry herbs and truffle oil too. Thinly slice garlic Place 1st noodle in greased (buttered) baking pan. Spead about a tablespoon of cheese mix over noodle. Begin layering the sqash, zuccini and eggplant. After a few layers add the next noodle and add cheese mix. This layer add fresh garlic roasted peppers, fresh spinich and a layer of S. Z.E. mix. Next noodle covered in cheese is the remaing S.Z.E mix and spinich. Top with noodle. For the sauce: Mix one can early peas with one bunch watercress add a little water and heat. Once cooked use an immersion blender or food processor to roughly puree...you may want to set some of the liquid aside and add it as needed or you may reduce it to your desired thickness. Add salt and applecider vinegar to taste. Pour about 1/2 of it over your lasgna cover with foil and bake at 350 for about an hour I added more sauce as it cooked. It would also be good to add sauce in some of the layers. Remove from oven and add a few slices of fresh mozz. Let sit for 15 minutes or so. I juiced the carrots and added this at the end, next time I will reduce it down to make it a little thicker