Vegetable Couscous Lasagna Recipes

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VEGETABLE LASAGNA



Vegetable Lasagna image

Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. Epic meat-free food for carnivores!

Provided by Nagi

Categories     Mains

Time 1h15m

Number Of Ingredients 25

500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)
2 large zucchinis (, cut into 2cm / 4/5" chunks)
2 onions (any type) (, cut into wedges)
2 tbsp olive oil
1 garlic clove (, minced)
Salt and pepper
250 g / 8 oz frozen chopped spinach (, thawed)
500 g / 1 lb ricotta ((Note 2))
1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese))
1 egg
1 garlic clove (, minced)
1/8 tsp grated nutmeg, optional (fresh or powder)
1/2 tsp each Salt and pepper
1 tbsp olive oil
1 garlic clove
1 small onion (, finely chopped (any, I use brown))
700 g / 24 oz tomato passata ((Note 3))
400 g / 14 oz crushed tomato
1/2 cup / 125 ml water
3/4 tsp each dried thyme and oregano ((or basil, parsley))
1/2 tsp dried chilli flakes ((can omit / adjust to taste))
Salt and pepper
330g / 11 oz jar roasted red pepper strips, drained ((Note 4))
375 g / 13 oz fresh lasagne sheets ((Note 5))
300 g / 3 cups shredded mozzarella ((or MORE!))

Steps:

  • Preheat oven to 200C/390F.
  • Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
  • Roast for 25 minutes, turning at 15 minutes, until tender and browned.
  • Remove from oven, loosen from tray with spatula while warm (can stick when cools).
  • Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
  • Remove from stove and let cool for 5 minutes before using.
  • Place ingredients in a bowl and mix until combined.
  • Preheat oven to 160C/320F.
  • Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
  • Cover with lasagna sheets, tearing as required to fit.
  • Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
  • Cover with lasagna sheets. Spread over Ricotta mixture.
  • Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
  • Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
  • Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

Nutrition Facts : Calories 524 kcal, Carbohydrate 48 g, Protein 27 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 121 mg, Sodium 1175 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

ROASTED-VEGETABLE COUSCOUS BOWL



Roasted-Vegetable Couscous Bowl image

Yes, you can cook couscous in the oven! It's added to the sheet pan after the chickpeas, cauliflower, and carrots spiced with ras el hanout have roasted for a spell. Feta, cilantro, and a squeeze of lemon help bring all the flavors together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h

Number Of Ingredients 10

1 can (14 ounces) chickpeas, rinsed and drained
1 head cauliflower (1 1/2 pounds), trimmed and cut into quarters
8 ounces carrots (about 4), peeled and cut into 1-inch pieces
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons ras el hanout (a Moroccan spice blend) or curry powder
1 lemon, halved
Kosher salt and freshly ground pepper
10 ounces couscous
4 ounces crumbled feta (1 cup)
1/4 cup cilantro leaves, roughly chopped

Steps:

  • Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss chickpeas, cauliflower, and carrots with oil and ras el hanout. Transfer to hot baking sheet with lemon halves, cut-sides up; season with salt and pepper. Roast until browned and mostly tender, 30 minutes. Remove from oven; reserve lemon.
  • Reduce heat to 350 degrees. Add couscous, 2 cups boiling water, and 1 teaspoon salt to baking sheet; stir. Wearing oven mitts, cover sheet with parchment-lined foil, crimping tightly around edges; carefully return to oven. Cook until liquid is absorbed, 10 minutes. Remove from oven and let cool, covered, 5 minutes. Remove foil; squeeze reserved lemon over couscous and fluff with a fork. Top with feta, cilantro, and a drizzle of oil; serve.

COUSCOUS LASAGNA



Couscous Lasagna image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 11

1 cups whole wheat couscous
5.5 cups vegetable stock
0.5 teaspoons salt
1 tablespoons olive oil
1 units onion
3 cloves garlic
28 ounces tomatoes
1 teaspoons dried basil
5 cups spinach
1 units black pepper
1 cups mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F. Spray 9x13" pan with cooking spray.
  • Combine couscous, boiling stock, and salt in a large bowl and let stand for 5 minutes. Fluff with a fork.
  • Saute onion and garlic in olive oil until the onion is translucent. Add the drained diced tomatoes and cook for about 10 minutes more.
  • Stir the tomato/onion/garlic mixture into the couscous. Add reserved tomato juice, basil, raw spinach, and pepper. Mix until well combined.
  • Spread half the couscous mixture in the 9 x 13 pan. Sprinkle on the light mozzarella cheese, then top with the remaining half of the couscous. Cover the dish with foil, and bake at 375 degrees for about 30 minutes, until hot and bubbly.
  • If you like mushrooms, you could add 1/2 a pound or so of sliced fresh mushrooms to the onions and garlic as they saute in the olive oil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEGETABLE COUSCOUS LASAGNA RECIPE



Vegetable Couscous Lasagna Recipe image

Provided by marinels

Number Of Ingredients 7

CHOP:
2 cups parmesan couscous-prepare as directed on box; add 1/4 cup finely chopped sun dried tomatoes to the water when preparing.
2 medium onions
garlic to taste
1 large zucchini
1 large yellow summer squash
12 oz. fresh mushrooms

Steps:

  • Saute onions and garlic in 1 tbsp OO until tender Add chopped zucchini, summer squash and mushrooms and saute for 10-15 mins. Add (1) 28 oz. can delmonte diced tomatoes with basil and oregano and1/2 cup dry white wine. Also 1/4 cup frest basil. Simmer 10 mins. Mix 8 oz. shredded fontina cheese with 1/2 cup Parmesan cheese. Add approx. 2 oz. of the cheese mixture to the prepared couscous for flavor. Using 9x11 pan, take 1/2 of the couscous mixture and pat into pan to make a firm layer for vegetable mixture. Add 1/2 veggie mixture over the couscous and then the second layer of couscous over the veggie mixture. Add remaining veggie mixture and cover with the remaining cheese mixture. Bake on 350 degrees for 35-40 mins. or until cheese is golden. Do not over bake because it can get dry. Can also use other veggies.

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