Vegetable Lasagna Neomonde Recipes

VEGETABLE LASAGNA NEOMONDE

Steps:

• Prepare a gas or charcoal grill for direct heat grilling.
• Preheat oven to 350 degrees.
• Lightly oil a jelly roll pan (or a cookie sheet or other large, shallow pan) and a 9x12" baking dish.
• SAUCE: Heat oil in a lg heavy-bottomed saucepot over medium-high heat.
• Add onion, garic, mushroom, and jalapeno; saute about 3 minutes until onions are soft but not browned.
• Add tomatoes, olives, salt, pepper, oregano, basil, paprika and tomato sauce; bring to a boil, reduce heat to a simmer. Cook, stirring frequently, for 15 minutes.
• VEGETABLES: Sprinkle oiled jelly roll pan w/ black pepper; lay sliced potatoes over the oil pan in a single layer. (If necessary, work in batches or use a second pan.) Bake for 10 minutes, then set aside.
• Grill eggplant, zucchini, squash until well-marked w/ char lines on both sides, about 2 mins per side.
• ASSEMBLY: Layer the potatoes, zucchini, and yellow squash in the bottom of the oiled baking dish.
• Pour sauce evenly over the vegetables and sprinkle with feta over the sauce.
• Lay sliced eggplant over the sauce and feta layers.
• Sprinkle with shredded Swiss, provolone, and mozzarella cheeses over top.
• Cover pan with foil and bake for 45 minutes.
• Remove foil and bake for 10 minutes or until cheese is bubbly and slightly browned.

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.

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 ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.