HEARTY VEGETABLE LASAGNA
This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 12
Number Of Ingredients 12
Steps:
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
- In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
- Mix together ricotta, 2 cups mozzarella cheese, and eggs.
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g
VEGETABLE LASAGNA
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
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
PASTITSIO (GREEK LASAGNA)
This is truly a unique dinner recipe that is very different than traditional lasagna!
Provided by RecipeGirl.com (shared from a Greek Family)
Categories Main Course
Time 1h25m
Number Of Ingredients 16
Steps:
- Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
- Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
- Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.
- Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
- Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
- Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).
Nutrition Facts : ServingSize 1 serving, Calories 707 kcal, Carbohydrate 49 g, Protein 44 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 233 mg, Sodium 1417 mg, Fiber 2 g, Sugar 7 g
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
- Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
- Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don't get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
- For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
- Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.
Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg
VEGETARIAN LASAGNA ROLL UPS
Vegetarian lasagna rolls with zucchini and a lighter cheese mixture with garlic and parsley, baked in pasta sauce. A twist on the classic that is every bit as delicious and satisfying. Be sure to check out the tips and video in the post.
Provided by Suzy Karadsheh
Categories Entree
Time 1h10m
Number Of Ingredients 15
Steps:
- First, bake the zucchini. Preheat the oven to 450 degrees F. Brush zucchini slices with olive oil on both sides. Season lightly with salt. Arrange on a very large baking sheet (or use two baking sheets if needed). Bake for 10-15 minutes. When ready, remove from the oven and let cool briefly.
- Now, turn the oven heat down to 350 degrees F.
- Meanwhile, cook the lasagna noodles in boiling water with salt according to the package instructions (mine took about 12 minutes or so). As soon as the noodles are cooked through, drain them into a colander and transfer quickly to a pot of cold water to stop their cooking. Drain and lay the noodles flat on a very large tray lined with parchment paper. Set aside briefly.
- Now make the filling. In a mixing bowl, combine together the ricotta, goat cheese, shredded mozzarella, chopped parsley, garlic, salt and pepper. Add a little olive oil, no more than 1 tbsp. Mix well with a spoon until the cheese mixture is well-combined.
- Spread an even layer of the cheese filling on each of the lasagna noodles (begin with a thin layer to make sure you have enough for all the noodles. If you have some of the cheese mixture left, you can always go back and add more). Top the cheese layer with a slice of the roasted zucchini, then roll the noodles tightly, keeping the seam down.
- Prepare a 9" x 13" baking dish. Pour about 3/4 of the pasta sauce and 1/2 cup water into the bottom of the baking dish.
- Arrange the lasagna rolls carefully in the baking sheet in an upright position, then top with the remaining pasta sauce, a sprinkle of Parmesan cheese, and more shredded mozzarella, if you like.
- Bake in the 350 degrees F heated oven for 40 minutes. It helps to check part-way through and if liquid is needed, add a little more pasta sauce or water.
- Remove from heat, garnish with fresh basil leaves. Serve with your favorite side salad and maybe some crusty bread.
Nutrition Facts : ServingSize 1 lasagna roll, Calories 282 calories, Sugar 2.4 g, Sodium 432.4 mg, Fat 11.1 g, SaturatedFat 6.4 g, TransFat 0.1 g, Carbohydrate 29.1 g, Fiber 3.2 g, Protein 14.4 g, Cholesterol 32.8 mg
GREEK LASAGNA-VEGETARIAN
Make and share this Greek Lasagna-Vegetarian recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In a saucepan, warm the olive oil briefly on medium heat. Add the onions and saute for about 5 minutes, stirring frequently until the onions have begun to release their juices. Stir in the garlic and marjoram and saute until the onions are translucent. Add tomatoes, cover, and bring to a simmer. Then reduce the heat to medium low, just enough to maintain a simmer. Add the olives, salt, and pepper. Add the dill just before assembling lasagna for best flavor.
- Preheat oven to 400*F. Lightly oil a large baking sheet.
- While the sauce gently simmers, lay the eggplant rounds on baking sheet. Brush them with olive oil. Bake, uncovered for about 15 minutes. Remove the eggplant from the oven and reduce the heat to 350*F.
- Meanwhile, in a bowl, mix the eggs, cottage cheese, fennel, and 1 cup of the feta cheese together and set aside.
- Lightly oil a 8"x10"x3" casserole dish. Evenly spread 2 cups of the tomato sauce in the bottom of the dish. Top with a layer of noodles and cover with 1 cup of the tomato sauce. Next, layer all of the eggplant rounds, 1 cup of the feta cheese, a second layer of noodles, and another cup of the sauce. Finish with all of the egg and cottage cheese mixture, a third layer of noodles, the rest of the sauce, and the remaining cup of feta cheese.
- Cover the lasagna with foil and bake for 45 to 60 minutes. Remove from the oven, uncover the lasagna, and let it sit for 10 to 15 minutes before serving. Enjoy!
Nutrition Facts : Calories 446.1, Fat 22.5, SaturatedFat 10.8, Cholesterol 128.7, Sodium 1688.1, Carbohydrate 40.4, Fiber 5.8, Sugar 11.4, Protein 22.4
PASTITSIO
This is the Greek version of Lasagna. A classic dish loved by all families and a firm favourite in our house.
Provided by Sandy Papas
Categories recipes
Time 2h40m
Number Of Ingredients 16
Steps:
- Heat the oil in the pot
- Saute the onions and garlic
- Add the tomatoes, herbs, spices and salt and pepper and stir well
- Simmer until aromatic and thickened
- Turn off the heat
- Boil the pasta in saltwater until just cooked and drain
- Beat the two egg whites and add to the pasta along with the cheese and stir
- For the Bechamel, melt the butter in another pot or saucepan
- Add the flour and stir constantly with a whisk or wooden spoon until a smooth paste
- Gradually pour in the milk and whisk over heat until a thick creamy sauce is achieved
- Season with salt, pepper, and nutmeg
- Add the eggs and 1/2 cup of cheese stirring constantly
- In a large, deep pan arrange half the pasta evenly inside
- Cover with the meat sauce
- Cover with the rest of the pasta
- Cover with the Bechamel sauce and garnish with the rest of the cheese
- Bake for approximately 1 hour or until Golden Brown
Nutrition Facts : Calories 656 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 202 milligrams cholesterol, Fat 41 grams fat, Fiber 2 grams fiber, Protein 47 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 477 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
VEGETARIAN GREEK LASAGNA
Steps:
- boil 5 qt.s H2O & par boil sheets of lasagna. Strain & add cool H2O, let sit./In lg. pan,saute onion & add garlic & pasta sauce. blend: feta, oregano & cooked/strained spinach. blend:tofu & chopped basil. In a lg. rect.pan, coat with thin layer of (pasta)sauce, add layer of noodles to cover bottom,add layer of tofu spread/ add layer of sauce with sliced blk.olives, add layer of noodles, layer of spin.& feta spread/add lasagna noodles/layer of sauce. To the final layer, add the greek olives (with sauce). cook in a 350 oven for 35 min./covered then, uncovered 10 min. with 1/2c.parmesean cheese. serve with a green salad. (optional: and serve with hot "french" bread and a bottle of red wine.)
More about "vegetarian greek lasagna recipes"
VEGETARIAN PASTITSIO - BAKED GREEK STYLE LASAGNA WITH ...
From mydiversekitchen.com
Reviews 1Servings 6Cuisine GreekCategory Main Dish
- Heat oil in a pan and add the onions and the garlic. Saute till the onions till they're soft and then add the cauliflower florets and the peas. Pan fry till the vegetables are cooked and the cauliflower starts caramelizing/ turning light brown. If you're using the wine, add it now and let it cook for a few minutes till most of it has evaporated.
- Now add the bay leaf, allspice, oregano the tomatoes, tomato paste, sugar, salt and pepper. Stir well and bring the Vegetable Ragu to a boil. Turn down the heat and let it simmer until it is quite thick in consistency and there's a little liquid in the pan. Take it off the heat and set aside.
- Now prepare the Mornay Sauce. In another pan, melt the butter and add the flour to it while stirring quickly. Keep stirring and let it cook for a couple of minutes. Take the pan off the heat and add half the milk to it, and whisk the mixture till smooth. Add the remaining milk and whisk again till smooth.
- Put the pan back on the stove and keep stirring the mixture so no lumps form and it starts to thicken. Quickly add the cheese, pepper, and nutmeg and keep stirring till the cheese melts completely. Gruyere is quite salty so add salt to taste and stir well. Meanwhile, prepare the Bechamel. Melt butter in a medium saucepan. Add the flour and mix well, stirring quickly. Once the Mornay sauce has thickened well, take it off the heat and keep aside.
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
GREEK-STYLE VEGETARIAN LASAGNA - OLDWAYS
From oldwayspt.org
GREEK POLENTA LASAGNA RECIPE FROM OHMYVEGGIES.COM
From ohmyveggies.com
4.5/5 (2)Total Time 1 hr 50 minsCategory Main CourseCalories 326 per serving
- Add the water and 1 teaspoon salt to a large pot over high heat. Bring to a boil. Slowly pour in the polenta, stirring constantly to help prevent lumping. Cook, stirring frequently with a long-handled spoon to prevent sticking, until very thick, 25-30 minutes. (The polenta may bubble and spurt while cooking; in addition to using the long-handled spoon, I also partially cover my polenta while it cooks.) Once the polenta is thick, stir in 1 tablespoon olive oil.
- In a medium bowl, use a fork to combine the ricotta, 3/4 cup feta, egg, spinach, roasted red peppers, 1/2 cup olives, oregano, salt and pepper. Set aside.
- Preheat oven to 350°F. Have an 8x12-inch pan ready. For easy assembly, have all components (polenta, ricotta mixture, sauce and mozzarella) arranged side-by-side on the kitchen counter or table.
THE BEST VEGETARIAN LASAGNA RECIPE - WHITNEYBOND.COM
From whitneybond.com
5/5 (1)Total Time 1 hr 25 minsCategory Main CourseCalories 693 per serving
VEGETABLE LASAGNA RECIPE | AKIS PETRETZIKIS
From akispetretzikis.com
Servings 6-8Calories 568 per servingCategory Pasta
GREEK STYLE LASAGNA RECIPE WITH ZUCCHINI AND EGGPLANT ...
From realgreekrecipes.com
4.5/5 (2)Calories 737 per servingTotal Time 45 mins
- In a small cooking pot over high heat, add the tomato sauce, olive oil, dried oregano, and sugar. Fill the empty can of the tomato sauce with water. Pour the water into the pot. Season with salt and pepper. Once it starts boiling, reduce heat to medium. Simmer for about 30-40 minutes.
- In a medium-sized cooking pot, whisk together the sunflower oil and flour. Cook over high heat for 1-2 minutes, whisking constantly.
EASY TOMATOEY VEGETARIAN LASAGNA WITH FETA CHEESE
From olivetomato.com
5/5 (2)Total Time 55 minsCategory EntreeCalories 270 per serving
GREEK LASAGNA - THE VEGGIE TABLE
From theveggietable.com
Time 2 hoursEstimated Reading Time 3 minsYield 8-10 servings
GREEK LASAGNA RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 6Total Time 2 hrs 40 mins
GREEK ZUCCHINI POTATO BAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY GREEK ALFREDO LASAGNA ROLLS (VEGETARIAN) - COOKIN ...
From cookinwithmima.com
VEGETARIAN LASAGNA - VEGETARIAN MAMMA
From vegetarianmamma.com
VEGETARIAN GREEK LASAGNA RECIPES
From tfrecipes.com
GREEK LASAGNA VEGETARIAN RECIPES
From tfrecipes.com
10 GREEK STYLE VEGETARIAN LASAGNA IDEAS IN 2021 | GREEK ...
From pinterest.ca
GREEK-STYLE VEGETARIAN LASAGNA | THE WHOLE GRAINS COUNCIL
From wholegrainscouncil.org
EASY GREEK ALFREDO LASAGNA ROLLS (VEGETARIAN) – WE SERVE ...
From crepeguys.com
VEGETARIAN LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love