Vegetarian Greek Lasagna Recipes

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HEARTY VEGETABLE LASAGNA



Hearty Vegetable Lasagna image

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

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

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



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

PASTITSIO (GREEK LASAGNA)



Pastitsio (Greek Lasagna) image

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

6 tablespoons unsalted butter
¾ cup all-purpose flour
1 quart whole milk, (warmed until hot)
1½ teaspoons salt
3 large eggs
4 tablespoons unsalted butter
2 medium onions, (chopped)
2 pounds 90% lean ground beef
⅛ teaspoon ground cinnamon
salt and pepper, (to taste)
½ cup water
2 tablespoons tomato paste
1 pound ziti pasta
3 large eggs, (beaten)
1½ teaspoons salt
12 to 16 ounces Kasseri or Kefalotiri cheese, (grated (see notes below))

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)



Greek Pastitsio recipe (Greek Lasagna with Béchamel) image

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

450g/ 15oz. bucatini pasta, penne or ziti
110g/ 4oz. feta cheese
2 egg whites
900g/ 30oz. lean ground beef
2 medium sized red onions (finely chopped)
2 cloves of garlic (chopped)
400g/ 14oz. canned chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
150ml/ 5 fl.oz. red wine
1 bay leaf
1 cinnamon stick
1 whole clove
1/4 of a cup olive oil
2 teaspoons sea salt and freshly ground black pepper (to taste)
120g/ 4.3 oz. plain flour
120g/ 4.3 oz. butter
1000ml/ 34 oz. milk
2 egg yolks
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano
a pinch of nutmeg
salt to taste
50g/ 1.7oz. Kefalotyri or Parmigiano-Reggiano to sprinkle

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 Roll Ups image

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

3-4 large zucchini, thinly sliced length-wise
Extra virgin olive oil (I used Greek Private Reserve olive oil)
Salt
1 lb lasgana noodles
1 24-oz jar pasta sauce, preferably a tomato and basil pasta sauce
1/2 cup water
Grated Parmesan cheese
crushed red pepper flakes (optional)
20 oz ricotta cheese, you can use part-skim or fat-free if you prefer
6 oz goat cheese
2 cups part-skim shredded mozzarella, more for later
1 bunch Italian parsley, stems removed, chopped (about 1 cup chopped parsley leaves)
3 tbsp chopped fresh garlic
Salt and pepper
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

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



Greek Lasagna-Vegetarian image

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

3 tablespoons olive oil
2 cups chopped onions
5 garlic cloves, minced
2 teaspoons marjoram, dried
5 cups undrained canned whole tomatoes (3 14 1/2 oz. cans)
1/3 cup chopped kalamata olive
2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons chopped fresh dill (1 tsp. dried)
1 large eggplant, cut into 1/2-inch rounds (about 1 1/2 pounds)
olive oil, for brushing
3 eggs, beaten
2 cups cottage cheese
1 teaspoon ground fennel
3 cups grated feta cheese
1/2 lb uncooked lasagna noodle (12 noodles)

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



Pastitsio image

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

1 packet of long macaroni - aka Perciatelli pasta
1 kilo of mince, preferably half pork and half beef or veal
2 garlic cloves
2 onions
2 cups of chopped tomatoes
1 teaspoon Olive Oil
2 cups of grated cheese
1 tablespoon of dried oregano
cinnamon
salt and pepper
1/3 cup of butter
1/2 cup of flour
4 cups of milk
2 eggs
More cheese - about 1 cup
Nutmeg

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



Eggplant Lasagna Recipe image

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

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

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



VEGETARIAN GREEK LASAGNA image

Categories     Cheese     Pasta     Bake     Vegetarian

Yield 6

Number Of Ingredients 2

1# whole wheat lasagna/1 sm. onion & 2 cloves of garlic/1 jar pasta sauce/3/4# feta cheese & 1oz.pkg.oregano & 9oz.pkg. spinach/1# tofu &1oz.pkg.basil/6oz.can blk.olives(pitted)/12+oz.Grk.olives(pitted) 1/2 c.parmesean cheese./add sprinkle of salt
as needed.

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.)

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Servings 6
Total Time 2 hrs 40 mins


GREEK ZUCCHINI POTATO BAKE RECIPE - ALL INFORMATION ABOUT ...
Briam (Greek Baked Zucchini and Potatoes) Recipe | Allrecipes hot www.allrecipes.com. Step 1. Preheat oven to 400 degrees F (200 degrees C). Advertisement. Step 2. Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley ...
From therecipes.info


EASY GREEK ALFREDO LASAGNA ROLLS (VEGETARIAN) - COOKIN ...
2021-10-13 Why You’ll Love This Vegetarian White Lasagna Recipe. It’s so flavorful. These Greek alfredo lasagna rolls are so flavorful and fresh thanks to Pearls Olives! The sun-kissed, Kalamata olives are hand-picked, hand-crafted purple gems that have a firm texture and a fruity flavor. It adds so much unique flavor to the lasagna rolls that really set it apart from other lasagna. It’s a fresh ...
From cookinwithmima.com


VEGETARIAN LASAGNA - VEGETARIAN MAMMA
2021-11-01 These vegetarian lasagna recipes are packed with flavor without the meat! Keep it simple with a delicious veggie lasagna for a healthy dinner. ... The addition of kalamata olives and feta cheese are a perfect change of pace for this hearty lasagna recipe. Add a little Greek seasoning blend for even more flavor! Deconstructed Lasagna is the ultimate easy comfort food dinner. Skip the fussy ...
From vegetarianmamma.com


VEGETARIAN GREEK LASAGNA RECIPES
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 ...
From tfrecipes.com


GREEK LASAGNA VEGETARIAN RECIPES
2017-02-20 · A delicious Vegetarian Greek style lasagna recipe with fresh veggies, tomato and bechamel sauce. Following the Mediterranean way of cooking, this version of lasagna is a lighter … From realgreekrecipes.com 4.5/5 (2) Calories 737 per serving Total 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 ...
From tfrecipes.com


10 GREEK STYLE VEGETARIAN LASAGNA IDEAS IN 2021 | GREEK ...
Mar 21, 2021 - Explore Catherine James's board "Greek style vegetarian lasagna" on Pinterest. See more ideas about greek recipes, greek dishes, greek green beans.
From pinterest.ca


GREEK-STYLE VEGETARIAN LASAGNA | THE WHOLE GRAINS COUNCIL
Add the spinach and jar of tomato sauce, and cook for about 1 more minute. Turn off heat, cover, and set aside. In a medium bowl, mix the egg, ricotta, and feta cheese and a generous amount of black pepper. Assemble lasagna: In a 13 x 9 inch baking pan, spoon a little of the sauce mixture into the bottom. Place a layer of the cooked lasagna ...
From wholegrainscouncil.org


EASY GREEK ALFREDO LASAGNA ROLLS (VEGETARIAN) – WE SERVE ...
2021-10-13 Why You’ll Love This Vegetarian White Lasagna Recipe. It’s so flavorful. These Greek alfredo lasagna rolls are so flavorful and fresh thanks to Pearls Olives! The sun-kissed, Kalamata olives are hand-picked, hand-crafted purple gems that have a firm texture and a fruity flavor. It adds so much unique flavor to the lasagna rolls that really set it apart from other lasagna. It’s a fresh ...
From crepeguys.com


VEGETARIAN LASAGNA RECIPES | ALLRECIPES
Artichoke Spinach Lasagna. Rating: 4.64 stars. 1804. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta. By …
From allrecipes.com


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