Vegetarian Lasagna For Veggie Haters Recipes

VEGETABLE LASAGNA

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!

HEARTY VEGETABLE LASAGNA

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.

VEGETARIAN LASAGNA

Steps:

• For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
• To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
• Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
• Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
• Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.

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.

VEGETABLE LASAGNA

Steps:

• Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

SKINNY VEGGIE LASAGNA

Steps:

• Chop the veggies. Saute the onion and garlic in the oil over medium high heat. Add veggies and saute until tender. Set aside.
• Whisk egg into ricotta cheese and stir in fresh spinach.
• Pour a little sauce in the bottom of a greased 9×13 pan. Top with 4 lasagna noodles,1/2 cup ricotta mixture, 1/2 of the veggies, and 3/4 cup sauce. Repeat; top entire pan with noodles, remaining sauce, and mozzarella cheese.
• Cover and bake for 40 minutes at 375 degrees. Remove foil and bake for 10 minutes more or until cheese is bubbly.

VEGGIE LASAGNE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
• Preheat the oven to 180°C/350°F/gas 4.
• Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
• Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
• Repeat the layering until all the lasagne sheets and sauces are used up.
• Grate over the cheese.
• Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
• Bake for 45 minutes, or until the pasta is hot through and soft.
• Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.

VEGETARIAN LASAGNA FOR VEGGIE HATERS

Steps:

• I usually put the cottage cheese in my electric chopper (not processor) to mimic the texture of ricotta. I also use the 4% minimum fat kind.
• Saute onion and garlic in olive oil and salt for 5 minutes.
• Add mushrooms, and saute with the onions until cooked. I chop up the mushrooms in the pan with a spatula, to make them small (kinda like meat).
• Don't drain the liquid.
• Meanwhile, soak the TVP in boiling water to soften, then drain.
• Add the TVP, and mix together.
• Add the sauce, and mix.
• Ladle some sauce onto the bottom of the crockpot.
• Make a double layer of noodles on the sauce--break those suckers up to fit.
• Spread the cheeses over the noodles.
• Sauce, then noodles (double layer), then cheese, until layers are done.
• I usually finish with a layer of mozzarella.
• Cook on low for 4-5 hours.