Veggie And Meat Lasagna Recipes

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VEGETABLE LASAGNA



Vegetable Lasagna image

This quick and easy Vegetable Lasagna is a light, comforting casserole that's ready with just 20 minutes of prep!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 14

2 teaspoons olive oil
8 ounces sliced mushrooms
1 zucchini, diced
1 sweet bell pepper (any color), seeded and diced
1 onion, diced
1 tablespoon minced fresh garlic
1 egg, beaten
2 tablespoons chopped fresh parsley ((or 2 teaspoons dried parsley flakes))
2 tablespoons chopped fresh basil ((or 2 teaspoons dried basil))
15 ounces ricotta cheese ((or sub with 16 ounces small curd cottage cheese))
2 ¼ cups grated mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
24 ounces (2 ½ cups) store-bought (or homemade) marinara sauce
9 oven-ready, no-boil lasagna noodles (or as many noodles as needed to fit your dish)

Steps:

  • Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • In a large skillet or Dutch oven, heat oil over medium-high heat. Add mushrooms, zucchini, bell pepper, onion, and garlic. Cook and stir the veggies just until tender (about 3-5 minutes).
  • While the veggies cook, use a separate bowl to stir together egg, parsley, basil, ricotta cheese, 1 ¼ cups mozzarella, and ¼ cup Parmesan.
  • When the vegetables are done cooking, stir the marinara sauce into the skillet.
  • Spread ¼ of the marinara-vegetable sauce mixture in a thin layer in the bottom of the prepared baking dish. Top with 3 no-boil lasagna noodles (or as many as you need to cover a single layer in the dish), ⅓ of the ricotta mixture, and another ¼ of the sauce mixture.
  • Repeat layers two more times. Finish with remaining 1 cup of mozzarella and ¼ cup of Parmesan cheese on top. Cover with a piece of greased foil.
  • Bake for 35 minutes. Remove foil, and bake for another 5-10 minutes (or until heated through and cheese on top is browned). Let stand for about 10 minutes before slicing and serving.

Nutrition Facts : ServingSize 1 /8 of recipe, Calories 273 kcal, Carbohydrate 12 g, Protein 20 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 70 mg, Sodium 806 mg, Fiber 2 g, Sugar 6 g

WORLD'S BEST (NOW VEGETARIAN!) LASAGNA



World's Best (Now Vegetarian!) Lasagna image

The most popular lasagna recipe on Allrecipes.com is now meatless! We guarantee that meat eaters won't be able to tell the difference! This Allrecipes Magazine recipe is based on John Chandler's World's Best Lasagna.

Provided by Juliana Hale

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
2 cloves garlic, crushed
8 ounces plant-based hot Italian-style sausage (such as Beyond Meat®), chopped
6 ounces cooked and crumbled ground meat substitute (such as BOCA)
1 (15 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¼ cup water
3 tablespoons chopped fresh parsley, divided
1 tablespoon white sugar
¾ teaspoon dried basil
1 teaspoon salt, divided
½ teaspoon Italian seasoning
¼ teaspoon fennel seeds
⅛ teaspoon ground black pepper
12 lasagna noodles
1 egg, lightly beaten
1 (15 ounce) container ricotta cheese
12 ounces mozzarella cheese, sliced
6 ounces grated Parmesan cheese
cooking spray

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook, stirring, until tender, 3 to 5 minutes. Stir in plant-based sausage, meat substitute crumbles, crushed tomatoes, tomato sauce, tomato paste, water, 1 tablespoon parsley, sugar, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Bring to a boil; reduce heat and simmer, covered, stirring occasionally, until thickened, about 1 1/2 hours.
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles; cook 8 to 10 minutes. Drain and rinse noodles with cold water.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Meanwhile, stir together egg, ricotta, remaining 2 tablespoons parsley, and 1/2 teaspoon salt in a bowl.
  • To assemble lasagna, spread 1/3 of the sauce in a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with 1/2 of the ricotta mixture. Top with 1/3 of the mozzarella slices. Spoon 1/3 of the sauce over mozzarella and sprinkle with 1/4 cup Parmesan. Repeat layers and top with remaining mozzarella and Parmesan.
  • Bake, covered with cooking spray-coated foil, for 25 minutes. Remove foil and bake until hot and bubbly, about 25 minutes more. Cool for 15 minutes before slicing into 12 equal servings.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 33.1 g, Cholesterol 57.1 mg, Fat 14.8 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 8 g, Sodium 1025.5 mg, Sugar 5.7 g

EASY VEGETABLE LASAGNA



Easy Vegetable Lasagna image

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best veggie lasagna ever. We really do not miss the meat. Feel free to add or substitute your favorite veggies. We have given suggestions in the article above.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 1h30m

Yield Makes 8 Servings

Number Of Ingredients 15

14 lasagna noodles, see notes
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion
1 tablespoon minced garlic, 3 to 4 cloves
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60 grams) parmesan cheese, grated, about 2/3 cup
8 ounces (230 grams) low-moisture mozzarella cheese, shredded, about 2 cups
Salt and fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to a boil, then cook lasagna noodles according to package directions. To prevent the noodles from sticking after they are drained, add two teaspoons of olive oil to the pasta water. Drain, then lay flat on a sheet of aluminum foil.
  • Heat the oven to 350° Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
  • Heat the olive oil in a wide skillet with sides over medium heat.
  • Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the garlic, red pepper flakes, zucchini, yellow squash, and a pinch of salt. Cook, stirring occasionally, until the veggies are softened but still have some crunch, another 5 to 8 minutes.
  • Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, 5 to 8 minutes. Add the basil and season to taste with additional salt and pepper.
  • While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
  • Toss the parmesan cheese with the mozzarella. Set aside.
  • Spoon enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side-by-side to cover the bottom. If the noodles are short on one end, you may need to cut an extra noodle and place it into the dish to cover where the other noodles have not.
  • Spread half of the ricotta cheese mixture over the noodles, then sprinkle a third of the parmesan and mozzarella cheeses on top of the ricotta. Finally, scatter a third of the vegetable sauce on top.
  • Add another layer of four noodles and spread the remaining ricotta cheese over them. Scatter half of the parmesan and mozzarella cheeses over the ricotta. Spread half of the remaining vegetable sauce on top.
  • Finish with a third layer of noodles and the remaining vegetable sauce. Finally, finish with the remaining cheese sprinkled all over the top.
  • Cover the lasagna with aluminum foil and bake for 20 minutes; uncover, then bake for 15 minutes until the cheese is crusty around the edges.
  • To make the cheese golden brown on top, slide the pan under the broiler and set to high heat for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Nutrition Facts : ServingSize 1/8 of lasagna, Calories 381, Fat 20.9g, SaturatedFat 11g, Cholesterol 104mg, Sodium 773mg, Carbohydrate 28.2g, Fiber 4.3g, Sugar 6.5g, Protein 20.7g

VEGETARIAN LASAGNA (THAT MEAT EATERS WILL LOVE!)



Vegetarian Lasagna (That Meat Eaters Will Love!) image

I came up with this recipe on my own after taking the best from several others I'd tried. The last time I made this for a party, everyone went crazy for it. I received two of the best compliments I've ever received for my cooking. One person told me it was the best lasagna he'd tasted in his life. The other person, an Italian woman, told me this was better than her mother's recipe. On that note, here is the recipe which I prefer to make vegetarian but with the meat variation mentioned at the bottom. Please note that I use ingredients and quantities "by feeling" for this recipe but I've done my best to give you exact measurements. Feel free to contact me with questions.

Provided by Jess March

Categories     One Dish Meal

Time 1h30m

Yield 1 9x13 lasagna dish (possibly more), 8-10 serving(s)

Number Of Ingredients 18

1 (16 ounce) box lasagna noodles, ready to cook, no pre-boiling necessary
2 onions
3 -4 fresh garlic cloves (pressed or minced)
2 zucchini (courgettes)
1 (16 ounce) package mushrooms (the browner the color, the tastier they will be)
1 (12 ounce) package tofu (optional)
3 cups shredded mozzarella cheese
1 (5 ounce) container soft fresh goat cheese (about 1 cup's worth)
2 1/2 cups tomato puree (or you can combine tomato paste with diced tomatoes)
1 cup milk
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 bay leaf
nutmeg
dried oregano
dried basil
fresh basil
chili powder (Pili-Pili)

Steps:

  • For this recipe, you are essentially just creating the different elements for the lasagna and then layering them. There is a tomato sauce layer, a pasta layer, a béchamel sauce layer, and a cheese layer.
  • Saute the garlic and onion in a large, wide bottomed saucepan.
  • Meanwhile chop up your zucchini, mushrooms, and tofu, if using. Size is what you prefer. You can put them through a food processor if you are running short on time or better yet, pass this job to your lowly sous-chef.
  • When the onions are nearly softened, add the chopped veggies (and tofu) to the saucepan.
  • Once the vegetables are somewhat softened, add the tomato puree, bay leaf, oregano, dried basil, chili powder, salt and pepper. Taste as you go for your preference in saltiness and spiciness. Remember, ambitious guests can always add more spice at the table.
  • Bring the tomato sauce to a simmer and then keep it aside on a very low heat.
  • Now create the béchamel sauce. Melt the butter into a saucepan and then slowly add the flour, stirring constantly as you go.
  • Once the butter and flour are blended, slowly add the milk, again stirring as you do.
  • Now add the softened goat cheese to the mixture and stir until blended. Spice the sauce with salt, pepper, and nutmeg to taste. Lastly, let simmer until thickened. Add milk if it thickens too quickly (you want a gravy consistency).
  • Now you are ready for assembly. Pour a spoonful of sauce onto the bottom of a large (9x13 inch) baking dish (glass or aluminum) to just cover the surface. Then add a layer of lasagna noodles, a layer of sauce, a layer of mozzarella, and then another layer of lasagna. For the next layer, add a thick layer of the goat cheese bechemal sauce. Continue layering, adding in fresh basil leaves as you like in the middle layers. Finish off with a layer of lasagna topped with mozzarella.
  • Bake about 25 minutes in ? degree oven and serve to great delight.
  • NOTE: For a more robust tomato sauce, you can use Alan Leonetti's marinara sauce recipe (Recipe #84217), especially if you've made it in advance and frozen it.
  • NOTE: Variation With Ground Beef: To make a more traditional meat lasagna I follow the same recipe as above but I omit the tofu (of course!) and the goat cheese. I still use the mushroom and courgette/zucchini but I cut back on the amount. I brown the beef in a separate pan and then combine it in the layer of tomato and vegetable sauce. The addition of the courgette/zucchini and mushroom in with the meat it usually a welcome twist!

Nutrition Facts : Calories 492.1, Fat 17.8, SaturatedFat 10.4, Cholesterol 51.3, Sodium 392.3, Carbohydrate 59.9, Fiber 4.9, Sugar 8.3, Protein 25.2

BEEF AND VEGETABLE LASAGNE



Beef and Vegetable Lasagne image

Combination of two recipes from "Cookery the Australian Way". Makes a big lasagne or 2 small ones. Recipe freezes well for --1 month when cooked; can be stored longer if final lasagne layer and cheese sauce are not added. This can be easily translated to a vegetarian lasagne by leaving out the meat sauce (will only need --150g lasagne and half of cheese sauce), or by substituting a bean or lentil based mix.

Provided by Bungy

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 20

2 tablespoons oil
2 onions, chopped
2 garlic cloves, minced
250 g minced beef
2 tomatoes, chopped
1/2 cup meat stock
2 tablespoons tomato paste
200 g mushrooms, sliced
1 (400 g) can tomatoes, diced
1 zucchini, grated
1 carrot, grated
1 tablespoon fresh basil or 1 teaspoon dried basil
1 (250 g) packet frozen spinach, thawed
300 g lasagna noodles, instant or cooked
salt and pepper, to taste
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon grainy mustard
1 cup cheese, grated

Steps:

  • Preheat oven to 180 degrees C (350 degrees F).
  • Heat oil, saute onion and garlic for 2 minutes.
  • Remove approx half to a saucepan, heat and add mushrooms, canned tomatoes, zucchini, 1 tablespoon of the tomato paste, carrot, pepper and basil.
  • Stir over a low heat for 20 minutes until sauce thickens.
  • Meanwhile, add minced beef to the remaining onion and garlic and stir till pink colour is gone.
  • Add fresh tomatoes, remaining tomato paste and stock and simmer 10 mins or until cheese sauce completed.
  • Melt butter in a saucepan, remove from heat.
  • Add flour, stir with a wooden spoon.
  • Replace on low heat and heat for 30 seconds, stirring continuously.
  • Remove from heat and add milk gradually, stirring vigourously, until smooth.
  • Replace on heat and stir till boiling.
  • Reduce heat and stir 1 minute.
  • Add mustard, stir well, remove from heat and add 1/2 cup grated cheese. Put lid on saucepan.
  • Place a layer of vegetable sauce on bottom of a large lasagne pan.
  • Cover sauce with lasagne noodles, then spinach, then meat sauce, then noodles again.
  • Continue with layers until used up. Final layer should be lasagne.
  • Cover with cheese sauce and sprinkle with remaining grated cheese.
  • Bake for 30 mins until cheese is melted and golden brown.

VEGETARIAN LASAGNA



Vegetarian Lasagna image

You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 20

1/3 cup olive oil
4 large cloves garlic, thinly sliced
1 medium onion, chopped
Kosher salt
1 large carrot, shredded on the large holes of a box grater
2 tablespoons tomato paste
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans plum tomatoes, crushed by hand
2 bay leaves
1 large sprig basil; plus 1/4 cup leaves, coarsely chopped
1 large sprig thyme
One 10-ounce box frozen chopped spinach, thawed
1 pound ricotta cheese
3/4 cup grated Parmesan
1 large egg
Kosher salt
1/4 teaspoon freshly grated nutmeg
12 no-boil lasagna noodles
1 pound shredded low-moisture whole-milk mozzarella (4 cups)
Cooking spray

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.

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