Veggie Lasagna Salad Recipes
VEGGIE LASAGNA SALAD
This is a nice, hearty salad that can be served as a main course for dinner or lunch. Recipe is from the Chicago Sun-Times.
Provided by Hey Jude
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add pasta and cook according to package directions- in the last minute of cooking, drop in broccoli to blanch.
- Drain and rinse pasta and broccoli.
- In a food processor, puree garlic, add tomato paste, ricotta and balsamic vinegar and process; with machine running, pour in olive oil and process until well mixed.
- Season with salt and pepper.
- In a large serving bowl, toss pasta with broccoli, carrots, zucchin, spinach leaves and dressing and top with cheese.
Nutrition Facts : Calories 280.3, Fat 16.1, SaturatedFat 3.2, Cholesterol 7.5, Sodium 253.2, Carbohydrate 27.9, Fiber 2.3, Sugar 3.6, Protein 7.1
VEGETABLE LASAGNA
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. -Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 23
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.
Nutrition Facts : Calories 432 calories, Fat 19g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 857mg sodium, Carbohydrate 48g carbohydrate (22g sugars, Fiber 7g fiber), Protein 20g protein.
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- 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.
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