Best 2 Vegetarian Greek Lasagna Recipes

Indulge in the delectable flavors of Greece with a vegetarian twist on the classic lasagna. This vegetarian Greek lasagna is a symphony of Mediterranean flavors, where layers of tender lasagna sheets, savory fillings, and a rich, creamy sauce come together to create a hearty and satisfying dish. Featuring a medley of fresh vegetables, aromatic herbs, and tangy cheeses, this vegetarian lasagna is a delightful main course that will leave you and your loved ones craving for more.

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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

Ingredients

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

VEGETARIAN GREEK LASAGNA

VEGETARIAN GREEK LASAGNA image

Categories Cheese Pasta Bake Vegetarian

Yield 6

Number Of Ingredients 2

Ingredients

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.)

Tips:

Prepare The Noodles: If using fresh lasagna noodles, boil them according to the package instructions. If using dried lasagna noodles, soak them in hot water for about 30 minutes, or until they are pliable.
Make The Vegetable Filling: In a large skillet, heat some olive oil over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and cook for 1 minute more. Add the chopped mushrooms, zucchini, eggplant, and bell pepper. Cook until the vegetables are tender, about 15 minutes. Season with salt, pepper, oregano, and thyme.
Make The Bechamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, stirring constantly until the sauce thickens. Season with salt, pepper, and nutmeg.
Assemble The Lasagna: Spread a thin layer of bechamel sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles, then a layer of vegetable filling, and then a layer of bechamel sauce. Repeat the layers, ending with a layer of bechamel sauce.
Bake The Lasagna: Preheat the oven to 375°F (190°C). Bake the lasagna for 30-35 minutes, or until the top is golden brown and bubbly.
Let The Lasagna Rest: Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.

Conclusion:

This vegetarian Greek lasagna is a delicious and hearty dish that is perfect for a family meal. It is made with fresh vegetables, flavorful herbs, and creamy bechamel sauce. The lasagna is easy to make and can be assembled ahead of time, making it a great option for busy weeknights. Serve this lasagna with a side salad and some crusty bread for a complete meal.