Best 3 Very Veggie Lasagna Recipes
In the realm of culinary creations, lasagna reigns supreme as a beloved dish that brings families and friends together. Its layers of flavorful pasta, savory sauces, and an abundance of vegetables create a symphony of taste that delights the senses. For those seeking a vegetarian twist on this classic Italian dish, "Very Veggie Lasagna" emerges as a vibrant and delicious option. This delectable recipe celebrates the goodness of fresh vegetables, offering a wholesome and satisfying meal that caters to vegetarians and vegetable enthusiasts alike. Prepare to embark on a culinary journey where vibrant colors, enticing aromas, and exceptional flavors converge to create an unforgettable vegetarian lasagna experience.
Let's cook with our recipes!
VERY VEGGIE LASAGNA
This veggie lasagna is a satisfying meatless meal packed with butternut squash, mushrooms, tomatoes, and reduced-fat Italian cheeses.
Provided by Juliana Hale
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h30m
Yield 12
Number Of Ingredients 19
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and transfer to paper towels; blot dry.
- Heat oil in a large skillet over medium heat. Add mushrooms, onion, garlic, and Italian seasoning. Cook, stirring, until mushrooms are tender and any excess moisture has evaporated, about 15 minutes. Add tomato sauce, tomatoes, vinegar, 1/2 teaspoon salt, and crushed red pepper. Bring to a boil, then reduce heat and simmer, uncovered, about 8 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together ricotta, egg, rosemary, black pepper, and remaining 1/2 teaspoon salt in a bowl.
- Coat a 9x13-inch baking dish with cooking spray, then spread with 3/4 cup mushroom mixture. Layer on 3 noodles, half of the remaining mushroom mixture, and 2/3 cup shredded cheese. Repeat with 3 noodles, half of the ricotta mixture, and half of the squash. Then top with 3 noodles, remaining mushroom mixture, and 2/3 cup shredded cheese. Add remaining 3 noodles and remaining squash. Sprinkle with remaining 2/3 cup shredded cheese.
- Bake, uncovered, until hot and bubbly, about 30 minutes. Let cool for 10 minutes. Slice into 12 pieces. Top with fresh sage leaves.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 36.9 g, Cholesterol 36.5 mg, Fat 9.4 g, Fiber 4.2 g, Protein 19.7 g, SaturatedFat 4.2 g, Sodium 719.2 mg, Sugar 4.2 g
VERY VEGGIE LASAGNA
I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments. -Bernice Baldwin, Glennie, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, stir-fry vegetables and salt in oil until crisp-tender. Add garlic; cook 1 minute longer., Spread 3/4 cup spaghetti sauce in the greased 13x9-in. baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. , Cover and bake at 350° for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 617mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
VERY VEGGIE LASAGNA
Steps:
- 1. Saute mushrooms, garlic and onions with olive oil in large skillet until tender. Stir in marinara and undrained tomatoes and cook 1-2 minutes. Cover and set aside. 2. Mix ricotta, egg and parsley in medium bowl. Set aside. 3. Coat 9x13" baking pan with cooking spray. Spoon 1 1/4 cups sauce. Lay 5 nodes over sauce (1 will lie crosswise). 4. Spread ricotta cheese over noodles, top with half mozzarella, all of the spinach and then another 1 1/2 cups sauce. Finish layering with noodles, sauce and mozzarella. Sprinkle with Parmesan. 5. Place casserole on large baking sheet to catch drips. Cover with aluminum foil and bake at 350 for 45 minutes. Remove foil and bake for 15 min. Let stand for 20 minutes.
Tips:
- Use a variety of vegetables. This will give your lasagna a more complex flavor and texture. Some good choices include spinach, kale, zucchini, mushrooms, bell peppers, and eggplant.
- Roast your vegetables before adding them to the lasagna. This will help to caramelize them and bring out their natural sweetness.
- Don't overcook your lasagna. The vegetables should be tender, but still have a little bit of a bite to them.
- Let your lasagna rest before serving. This will help the flavors to meld and the lasagna to set.
- Serve your lasagna with a side of marinara sauce and a sprinkling of Parmesan cheese.
Conclusion:
Very veggie lasagna is a delicious and healthy dish that is perfect for a weeknight meal or a special occasion. It is packed with vegetables, cheese, and flavor, and it is sure to please everyone at the table. So next time you are looking for a new lasagna recipe, give this one a try. You won't be disappointed!
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