Poser lasagna recipe not authentic veggie one is what you should have asked for. Report Abuse
Does anyone have a veggie lasagna recipe that does not use ricotta or cottage cheese?
I use plain yogurt for a lot of things -- cheese sauce for macaroni and cheese and it's really good.
Try adding melted cheese/parmesean to the yogurt and maybe just add your vegetables to the sauce and you'll have your between layer spread.
Give it a try. I used it a lot and my sweety doesn't even notice. It's so much more healthy.
... I think I may do this myself tonight.
Um... then it won't be lasagna, so I';m not sure what the point is. A curdled cheese is a necessary component.
1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
DIRECTIONS
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,, 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.
Individual Vegetable Lasagnas Recipe
courtesy Giada De Laurentiis
3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato sauce, recipe follows
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper
Preheat oven to 375 degrees F.
In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 6 servings
Portobello Mushroom Lasagna
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
what is your real question...???
you got picky eaters..???.
Make the meal the way YOU like let them separate what they don't like..
The idea behind the soft cheeses is THEIR Flavor..
The idea of Lasagna is the cheese...
Otherwise it is just spaghetti..
a delish alternative is hormel chili in a can with no beans. mix it with cheddar cheese and use it in place of the ricotta, trust me, you will be amazed how good it is.
VEGETABLE NO CHEESE LASAGNA RECIPE
Ingredients
* 9 lasagna noodles
* 1 cup diced red onion
* 4 garlic cloves
* 1 cup diced zucchini
* 1 cup diced yellow squash
* 1 cup diced carrot
* 1 cup diced mushroom
* 1 cup diced red pepper
* 1 cup diced broccoli
* 1 cup diced cauliflower
* 1 tsp dried italian seasoning
* 1/4 tsp red pepper flakes
* salt and pepper to taste
* 1 26 ounce bottle classico tomato sauce
* 2 cups chopped breast of chicken meat - for topping only
Directions
1. In a large skillet add all of your vegetables with 2 tsps extra virgin olive oil and saute for approximately 5 minutes add salt, pepper, italian seasonings and sauce. Cook for 10 minutes.
2. Cook noodles to instructions on box.
3. Arrange noodles in a 9'; x 9'; pan top with 1/3 of the veggie mixture repeat 2 more times. Garnish with 2 cups diced cooked chicken meat.
4. Bake at 375 for 60-75 minutes check for veggie doneness.
If they will eat cream cheese, you could add a bit of that between layers.
Here is one I found that you might enjoy =)
Vegetable Lasagna
Ingredients
8 oz dry whole wheat or regular lasagna noodles
Sauce
3 medium tomatoes, chopped
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 medium green bell pepper, chopped
1/2 tsp each: dried rosemary, oregano, thyme, basil, crushed
Filling
8 oz fresh mushrooms, sliced
3 cups broccoli florets
1 medium red or green pepper, chopped
1 large zucchini, sliced
4 tsp Italian seasoning
1-1/2 cups (6 oz) shredded Mozzarella cheese
1 cup (4 oz) crumbled Feta cheese
2 Tbsp grated Parmesan cheese
Cook noodles according to package directions; rinse, drain and set aside. Meanwhile, for sauce, combine all sauce ingredients in large saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer, covered, 10 minutes.
Preheat oven to 375 degrees F. For filling, combine vegetables and Italian seasoning; mix well. Spread thin layer of sauce on bottom of 13 x 9-inch baking pan. Layer with half the noodles, vegetables, sauce and cheeses; repeat once. Bake 20 to 25 minutes or until cheese is melted and sauce is bubbly. Cool 5 minutes before serving.
do u need recipe for lasgna without cheese or just without ricotta.
if its wo ricotta just dont add it, if its without cheese let me know.
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