9 sheets fresh or dried lasagna
1 tbsp butter
1 tbsp olive oil
1 onion, sliced
16-20 basil leaves
2 large zucchini, sliced lengthwise
1 large eggplant or 4 baby eggplants, sliced lengthwise
1 package sundried tomatoes, soaked in warm water or
1 jar sun dried tomatoes in olive oil
1 jar roasted red peppers
2 cups pasta sauce, made fresh or jar variety
Place eggplant on a paper toweled cookie sheet and spread them out, sprinkle with salt, and allow to sit at least 30 minutes to remove extra water. Get the rest of your ingredients ready during this time, boil your pasta al dente, then pat the eggplant after minutes have passed to remove excess water.
Assemble lasagna in your buttered casserole dish, first adding enough sauce to cover the bottom, then place 3 sheets of cooked pasta down, then start layering your vegetables, placing 4 or so basil leaves then more sauce and cheese. Continue layers using all ingredients, finishing with cheese on top. Bake in a 375 degree oven, for at least one hour or until vegetables are tender when you insert a knife. If top starts to brown too much, cover loosely with aluminum foil.
If deciding to make fresh pasta sauce, here is my recipe for that:
1 large can crushed tomatoes
1 can tomato paste
2 TBSP dried Italian seasonings, or
1/2 c. fresh chopped basil, 1/4 c. fresh chopped oregano
4 large garlic cloves minced
1 TBSP sugar
1 TBSP salt
1 medium onion, finely diced
1/2 c. red wine
1/2 c. water
1 TBSP olive oil
Saute onion and garlic in olive oil until clear, but not browned, then add all other ingredients and simmer over low heat until flavours blend, at least one hour or more. Add white or black pepper to taste, then use in recipe.I need a vegetable lasagna recipe?
INGREDIENTS
4 lasagna noodles, cooked and drained
2 medium carrots, grated
1 small zucchini, grated
1 small sweet red pepper, diced
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
3/4 cup ricotta cheese
1 egg, lightly beaten
1 teaspoon Italian seasoning
2/3 cup shredded mozzarella cheese
DIRECTIONS
1.Cut 3 noodles widthwise in half. Cut remaining noodle widthwise into thirds. In a skillet, saute the carrots, zucchini, red pepper, mushrooms and garlic in oil until tender; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the Parmesan cheese, basil, onion salt and garlic powder. In a bowl, combine the ricotta, egg, cheese and seasoning.
2.Spread 1/4 cup white sauce in an ungreased 7-in. x 5-in. x 1-1/2-in. (3 cup) baking dish. Cover bottom of dish with 2 large noodle pieces and one small piece. Layer with 1/3 cup mozzarella cheese, 1/2 cup white sauce, half of the vegetables and half of the ricotta cheese mixture. Repeat layers once, starting with the noodles. Top with remaining noodles and sauce.
3.Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand for 5 minutes before cuttI need a vegetable lasagna recipe?
2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.
Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.
Vegetable Lasagna:
1戮 hours 10 min prep
6-9 servings
10 3/4 ounces condensed cream of chicken soup
4 ounces cream cheese, softened
15 ounces ricotta cheese
16 ounces frozen broccoli carrots cauliflower mix
10 ounces frozen peas
6 uncooked lasagna noodles
1 cup shredded mozzarella cheese, divided
1. Preheat oven to 350 degrees.
2. Coat a 13x9 glass baking dish with non fat cooking spray.
3. In a large bowl combine the soup, ricotta cheese and cream cheese.
4. Mix well until smooth.
5. Mix in the frozen vegetables.
6. Mixture will be stiff.
7. Spread 1/3 of the vegetable mixture on the bottom of the dish.
8. Press 3 of the lasagna noodles over the vegetable mixture.
9. Spread 1/3 of the vegetable mixture over the lasagna noodles.
10. Sprinkle with 1/2 cup shredded cheese.
11. Top with the remaining 3 lasagna noodles.
12. Cover with the remaining vegetable mixture.
13. Cover pan tightly with aluminum foil.
14. (I pour about 1/2 cup water around the edges of the pasta before I seal the pan with aluminum foil).
15. Bake for 1 hour and 20 minutes.
16. Remove the aluminum foil.
17. Sprinkle the top with the remaining shredded mozzarella cheese.
18. Return the dish to the oven for 5 minutes or until the cheese melts.
Go to www.allrecipes.com. They have recipes for everything, and each one is rated so you can pick out a good one. You can also read people's suggestions or comments on how the recipe can be improved, or what wasn't good about it. It's awesome, I use it all the time!
No comments:
Post a Comment