Anyone have an easy lasagna recipe you would like to share?One that inculded mushrooms would be wonderful!!An easy Lasagna recipe?
Stouffer's.
Sorry, but if you want good lasagna, you have to make it from scratch, and that takes time.
If you want quick lasagna instead, Stouffer's makes a credible one.An easy Lasagna recipe?
I found a recipe called Easy Lasagna I...and it includes mushrooms! Bon Appetit...
http://allrecipes.com/Recipe/Easy-Lasagn…
check foodnetwork.com. its really helpful for me!
By all means, add mushrooms if you wish...
';Lasagna Santa Cruz'; - 6 servings
9 (2';-wide) lasagna noodles
1 (14 1/2 oz.) can Del Monte Mexican-Style Stewed Tomatoes
1 (15 oz.) can tomato sauce
1 (4 oz.) can diced green chiles
1 tbsp. chili powder
2 cloves garlic; minced
2 cups cooked cubed chicken
2 1/2 cups shredded Monterey Jack cheese
Cook noodles according to package directions; drain.
In skillet, combine tomatoes, tomato sauce, chiles, chili powder and garlic. Cook uncovered over medium heat 15 minutes or until thickened, stirring occasionally. Stir in chicken.
Spread thin layer of sauce on bottom of 11x7';, 2-quart dish; arrange 3 noodles to cover bottom. Spread 1/3 sauce over noodles; top with 1/3 cheese. Repeat twice.
Bake at 375*, uncovered, 25 minutes or until heated through. Garnish each serving with a dollop of sour cream and chopped cilantro (parsley), if desired.
I use the no pre cook lasagna noodles, and cans of spaghetti sauce. SO---just buy the spaghetti sauce with mushrooms, or some cans of mushrooms to add your own. Brown 1 lb of hamburger, mix it with a can of spaghetti sauce. Put a little of this in the bottom of a baking dish, lay lasagna noodles over, add a little more sauce to cover, some mushrooms, and some cheese (I use colby jack and mozzarella), keep layering till out of noodles and sauce. Put sauce over all of this. Put plenty of cheese on top, and put in oven at 350 for about 45 minutes.
stoufers frozen is the way to go! it's great, cheaper than making homemade, and you can throw the pan away instead of scrubbing it!! don't tell anyone else, it's a secret! ;)
go to bettercrocker.com or recipes.com
This is not hard
it does take a little bit of time
but using the easy, no boil lasagne noodles does make it much easier.
LASAGNE WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 lasagne noodles
1 tbsp veg oil
1 ½ tsp crushed garlic
1 c chopped zucchini
1 c onion
1 c diced sweet red pepper
1 c sliced mushrooms
2 c tomato sauce
540 mL (19 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ c 2% cottage cheese
½ c 2% milk
½ c grated Parmesan cheese
8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a change.
This is vegetarian and it is still my favourite lasagne recipe even though I do eat meat.
I like to make lazy lasagne (tastes the same as lasagne but without having to fiddle around with the long strips of pasta)
just make your favourite sauce
brown some onions in a bit of butter, add some mushrooms, add some store bought sauce, add some spices if it needs it - oregano, pepper, salt, etc.
boil up your favourite pasta (I like the cork screws)
mix the sauce and pasta together
put alternating layers of sauce and cheese (mozzarella) in a pan
top with cheese and some extra parm cheese
bake in the oven for about 30mins
easy and tasty
if you are feeling extra energetic - mix cottage cheese with an egg and some parmasan cheese - use this mixture as one of the middle layers
This is my favorite!
1 Can Rotel Tomatoes
1 Can Cream of mushroom soup
1 SMALL package frozen spinach
1 Container mushrooms
Mozzarella cheese and cottage cheese for zing ( A bag of ';Italian blend cheese does really good)
Thaw your spinach a bit, squeeze out the water. Chop mushrooms and saute in olive oil and/or butter season. Boil your lasagna.
Put soup, tomatoes, mushrooms and spinach in pan. Mix together.
Layer with cheese and lasagna. Make sure you put some cheese on top.
Bake at 375 until cheese on top is brown.
get canned sauce, canned mushrooms, mozzarella, grated cheese and ricotta. and of course Lasagna noodles.
You do not have to precook your noodles. Layer everything in a pan starting with a layer of sauce and ending with a layer of sauce. Make sure there is an excess of sauce. Put the pan (covered with aluminum foil in a 250 degree oven for 1 hour. Do the fork test to make sure the noodles are cooked, If not, cook some more, When the noodles are soft, you have the world's easiest lasagnaa.
INGREDIENTS
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces cottage cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
DIRECTIONS
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Just add the mushrooms to the sauce
SOOO easy and Yummy I made this the first time my inlaws came to dinner, it's all I could cook, lol. It dosn't call for mushrooms but, you could by sauce that already has it in there or add a small can to the meat and sauce mixture. Good Luck!
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces ricotta cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese
2 teaspoons dried parsley
salt to taste
ground black pepper to taste
9 lasagna noodles
1/2 cup water
DIRECTIONS
In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
In a large bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 water to the edges of the pan. Cover with aluminum foil.
Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
Buy your fav sauce...ricotta and mozzeralla cheese ...fresh mushrooms...cream cheese...and meat..hamburger or sausage or both. Lay sauce on bottom with all the cheeses...cream chees crumbled a lil bit each layer...add meat mushrooms...keep layering up and bake till noodles are flexible enjoy
No kidding with one of the other posters, the best you will get that's easy is on the back of the Mueller's or Prince or other pasta boxes. I made one recently with Ragu alfredo sauce on top, used a bottled mushroom sauce, added more mushrooms, added Italian sausage. Amazing. The good thing about any lasagna recipe is that you can tailor it to your taste with different meats, using no meat, adding more veggies, more seasoning, etc. Try the Mueller's recipe!
1) Go to store.
2) Pick up lasagna.
3) Read recipe on box.
4) Buy ingredients.
5) Drive Carefully. There's a lasagna coming.
6) Read recipe. Assemble and cook.
...Throw it some canned mushrooms. As much as you care. (Fresh only if you got a lot of time.)
Thursday, January 7, 2010
Can i substitute dried parsley for fresh parsley on a lasagna recipe?
im making lasagna and the recipe says i should use fresh parsley for it but i only have dried parsley will it still work?Can i substitute dried parsley for fresh parsley on a lasagna recipe?
Yes, but dried parsley tends to be bitter so I would just leave it out or use dried basil instead.Can i substitute dried parsley for fresh parsley on a lasagna recipe?
You sure can. Just remember to substitute 1 teaspoon of dried for 1 tablespoon of fresh. I substitute dried herbs for fresh all the time. Much much cheaper and saves trips to the market to buy grossly overpriced fresh herbs.
Yes you can.
Let me hand you a great website I found a few years ago. It has been a great resource for me. Maybe it will help you from time to time. It gives the origin and use of foods and spices. As well as substitutes for them.http://www.foodsubs.com/
just leave it out. Parsley has no real flavor in lasagna. just keep to the Oregano, thyme, rosemary, salt and pepper, onion and garlic powder.
You can, no prob. Just use one teaspoon dried for each tablespoon of fresh that the recipe calls for
yes! and I'm sure it will taste much better too because of it! =]
Yes, use 1/3 as much dried parsley (or other herbs) as you would fresh. Of course, I like parsley alot so sometimes I use more than a recipe calls for!
Enjoy your lasagna!
Yes, but dried parsley tends to be bitter so I would just leave it out or use dried basil instead.Can i substitute dried parsley for fresh parsley on a lasagna recipe?
You sure can. Just remember to substitute 1 teaspoon of dried for 1 tablespoon of fresh. I substitute dried herbs for fresh all the time. Much much cheaper and saves trips to the market to buy grossly overpriced fresh herbs.
Yes you can.
Let me hand you a great website I found a few years ago. It has been a great resource for me. Maybe it will help you from time to time. It gives the origin and use of foods and spices. As well as substitutes for them.http://www.foodsubs.com/
just leave it out. Parsley has no real flavor in lasagna. just keep to the Oregano, thyme, rosemary, salt and pepper, onion and garlic powder.
You can, no prob. Just use one teaspoon dried for each tablespoon of fresh that the recipe calls for
yes! and I'm sure it will taste much better too because of it! =]
Yes, use 1/3 as much dried parsley (or other herbs) as you would fresh. Of course, I like parsley alot so sometimes I use more than a recipe calls for!
Enjoy your lasagna!
Does anyone have a great Lentil Lasagna recipe?
I tried a really tastey lentil and ricotta lasagna from Lite n Easy but I would love to try making it if anyone has a yummy recipe!!Does anyone have a great Lentil Lasagna recipe?
Lentil Lasagne
You need:
1 cup (185g) red or brown lentils
2 cups water
4 tablespoon olive oil
1 large onion, sliced
1 tablespoon chopped garlic chives (or 1 clove crushed garlic)
2 cups prepared tomato spaghetti sauce or 2 cups tomato puree
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/2 cup grated carrot
2 teaspoons dried oregano
240g instant lasagne noodles
500g ricotta cheese
2 cups grated cheese
1 teaspoon paprika
Method:
Cook lentils in water, covered, for 25 minutes or until water has been absorbed (or microwave, covered, on high for 12 minutes).
Heat oil and gently cook onion until soft.
Add garlic chives, sauce, vegetables and oregano.
Bring to the boil and simmer for 15 minutes (or microwave on high for 10-12 minutes).
Add lentils and stir well.
In a greased shallow casserole dish, place one third of vegetable mixture.
Top with a layer of noodles and one third of the ricotta.
Repeat layers twice.
Sprinkle with cheese and paprika.
Bake in a moderate oven for 25 minutesDoes anyone have a great Lentil Lasagna recipe?
i also included a vegetarian version just in case. good luck.
Spinach and Lentil Lasagna
Recipezaar
Ingredients
1 bunch spinach
12 whole wheat lasagna noodles
1 (19 ounce) can tomato sauce
16 ounces goat cheese curds
2 cups cooked lentils (or 1 large tin)
2 teaspoons basil
2 teaspoons oregano
1 cup grated old cheddar cheese
1/4 cup grated parmesan cheese
Directions
1 Wash and pick over the spinach, and steam it until just limp.
2 Drain it and chop it.
3 Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.
4 Rinse them under cool water, and drain well.
5 Spread the bottom of a 9';x13'; lasagne pan with several spoonfuls of the tomato sauce.
6 Lay down 3 lasagne noodles over it, and cover them with more sauce.
7 Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.
8 Sprinkle over 1/2 teaspoon each of the basil and oregano.
9 Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.
10 Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.
11 Bake at 350掳F for 30 to 45 minutes.
Spinach, Mushroom, and Four Cheese Lasagna
Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Cookin' Casseroles
1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
Let rest for 10 to 15 minutes before serving. Serve hot.
Lentil Lasagne
You need:
1 cup (185g) red or brown lentils
2 cups water
4 tablespoon olive oil
1 large onion, sliced
1 tablespoon chopped garlic chives (or 1 clove crushed garlic)
2 cups prepared tomato spaghetti sauce or 2 cups tomato puree
1/2 cup sliced mushrooms
1/2 cup sliced zucchini
1/2 cup grated carrot
2 teaspoons dried oregano
240g instant lasagne noodles
500g ricotta cheese
2 cups grated cheese
1 teaspoon paprika
Method:
Cook lentils in water, covered, for 25 minutes or until water has been absorbed (or microwave, covered, on high for 12 minutes).
Heat oil and gently cook onion until soft.
Add garlic chives, sauce, vegetables and oregano.
Bring to the boil and simmer for 15 minutes (or microwave on high for 10-12 minutes).
Add lentils and stir well.
In a greased shallow casserole dish, place one third of vegetable mixture.
Top with a layer of noodles and one third of the ricotta.
Repeat layers twice.
Sprinkle with cheese and paprika.
Bake in a moderate oven for 25 minutesDoes anyone have a great Lentil Lasagna recipe?
i also included a vegetarian version just in case. good luck.
Spinach and Lentil Lasagna
Recipezaar
Ingredients
1 bunch spinach
12 whole wheat lasagna noodles
1 (19 ounce) can tomato sauce
16 ounces goat cheese curds
2 cups cooked lentils (or 1 large tin)
2 teaspoons basil
2 teaspoons oregano
1 cup grated old cheddar cheese
1/4 cup grated parmesan cheese
Directions
1 Wash and pick over the spinach, and steam it until just limp.
2 Drain it and chop it.
3 Bring a large pot of salted water to a boil, and boil the lasagne noodles until soft enough to work with.
4 Rinse them under cool water, and drain well.
5 Spread the bottom of a 9';x13'; lasagne pan with several spoonfuls of the tomato sauce.
6 Lay down 3 lasagne noodles over it, and cover them with more sauce.
7 Sprinkle with one third of the cheese curds, one third of the lentils and one third of the chopped spinach.
8 Sprinkle over 1/2 teaspoon each of the basil and oregano.
9 Continue layering noodles, sauce, cheese, lentils, spinach and seasonings.
10 Finish with a layer of noodles, covered in sauce, then sprinkle over the grated cheeses, and the last of the basil and oregano.
11 Bake at 350掳F for 30 to 45 minutes.
Spinach, Mushroom, and Four Cheese Lasagna
Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Cookin' Casseroles
1 (20-ounce) package fresh spinach, tough stems removed and washed
5 tablespoons unsalted butter
1/4 cup minced shallots
2 teaspoons minced garlic
3/4 pound portobello mushrooms, stems removed and sliced (about 3 large)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups whole milk
1/8 teaspoon freshly grated nutmeg
2 1/2 cups grated Parmesan
15 ounces fresh ricotta
1 1/2 cups grated Fontina or provolone
1 1/2 cups grated mozzarella
1 pound lasagna noodles, cooked to al dente
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes. Remove from the heat and let cool.
To make the bechamel sauce, in a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 2 to 3 minutes. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg, and 1 cup of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat.
In a bowl, combine the ricotta, fontina, and mozzarella cheeses. Fold in 1/4 cup of the bechamel sauce.
Across the bottom of a deep-dish lasagna pan (13 by 9-inches), spoon enough bechamel sauce to cover (about 1/2 cup). Then add 1/4 of the mushrooms and sprinkle 1/4 of the spinach across. Arrange a layer of cooked noodles side-by-side across the sauce. Spread another layer of bechamel over the noodles and top with more spinach, mushrooms, and cheese. Repeat layering with sauce, noodles, spinach, and cheese 2 more times, ending with noodles on top. Sprinkle the remaining 1 1/2 cups of Parmesan over the top, cover tightly with aluminum foil, and bake until the noodles are tender and the lasagna is hot and bubbly, about 30 minutes. Uncover and continue baking until golden brown on top, about 10 minutes.
Let rest for 10 to 15 minutes before serving. Serve hot.
Does anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
VEGETABLE LASAGNE
2 teaspoons vegetable oil
3 cups eggplant, unpeeled %26amp; diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 1/4 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrot, peeled %26amp; shredded
10 ounces frozen spinach, thawed and drained
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese, fresh
In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.
Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.
Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings.
Serving Size: 8.
OR
VEGETABLE LASAGNE
1 box whole wheat lasagne noodles, cooked and drained
1 lb. ricotta cheese
16 oz. grated Mozzarella cheese
1/2 c. Parmesan cheese
1 (20 oz.) bag broccoli cuts, cooked slightly, and drained
1 (16 oz.) bag mixed vegetables, cooked slightly and drained
Regular lasagne noodles may be substituted. Cook and drain noodles; don't over cook. Use 9-12 noodles for a 9x12 inch pan.
WHITE SAUCE:
1/2 c. butter
1/2 c. flour
1 tsp. Veg-All seasoning
1 1/4 tsp. chicken bouillon
Salt and pepper to taste
2 c. milk
Bring butter, flour and seasonings to boil, gradually add milk, stirring constantly until it boils again. Grease bottom of 9x13 inch pan with white sauce. Save 1/2 cup for top layer. Add remaining white sauce to drained vegetables.
Layer white sauce, half of noodles/ricotta cheese, half of vegetables in sauce, half of Mozzarella cheese. Repeat noodles through Mozzarella cheese, then third layer of noodles, 1/2 cup reserved white sauce, Parmesan cheese on top.
Bake at 350 degrees until very hot in center, 35 to 45 minutes. Cover last 15 minutes. This may be made in advance and frozen or refrigerated. Allow more heating time when cold.
OR
VEGETABLE LASAGNE
1 pkg. lasagne noodles
3 lbs. Ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
4 c. (16 oz.) shredded Mozzarella
1 tsp. garlic powder
4 c. vegetable mixture of broccoli, zucchini, peppers, mushrooms or any vegetables you like
3/4 c. grated Parmesan cheese
Cook lasagne noodles as directed on package; drain. Rinse with cold water; drain and lay flat on paper towels in singe layer until needed.
Meanwhile, mix together Ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables.
Spread 3/4 cup on bottom of a 13x9x2-inch pan. Arrange layer of noodles, 1/4 or remaining vegetable mixture and sprinkle with some Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Makes 8 servings.
JMDoes anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
INGREDIENTS
1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
2/3 cup diced red bell pepper
2/3 cup diced orange bell pepper
2/3 cup diced yellow bell pepper
2/3 cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 dash crushed red pepper flakes
1/2 cup grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
4 eggs
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crushed
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of bakingDoes anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
ohhhhh my fave recipe for veggie lasagne is one that uses alfredo sauce
you make it the same way as you would a regular lasagne, but don't use ricotta cheese (it doesn't turn out very good)... use mozzerella, alfredo sauce, and throw some frozen veggies into the sauce as it's cooking... like broccoli, carrots, zucchini, etc...you can use fresh too, it's very good for you, a little bit of fat i'll admit, but you have so many nutrients from the veggies.
yumyum i'm hungry now :)
Make it the exact same way you would a meat lasagna, but instead of meat put in chunks of zuchini and mushroon slices. All fresh! If you want more protein you can add more ricotta cheese.
This link has 6 videos of vegeterian lasagna recipes (and only 2 meat ones), I always find it easier to follow video recipes rather than written ones and these are terrific and professional:
http://www.videojug.com/tag/lasagne
2 teaspoons vegetable oil
3 cups eggplant, unpeeled %26amp; diced
3/4 cup chopped onion
1 teaspoon garlic, minced
28 ounces tomatoes, canned, crushed
1 1/4 teaspoons salt, divided
1/2 teaspoon sugar
1/4 teaspoon basil
1 pound carrot, peeled %26amp; shredded
10 ounces frozen spinach, thawed and drained
15 ounces ricotta cheese, part skim milk
1 cup mozzarella cheese, part skim milk, shredded
1 large egg, beaten
1 pinch nutmeg
9 lasagna noodles, cooked
2 tablespoons grated Parmesan cheese, fresh
In large nonstick skillet, heat oil over medium-high heat. Add eggplant, onions and garlic; cook, stirring, 5 minutes. Stir in tomatoes, 1 teaspoon salt and the sugar and basil. Bring to boil; reduce heat to low, cover and simmer until eggplant is tender, 20 minutes. Makes 4 3/4 cups.
Meanwhile, preheat oven to 375 F. Bring 2 quarts water to boil in large saucepan. Add carrots and cook 1 minute; drain. Combine carrots, spinach, ricotta, mozzarella, egg, 1/4 teaspoon salt and the nutmeg in large bowl. Spoon 1-1/4 cups eggplant sauce in 9 x 13-inch baking dish.
Layer with 3 lasagne noodles and half the spinach mixture, 3 more noodles and 1-3/4 cups sauce, then remaining spinach and noodles. Top with remaining sauce. Sprinkle with Parmesan. Bake uncovered 30 to 40 minutes, until hot. Makes 8 servings.
Serving Size: 8.
OR
VEGETABLE LASAGNE
1 box whole wheat lasagne noodles, cooked and drained
1 lb. ricotta cheese
16 oz. grated Mozzarella cheese
1/2 c. Parmesan cheese
1 (20 oz.) bag broccoli cuts, cooked slightly, and drained
1 (16 oz.) bag mixed vegetables, cooked slightly and drained
Regular lasagne noodles may be substituted. Cook and drain noodles; don't over cook. Use 9-12 noodles for a 9x12 inch pan.
WHITE SAUCE:
1/2 c. butter
1/2 c. flour
1 tsp. Veg-All seasoning
1 1/4 tsp. chicken bouillon
Salt and pepper to taste
2 c. milk
Bring butter, flour and seasonings to boil, gradually add milk, stirring constantly until it boils again. Grease bottom of 9x13 inch pan with white sauce. Save 1/2 cup for top layer. Add remaining white sauce to drained vegetables.
Layer white sauce, half of noodles/ricotta cheese, half of vegetables in sauce, half of Mozzarella cheese. Repeat noodles through Mozzarella cheese, then third layer of noodles, 1/2 cup reserved white sauce, Parmesan cheese on top.
Bake at 350 degrees until very hot in center, 35 to 45 minutes. Cover last 15 minutes. This may be made in advance and frozen or refrigerated. Allow more heating time when cold.
OR
VEGETABLE LASAGNE
1 pkg. lasagne noodles
3 lbs. Ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
4 c. (16 oz.) shredded Mozzarella
1 tsp. garlic powder
4 c. vegetable mixture of broccoli, zucchini, peppers, mushrooms or any vegetables you like
3/4 c. grated Parmesan cheese
Cook lasagne noodles as directed on package; drain. Rinse with cold water; drain and lay flat on paper towels in singe layer until needed.
Meanwhile, mix together Ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables.
Spread 3/4 cup on bottom of a 13x9x2-inch pan. Arrange layer of noodles, 1/4 or remaining vegetable mixture and sprinkle with some Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Makes 8 servings.
JMDoes anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
INGREDIENTS
1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
2/3 cup diced red bell pepper
2/3 cup diced orange bell pepper
2/3 cup diced yellow bell pepper
2/3 cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 dash crushed red pepper flakes
1/2 cup grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 (16 ounce) package shredded mozzarella cheese
4 eggs
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crushed
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of bakingDoes anyone have a good vegetable lasagna recipe? I also would like some pointers on cooking with less meat.?
ohhhhh my fave recipe for veggie lasagne is one that uses alfredo sauce
you make it the same way as you would a regular lasagne, but don't use ricotta cheese (it doesn't turn out very good)... use mozzerella, alfredo sauce, and throw some frozen veggies into the sauce as it's cooking... like broccoli, carrots, zucchini, etc...you can use fresh too, it's very good for you, a little bit of fat i'll admit, but you have so many nutrients from the veggies.
yumyum i'm hungry now :)
Make it the exact same way you would a meat lasagna, but instead of meat put in chunks of zuchini and mushroon slices. All fresh! If you want more protein you can add more ricotta cheese.
This link has 6 videos of vegeterian lasagna recipes (and only 2 meat ones), I always find it easier to follow video recipes rather than written ones and these are terrific and professional:
http://www.videojug.com/tag/lasagne
Quick and easy Lasagna recipe?
Need a quick and easy lasagna recipe, with basic ingredients. All information and recipes are greatly appreciated. Thank you!Quick and easy Lasagna recipe?
Lasagna the quick and easy way!
12 servings 1录 hours 30 min prep
1 box lasagna noodles
1 can spaghetti sauce, meat, flavored (or your favorite flavor)
1 container ricotta cheese
1 bag of shredded mozzarella cheese
1 bag of grated parmesan cheese
2 eggs
1 lb ground beef
You can add your favorite vegetables to the spaghetti sauce after sauteing them.
Heat oven to 350 degrees.
In a large frying pan brown the ground beef and drain.
In large pot cook the lasagna noodles until done,drain.
While ground beef and noodles are cooking, mix the ricotta cheese and 2 eggs in a bowl.
Heat the spaghetti sauce and add ground beef to it.
In large pan spread out some sauce on the bottom of pan.
Lay down a layer of noodles, then sauce mix, then ricotta cheese mix, then some mozzarella cheese, and then parmesean cheese.
Keep layering and top off with mozzerella cheeese.
Cover with aluminum foil and bake for 1/2 hour, at the last 10 minutes, remove foil.Quick and easy Lasagna recipe?
Easy Lasagna
INGREDIENTS
10 ounces lasagna noodles
1 1/2 pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.
Quick and Easy Lasagna:
1陆 hours 30 min prep
12-16 servings
1 1/2 lbs hamburger
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
2 (32 ounce) jars spaghetti sauce
15 ounces dry curd ricotta cheese
1/4 cup grated romano cheese or parmesan cheese
1 egg
12 ounces mozzarella cheese
1. Preheat oven to 375 degrees.
2. Brown the hamburger and onion.
3. Add the salt, pepper, Italian seasoning, and garlic powder.
4. Stir the spaghetti sauce into the hamburger mixture and set aside.
5. Combine the ricotta cheese, grated romano or parmesen cheese, egg, and 1/2 of the mozzarella cheese.(save the rest for the top).
6. Grease a 9x13 pan.
7. Place a small amount of the hamburger spaghetti sauce on the bottom of the pan.
8. Lay 3 uncooked lasagna noodles lengthwise on top of the sauce.
9. On top the the noodles, place 1/3 of the remaining sauce.
10. On top of this, put 1/3 of the cheese mixture.
11. Continue layering until everything is gone.
12. Cover dish with foil and bake for 30 minutes.
13. Remove foil, and bake for 30 more minutes.
14. During the last 15 minute place the remaining mozzarella cheese on top.
15. Let set 10 minutes, cut and enjoy!
I have made this dozens of times...it's simple and very good. I've never had a complaint!!
Simply Lasagna
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350掳F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160掳F). Let stand 15 min. before cutting for easier serving.
P.S. I always top this with loads of extra cheese...make sure to buy extra!!
Extra Easy Lasagna
陆 lb. ground beef
15 oz. cottage cheese
戮 c. water
2 eggs
1 (32oz.) spaghetti sauce
12 oz. Mozzarella cheese, grated
1 package of lasagna noodles
1/2c. Parmesan cheese
Brown beef; drain. Add water and spaghetti sauce. Bring to a boil. Use a 9x13 inch dish. Layer sauce, uncooked noodles, cottage cheese mixture, and mozzarella cheese. End with sauce. Cover lightly with foil. Bake at 375 for 1 hour. Let stand 10 minutes. Garnish with Parmesan.
I posted this before, but it was a while ago. Heres a real simple one, a recipe of my moms:
2 pks frozen cheese raviloi
tomato sauce or even better, tomoato meat sauce if buying two or three jars or that equivalence homemade
1-2 pks shredded mozzerella
preheat oven 475...warm/cook your sauce and cook your pasta, but only a little before el dente (where theres a big bite to it). take a 13x9 dish (preferably glass) and layer bottom with sauce. then layer with ravioli, sauce, cheese. repeat until all is gone. top layer with more sauce and cheese (dont be shy with it, the pasta will soak up the sauce while cooking so reserve some for serving). Cover top and bake for about 25 minutes. Check on it, when cheese is near bubbly take off foil and put back in for 10 minutes. Then take out and let sit for another 10, and serve. Delicious with salad and garlic bread, easy and tastes just like lasanga!
QUICK LASAGNA
1 lb. ground beef
Salt and pepper to taste
2 c. Italian-style tomato sauce
3 c. water
4 oz. egg noodles
2 tsp. Italian seasonings
1 clove garlic, minced
1/2 c. cottage cheese
1/2 c. Mozzarella cheese
Brown meat and drain. Stir in all but cheeses. Cover and simmer on low about 20 minutes, until noodles are tender. Remove from heat, stir in cottage cheese. Pour into greased 13 x 9 x 2 inch pan. Top with Mozzarella cheese. Bake at 325 degrees about 15 minutesmedicine cream
Lasagna the quick and easy way!
12 servings 1录 hours 30 min prep
1 box lasagna noodles
1 can spaghetti sauce, meat, flavored (or your favorite flavor)
1 container ricotta cheese
1 bag of shredded mozzarella cheese
1 bag of grated parmesan cheese
2 eggs
1 lb ground beef
You can add your favorite vegetables to the spaghetti sauce after sauteing them.
Heat oven to 350 degrees.
In a large frying pan brown the ground beef and drain.
In large pot cook the lasagna noodles until done,drain.
While ground beef and noodles are cooking, mix the ricotta cheese and 2 eggs in a bowl.
Heat the spaghetti sauce and add ground beef to it.
In large pan spread out some sauce on the bottom of pan.
Lay down a layer of noodles, then sauce mix, then ricotta cheese mix, then some mozzarella cheese, and then parmesean cheese.
Keep layering and top off with mozzerella cheeese.
Cover with aluminum foil and bake for 1/2 hour, at the last 10 minutes, remove foil.Quick and easy Lasagna recipe?
Easy Lasagna
INGREDIENTS
10 ounces lasagna noodles
1 1/2 pounds lean ground beef
3 cups cottage cheese
2 eggs
1 teaspoon garlic powder
2 tablespoons dried parsley
salt and pepper to taste
1 (6 ounce) can tomato paste
2 (6.5 ounce) cans tomato sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.
Quick and Easy Lasagna:
1陆 hours 30 min prep
12-16 servings
1 1/2 lbs hamburger
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon italian seasoning
1/4 teaspoon garlic powder
2 (32 ounce) jars spaghetti sauce
15 ounces dry curd ricotta cheese
1/4 cup grated romano cheese or parmesan cheese
1 egg
12 ounces mozzarella cheese
1. Preheat oven to 375 degrees.
2. Brown the hamburger and onion.
3. Add the salt, pepper, Italian seasoning, and garlic powder.
4. Stir the spaghetti sauce into the hamburger mixture and set aside.
5. Combine the ricotta cheese, grated romano or parmesen cheese, egg, and 1/2 of the mozzarella cheese.(save the rest for the top).
6. Grease a 9x13 pan.
7. Place a small amount of the hamburger spaghetti sauce on the bottom of the pan.
8. Lay 3 uncooked lasagna noodles lengthwise on top of the sauce.
9. On top the the noodles, place 1/3 of the remaining sauce.
10. On top of this, put 1/3 of the cheese mixture.
11. Continue layering until everything is gone.
12. Cover dish with foil and bake for 30 minutes.
13. Remove foil, and bake for 30 more minutes.
14. During the last 15 minute place the remaining mozzarella cheese on top.
15. Let set 10 minutes, cut and enjoy!
I have made this dozens of times...it's simple and very good. I've never had a complaint!!
Simply Lasagna
1 lb. ground beef
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350掳F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside. Drain meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended. (You should have about 5 cups sauce.)
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until center is heated through (160掳F). Let stand 15 min. before cutting for easier serving.
P.S. I always top this with loads of extra cheese...make sure to buy extra!!
Extra Easy Lasagna
陆 lb. ground beef
15 oz. cottage cheese
戮 c. water
2 eggs
1 (32oz.) spaghetti sauce
12 oz. Mozzarella cheese, grated
1 package of lasagna noodles
1/2c. Parmesan cheese
Brown beef; drain. Add water and spaghetti sauce. Bring to a boil. Use a 9x13 inch dish. Layer sauce, uncooked noodles, cottage cheese mixture, and mozzarella cheese. End with sauce. Cover lightly with foil. Bake at 375 for 1 hour. Let stand 10 minutes. Garnish with Parmesan.
I posted this before, but it was a while ago. Heres a real simple one, a recipe of my moms:
2 pks frozen cheese raviloi
tomato sauce or even better, tomoato meat sauce if buying two or three jars or that equivalence homemade
1-2 pks shredded mozzerella
preheat oven 475...warm/cook your sauce and cook your pasta, but only a little before el dente (where theres a big bite to it). take a 13x9 dish (preferably glass) and layer bottom with sauce. then layer with ravioli, sauce, cheese. repeat until all is gone. top layer with more sauce and cheese (dont be shy with it, the pasta will soak up the sauce while cooking so reserve some for serving). Cover top and bake for about 25 minutes. Check on it, when cheese is near bubbly take off foil and put back in for 10 minutes. Then take out and let sit for another 10, and serve. Delicious with salad and garlic bread, easy and tastes just like lasanga!
QUICK LASAGNA
1 lb. ground beef
Salt and pepper to taste
2 c. Italian-style tomato sauce
3 c. water
4 oz. egg noodles
2 tsp. Italian seasonings
1 clove garlic, minced
1/2 c. cottage cheese
1/2 c. Mozzarella cheese
Brown meat and drain. Stir in all but cheeses. Cover and simmer on low about 20 minutes, until noodles are tender. Remove from heat, stir in cottage cheese. Pour into greased 13 x 9 x 2 inch pan. Top with Mozzarella cheese. Bake at 325 degrees about 15 minutes
Looking for spinach lasagna recipe from Better Homes and Gardens cookbook?
I had the edition from my 2000 wedding, and it was updated by 2006. I've lost the recipe from my 2000 book and looking for it. Please help by posting recipe if you can. It was spinach lasagna and had onions, green peppers, mushrooms and ricottia cheese also as ingredients. Looking for spinach lasagna recipe from Better Homes and Gardens cookbook?
This is the closest I could find on their website. Looks like if you substitute spinach for the broccoli and add some mushrooms, you should have it!
Vegetarian Lasagna Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8
This is the closest I could find on their website. Looks like if you substitute spinach for the broccoli and add some mushrooms, you should have it!
Vegetarian Lasagna Prep: 45 minutes
Bake: 30 minutes
Ingredients
8 dried lasagna noodles
1 10-ounce package frozen chopped broccoli
1 14-1/2-ounce can diced tomatoes
1 15-ounce can no salt added tomato sauce
1 cup chopped celery
1 cup chopped onion
1 cup chopped green or red sweet pepper
1-1/2 teaspoons dried basil or oregano, crushed
2 bay leaves
1 clove garlic, minced
1 beaten egg
2 cups fat-free ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese (4 ounces)
1/8 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Cook noodles and broccoli separately according to their package directions; drain well. Set aside.
2. For sauce, in a large saucepan stir together tomato sauce, undrained diced tomatoes, celery, onion, sweet pepper, basil, bay leaves, garlic, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until sauce is thick, stirring occasionally. Discard bay leaves.
3. Meanwhile, for filling, in a bowl stir together egg, ricotta cheese, Parmesan cheese, and black pepper. Stir in cooked broccoli.
4. Spread about 1/2 cup of the sauce in a 3-quart rectangular baking dish. Top with half of the noodles, half of the filling, and half of the remaining sauce. Repeat layers, ending with the sauce.
5. Bake, uncovered, in a 350 degree F. oven for 25 minutes; sprinkle with mozzarella. Bake about 5 minutes more or until heated through. Let stand 10 minutes before serving. Makes 8
Is there a good vegetable lasagna recipe that does not need three types of cheeses?
You can use whatever cheeses you wish. I normally just use cheddar.Is there a good vegetable lasagna recipe that does not need three types of cheeses?
Wow, xp sure is emphatic about this issue. Lol.
Anyway, just use one or two types of cheese.
I just made a cool vegetable lasagna with POLENTA instead of pasta.
I got that tube of polenta from the grocery and sliced it about 1/4-1/2 inch thick. Made a layer of polenta, a layer of shredded mozzarella, a layer of chunky tomato sauce, a layer of thin sliced zucchini,
polenta, shredded mozzarella, chunky tomato sauce and BAKE for 40 mins at 350.
It would be good if you put a layer of ricotta in there too, I did for mine.Is there a good vegetable lasagna recipe that does not need three types of cheeses?
This is a great one- you can easily omit the parmesan cheese. It's fine without it.
Roasted Vegetable Lasagna
From Allrecipes
INGREDIENTS
1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lenthwise into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) container reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 (26 ounce) jar meatless spaghetti sauce
12 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil
DIRECTIONS
Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. Cover and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Happy cooking!
Sure you can change the cheeses to fit your taste in any of the recipes for this. Look how many people make their lasagna using different cheeses? I like cottage cheese while other like ricotta and some like the graded cheeses in while others don't. Just work with the recipe till you are happy with it.
You could omit the Parmesan cheese to make this a two cheese lasagna. Personally, I'd keep it as it adds a bit of saltiness to the recipe.
Vegetable Lasagna
3 cups chunky-style spaghetti sauce
1 medium zucchini, shredded
6 lasagna noodles, uncooked
1 cup Ricotta
OR
1 cup small curd creamed cottage cheese
录 cup Parmesan cheese, grated
1 tablespoon snipped fresh oregano leaves
OR
1 teaspoon dried oregano leaves
2 cups Mozzarella cheese (8 ounces), shredded
Heat oven to 350鈭?
Mix spaghetti sauce and zucchini. Spread 1 cup mixture in ungreased
rectangular baking dish, 11 鈼?7 鈼?1 1/2 inches; top with 3 uncooked
noodles.
Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in
dish. Spread with 1 cup of the sauce mixture.
Top with remaining noodles, sauce mixture and the Mozzarella cheese. Bake
uncovered until hot and bubbly, about 45 minutes. Let stand 15 minutes
before cutting.
++++++++++++++++++++
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker脝 Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker脝
cookbooks. Because MasterCook and Betty Crocker脝 use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
S(Internet Address):
';For more great ideas visit my Web site at: www.bettycrocker.com';
Copyright:
';漏 General Mills, Inc. 1998';
Categories:
Dinner, Hearty Meatless Meals
Source
--
Servings/Yield
8 servings
Are you against the cheese itself because you are vegetarian or is it the fact that you have only one type of cheese?
I cook with what I have and make the recipes work for me, not work for the recipe. You can do the same. If you don't use cheese, you are missing the best part.
WHERE DO YOU COME FROM !!!!
HYow od u do lasagnas? !!!!!!
LASAGNA DOESNT NEED 3 TYPES OF CHEES
JUST ONE
PARMIGIANO REGGIANO !!!!!!
I'M ITALIAN I KNOW WHAT I SAY !!!!!
damn !!!!!
is unbilievable how they change our recepies all over the world!!!
SORRY ABOUT MY TONE
but I'm a good cooker!!!
;)
TK
CIAO !!!!
Well your filling has to contain either cottage cheese or ricotta cheese. You can do without the parmesan and the mozzerella and it won't be as cheesy but with the sauce and such it can still be tasty.
I don't have a recipe, but I know that you can substitute tofu for the ricotta cheese.
I just use ricotta and mozzarella cheese.
Wow, xp sure is emphatic about this issue. Lol.
Anyway, just use one or two types of cheese.
I just made a cool vegetable lasagna with POLENTA instead of pasta.
I got that tube of polenta from the grocery and sliced it about 1/4-1/2 inch thick. Made a layer of polenta, a layer of shredded mozzarella, a layer of chunky tomato sauce, a layer of thin sliced zucchini,
polenta, shredded mozzarella, chunky tomato sauce and BAKE for 40 mins at 350.
It would be good if you put a layer of ricotta in there too, I did for mine.Is there a good vegetable lasagna recipe that does not need three types of cheeses?
This is a great one- you can easily omit the parmesan cheese. It's fine without it.
Roasted Vegetable Lasagna
From Allrecipes
INGREDIENTS
1 pound eggplant, sliced into 1/4 inch rounds
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lenthwise into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) container reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 (26 ounce) jar meatless spaghetti sauce
12 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil
DIRECTIONS
Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. Cover and bake at 350F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.
Happy cooking!
Sure you can change the cheeses to fit your taste in any of the recipes for this. Look how many people make their lasagna using different cheeses? I like cottage cheese while other like ricotta and some like the graded cheeses in while others don't. Just work with the recipe till you are happy with it.
You could omit the Parmesan cheese to make this a two cheese lasagna. Personally, I'd keep it as it adds a bit of saltiness to the recipe.
Vegetable Lasagna
3 cups chunky-style spaghetti sauce
1 medium zucchini, shredded
6 lasagna noodles, uncooked
1 cup Ricotta
OR
1 cup small curd creamed cottage cheese
录 cup Parmesan cheese, grated
1 tablespoon snipped fresh oregano leaves
OR
1 teaspoon dried oregano leaves
2 cups Mozzarella cheese (8 ounces), shredded
Heat oven to 350鈭?
Mix spaghetti sauce and zucchini. Spread 1 cup mixture in ungreased
rectangular baking dish, 11 鈼?7 鈼?1 1/2 inches; top with 3 uncooked
noodles.
Mix ricotta cheese, Parmesan cheese and oregano; spread over noodles in
dish. Spread with 1 cup of the sauce mixture.
Top with remaining noodles, sauce mixture and the Mozzarella cheese. Bake
uncovered until hot and bubbly, about 45 minutes. Let stand 15 minutes
before cutting.
++++++++++++++++++++
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker脝 Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker脝
cookbooks. Because MasterCook and Betty Crocker脝 use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
S(Internet Address):
';For more great ideas visit my Web site at: www.bettycrocker.com';
Copyright:
';漏 General Mills, Inc. 1998';
Categories:
Dinner, Hearty Meatless Meals
Source
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Servings/Yield
8 servings
Are you against the cheese itself because you are vegetarian or is it the fact that you have only one type of cheese?
I cook with what I have and make the recipes work for me, not work for the recipe. You can do the same. If you don't use cheese, you are missing the best part.
WHERE DO YOU COME FROM !!!!
HYow od u do lasagnas? !!!!!!
LASAGNA DOESNT NEED 3 TYPES OF CHEES
JUST ONE
PARMIGIANO REGGIANO !!!!!!
I'M ITALIAN I KNOW WHAT I SAY !!!!!
damn !!!!!
is unbilievable how they change our recepies all over the world!!!
SORRY ABOUT MY TONE
but I'm a good cooker!!!
;)
TK
CIAO !!!!
Well your filling has to contain either cottage cheese or ricotta cheese. You can do without the parmesan and the mozzerella and it won't be as cheesy but with the sauce and such it can still be tasty.
I don't have a recipe, but I know that you can substitute tofu for the ricotta cheese.
I just use ricotta and mozzarella cheese.
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