Recipe: 8 Vegetable Lasagna Recipes

Here are a few to choose from.

Betsy

Date: Wed, 31 Jan 1996
From: kmeade (The Meades)
Sender: mc-recipes

12 Ounces Lasagna Noodles -- (wide)
2 Tablespoons Salad Oil
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
20 Ounces Frozen Broccoli -- or spinach
2 To 3 Cups Tomato Sauce
1 Pound Creamed Cottage Cheese
1/4 Cup Sour Cream
12 Ounces Mozzarella Cheese -- grated

Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combine cottage cheese and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.

Cover tightly with aluminum foil and refrigerate.

About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.

Serves 6.

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Golden Onion and Zucchini Lasagne (Gourmet Mag 2/94)

Recipe By : Elizabeth Stevens
Serving Size : 4 Preparation Time :0:00

1 1/2 pounds thinly sliced onions -- about 6 cups
1/2 teaspoon dried thyme
OR
1 1/2 teaspoons fresh thyme
7 tablespoons unsalted butter -- divided 2+1+1+3
1/2 cup dry white wine
1 pound zucchini -- sliced 1/4" thick
1/4 cup all-purpose flour
2 1/2 cups milk
freshly grated nutmeg to taste
salt and freshly ground pepper to taste
3 7" squares (no-boil) lasagne
1 1/2 cups freshly grated Parmesan -- about 5oz.

In a large heavy skillet, melt 2T butter. Cook onions with dried thyme (if using dry), salt and pepper, covered, over moderately low heat, stirring occasionally, 30 minutes, or until tender and pale golden. [I think this was no more than 15 minutes.] Cook uncovered, stirring, 15 minutes. [5 min enough.] Add wine and simmer until most of wine has evaporated. Stir in fresh thyme (if using fresh) and transfer to a bowl.

Preheat oven to 375F.
Butter an 8" square baking dish.

In the cleaned skillet, melt 1T butter.
Cook half of zucchini slices in one layer over moderate heat until tender, about 2 min on each side. Transfer to another bowl. Cook remaining zucchini in 1T butter in the same manner.

In small heavy saucepan, melt remaining 3T butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add nutmeg, salt and pepper to taste and simmer sauce, whisking, until thickened, about 2 minutes. [I think they're trying to tell you something about whisking.]

Spread a few tablespoons sauce on bottom of prepared dish. Layer over this, in order bottom to top: - 1 square lasagne
- 1/2 onions
- 1/2 zucchini
- 1/3 sauce
- 1/3 Parmesan

- 1 square lasagne
- 1/2 onions
- 1/2 zucchini
- 1/3 sauce
- 1/3 Parmesan

- 1 square lasagne
- 1/3 sauce
- 1/3 Parmesan

Bake lasagne in middle of oven 25-30 min, or until golden. Let stand 10 minutes before serving.

Serves 6-8 as a first course or side dish.

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* Exported from MasterCook II *

Jason's broccoli lasagne

2 cans (10oz) Broccoli soup
1 package (10oz) Frozen chopped broc
4 tablespoons Cooking oil
3 Carrots -- thinly sliced
1 Large onion -- diced
3/4 pound Mushrooms -- sliced
12 Lasagne noodles
1 pound Mozzarella -- grated
15 ounces Ricotta
2 Eggs
1/2 cup Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in 1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water and cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp oil, cook mushrooms until moisture is gone. Stir in carrot mixture. Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture, all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and sauce. Cook for 45 minutes.

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Lasagna Primavera

Recipe By: Foodview

12 spinach lasagna noodles
grated or diced mozzarella
grated or diced sharp cheddar (white/yello
grated parmesan
1 red pepper
1 green pepper
4 cloves garlic, minced
1/2 cup sliced or eighthed mushrooms
1 medium eggplant
2 cups diced tomatoes (fresh is best)
2 cups tomato sauce
1 cup tomato paste
2 cups Ricotta cheese
1 egg

In a large sauce pan, saute the garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the mushrooms and continue to saute until tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using. Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg, set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain. When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy.

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Olive Garden Florentine Lasagna

-----NORMA WRENN NPXR56B-----
1 pound Fresh spinach
1 pound Fresh mushrooms -- chopped coarsely
1 cup Onion -- chopped
1 clove Garlic -- minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese -- divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese -- shredded
Marinara sauce or tomato-
Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely. Chop mushrooms and onions and mince garlic over medium-high heat until onions are tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and mushroom-onion mixture and mix on low speed until just blended. Cook lasagna according to package directions; rinse under cool water and drain thoroughly. Place foru lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling. Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering two more times and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.) Source: Abilene Reporter News 3/10/94

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Vegetable Lasagna

Recipe By: Robert N. Hartman

1 pound spinach -- fresh
2 teaspoons margarine
1 pound carrots -- cleaned and sliced
2 cups broccoli flowerets
2 cups vegetable broth
1 cup milk -- low-fat
1/2 cup onion -- chopped
6 teaspoons margarine
1/2 cup flour -- all-purpose
1/2 cup wine -- dry white
1 cup parmesan cheese -- grated
4 ounces swiss cheese -- shredded
4 ounces provolone cheese -- shredded
10 lasagna noodles -- cooked
2 cups tomato sauce

Remove stems from spinach. Wash leaves thoroughly; cook spinach in a small amount of boiling water 5 to 8 minutes or until tender. Drain; place spinach on paper towels, and squeeze until barely moist. Finely chop spinach. Combine chopped spinach, 2 tbsp. margarine, and salt and pepper to taste; set aside.

Cook carrots and broccoli in boiling water to cover 8 to 10 minutes or until tender; drain well. Combine spinach, carrots, and broccoli, and set aside.

Combine vegetable broth and milk in a saucepan. Cook over medium heat until warm; remove from heat, set aside.

Saute chopped onion in 1/4 cup plus 2 tbsp. margarine in large skillet until tender. Add flour, and cook 3 minutes, stirring constantly. Add warm broth mixture and wine; simmer 5 minutes or until mixture is thickened, stirring constantly. Remove from heat and set aside.

Combine cheeses. Arrange 5 lasagna noodles in lightly greased 13x9x2-inch baking dish (grease with Pam type product). Layer 1/4 white sauce, 1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat layers. Spread tomato sauce over top. Sprinkle with remaining 1/3 cheese. Bake uncovered, at 350 degrees F for 35 minutes. Let lasagna stand 10 minutes before serving.

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Vegetable Lasagna Roll-Ups

----- FILLING-----
1 cup Part-skim ricotta cheese
1/4 cup Part-skim mozzarella cheese
1/4 cup Freshly grated Parmesan -- cheese
8 ounces Fresh spinach -- washed and
chopped
1 can (15 oz) white kidney beans -- drained and rinsed
2 tablespoons Fresh chopped oregano
2 tablespoons Fresh chopped basin
8 ounces Raw lasagna noodles
-----SAUCE-----
3 teaspoons Extra-light olive oil with -- a dash of sesame oil
2 cups Chopped onions
2 Cloves garlic, peeled -- chopped
2 cups Finely diced eggplant
1 large Red bell pepper -- seeded
finely diced
2 tablespoons Low-sodium tomato paste
1/4 teaspoon Red pepper flakes
1 cup Red wine
1 can (16 oz) whole tomatoes -- with liquid
1 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Freshly ground salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Freshly grated Parmesan -- cheese

Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil. Set aside.

Cook the noodles al dente. Cool them under cold water when they're cooked the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet over medium-high heat and fry the onions and the garlic for 5 minutes, stirring often. Transfer half to the spinach and cheese filling and set the other half aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often. It's important that the bottom of the pan does not scorch. Spoon the cooked eggplant into the filling mixture and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes. Spoon the cooked pepper into the filling mixture. Wipe the pan clean.

Add the tomato paste to the same pan and, over medium heat, cook until it turns brown--about 5 minutes. It is very important it doesn't burn but just browns. Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth--about 15 minutes. Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces.

Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer. Stir in the lemon juice, salt, and black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end. Repeat with the remaining noodles.

Pour the sauce into a 9" X 13" baking pan. Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them. Cover with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes.

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Date: Thu, 28 Jul 1994
From: Beverly Friss frissb
Subject: Vegetarian Lasagne

Vegetarian Lasagne
From: 365 Ways to Cook Pasta:

12 whole lasagna noodles
1 small bunch of broccoli (abt 12 ounces)
4 Tbs olive oil
1/2 cup chopped onion
2 tsp chopped garlic
2 15oz containers of ricotta cheese (I used the low fat)
2 eggs beaten (egg beaters can be substituted)
4 Tbs grated parmesan cheese
4 Tbs chopped parsley (fresh)
pepper
pinch of nutmeg
2 large carrots, chopped
2 15oz cans whole tomatoes with juice cut up
1 Tbs basil (fresh)
salt
8 oz mushrooms coarsely chopped
1 green or red bell pepper, coarsely chopped
1 Tbs fresh lemon juice
2 cups shredded mozzarella (8 oz)

Cook lasagna noodles until al dente, about 12 minutes, drain, let moondles sit in bowl oc cool water until ready to use.
Steam the broccoli until crisp-tender, about 5 minutes. Cool, coarsely chop and set aside.
Heat 2 Tbs of the oil in a medium skillet, add onion, saute until tender. Add 1 tsp of the garlic, saute 1 minute.
In a bowl, combine the chopped broccoli, half the sauteed onion, the ricotta, eggs, 2 Tbs of the parmasen cheese, 2 Tbs of the parsley and a pinch each of the pepper and nutmeg. Set aside.
Add the chopped carrots to the onion remaining in the skillet, saute until crisp-tender, stir in the tomatoes. Cook, stirring until boiling gently. Boil, stirring, until sauce is thickened, about 10 minutes, stir in 1 Tbs of the remaining parsley, the basil and salt and pepper to taste. Transfer to a small bowl. Wipe out skillet.
Heat the remaining 2 Tbs of oil in the skillet, add the mushrooms. Aaute, stirring over medium heat until liquid has evaporated, about 5 min. Add green or red pepper, saute until crisp-tender about 3 min. Stir in the remaining 1 tsp of garlic, saute 1 min. Stir in the remaining 1 Tbs of parsley and the lemon juice, season with salt and pepper.
Heat oven to 350 degrees. Spoon about 1/2 cup of the tomato sauce over the bottom of a 4 quart baking dish about 10x14. Lift the lasagna noodles individually from the cold water and blot dry. Arrange a single layer (4 noodles) in the dish.
Spread the mushroom layer over the noodles, sprinkle with 1 cup of the mozzarella and 1 Tbs of the remaining parmesan. Top with a second layer of noodles. Spread with the ricotta and broccoli mixture, sprinkle with 1/2 cup of the mozzarella. Top with a third layer of noodles. Spread with the tomato sauce. Sprinkle with the remaining 1 Tbs parmesan and the remaining 1 cup of mozzarella.
Bake until cheese is melted and bubbly about 40 minutes. Let stand at least 15 minutes before serving.
The book says that the prep time is 35 minutes and that this serves 8 to 10 people.
I say that no way is the prep time 35 minutes. It almost took me that long to wash and chop all of the veggies and to me that is prep time. So I would double this. I found this to be a very time consuming dish to make but well worth the trouble especially for a special occasion. When I was done the kitchen was in a shambles, although that is true for many recipes that I cook not just this one (grin). My husband hates the clean up after this meal. (I occasionaly try to enforce the whoever does not cook cleans rule).
Also, especially for Lana, I found that this and one regular lasagna fed 25 well when there are lots of hors d'ourves and side dishes as well. I think that the 8 to 10 estimate is more for serving this as the main dish for a regular dinner. To be safe say 12 pieces per lasagna.
Lastly, I cooked this completely the day before and reheated it before serving. It took a good 30 to 40 minutes to heat all the way through. Maybe others can suggest if this could be constructed then refrigerated or frozen and then cooked to serve. Mine did not dry out but I was worried that it would.
Remaining recipes requested for party of 50 to be posted shortly when I get some more time. Enjoy!
Beverly Boget Pittsburgh, PA