italian vegetarian lasagna recipe
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italian vegetarian lasagna recipe
Ingredients
- 12 uncooked lasagna noodles
- 1/2 cup dry sherry or unsweetened apple juice
- 1 medium onion, finely chopped (1/2 cup)
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 2 large zucchini, shredded (about 4 cups)
- 2 medium red or green bell peppers, chopped (1 cup)
- 1/2 teaspoon salt
- 2 cups chopped fresh spinach
- 1 teaspoon dried basil leaves
- 1/2 teaspoon dried oregano leaves
- 1 container (15 oz) reduced-fat ricotta cheese
- 1 cup fat-free or reduced-fat cottage cheese
- 1/4 cup grated Parmesan cheese
- 1 can (8 oz) tomato sauce
- 1 cup shredded mozzarella cheese (4 oz)
Steps
Heat oven to 425°F. Spray 13×9-inch (3-quart) glass baking dish and sheet of foil (large enough to cover dish) with cooking spray. Cook lasagna noodles as directed on package; drain.
Meanwhile, in 12-inch nonstick skillet or Dutch oven, heat sherry to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes. Remove from heat; drain well.
In medium bowl, mix ricotta cheese, cottage cheese and Parmesan cheese.
Place 3 cooked noodles in bottom of baking dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, the tomato sauce and mozzarella cheese. Cover tightly with foil, sprayed side down.
Bake 25 to 30 minutes or until bubbly around edges. Uncover baking dish; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving. Cut into squares.
The Best Vegetarian Lasagna Recipe
Ingredients
Italian Tomato Sauce
- 2 tablespoons olive oil
- 1 large onion (diced small) (about 3 cups)
- 1 green bell pepper (diced smal) (about 1 1/2 cups)
- 4 teaspoons Italian herb seasoning
- 6 medium cloves garlic (minced) (about 2 tablespoons)
- 1 28-ounce can whole fire-roasted tomatoes (diced fire-roasted tomatoes will work too)
- 1 (6-ounce) can tomato paste
- 1 tablespoon honey
- 1-1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup minced fresh parsley
Vegetarian Lasagna
- 1 batch Italian Tomato Sauce (about 4 cups, or 32 ounces, of sauce)
- 1 pound lasagna noodles* (uncooked)
- 1 15- ounce tub (about 1 3/4 cups whole milk ricotta cheese)
- 1 pound whole milk mozzarella cheese (grated) (about 4 cups)
- 1/2 cup freshly grated Parmesan cheese ((2 ounces))
Instructions
Make the Italian Tomato Sauce
- Add the olive oil to a large pan over medium heat. When hot, add the onion, bell pepper, and Italian seasoning. Cook, stirring occasionally, until the onions are soft and translucent and the pepper is tender, about 8 minutes. Add the garlic and cook, stirring frequently, for one more minute.
- Add the tomatoes, tomato paste, honey or sugar, salt, and pepper. If you’re using whole tomatoes, break up the tomatoes with a spoon. To save time, I will sometimes give whole tomatoes a quick spin in the blender to break them down a bit, then add them to the pot. (This is also a good method if you’re serving people who don’t like tomato chunks in their sauce).
- Continue to cook, stirring occasionally, over medium heat, until the sauce comes to a boil. Turn the heat to low, partially cover, and simmer for 30 minutes.
- Add the parsley, then remove from the heat.
Make the lasagna
- Heat the oven to 375 degrees Fahrenheit.
- Grab a 9-inch by 13-inch baking pan. Smear a little of the sauce on the bottom of the pan. Add a single layer of pasta, breaking to fit as needed. Using a couple of spoons (one to scoop and one to scrape it off), plop half the ricotta all over the noodles in little mounds. Top with 1/3 of the remaining sauce. Sprinkle on half of the mozzarella.
- Repeat with a layer of pasta, then the rest of the ricotta, then another third of the sauce, then the remaining mozzarella.
- Add a last layer of pasta and spread the remaining sauce over the top. Sprinkle with Parmesan.
- Bake until bubbly and melty and the pasta is tender, about 45 minutes. If the top begins to get brown, cover with foil during the last 10 minutes or so of baking.
- Remove from oven and let rest for 5-10 minutes. Cut into squares and serve.
- Keeps refrigerated covered or in an airtight container for about 3 days. It also keeps frozen for several months. I have also frozen single-portion leftovers in individual freezer bags for quick and easy lunches.
italian vegetarian lasagna recipe white sauce
This creamy vegetable lasagna is packed with veggies and cheese. Try this simple recipe for a flavorful family dinner.
Ingredients
- 9 no bake lasagna noodles
- 15 oz ricotta cheese
- 10 oz package of frozen spinach thawed
- 3 cups of shredded mozzarella cheese
- ¾ cup shredded parmesan cheese
- 24 oz of Alfredo Sauce
- 16 oz package of portabella mushrooms sliced
- Small yellow onion diced
- ¼ cup butter unsalted
- 1 tsp oregano
- 1 tsp basil
Instructions
- Preheat oven to 350 degrees.
- In a large pan, melt down the butter. Next add in the onions & mushrooms, and cook for about 3 minutes.
- Now pour in the alfredo sauce sauce.
- Sprinkle in the oregano, and the basil into the skillet, and cook for a few more minutes.
- In a 9X13 pan, spread 1 cup of the sauce onto the bottom.
- Top the sauce with 3 noodles.
- Now add 1/2 of the spinach, and spread ½ of the ricotta cheese onto the first layer of noodles, followed by 1 cup of the mozzarella cheese and ¼ cup of parmesan cheese.
- Add 3 more noodles and repeat with the ricotta, mozzarella and Parmesan cheese. Top with the remaining 3 noodles, the remainder of the mushroom sauce and the remainder of the mozzarella/parmesan cheese.
- Top with the remaining 3 noodles, then add the sauce and the last bit of cheese.
- Bake in the oven , uncovered for 40-45 minutes.
- Switch to broil, and let cook for another 2-3 minutes to brown the cheese.
- Cool for 15 minutes before cutting.
- Serve & enjoy!
Vegetable Lasagna
Ingredients
For The Sauce:
- Four to Five Cups Of Your Favorite Tomato Sauce, Or My Quick Tomato Sauce
- 1 Recipe Egg Pasta
Vegetables:
- 1 Large, Firm Eggplant (I Like To Use The Round Sicilian Ones If Available)
- 3 Red Or Yellow Peppers, Roasted
- 1 Large Onion, Skin Removed And Cut Into Thin Strips
- 1 Large Fennel Bulb, Fronds Removed, Cored, And Cut Into Thin Strips
- 1/4 Cup Olive Oil
- Salt & Pepper
To Assemble:
- 1 Cup Grated Mozzarella Cheese
- 1 Cup Grated Parmesan Cheese
- 1 Cup Grated Provalone Cheese
Instructions
Prepare pasta with ingredients listed.
Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand.
After rolling, cut into 12 inch long strips.
Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.
To prepare the vegetables, remove the top and end of the eggplant, and slice into 1/2 inch slices.
Lightly brush with a little olive oil, and either grill or broil on both sides until lightly browned and soft.
Remove to a plate to cool.
In a large frying pan, add a tablespoon or two of the oil, and add the onion rings.
Cook over medium heat until the onions are very soft, and are becoming browned.
Remove to a separate dish.
In the same frying pan, add a little additional oil, and then add the fennel slices.
Cook for 5 minutes or until they begin to color.
Add 1/4 cup of water, and continue cooking until they become tender, and the water has evaporated.
Instructions
To assemble the lasagne, first preheat oven to 375 degrees.
Mix the three cheeses together.
Butter the bottom of a 13 1/2 by 8 inch lasagne dish.
Spoon in 1 small scoop of the sauce and spread across the bottom of the dish.
Cut 1 layer of lasagne noodles to cover the bottom.
Next spoon a little of the sauce to cover, some of the eggplant, and add a sprinkling of the cheese mixture.
Add another layer of noodles.
Next spread a layer of the roasted peppers, a little more sauce to cover, and sprinkle some of the cheese on top.
Continue in this manner until all the layers are complete, using a different vegetable for each layer.
On top spread a little of the tomato sauce, and then a good sprinkling of the cheese.
Bake for about 35 to 40 minutes or until bubbling and browned on top.
Allow to sit 10 minutes before serving.
What Vegetables are Good in Lasagna?
Lasagna is a classic Italian casserole. While a traditional recipe includes layers of lasagna noodles, red sauce, cheese and meat, you can also switch it up with a vegetable-packed meat-free recipe, Italian sausage, chicken, or white sauces such as Alfredo. The options are truly endless!
For our favorite healthy vegetable lasagna recipe, I bulk up the marinara sauce with a combination of sweet bell pepper, sliced mushrooms, diced onion, diced zucchini and minced garlic. The good news is that you can mix it up and modify the recipe to include any of your family’s favorites. Corn, diced eggplant, or spinach would all be great additions. In the fall, I’ll probably go with some butternut squash and kale!
How to Make Healthy Vegetable Lasagna for a Lighter Choice?
If you’re looking to lighten up the dish and make it even healthier, there are a few swaps that you can easily make:
- Whole Wheat Pasta: you can purchase whole wheat no-boil lasagna noodles. If using the whole wheat noodles, check the cooking instructions on your package. Most whole wheat pasta requires a slightly different cooking temperature and time (usually about 450° F for 40 minutes covered, then 5-10 more minutes uncovered).
- Cottage Cheese: use small curd (or “whipped”) cottage cheese in lieu of the ricotta. For this recipe, you will need a 16 ounce container of small-curd cottage cheese (about 2 cups).
- Reduced-Fat Mozzarella: look for a lighter shredded mozzarella to reduce fat and calories.
- Marinara Sauce without Added Sugar: look for a high-quality store-bought marinara sauce that doesn’t include added sugar. We love Rao’s brand, but any similar sauce will work.
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