BEST VEGETABLE LASAGNA RECIPES
VEGETABLE LASAGNA RECIPE: HOW TO MAKE IT
I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. —Sam Hunsaker, Lawrence, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 432 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 857mg sodium, CarbohydrateContent 48g carbohydrate (22g sugars, FiberContent 7g fiber), ProteinContent 20g protein.
BEST LASAGNA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl with this lasagna soup recipe. —Sheryl Olenick, Demarest, New Jersey
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.
Nutrition Facts : Calories 280 calories, FatContent 7g fat (3g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 35g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat
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