FROZEN VEGETABLES LASAGNA RECIPES
FROZEN MIXED VEGETABLES RECIPE - PHILLY JAY COOKING
Delicious, flavorful, mixed vegetables. The perfect vegetable side dish.
Provided by PhillyboyJay
Total Time 12 minutes
Prep Time 2 minutes
Cook Time -458408 hours 11 minutes2S
Yield 4
Number Of Ingredients 1
Steps:
- 1. Place a skillet over high heat and add in the broth.2. After 2 minutes or once the broth comes to a boil, reduce the heat to medium-high heat(7).3. Add in the mixed vegetables, butter, seasonings, and bouillon cubes, then stir well.4. Cook the mixed vegetables for 8 to 10 minutes and stir periodically.
Nutrition Facts : ServingSize 4
VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 01 hours 10 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 496 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 954mg sodium, CarbohydrateContent 37g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 29g protein.
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VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME
No one will even miss the meat when you serve this vegetable-rich lasagna. It has a fresh, full-bodied flavor. To save time, prepare the carrot and spinach layers in advance. —Mary Jane Jones, Williamstown, West Virginia
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 496 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 496 calories per serving
- Cook carrots according to package directions; drain and cool. In a small skillet, saute onion in butter until tender. In a food processor, puree the carrots, onion, ricotta, salt and pepper; remove. In same skillet, saute shallots in oil until tender. In clean food processor, puree the shallots, spinach, ricotta, egg, salt and pepper. , In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender; drain. Sprinkle with salt., Spread 1/2 cup marinara sauce in a greased 13x9-in. baking dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. , Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 tablespoon basil, 1 cup mozzarella and 3/4 cup Parmesan. Top with remaining sauce, basil, mozzarella and Parmesan (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before serving.
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