LASAGNA DINNER SIDES RECIPES

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EASY VEGETABLE LASAGNA - INSPIRED TASTE



Easy Vegetable Lasagna - Inspired Taste image

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. We really do not miss the meat. Add your favorite vegetables to this, we have given suggestions in the article above.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield Makes 8 Servings

Number Of Ingredients 15

14 lasagna noodles (2 extra for filling in holes)
2 tablespoons extra-virgin olive oil
1 cup (140 grams) chopped onion
1 tablespoon minced garlic, (3 cloves)
1/8 teaspoon crushed red pepper flakes, or more to taste
2 medium zucchini, cut into 1/2-inch pieces
2 medium yellow squash, cut into 1/2-inch pieces
One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
1 (28-ounce) can crushed tomatoes
Generous handful fresh basil leaves, chopped
One (15-ounce) container ricotta cheese or cottage cheese
2 large eggs
2 ounces (60 grams) parmesan cheese, grated, about 1 cup
8 ounces (230 grams) low-moisture mozzarella cheese, shredded
Salt and fresh ground black pepper, to taste

Steps:

  • Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
  • Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
  • Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch, another 5 to 8 minutes.
  • Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 5 minutes. Add the basil and season to taste with additional salt and pepper.
  • While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
  • Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
  • Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
  • Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
  • Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.

Nutrition Facts : ServingSize 1/8 of lasagna, Calories 444, ProteinContent 25 g, CarbohydrateContent 45 g, FiberContent 4 g, SugarContent 7 g, FatContent 19 g, SaturatedFatContent 9 g, CholesterolContent 93 mg

EGGPLANT AND GROUND BEEF LASAGNA RECIPE | ALLRECIPES



Eggplant and Ground Beef Lasagna Recipe | Allrecipes image

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Provided by Bethany T

Categories     Italian Recipes

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 8 servings

Number Of Ingredients 8

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
  • Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
  • Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
  • Layer noodles on top of sauce.
  • Spread a thin layer of sauce on top of noodles.
  • Place a layer of eggplant slices on top of noodle and sauce layer.
  • Sprinkle about one-fourth of the cheese on top of eggplant slices.
  • Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
  • Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Nutrition Facts : Calories 254 calories, CarbohydrateContent 26.3 g, CholesterolContent 35.4 mg, FatContent 9.7 g, FiberContent 2.3 g, ProteinContent 16.4 g, SaturatedFatContent 4.7 g, SodiumContent 338.9 mg, SugarContent 4.4 g

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