VEGETABLES IN LASAGNA RECIPES

Name: Veggie Lasagna
Prep time: 1 h 10 min
Cook time: 1 h 15 min
Total time: 2 h 25 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) frozen sliced carrots; 1/4 cup finely chopped onion; 2 tablespoons butter; 1 cup ricotta cheese; 1/4 teaspoon each salt and pepper; SPINACH LAYER:; 2 shallots, chopped; 1 tablespoon olive oil; 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry; 1 cup ricotta cheese; 1 large egg; 1/4 teaspoon each salt and pepper; EGGPLANT LAYER:; 1 medium eggplant, peeled and cut into 1/4-inch slices; 3 garlic cloves, minced; 6 tablespoons olive oil; 1/2 teaspoon salt; 2-1/2 cups marinara sauce; 12 lasagna noodles, cooked and drained; 1/4 cup minced fresh basil; 4 cups part-skim shredded mozzarella cheese; 3 cups grated Parmesan cheese

VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veggie Lasagna Recipe: How to Make It - Taste of Home image

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

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
1/4 teaspoon each salt and pepper
SPINACH LAYER:
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg
1/4 teaspoon each salt and pepper
EGGPLANT LAYER:
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese

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.

VEGGIE LASAGNA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veggie Lasagna Recipe: How to Make It - Taste of Home image

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

Ingredients

1 package (16 ounces) frozen sliced carrots
1/4 cup finely chopped onion
2 tablespoons butter
1 cup ricotta cheese
1/4 teaspoon each salt and pepper
SPINACH LAYER:
2 shallots, chopped
1 tablespoon olive oil
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup ricotta cheese
1 large egg
1/4 teaspoon each salt and pepper
EGGPLANT LAYER:
1 medium eggplant, peeled and cut into 1/4-inch slices
3 garlic cloves, minced
6 tablespoons olive oil
1/2 teaspoon salt
2-1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup minced fresh basil
4 cups part-skim shredded mozzarella cheese
3 cups grated Parmesan cheese

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.

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