VEGETARIAN LASAGNE RECIPE RECIPES

Name: Vegetarian lasagne
Total time: 50 min
Yield: Serves 4
Ingredients: 300g kale, woody stems removed and leaves chopped; 1 tbsp olive oil; 3 (about 400g) trimmed leeks, halved lengthways, washed and chopped; 1 clove garlic, crushed; 350g ricotta; 150ml vegetable stock; 4 tbsp fresh pesto; 250g fresh lasagne, about 8 sheets; 30g parmesan (or veggie alternative), finely grated

VEGETARIAN LASAGNE RECIPE WITH KALE, RICOTTA AND LEEK

Vegetarian Lasagne Recipe With Kale, Ricotta and Leek image

Try our vegetarian lasagne for a plant-based alternative to this classic family dish. With layers of greens and fresh pesto, this kale, ricotta and leek lasagne is low in calories and super easy to whip up, a great midweek meal

Provided by Amanda James

Categories Dinner, Lunch

Total Time 50 minutes

Yield Serves 4

Number Of Ingredients 9

Ingredients

300g kale, woody stems removed and leaves chopped
1 tbsp olive oil
3 (about 400g) trimmed leeks, halved lengthways, washed and chopped
1 clove garlic, crushed
350g ricotta
150ml vegetable stock
4 tbsp fresh pesto
250g fresh lasagne, about 8 sheets
30g parmesan (or veggie alternative), finely grated

Steps:

Heat the oven to 200C/fan 180C/gas 6. Drop the kale in boiling salted water, bring back to a simmer then cook for 5 minutes. Drain really well.
Heat the olive oil in a frying pan and add the leeks with a good pinch of salt. Cook for 8-10 minutes or until really soft.
Add the garlic to the leeks and cook for 2 minutes. Keep 4 tbsp of the ricotta aside then stir the rest into the leeks with the kale. Mix everything well then add enough vegetable stock to make it a little saucy but not watery. Take off the heat.
Put a 1/4 of the sauce in the bottom of an oiled baking dish approximately 18 x 25cm.
Top with 1 tbsp pesto then 2 sheets of lasagne. Repeat 3 times, ending with lasagne.
Mix the rest of the ricotta with another splash of vegetable stock and spread over the top layer.
Scatter over the parmesan and bake for 20 minutes until golden and bubbling.

Nutrition Facts : Calories 491 calories, FatContent 23.8 grams fat, SaturatedFatContent 9.4 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 5.5 grams sugar, FiberContent 4.6 grams fiber, ProteinContent 23.9 grams protein, SodiumContent 0.8 milligram of sodium

VEGETARIAN LASAGNE RECIPES - BBC GOOD FOOD

Vegetarian lasagne recipes - BBC Good Food image

Looking for a meat-free pasta bake recipe? Our veggie and vegan lasagnes are packed with vegetables, cheese, layers of pasta and tasty white sauce.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "vegetarian lasagne recipe recipes"

VEGETARIAN RECIPES - BBC GOOD FOOD

Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.
From bbcgoodfood.com

See details

EASY LASAGNE RECIPE | JAMIE OLIVER RECIPES

An easy family favourite made with beef, pork and pancetta for an extra-rich sauce.
From jamieoliver.com
Total Time 3 hours 10 minutes
Cuisine italian
Calories 563 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
3. Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
4. Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
5. Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
6. Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
7. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
8. For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
9. Turn the oven to 200ºC/400ºF/gas 6.
10. To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
11. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
12. Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.

See details

VEGETARIAN RECIPES - BBC GOOD FOOD

Meat-free recipes for entertaining and more. From veggie chillis and pies, to salads and stews, vegetables are the centre of these flavour-packed dishes.
From bbcgoodfood.com

See details

EASY LASAGNE RECIPE | JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the onion, garlic and carrot, then finely slice the pancetta or bacon. Pick the herbs.
3. Slowly fry the pancetta or bacon and cinnamon in a large casserole pan over a medium heat until golden, then add the onion, carrot, garlic and herbs and 4 tablespoons of oil.
4. Mix together, add the beef and pork, cook for 5 minutes, then add the tomatoes and wine (or you can use water, if you prefer). Add the bay and bring to the boil.
5. Scrunch up a wet sheet of greaseproof paper, then and place it on top of the pan and cover with a lid. Place in the oven for 2 hours or simmer on the hob over a gentle heat for around 1½ hours, or until thickened and reduced.
6. Halve, deseed and roughly chop the butternut squash, then drizzle with oil. Bash the coriander seeds and dried chilli then sprinkle over, with a pinch of sea salt and black pepper.
7. Place on a baking tray and roast in the oven for the last 45 minutes of cooking the sauce. When the sauce is done, season to taste and put to one side.
8. For the white sauce, finely chop the anchovies, then mix with the crème fraîche and a handful of Parmesan, then season with salt and pepper – you may need to loosen the mixture with a little milk.
9. Turn the oven to 200ºC/400ºF/gas 6.
10. To assemble the lasagne, rub a lasagne dish with oil, lay some sheets of lasagne over the bottom and drape them over the sides. Add a layer of meat, a little white sauce and a sprinkling of Parmesan.
11. Break the butternut squash into pieces and use this as one layer, then repeat the layers, finishing with a layer of pasta covered in white sauce.
12. Tear over the mozzarella and sprinkle with some extra Parmesan, then bake for 30 to 35 minutes, or until golden. Serve with a seasonal salad.

See details

PUY LENTIL LASAGNE RECIPE - BBC FOOD

Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling.
From bbc.co.uk
Reviews 4.7

Serve with a green salad.

See details

VEGETARIAN ENCHILADAS RECIPE - FOOD NETWORK

These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 40 minutes
Category main-dish
Cuisine mexican

For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

See details

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES

I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 311 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

See details

PUY LENTIL LASAGNE RECIPE - BBC FOOD

Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling.
From bbc.co.uk
Reviews 4.7

Serve with a green salad.

See details

VEGETARIAN ENCHILADAS RECIPE - FOOD NETWORK

For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

See details

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

See details

VEGETARIAN LASAGNE RECIPE - TESCO REAL FOOD

In a large, ovenproof baking dish, layer up the lasagne. Start with ragu, followed by 3-4 lasagne sheets, depending on the size of your dish, top with white sauce and repeat until everything is used up, finishing with white sauce. Top with torn mozzarella and vegetarian cheese and bake in the oven for 40 mins. See more Vegetarian recipes
From realfood.tesco.com

See details

9 VEGETARIAN LASAGNE RECIPES - DELICIOUS. MAGAZINE

Vegetarian lasagne recipes. If meat-free is what you’re after, we’ve got you covered. From roasted vegetables and lentils, to mushrooms, kale and blue cheese, our veggie lasagnes span the seasons. Perfect for vegetarians, but also great ones to reach for if you are craving a lasagne …
From deliciousmagazine.co.uk

See details

VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE

Oct 12, 2021 · This vegetarian lasagna recipe is made with meaty shiitake and crimini mushrooms, spinach, and ricotta and mozzarella cheeses. It feeds a crowd and will satisfy both vegetarian and meat-eating guests! ... Elise founded Simply Recipes …
From simplyrecipes.com

See details

29 BEST VEGETARIAN RECIPES - COOKIE AND KATE

Jan 22, 2019 · 8) Best Vegetable Lasagna Easily gluten free and easily vegan “I decided to give the recipe a try and I was blown away by the amazing deliciousness. My experience with …
From cookieandkate.com

See details

THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com

See details

LASAGNE OF LOVE | NIGELLA'S RECIPES | NIGELLA LAWSON

Now, it's just a matter of layering up. My lasagne dish measures 24 x 35 x 6cm / 9½ x 14 x 2½ inches and it's a pretty tight fit. Sit the dish on a baking tray. Line the dish with a couple of ladlefuls of the meat sauce, aiming to get more liquid than meat, and cover with a layer of lasagne …
From nigella.com

See details

9 VEGETARIAN LASAGNE RECIPES - DELICIOUS. MAGAZINE

See details

VEGETARIAN SPINACH AND MUSHROOM LASAGNA RECIPE - S…

See details

29 BEST VEGETARIAN RECIPES - COOKIE AND KATE

See details

WELCOME TO VEGWEB.COM | THE WORLD'S LARGEST COLLECTION OF V…

Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, …
From vegweb.com

See details

LASAGNE OF LOVE | NIGELLA'S RECIPES | NIGELLA LAWSON

See details

EASY LASAGNE RECIPE | LASAGNE RECIPES | TESCO REAL FOOD

Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with the Parmesan and mozzarella then bake in the oven for …
From realfood.tesco.com

See details

VEGETARIAN LASAGNA - RECIPETIN EATS

Feb 21, 2019 · Recipe VIDEO above. Layered with roasted vegetables, spinach and ricotta, a homemade sauce and as much cheese as you see fit, this big batch vegetarian lasagna reheats brilliantly. …
From recipetineats.com

See details

VEGETARIAN LASAGNA RECIPES | ALLRECIPES

Layers and layers of deliciousness - you will want to make your way through every one of these vegetarian and vegan lasagne recipes - over 50 in all. Staff Picks. Vegan Lasagna I. Save. Vegan Lasagna I . Rating: 4.5 stars 190 . This lasagna is VERY good and is also a vegan recipe…
From allrecipes.com

See details

SPINACH LASAGNA III RECIPE | ALLRECIPES

This is an excellent recipe if you make adjustments to the amount of the ingredients. To me, you cannot call this recipe Spinach Lasagna if you use only 2 cups of fresh spinach. I believe I ended …
From allrecipes.com

See details