Veggie Lasagna
Veggie Lasagnan is a Mediterranean recipe that serves 8. One serving contains 279 calories, 14g of protein, and 9g of fat. For $2.34 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 2213 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It works best as a main course, and is done in about 1 hour and 45 minutes. A mixture of oregano, fresh parsley, zucchini, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. Similar recipes are Veggie Lasagna, Veggie Lasagna, and Veggie Lasagna.
Servings: 8
Preparation duration: 45 minutes
Cooking duration: 60 minutes
Ingredients:
1 cup sliced baby bella mushrooms
2 pounds cherry tomatoes
9 lasagna noodles (7 inches by 3 inches), cooked according to the package instructions
1 cup fresh basil leaves
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
10 garlic cloves, unpeeled
1 tablespoon olive oil
1 tablespoon finely chopped fresh oregano
Salt and freshly ground black pepper
1 cup shredded mozzarella
1 15-ounce container whole-milk ricotta cheese
1 cup spinach
2 tablespoons unsalted butter
1 white onion, roughly chopped
8 ounces yellow squash (about 1 medium), sliced into 1/2-inch rounds
8 ounces zucchini (about 1 medium), sliced into 1/2-inch rounds
Equipment:
oven
frying pan
baking pan
aluminum foil
baking sheet
blender
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Melt the butter in a large saute pan on medium heat. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add the mushrooms and cook for about 3 minutes. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper. Spray a 9-by-13-by-2-inch baking dish with cooking spray. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella. Cover with aluminum foil and bake for 35 minutes. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes. Preheat the oven to 350 degrees F. Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes. Carefully peel the garlic, making sure not to burn your fingers. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Melt the butter in a large saute pan on medium heat.
4. Add the zucchini and yellow squash and cook until slightly tender, about 4 minutes.
5. Add the mushrooms and cook for about 3 minutes.
6. Add the spinach and turn off the heat. Toss to combine, letting the spinach wilt. Season with salt and pepper.
7. Spray a 9-by-13-by-2-inch baking dish with cooking spray.
8. Place 3 lasagna noodles on the bottom of the baking dish, forming 1 layer (the noodles may overlap). Layer one-third of the veggie mixture, one-third of the ricotta cheese and one-third of the Cherry Tomato Sauce in the dish, spreading each layer evenly. Top with 1/2 cup of the basil. Repeat a second time with the noodles, veggie mixture, ricotta and tomato sauce; top with the remaining 1/2 cup basil. Repeat a third time, but finish the top layer with the mozzarella.
9. Cover with aluminum foil and bake for 35 minutes.
10. Remove the aluminum foil, turn the oven to broil and broil on high until the cheese is crisp and golden, about 5 minutes.
11. Preheat the oven to 350 degrees F.
12. Combine the tomatoes, oregano, thyme, parsley, olive oil, garlic and onions on a large baking sheet. Season with salt and pepper and toss, making sure everything is evenly coated.
13. Bake until the tomatoes are golden and the onions are caramelized, about 20 minutes.
14. Carefully peel the garlic, making sure not to burn your fingers.
15. Transfer the ingredients to a blender and process until smooth. Check for seasoning and add more salt and pepper if desired. Reserve for later use.
Nutrition Information:
covered percent of daily need
Related Videos:
Veggie Lasagna - my way
Beth's Veggie Lasagna Roll Ups | ENTERTAINING WITH BETH
