I have two awesome vegetable lasagna recipes that are AMAZING!
This one is fun to make because you essentially make your own pasta sauce and then use it in the lasagna. It has a lot of fresh vegetables in it and is great in late summer when all of these things are fresh and on sale or home-grown.
My friend Angie found this recipe in a magazine at work and told me I should try making it. It turned out great, so thanks Angie!
Sauce Ingredients:
5 tomatoes, chopped
1-1/2 Cups fresh mushrooms, sliced (optional - I don't typically include mushrooms)
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into 1/4 inch pieces
1 small zucchini, cut into 1/4 inch pieces
1 medium carrot, shredded
1 small onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
1 can (12oz.) tomato paste
1 cup vegetable broth
2 Tbsp brown sugar (optional)
2 tsp dried oregano
2 tsp dried basil
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
Other Lasagna Ingredients:
1 egg
1 cup ricotta (or cottage) cheese
6 lasagna noodles, cooked al dente and drained
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Sauce Directions:
In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
Lasagna Directions:
Preheat oven to 350. In a bowl, combine egg and ricotta cheese. Spread 1 cup of sauce mixture in a greased 8x8in baking dish. Layer with two noodles, trimming to fit and using remaining noodle ends to make a third row of lasagna noodles in the pan. On top of noodles, spread half of the ricotta mixture and then top with approximately 1-1/2 cups of sauce mixture. Layer two more noodles over the sauce and repeat layering with ricotta, sauce and noodles until the pan is full. Be sure to cover noodles with sauce before baking. Sprinkle with cheese. Bake, uncovered, at 350 for 30-35 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Recipe Credit: From article titled, "Men Who Run the Range," in "Taste of Home" magazine, August/September 2003 edition.
This one is fun to make because you essentially make your own pasta sauce and then use it in the lasagna. It has a lot of fresh vegetables in it and is great in late summer when all of these things are fresh and on sale or home-grown.
My friend Angie found this recipe in a magazine at work and told me I should try making it. It turned out great, so thanks Angie!
Vegetable Lasagna Recipe
(serves 4-6 people, makes one 8x8in pan of lasagna)
Sauce Ingredients:
5 tomatoes, chopped
1-1/2 Cups fresh mushrooms, sliced (optional - I don't typically include mushrooms)
1 medium sweet red pepper, julienned
1 small yellow summer squash, cut into 1/4 inch pieces
1 small zucchini, cut into 1/4 inch pieces
1 medium carrot, shredded
1 small onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
1 can (12oz.) tomato paste
1 cup vegetable broth
2 Tbsp brown sugar (optional)
2 tsp dried oregano
2 tsp dried basil
1 tsp salt
1/2 tsp dried thyme
1/2 tsp pepper
Other Lasagna Ingredients:
1 egg
1 cup ricotta (or cottage) cheese
6 lasagna noodles, cooked al dente and drained
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese
Sauce Directions:
In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
Lasagna Directions:
Preheat oven to 350. In a bowl, combine egg and ricotta cheese. Spread 1 cup of sauce mixture in a greased 8x8in baking dish. Layer with two noodles, trimming to fit and using remaining noodle ends to make a third row of lasagna noodles in the pan. On top of noodles, spread half of the ricotta mixture and then top with approximately 1-1/2 cups of sauce mixture. Layer two more noodles over the sauce and repeat layering with ricotta, sauce and noodles until the pan is full. Be sure to cover noodles with sauce before baking. Sprinkle with cheese. Bake, uncovered, at 350 for 30-35 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Recipe Credit: From article titled, "Men Who Run the Range," in "Taste of Home" magazine, August/September 2003 edition.
Love it! Now I get to "have" all your yummy recipes without having to ask! :)
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