vegetarian lasagna

Tuesday, September 13, 2011

I love lasagna, but as I don't eat beef, I am always looking for new vegetarian versions. Here are a couple of finds that I am going to try.

This looks like a fairly simple recipe with not too many ingredients and lots of cheese.

Hearty Vegetable Lasagna
from allrecipes


1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese


Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

This has a few more veggies.

Vegetarian Lasagna Recipe with Spinach and Ricotta Filling

Serves at least 8
Vegetarian; not vegan or gluten-free

  • Prep time: 30 minutes

    Cook time: 1 hour

    1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
    1 lb. ricotta
    2 eggs
    1/2 teaspoon nutmeg
    1 onion, diced
    2 cloves garlic, minced
    1/2 head cauliflower florets and some stem, cut small
    2 large (28 oz.) cans plain tomato sauce
    zest from 1 lemon
    1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
    salt, pepper to taste
    1 lb. grated mozzarella
    4 oz. grated parmesan cheese

    Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
    Saute the onion & garlic  in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
    Oil an 11" x 13" pan (at least 2" deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You'll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
    Finish with a heavy layer of mozzarella and the parm, mixed together.
    Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
    If the cheese isn't crispy and brown enough, finish judiciously with the broiler.
    Allow to rest at least 15 minutes before serving so it has time to set up a bit.

    add some fresh Italian bread


    a tasty salad



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  1. I was actually thinking about what I was going to cook for dinner when your lovely blog crossed my reading list. I love spinach and this recipe sounds totally doable, thanks for the inspiration! Hugs, Patti.

  2. I love this recipes, I usually do veggie type a lot more! Thanks hun...hugs, FABBY

  3. Welcome to the home of PicStory! Your recipes looks very yummy :)


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