favourite vegetarian lasagne recipe?
August 17, 2011 5:41 PM Subscribe
Best vegetarian lasagne recipe?
What is your favorite vegetarian lasagne recipe? must include cheese!!
What is your favorite vegetarian lasagne recipe? must include cheese!!
Oh, sorry, I don't know if it's clear that the garlic and onions for the sauce should be chopped up small, the herbs should be off the stems and chopped, and the semi-hard cheese for the lasagna should also be chopped small.
posted by Cygnet at 6:01 PM on August 17, 2011
posted by Cygnet at 6:01 PM on August 17, 2011
http://www.thekitchn.com/thekitchn/best-healthy-casseroles/recipe-chard-mushroom-lasagna-with-butternut-bchamel-best-healthy-casseroles-contest-137482
I made this one last winter, and it was very, very, very delicious.
posted by shrimpsmalls at 6:09 PM on August 17, 2011
I made this one last winter, and it was very, very, very delicious.
posted by shrimpsmalls at 6:09 PM on August 17, 2011
When I make veg lasagna, I put all the vegetables in the sauce and then puree it. I generally use leeks, mushrooms, onion, garlic, shallots and peppers, but I don't see why you couldn't use whatever vegetables you like.
posted by Maisie at 6:13 PM on August 17, 2011
posted by Maisie at 6:13 PM on August 17, 2011
NOT HEALTHY, but damn yummy. Up the amount of mushrooms and diversify. Also, don't expect leftovers if served to a group.
posted by atomicstone at 6:17 PM on August 17, 2011
posted by atomicstone at 6:17 PM on August 17, 2011
This is mine basic lasagna recipe. No proportions, as they vary by dish size and how cheesy you like things.
Ingredients:
Good tomato sauce
garlic
onion and/or shallots
mushroom
roasted red and yellow peppers
spinach
ricotta
parmesan
mozzarella
cooked lasagna noodles
One at a time, sautee the onion, garlic, and mushrooms in a skillet with a little oil. Finely chop the peppers. If the spinach is frozen, thaw it and drain it really well; if it's fresh, sautee that, too.
Smear the bottom of your pan with tomato sauce, then lay down a layer of noodles, followed by enough ricotta to cover, followed by a sprinkling of the other two cheeses and a little of each of the veg. Repeat this--sauce, noodles, cheeses, veg--until the pan is nearly full, then finish it off with another layer of noodles, then sauce, then cheese. Bake at 350 until brown and bubbling.
Equally delicious, rather less work: Substitute rotini for the lasagna noodles. Mix all ingredients together, top with more cheese. Bake.
posted by MeghanC at 6:21 PM on August 17, 2011
Ingredients:
Good tomato sauce
garlic
onion and/or shallots
mushroom
roasted red and yellow peppers
spinach
ricotta
parmesan
mozzarella
cooked lasagna noodles
One at a time, sautee the onion, garlic, and mushrooms in a skillet with a little oil. Finely chop the peppers. If the spinach is frozen, thaw it and drain it really well; if it's fresh, sautee that, too.
Smear the bottom of your pan with tomato sauce, then lay down a layer of noodles, followed by enough ricotta to cover, followed by a sprinkling of the other two cheeses and a little of each of the veg. Repeat this--sauce, noodles, cheeses, veg--until the pan is nearly full, then finish it off with another layer of noodles, then sauce, then cheese. Bake at 350 until brown and bubbling.
Equally delicious, rather less work: Substitute rotini for the lasagna noodles. Mix all ingredients together, top with more cheese. Bake.
posted by MeghanC at 6:21 PM on August 17, 2011
It's not available online for free, but I made vegetarian lasagna from this month's (Sept/Oct 2011) issue of Cook's Illustrated and it was fan-freakin-tastic. Three kinds of cheese!
posted by animalrainbow at 6:35 PM on August 17, 2011
posted by animalrainbow at 6:35 PM on August 17, 2011
America's Test Kitchen's spinach lasagna recipe. Takes FAR more time than you think but absolutely divine and utterly fool proof. Note: they mean it when they say Italian and not Danish Fotina.
posted by digitalprimate at 6:59 PM on August 17, 2011 [1 favorite]
posted by digitalprimate at 6:59 PM on August 17, 2011 [1 favorite]
Joy of Cooking's Roasted Vegetable Lasagna is the only lasagna we make in our house, and we are in no way vegetarian.
The link above should hopefully show you the recipe. Basically, you roast zucchini and eggplant together, and tomatoes. Then you mix these together. Make your basic ricotta/mozzarella/parmesan mixture and layer with noodles.
I have a few modifications:
1. To cut back on time involved the day of, I roast the vegetables the day before you put the lasagna together. And I simply roast the tomatoes, zucchini and eggplant at the same temperature.
2. I use about half the olive oil this recipe calls for.
3. This makes a ton! And it freezes really well.
posted by fyrebelley at 8:16 PM on August 17, 2011
The link above should hopefully show you the recipe. Basically, you roast zucchini and eggplant together, and tomatoes. Then you mix these together. Make your basic ricotta/mozzarella/parmesan mixture and layer with noodles.
I have a few modifications:
1. To cut back on time involved the day of, I roast the vegetables the day before you put the lasagna together. And I simply roast the tomatoes, zucchini and eggplant at the same temperature.
2. I use about half the olive oil this recipe calls for.
3. This makes a ton! And it freezes really well.
posted by fyrebelley at 8:16 PM on August 17, 2011
Roasted Sweet Pepper Lasagna
Roasted Sweet Pepper and Tomato Sauce:
4 med tomatoes, each cut in 6 wedges
2 red bell peppers, roughly chopped
1 med size onion, roughly chopped
6 cloves garlic, halved
1 tsp olive oil, divided
1 tsp oregano, divided
½ tsp salt
1 cup chopped fresh basil, divided
1 cup chopped parsley, divided
1 TBS balsamic vinegar
¼ tsp crushed red pepper flakes
Filling:
3 cups thinly sliced mushrooms
1 zucchini, sliced
1 yellow squash, sliced
8 oz ricotta cheese
2 cups mozzarella cheese, shredded
10 lasagna noodles
¼ cup grated parmesan cheese
For the sauce: Preheat oven to 450°. Put tomatoes, red peppers, onion and garlic in a large roasting pan; toss with ½ tsp each of the oil and oregano, and the salt. Roast uncovered, stirring occasionally, until vegetables are tender, juicy and just beginning to char, about 30 minutes. Let cool slightly. Transfer vegetables to the bowl of a food processor or blender; process briefly. Add ½ cup each of the basic and parsley, the balsamic vinegar and red pepper flakes; pulse again until mixture is almost smooth.
For the lasagna: Heat remaining ½ tsp oil in a large nonstick skillet over medium-high heat. Add mushrooms. Cook, stirring frequently, until they just release their juices, about 7 minutes. Add zucchini and yellow squash; cook, stirring occasionally, until firm-tender, about 7 minutes. Transfer vegetables to a colander to drain off liquid.
Meanwhile, preheat oven to 350° and bring a large pot of water to a boil. Mix together ricotta, mozzarella and remaining basil, parsley and oregano; set aside. Cook lasagna noodles according to package directions; drain.
In a 9 x 13 pan, pour ¼ cup of the sauce; layer with 3 of the lasagna noodles, one third of the cheese mixture and one third of the vegetables. Cover with another layer of sauce, repeat layering twice. Sprinkle top with Parmesan cheese. Bake lasagna uncovered, about 35 minutes, until bubbly. Let stand 10 minutes before serving. Makes 9 servings.
peep's notes: I omit the mushrooms and add more squash & zucchini instead. Because I hate mushrooms. Time consuming but yummy! I've also made it with jarred sauce to save time.
posted by peep at 8:33 PM on August 17, 2011
Roasted Sweet Pepper and Tomato Sauce:
4 med tomatoes, each cut in 6 wedges
2 red bell peppers, roughly chopped
1 med size onion, roughly chopped
6 cloves garlic, halved
1 tsp olive oil, divided
1 tsp oregano, divided
½ tsp salt
1 cup chopped fresh basil, divided
1 cup chopped parsley, divided
1 TBS balsamic vinegar
¼ tsp crushed red pepper flakes
Filling:
3 cups thinly sliced mushrooms
1 zucchini, sliced
1 yellow squash, sliced
8 oz ricotta cheese
2 cups mozzarella cheese, shredded
10 lasagna noodles
¼ cup grated parmesan cheese
For the sauce: Preheat oven to 450°. Put tomatoes, red peppers, onion and garlic in a large roasting pan; toss with ½ tsp each of the oil and oregano, and the salt. Roast uncovered, stirring occasionally, until vegetables are tender, juicy and just beginning to char, about 30 minutes. Let cool slightly. Transfer vegetables to the bowl of a food processor or blender; process briefly. Add ½ cup each of the basic and parsley, the balsamic vinegar and red pepper flakes; pulse again until mixture is almost smooth.
For the lasagna: Heat remaining ½ tsp oil in a large nonstick skillet over medium-high heat. Add mushrooms. Cook, stirring frequently, until they just release their juices, about 7 minutes. Add zucchini and yellow squash; cook, stirring occasionally, until firm-tender, about 7 minutes. Transfer vegetables to a colander to drain off liquid.
Meanwhile, preheat oven to 350° and bring a large pot of water to a boil. Mix together ricotta, mozzarella and remaining basil, parsley and oregano; set aside. Cook lasagna noodles according to package directions; drain.
In a 9 x 13 pan, pour ¼ cup of the sauce; layer with 3 of the lasagna noodles, one third of the cheese mixture and one third of the vegetables. Cover with another layer of sauce, repeat layering twice. Sprinkle top with Parmesan cheese. Bake lasagna uncovered, about 35 minutes, until bubbly. Let stand 10 minutes before serving. Makes 9 servings.
peep's notes: I omit the mushrooms and add more squash & zucchini instead. Because I hate mushrooms. Time consuming but yummy! I've also made it with jarred sauce to save time.
posted by peep at 8:33 PM on August 17, 2011
Response by poster: Thank you!!!! they all sound amazing!
posted by paperscissorsrock at 8:48 PM on August 17, 2011
posted by paperscissorsrock at 8:48 PM on August 17, 2011
+1 for Cook's Illustrated Best Recipe Spinach Lasagna. Damn impressive.
posted by missmary6 at 8:56 PM on August 17, 2011
posted by missmary6 at 8:56 PM on August 17, 2011
I have two standards that I have made for years. Both get many compliments from vegetarians and meat-eaters alike.
One is a black-bean lasagna that I got from Cooking Light magazine.
4 jalapeño peppers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15.5 oz) cans black beans, rinsed and drained
3 tablespoons chopped fresh cilantro
1 cup sour cream
1 large egg, lightly beaten
1 (16 oz) bottle chunky salsa
Cooking spray
12 cooked lasagna noodles
1 1/2 cups Monterey Jack cheese, shredded
*Preheat broiler. Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.
*Heat a large pot over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
*Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes before serving.
-------------------
The other is a basic lasagna but made with yogurt cheese instead of ricotta (plain yogurt, thickened by draining off the whey through cheesecloth or a yogurt strainer - I have this one - very easy, but takes a few hours to strain so do it in advance). The yogurt gives the lasagna a lighter, tangier flavor overall.
3 cups of strained yogurt (two 32 oz containers of plain yogurt makes about 3 cups)
1/2 tsp. salt
1/2 tsp. nutmeg
4 cups tomato sauce
3/4 lb. no-boil lasagna noodles
3 cups lightly cooked sliced or cut-up vegetables (anything you like - I usually do broccoli, carrot, and red pepper)
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
*Preheat oven to 350 F.
*Mix the salt and nutmeg into the thickened yogurt.
*Spread 3/4 cup of the sauce over the bottom of a 9x13-inch baking dish or lasagna pan. Cover with one-third of the noodles. Spread 1 1/2 cups of the seasoned yogurt cheese over the noodles. Arrange half the veggies over this. Top with half of the mozzarella. Spread 1 cup of the sauce evenly over all. Add a second layer of lasagna noodles and layer again as above with remaining yogurt cheese, veggies, mozzarella, and another cup of sauce. Top with the rest of the noodles and the remaining 1 1/4 cups of sauce.
*Cover the pan with foil and bake for 45 to 60 minutes, or until the noodles are tender. Uncover the pan, sprinkle the Parmesan evenly over the top, and bake for 10 to 15 minutes longer. Let cool for at least 15 minutes to set before serving.
If you want to use spinach: use 1/2 lb. fresh or 10 oz frozen. Chop fresh very fine or thaw frozen. Press to remove liquid in a strainer.
Add 1/4 cup chopped fresh basil and/or parsley to the yogurt cheese to season it and mix the greens with the yogurt cheese too. Proceed as above.
posted by flex at 9:44 PM on August 17, 2011
One is a black-bean lasagna that I got from Cooking Light magazine.
4 jalapeño peppers
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 garlic cloves, minced
2 cups chopped tomato
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
2 (15.5 oz) cans black beans, rinsed and drained
3 tablespoons chopped fresh cilantro
1 cup sour cream
1 large egg, lightly beaten
1 (16 oz) bottle chunky salsa
Cooking spray
12 cooked lasagna noodles
1 1/2 cups Monterey Jack cheese, shredded
*Preheat broiler. Cut jalapeños in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 4 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop. Reduce oven temperature to 375°.
*Heat a large pot over medium-high heat. Add the onion, bell peppers, and garlic; sauté 6 minutes. Add tomato, cumin, and coriander; cook 3 minutes. Add jalapeño and beans; cook 3 minutes. Remove from heat; cool 10 minutes. Stir in cilantro, sour cream, and egg.
*Spread 3 tablespoons salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over salsa, and top with half of the bean mixture, 1/2 cup cheese, and 3 tablespoons salsa. Repeat the layers, ending with noodles. Spread remaining salsa over noodles, and sprinkle with 1/2 cup cheese. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes or until cheese melts. Let stand 5 minutes before serving.
-------------------
The other is a basic lasagna but made with yogurt cheese instead of ricotta (plain yogurt, thickened by draining off the whey through cheesecloth or a yogurt strainer - I have this one - very easy, but takes a few hours to strain so do it in advance). The yogurt gives the lasagna a lighter, tangier flavor overall.
3 cups of strained yogurt (two 32 oz containers of plain yogurt makes about 3 cups)
1/2 tsp. salt
1/2 tsp. nutmeg
4 cups tomato sauce
3/4 lb. no-boil lasagna noodles
3 cups lightly cooked sliced or cut-up vegetables (anything you like - I usually do broccoli, carrot, and red pepper)
2 cups mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
*Preheat oven to 350 F.
*Mix the salt and nutmeg into the thickened yogurt.
*Spread 3/4 cup of the sauce over the bottom of a 9x13-inch baking dish or lasagna pan. Cover with one-third of the noodles. Spread 1 1/2 cups of the seasoned yogurt cheese over the noodles. Arrange half the veggies over this. Top with half of the mozzarella. Spread 1 cup of the sauce evenly over all. Add a second layer of lasagna noodles and layer again as above with remaining yogurt cheese, veggies, mozzarella, and another cup of sauce. Top with the rest of the noodles and the remaining 1 1/4 cups of sauce.
*Cover the pan with foil and bake for 45 to 60 minutes, or until the noodles are tender. Uncover the pan, sprinkle the Parmesan evenly over the top, and bake for 10 to 15 minutes longer. Let cool for at least 15 minutes to set before serving.
If you want to use spinach: use 1/2 lb. fresh or 10 oz frozen. Chop fresh very fine or thaw frozen. Press to remove liquid in a strainer.
Add 1/4 cup chopped fresh basil and/or parsley to the yogurt cheese to season it and mix the greens with the yogurt cheese too. Proceed as above.
posted by flex at 9:44 PM on August 17, 2011
This is my go-to recipe, and always gets rave reviews.
posted by sugarbomb at 10:21 PM on August 17, 2011
posted by sugarbomb at 10:21 PM on August 17, 2011
We are also not vegetarian, and this is the only lasagna we make in my house.
posted by agress at 5:40 AM on August 18, 2011
posted by agress at 5:40 AM on August 18, 2011
not tested firsthand yet, but Cook's Illustrated JUST (like this issue or the one just before it) did an extensive write up on vegetarian lasagna. They were trying to get brighter, fresher flavor and of course solve the "watery bready mess" texture issues. Might wanna check it out.
posted by ifjuly at 10:19 AM on August 18, 2011
posted by ifjuly at 10:19 AM on August 18, 2011
This one is bloody gorgeous! Roast Butternut Squash, Spinach and Mushroom Lasagne
I like to top with crushed walnuts instead of pine nuts.
posted by jonesor at 2:48 PM on August 24, 2011 [1 favorite]
I like to top with crushed walnuts instead of pine nuts.
posted by jonesor at 2:48 PM on August 24, 2011 [1 favorite]
This thread is closed to new comments.
You'll need cooked lasagna noodles, home-made tomato sauce, low-fat ricotta, a semi-hard cheese such as gouda, fresh mozzarella, and mushrooms.
Tomato sauce:
Sautee a medium onion and a few cloves of garlic on low heat in extra-virgin olive oil. Add the garlic first for about 30 seconds, then add in the onions. When the onions are just starting to get soft, add about 2 good sized carrots, chopped very small. When the carrots are getting soft, add a can of tomatoes, mushed up with your hands, and one of those tiny mini-cans of tomato paste. Cook down for a while on low heat. Add plenty of salt and fresh pepper. Add fresh herbs (I like tarragon, thyme, basil and a touch of chopped rosemary) at the very end. If you want, you can add a little bit of butter.
Mushrooms:
Sautee some very thinly sliced mushrooms (crimini, or if you don't have them, button) on high heat (don't use extra virgin olive oil for this) until they are quite browned.
Lasagna:
Layer cooked lasagna noodles, tomato sauce, a generous amount of the low-fat ricotta (which I actually prefer in this recipe to the full-fat stuff), and the semi-hard cheese. I'm guessing I use about 1/3 to 1/2 cup ricotta per layer and 1/8 to 1/4 cup semi-hard cheese per layer. Throw in some mushrooms whenever you like, depending on how many you cooked. For the top layer, cut fairly thin little slices of fresh mozzarella and tile them over the whole top of the lasagna.
Bake at 350 until the top layer of mozzarella is browned and bubbly.
(This recipe also does well with steamed spinach or fried eggplant.)
posted by Cygnet at 5:59 PM on August 17, 2011