VEGETARIAN LASAGNA
You will never miss the meat in this vegetarian lasagna, with its hearty sauce of tomatoes, onions and carrots layered with spinach and creamy ricotta cheese. It's a comfort classic your family will love.
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the sauce: Put the olive oil and garlic in a medium pot over low heat. Cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, basil sprig, thyme and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Continue to cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so the bottom doesn't scorch. Stir in the chopped basil. Let cool to room temperature before assembling the lasagna. (Makes 1 quart.)
- To assemble: Preheat the oven to 350 degrees F. Squeeze the spinach in your hands to remove as much liquid as possible. Put it in a large bowl, and stir in the ricotta, 1/2 cup of the Parmesan, the egg, 1 teaspoon salt and the nutmeg.
- Spread 3/4 cup of the tomato sauce on the bottom of a 9-by-13-inch baking dish. Lay 3 lasagna noodles across the sauce (they won't touch). Spread 3/4 cup tomato sauce on top. Dollop 1/3 of the ricotta mixture (about 1 cup) across the sauce, and use the back of a spoon to spread it (it will smush into the tomato sauce, which is fine). Scatter 1 cup of the mozzarella on top.
- Repeat the layering 2 more times. Top with the last 3 noodles, spread the last 3/4 cup tomato sauce over them and scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan over the top. Spray a large piece of foil with cooking spray, and cover the baking dish.
- Bake until the noodles are soft and the cheese has melted, about 40 minutes. Remove the foil, and continue to bake until the cheese is bubbling and the lasagna is slightly browned around the edges, about 15 minutes more. Let rest 10 minutes before serving.
VEGETARIAN GREEN ENCHILADA LASAGNA
My husband loves enchiladas, but I don't love all the work. I made this up with ingredients that we enjoy. I'm sure you could make many substitutions. It's very easy and my husband loved it. My 3 year old actually took a couple of bites!
Provided by VW 2445
Categories Mexican
Time 45m
Yield 1 lasagna, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Saute the onion until translucent.
- Add garlic salt and black pepper.
- Add mushrooms and cook until tender.
- Add corn and black beans to heat through.
- Add spinach and cook until wilted.
- Mix together the enchilada sauce and salsa.
- Spread a thin layer of sauce in a 9x13 baking dish.
- Lay out 4.5 tortillas to cover the bottom
- Spread out half of the veggies.
- Pour half of remaining sauce over veggies.
- Sprinkle half of the cheese.
- Repeat with tortillas, veggies, sauce and cheese.
- Bake for 30 minutes at 400 degrees.
Nutrition Facts : Calories 610.8, Fat 19.8, SaturatedFat 9.5, Cholesterol 36.2, Sodium 1333, Carbohydrate 87.3, Fiber 15.9, Sugar 7.8, Protein 29
VEGETARIAN ENCHILADA LASAGNA
Just playing around in the kitchen the other day, I tossed a few ideas into one large baking pan, and voila! Turned out delicious, so I'm going to try to post it from memory here. The olive mix I used was from the olive bar at Ralph's, so you may have to improvise. It was 1/3 pitted Spanish olives, 1/3 marinated jalapeno's, 1/3 roasted garlic. The basic "meat" concept comes from recipe #453037, olive lentil burgers, and the overall idea was adapted from the Engine 2 Diet lasagna.
Provided by giani23
Categories One Dish Meal
Time 1h
Yield 8 oz, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- While making the "meat" mixture, microwave or roast the yams until fork tender. Mine took about 10 minutes on full power.
- Saute the onions in a large non-stick fry pan for 3-4 minutes.
- While this is cooking, pulse the olive mix in a food processor until coarsely chopped. Add this to your sauté. No need to clean the processor; add your mushrooms, pulse until coarsely chopped, and add this to your sauté. Now pulse the cauliflower, and add to fry pan. Add the cooked lentils and continue to sauté until all vegetables are softened.
- Finish this mix by stirring in the tomatoes, taco mix, corn and beans, and remove from the heat.
- Peel and mash the yams, seasoning to taste. I leave them alone, as they have just right amount of sweetness naturally for my tastes, and the other ingredients will add all the savoriness needed.
- Start to layer lasagna-style in a deep baking pan. I used a half steam-table pan, as it's called in the foodservice industry. Start with a thin layer of enchilada sauce, about 1/4 of the can. Cover this with a layer of tortillas (don't worry about trimming them to fit perfectly). Top with half of your "meat" mixture. Top that with 1/4 of the cheese, and another layer of tortillas. Top that with 1/4 of the sauce, and cover with the yams and 1/4 of the cheese. Add another tortilla layer, the rest of the "meat" mix, 1/4 of the cheese and 1/4 of the sauce. Top with a final layer of tortillas, the rest of the sauce and cheese, and bake uncovered for 30 minutes or so.
- .
EASY VEGETARIAN LASAGNA
Provided by Food Network Kitchen
Time 1h50m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Melt the butter in a large nonstick skillet over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their liquid and soften, about 5 minutes. Add the kale and cook until warmed through, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper and set aside.
- 2. Combine the lasagna noodle pieces with 1 cup water in a large bowl and stir with a rubber spatula. Add the heavy cream and stir until the pieces are evenly coated. Stir in the ricotta cheese, Parmesan, nutmeg, red pepper flakes and 1 teaspoon salt. Add the kale mixture and stir to combine. Pour the mixture into a 9-by-13-inch baking dish and top with the shredded mozzarella
- 3. Cover the dish with nonstick foil and bake for 35 minutes. Remove the foil and cook until the lasagna is bubbly and slightly browned on top, 15 to 20 minutes. Cool for 30 minutes and serve.
VEGETARIAN ENCHILADAS SUIZAS
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
- Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
- Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.
VEGETARIAN SKILLET LASAGNA
This flavorful weeknight vegetarian skillet lasagna is sure to please any meat lover at your dinner table. Serve with a mixed green salad to complement the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Heat olive oil in large cast-iron or other ovenproof skillet over medium-high heat. Add zucchini and mushrooms; cook until softened, 2-3 minutes. Add onion and garlic; cook until vegetables are tender, 2-3 minutes. Add pasta sauce, water and seasonings. Stir to combine; add broken noodles. Bring to a boil. Reduce heat; cover and simmer until noodles are tender, 15 minutes. Top with mozzarella and, if desired, Parmesan cheese. Broil until cheese melts and starts to brown. If desired, sprinkle with basil.
Nutrition Facts : Calories 355 calories, Fat 14g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 955mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 7g fiber), Protein 13g protein.
More about "vegetariangreenenchiladalasagna food"
VEGETARIAN ENCHILADAS RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (45)Author Sarah JampelServings 4-6Estimated Reading Time 4 mins
BEST VEGETARIAN LASAGNA RECIPE — HOW TO MAKE …
From delish.com
VEGETARIAN LASAGNA | RECIPETIN EATS
From recipetineats.com
VEGETARIAN MEXICAN LASAGNA | RECIPETIN EATS
From recipetineats.com
VEGGIE BLACK BEAN ENCHILADAS - COOKIE AND KATE
From cookieandkate.com
VEGETARIAN ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
9 EASY VEGAN AND VEGETARIAN LASAGNE RECIPES - THE …
From thespruceeats.com
EASY VEGETABLE LASAGNA - INSPIRED TASTE
From inspiredtaste.net
ENCHILADA LASAGNA [VEGAN, GLUTEN-FREE] - ONE GREEN …
From onegreenplanet.org
BEST VEGETARIAN ENCHILADAS RECIPE - HOW TO MAKE …
From delish.com
EASY VEGETARIAN LASAGNA WITH STEP BY STEP DIRECTIONS
From myfoodstory.com
BEST MEATLESS VEGETARIAN LASAGNA RECIPE - EATING ON A …
From eatingonadime.com
11 HIGH CHOLESTEROL FOODS — WHICH TO EAT, WHICH TO AVOID
From healthline.com
VEGETARIAN LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
EASY VEGETARIAN ENCHILADAS VERDES (GREEN ENCHILADAS ... - ALENA …
From alenamenko.com
EASY VEGAN GREEN ENCHILADAS, REAL MEXICAN FOOD
From brownsugarandvanilla.com
VEGETARIAN ENCHILADAS | BON APPéTIT
From bonappetit.com
VEGETARIAN ENCHILADA "LASAGNA" — THE WANDERING HEARTH
From thewanderinghearth.com
VEGETARIAN LASAGNA | CANADIAN LIVING
From canadianliving.com
THE BEST VEGETARIAN LASAGNA YOU’LL EVER SINK YOUR TEETH INTO
From foodal.com
BEST VEGETARIAN LASAGNA RECIPES | MARTHA STEWART
From marthastewart.com
VEGAN ENCHILADA LASAGNA - DARN GOOD VEGGIES
From darngoodveggies.com
VEGETARIAN GREEN CHILE ENCHILADA RECIPE - COOK EAT LIVE LOVE
From cookeatlivelove.com
VEGETARIAN GREEN CHILE ENCHILADAS ~ MACHEESMO
From macheesmo.com
VEGETARIAN ENCHILADAS {BEST EVER!} – WELLPLATED.COM
From wellplated.com
VEGETARIAN ENCHILADAS - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY VEGETARIAN LASAGNA RECIPE | LIVE EAT LEARN
From liveeatlearn.com
VEGETARIAN ENCHILADAS - VEGETARIAN MAMMA
From vegetarianmamma.com
HOW TO MAKE VEGETARIAN LASAGNA STEP BY STEP | THE RECIPE CRITIC
From therecipecritic.com
VEGETARIAN ENCHILADAS - OUR 16 BEST ENCHILADA RECIPES
From vegetariantimes.com
THE BEST VEGETARIAN LASAGNA - SHE LIKES FOOD
From shelikesfood.com
VEGETARIAN ENCHILADAS - THE GARDENING FOODIE ⋆
From thegardeningfoodie.com
THE BEST VEGETARIAN ENCHILADAS - SHE LIKES FOOD
From shelikesfood.com
HEALTHY VEGETARIAN ENCHILADAS VERDES - BOWL OF DELICIOUS
From bowlofdelicious.com
8 VEGETARIAN LASAGNA RECIPES | SOUTHERN LIVING
From southernliving.com
THE NATURAL MARKETPLACE
From thenaturalmarketplace.com
VEGETARIAN GREEN LASAGNA - BROMA BAKERY
From bromabakery.com
VEGETARIAN ENCHILADAS: DELICIOUS AND HEALTHY - BELGIAN FOODIE
From belgianfoodie.com
EASY VEGETARIAN LASAGNA | CANADIAN LIVING
From canadianliving.com
VEGETARIAN ENCHILADA/LASAGNA - SOHUNGRYFEEDME
From sohungryfeedme.com
HEALTHY VEGETARIAN ENCHILADA RECIPES | EATINGWELL
From eatingwell.com
VEGETARIAN ENCHILADA CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
ITALIAN VEGETARIAN LASAGNA: A NEW RECIPE TO SPICE THINGS UP
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love