Time 2h30m Yield 12 servings. Number Of Ingredients 17 Steps:
In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery. , In a greased 13x9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce. , Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.
Time 1h5m Yield 12 servings. Number Of Ingredients 19 Steps:
In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened. , Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown. , Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers. , Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.
Time 1h20m Yield 10 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray. Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper. Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl. Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Time 1h40m Yield 12 Number Of Ingredients 12 Steps:
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.
More about “hearty vegetable lasagna recipes”
Time 1h5m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn’t need anything to coat the bottom. Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary. Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper. Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer. Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini. Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna. Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer. Let stand about 5 minutes before serving.
