Archive for the ‘vegetarian lasagna’ Category
Duration : 0:11:52
Would it still taste as good, or not? I want to make a vegetarian lasagna for my friends on Christmas Eve, but I have to work a short shift at the store so I won’t be home until five in the afternoon, then we need time to get ready for the church service at seven, so I want to save time. Is my plan half baked?
You could make it and bake it ahead completely then just reheat it in the oven again just before serving it.
We finally had this dish again and in this video I share how I made it! It was a frequently requested recipe video the last time we had it…
It changes every time but here is how I made it this time… from scratch!
This would be great with meat too… just throw in whatever you like!
My Spaghetti Sauce Recipe: http://youtu.be/kFZovOrgOfw
If you don’t want to watch me working with the tomatoes fast forward until you see the whole veggies
Duration : 0:6:55
I need to bring something for XMas dinner and I’d like to bring a vegetarian lasagna dish.
1/4 c.olive oil
1 Tbsp.fresh garlic, chopped fine
12 oz.crimini mushrooms, sliced
12 oz.package of fresh baby spinach
1/4 c.olive oil
1 Tbsp.gresh garlic, chopped fine
1 headbroccoli, trimmed, cooked al dente, shocked
1 c.sweet red peppers, julienne
1 c.carrots, shredded
1/2 c.fresh basil leaves, sliced fine
1 c.grated Parmesan cheese
2 lb.Ricotta cheese
2 eachlarge eggs
1 Tbsp.fresh parsley, chopped fine
1 Tbsp.fresh basil, chopped fine
1 Tbsp.fresh oregano, stemmed, chopped fine
1/2 tsp.ground black pepper
1/2 tsp.seasoning salt
2 each1 qt. jars prepared spaghetti sauce
2 each12 oz. bags shredded Mozzarella cheese
1 eachbox lasagna noodles
Tomato Cream Sauce
1/2 c.fresh garlic, chopped fine
1/4 c.olive oil
2 lb.ripe plum tomatoes, skinned and seeded, chopped coarse
1/2 c.fresh basil, chopped fine
2 c.heavy cream
as neededground black pepper
In a large sauté pan over high heat, sauté the first olive oil with the garlic until the garlic lightly browns. Add the mushrooms and cook until they begin to weep moisture. Add the spinach and toss until the spinach is just wilted. Remove the vegetables from the pan into a bowl. Chill completely. Add the second olive oil and the garlic, repeating the light browning of the garlic. Add the red peppers, carrots, basil and cooked broccoli, cooking over high heat until the peppers and carrots turn bright in color and begin to soften. Remove from the pan and place in a large bowl. Chill completely, then stir in the Parmesan cheese.
In a large mixing bowl, completely combine the Ricotta, eggs, herbs, and seasoning.
To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un-cooked noodles. Then add a layer of the spinach mixture. Top with a layer of noodles and add some sauce, then top with a layer of the Ricotta cheese. Top with a layer of noodles, then add some sauce and top with the broccoli mixture. The top layer will be noodles coated with the remaining pre-made sauce.
Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the noodles have plumped and softened. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.
Tomato Cream Sauce procedure:
Sauté garlic in oil until golden brown. Add the tomatoes and basil and simmer for 10 minutes. In a blender, purée 2 c. of the sauce. Return to a saucepot, add the heavy cream and simmer 5 minutes. Season to taste.
Trying to figure out ways to sneak vegetables into your family’s dinner? Watch how to make this easy, low fat vegetable lasagna with ricotta cheese recipe in this how-to video from About.com.
Duration : 0:3:22
I am not looking for a vegetarian lasagna, nor am I looking for links to a website. I am looking for good homeade lasagna recipes. Thanks!
Here’s how my sister makes it. I’m pretty sure. =]
Lasagna noodles (my sister buys two of those small-ish boxes at the store)
Tomato sauce (two cans does it for us)
Seasoning packet (if you can’t find one for lasagna, you can use one for spaghetti)
Shredded mozzarella cheese (one bag at the store should be enough, but you might want to buy extra if you like it cheesey)
Cottage cheese (two small buckets)
A rectangular baking dish
Preheat oven to 350 degrees.
(1) Boil water and put the noodles in to soften them
(2) Cook the meat, drain the grease, add the tomato sauce and seasoning packet.
(3) Spray the baking dish with PAM or something, or very, very lightly butter it.
(4) Layer noodles in the bottom of the dish. Put the first at the edge, it should reach the length of the dish, then lay the next halfway on top of that one, etc. Or, you can lay them out side by side (usually three will cover the dish) then lay two more on the seams of those three. And then three on the seams of those two, so it’s like a double layer.
(5) Put down a layer of the meat sauce. Not too thick, but not too thin.
(6) Spread a thin layer of cottage cheese.
(7) Sprinkle on some shredded cheese.
(8) Put down another layer of noodles the same as the first. Then the meat, the cottage cheese, and then the shredded cheese.
(9) Continue layering until the dish is full. Stop at the top with the layer of shredded cheese. We usually get three layers of noodles, meat, and cheeses.
(10) Place in oven until it’s… done. Ours usually takes at least an hour, but sometimes more. When the cheese on top starts to darken a little, you can stick a butter knife in the center of the lasagna and pull it out. You want the cheese on the bottom layer to be melted and stringy.
(11) After you take the lasagna out, let it set. This will help it thicken up. I would say to let it set about 15 minutes, covered with either a towel or aluminum foil.
Other tidbits: You can make the layers as thick or thin as you want. Usually people prefer many thin layers. I like a couple of thick ones though. Also, if you don’t want to use cottage cheese, you can use another kind of cheese you like.
Lasagna is great for making beforehand and then reheating. Makes a nice travel food for the holidays. Let it set out like in the instructions before placing it in the refrigerator if you plan to do that. Then, when you get o where you are going, you can just heat it up. But, of course, it can’t be too long of a drive because of the cheese.
I hope this works out for you.
Please and thank you
This Spinach Artichoke Lasagna is terrific-
Lasagna always makes a great meal, and by leaving out the meat, the flavours of the vegetables is brought to the forefront. In this dish we have left out the white sauce as well, to keep it light and happy, so enjoy your meal, and your foodmaking as well!
Music in this episode is “Between the Lines” by Bonobo.
Duration : 0:2:39
I make vegan and vegetarian types, I was chef for many years learn tricks for sauces, non wheat pastas, cheese substitutes and other things, my veggie one with a soya ground round that looks and tastes like meat is hard to tell it is not a meat based one, spices and other flavourings can fool the best of people, I know as I have done it, and no tricks or evil ways.