Lasagna Roll Ups - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BETTIE

"This is a good freeze and eat later meal. It uses tofu, but you'd never know it! My cooking co-op loved this recipe! You can individually freeze the roll ups on a cookie sheet and place in a freezer bag."

Ingredients

• 1 (16 ounce) package uncooked lasagna noodles
• 1 pound mozzarella cheese, shredded
• 1 (15 ounce) container ricotta cheese
• 1 pound firm tofu

• 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
• 2 cups grated Parmesan cheese
• 1 (28 ounce) jar pasta sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

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17.48

Lasagna Alfredo Roll Ups - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MARBALET

"A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s."

Ingredients

• 8 lasagna noodles
• 1 tablespoon olive oil
• 1 (10 ounce) package frozen chopped spinach
• 2 tablespoons thinly sliced green onion
• 1 pint part-skim ricotta cheese

• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1 egg
• 21 ounces Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.
2. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.
5. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

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21.27

Easy Four Cheese Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:WITCHED

"This makes a very authentic tasting lasagna, rich, cheesy and very filling."

Ingredients

• 16 ounces uncooked lasagna noodles
• 1 (26 ounce) can spaghetti sauce
• 1 pound cottage cheese

• 8 ounces shredded mozzarella cheese
• 8 ounces shredded Cheddar cheese
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
4. Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.

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13.44

Cheesy Vegetable Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Rachel

"A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna."

Ingredients

• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour

• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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19.25

Spinach Lasagna II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joelene Craver

"A tasty recipe that will make others believe that you spent hours in the kitchen, but only you'll know that you didn't!"

Ingredients

• 1 (1.5 ounce) package spaghetti sauce mix
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 1 3/4 cups water
• 2 eggs
• 1 pint ricotta cheese

• 1/2 teaspoon salt
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup Parmesan cheese
• 8 ounces sliced mozzarella cheese
• 8 lasagna noodles

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
2. In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
3. In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
4. Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
5. Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.

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15.58

Broccoli and Carrot Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tanya

"Really yummy as well as vegetarian."

Ingredients

• 4 cups chopped broccoli
• 2 cups chopped carrots
• 9 lasagna noodles
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3/4 cup grated Parmesan cheese

• 3/4 cup cottage cheese
• 3 cups mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary, crushed
• 2 teaspoons paprika

Directions

1. Steam broccoli and carrots till tender.
2. Boil lasagna noodles.
3. In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
4. To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
5. To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
6. Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

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21.52

Spinach Mushroom Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JElder81

"Delicious! This lasagna combines fresh mushrooms, spinach, four cheeses, and plenty of garlic. Can be prepared up to 48 hours ahead."

Ingredients

• 1 (8 ounce) package lasagna noodles
• 2 eggs, beaten
• 2 cups cottage cheese
• 1 (15 ounce) container ricotta cheese
• 2 teaspoons dried Italian seasoning
• 2 tablespoons olive oil
• 6 cups sliced fresh mushrooms
• 1 cup chopped onion

• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 teaspoon ground black pepper
• 1 1/4 cups milk
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1/2 cup shredded Parmesan cheese
• 1 (8 ounce) package shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9x13-inch baking dish.
3. Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
4. Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
5. Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
6. Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
7. Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
8. Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
9. Spread 1/3 of the cottage cheese mixture over the noodles.
10. Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
11. Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
12. Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
13. Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

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19.50

Lasagna Spirals - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KATRINA

"This is a good meatless dish that is very easy to make and so good too. I make several at one time and freeze what I don't use for dinner. Then I just take from freezer what I need, thaw, bake, and voila! You could be creative with these too and add other veggies."

Ingredients

• 10 wide lasagna noodles
• 2 (10 ounce) packages chopped frozen broccoli, thawed and drained
• 1 (15 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 4 green onions, chopped

• 2 teaspoons dried basil
• 1/4 teaspoon ground nutmeg
• 1 (32 ounce) jar spaghetti sauce
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
3. In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
4. Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
5. Bake in preheated oven for 30 minutes.

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19.13

Cheese Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOLSON7

"An easy vegetarian lasagna with ricotta, mozzarella and Parmesan."

Ingredients

• 1 (16 ounce) package lasagna noodles
• 4 cups ricotta cheese
• 1/4 cup grated Parmesan cheese
• 4 eggs
• salt and pepper to taste

• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 1 (32 ounce) jar spaghetti sauce
• 1 teaspoon Italian seasoning
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
4. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
5. Bake 45 minutes, or until cheese is bubbly and top is golden.

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18.50

Gina's Creamy Mushroom Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Gina

"If you like mushrooms, then this recipe is right up your alley. It's great to make for dinner or entertaining."

Ingredients

• 12 uncooked lasagna noodles
• cooking spray
• 1 tablespoon olive oil
• 1 cup chopped shallots
• 2 garlic cloves, minced
• 1 cup diced red bell pepper
• 1 teaspoon crushed red pepper flakes
• 4 cups sliced fresh mushrooms

• salt and ground black pepper to taste
• 1 1/2 cups ricotta cheese
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 4 cups milk
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, about 8 minutes. Drain and set aside.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spray a 9x13-inch baking dish with cooking spray.
4. Heat olive oil in a large skillet over medium-high heat. Cook and stir shallots and garlic in the hot oil until shallots are tender and translucent, about 5 minutes.
5. Stir red bell pepper and red pepper flakes into the shallot mixture until bell pepper is slightly softened, 1 to 2 minutes.
6. Mix mushrooms into the skillet; season with salt and black pepper. Cook and stir until the mushrooms have given up their liquid and are browned, about 10 minutes more.
7. Stir ricotta cheese into the mushroom mixture; remove skillet from heat and set aside.
8. Melt butter in another skillet over medium heat. Whisk in flour until smooth, 2 to 3 minutes.
9. Whisk milk into flour mixture until smooth; bring to a simmer and whisk constantly until thickened, about 5 minutes. Season with salt and black pepper.
10. Coat the bottom of the prepared baking dish with a small amount of the white sauce.
11. Arrange 4 lasagna noodles in a single layer over the white sauce.
12. Spread about 1/3 of the mushroom mixture over the noodles.
13. Pour about 1/3 of the white sauce over the mushroom mixture. Repeat the layers 2 more times, starting with 4 more lasagna noodles.
14. Sprinkle Parmesan cheese, mozzarella cheese, and parsley over the lasagna.
15. Bake in the preheated oven until cheese is melted and sauce is bubbly, 30 to 40 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.

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15.58

Vegetarian Four Cheese Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BLACK_CAT52

"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."

Ingredients

• 2 cups peeled and diced pumpkin
• 1 eggplant, sliced into 1/2 inch rounds
• 5 tomatoes
• 1 pint ricotta cheese
• 9 ounces crumbled feta cheese
• 2/3 cup pesto

• 2 eggs, beaten
• salt and pepper to taste
• 1 (15 ounce) can tomato sauce
• fresh pasta sheets
• 1 1/3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

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14.57

I've Lost My Noodle Vegetarian Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Grannies Rule

"You will never miss the pasta in this delicious low-carb vegetarian lasagna."

Ingredients

• 1 serving olive oil cooking spray
• 2 cups cottage cheese
• 2 eggs
• 2 cups shredded mozzarella cheese
• 2 tablespoons Italian seasoning

• 1 teaspoon salt
• 1 (2 pound) spaghetti squash - peeled, seeded, and sliced 1/4 inch thick
• 1 (24 ounce) jar prepared spaghetti sauce
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with olive oil cooking spray.
2. Combine cottage cheese, eggs, mozzarella cheese, Italian seasoning, and salt in a bowl; set aside.
3. Arrange spaghetti squash slices in the bottom of prepared baking pan; pour half the spaghetti sauce over squash slices and spread into an even layer. Cover with cottage cheese mixture in an even layer, followed by remaining spaghetti sauce. Sprinkle top of lasagna with with Parmesan cheese. Cover dish with aluminum foil.
4. Bake in the preheated oven until bubbling and the Parmesan cheese has melted, about 35 minutes. Remove dish from oven, remove foil, and bake until cheese topping is lightly browned, another 5 minutes.

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13.56

Convenient Vegetarian Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kimber

"This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired."

Ingredients

• 2 (12 ounce) packages lasagna noodles
• 2 pounds ricotta cheese
• 4 eggs
• 1 cup grated Parmesan cheese
• 1/3 cup chopped fresh parsley
• 2 teaspoons dried basil
• ground black pepper to taste

• 1/2 cup olive oil
• 1 1/2 cups chopped onion
• 1 cup sliced carrots
• 1 1/4 cups chopped green bell pepper
• 1 (16 ounce) package chopped frozen broccoli, thawed and drained
• 3 cups chunky-style spaghetti sauce
• 2 cups shredded mozzarella cheese, divided

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
3. Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

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17.25

Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chelo

"Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!"

Ingredients

• Sauce:
• 1/4 cup olive oil
• 1 onion, chopped
• 1 bay leaf
• 2 cloves garlic, chopped
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 (14.5 ounce) can crushed tomatoes
• 1 (29 ounce) can diced tomatoes
• 1 pinch ground cinnamon
• 1 (16 ounce) package lasagna noodles
• Cheese Filling:
• 1 pint part-skim ricotta cheese

• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried basil
• 1 clove garlic, minced
• Vegetable Filling:
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 pound fresh mushrooms, sliced
• 1 pound spinach, rinsed and chopped
• 2 medium zucchini, sliced
• 1 pound mozzarella cheese, sliced
• 1 cup grated Parmesan cheese

Directions

1. Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
2. Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
5. Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
6. Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
7. Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
8. Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
9. Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.

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16.24

Easy Vegetarian Spinach Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MOTTSBELA

"It's easy, it's cheesy, and it's vegetarian!"

Ingredients

• cooking spray
• 9 lasagna noodles
• 1 bunch fresh spinach
• 1 (8 ounce) container ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 egg, lightly beaten

• 1 pinch ground nutmeg
• 1 pinch dried basil
• salt and ground black pepper to taste
• 1 cup pasta sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
2. 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.
3. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
4. Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
5. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
6. Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

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11.55

Black Bean Lasagna II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Chris J

"Lasagna with a Southwest twist. This can be frozen unbaked and kept for up to a month. Simply thaw in refrigerator overnight and bake as directed. Tastes even better reheated the second day!"

Ingredients

• 9 lasagna noodles
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup frozen corn kernels, thawed
• 2 cloves garlic, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can refried black beans
• 2 3/4 cups canned tomato sauce

• 1/2 cup salsa
• 1/2 cup chopped fresh cilantro, divided
• 1 1/2 cups cottage cheese
• 1 cup ricotta cheese
• 1/4 cup sour cream
• 8 ounces Monterey Jack cheese, shredded
• 1/4 cup sliced ripe olives
• 8 sprigs fresh cilantro

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
3. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
4. Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
5. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

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16.36

Easy Roasted Vegetable Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:cookntraveler

"Roasted vegetable lasagna that I've made for years."

Ingredients

• olive oil cooking spray
• 2 zucchini, sliced
• 2 green bell peppers, cut in 1-inch pieces
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, cut into 8 wedges
• 1 tablespoon chopped fresh basil
• 1 clove garlic, pressed

• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 lasagna noodles
• 2 (28 ounce) jars pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1 cup freshly shredded Parmesan cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
2. 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.
3. Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
4. 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.
5. Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
6. 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.
7. 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.

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19.15

Easy Spinach Lasagna with White Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Juanita Peek

"Lasagna for the family who does not tolerate cooked tomatoes. The uncooked lasagna noodles make this recipe easy and fast. For non-vegetarians try adding a pound of sauteed hot Italian sausage. Simply delicious!"

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 29 ounces Alfredo-style pasta sauce
• 1/2 cup skim milk
• 1 (8 ounce) package lasagna noodles
• 1 pint part-skim ricotta cheese

• 1 egg
• 8 ounces shredded carrots
• 8 ounces fresh mushrooms, sliced
• 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
2. Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
3. Combine pasta sauce with milk in a medium bowl. Mix well.
4. Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

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17.49

Butternut Squash Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rachaefia

"Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week."

Ingredients

• 1 butternut squash, halved and seeded
• 1 tablespoon olive oil, divided, or as needed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 7 cups milk, divided
• 1/2 cup cornstarch

• 2 cups grated Parmesan cheese, divided
• 1 tablespoon honey
• 1/4 teaspoon ground nutmeg
• 4 fresh sage leaves, shredded, or to taste
• salt and ground black pepper to taste
• 1 (16 ounce) package lasagna noodles
• 1/4 teaspoon minced fresh ginger
• 2 cups shredded mozzarella cheese

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
3. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
4. Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
5. Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
6. Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
7. Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
8. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
9. Reduce oven temperature to 375 degrees F (190 degrees C).
10. Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
11. Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
12. Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.

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15.47

Black Bean Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ESNOW

"A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole."

Ingredients

• 1 tablespoon vegetable oil
• 2 onions, chopped
• 4 cloves garlic, chopped
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 (14.5 ounce) can chopped tomatoes
• 1 cup salsa

• 2 (15 ounce) cans black beans, drained and rinsed
• salt and black pepper to taste
• 2 avocados - peeled, pitted, and mashed
• 1 tablespoon fresh lemon juice
• 12 (6 inch) corn tortillas, quartered
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
2. Warm oil in a large skillet over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red bell peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa, and black beans. Season with salt and pepper. Bring to a simmer, and cook about 3 minutes.
3. In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
4. Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay out another layer of tortillas. Top with half of the remaining tomato and bean mixture. Then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
5. Bake in preheated oven for 35 minutes, or until sauce is bubbly.

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18.38