LASAGNA VERDE
This yummy recipe is from FamilyTime, and begins, “There is not a more delicious way to get your veggies – and a healthy dose of protein – than with this easy Lasagna Verde recipe.”
Serves: 8; Prep Time: 10 minutes; Cook Time: 40 minutes. Source: Pasta Fits
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Ingredients
4 oz. lasagna noodles (about 8 sheets or enough for 2 layers)
2 tsp. olive oil
2 lbs. spinach, well-washed
32 oz. part-skim ricotta
2 eggs
1 Tbsp./1/2 oz. garlic, grated or finely chopped
1 tsp. lemon zest (from about 1 lemon)
1/4 tsp. grated nutmeg
2 cups/10 oz. frozen peas
2 cups/8 oz. asparagus, cut in 1/2” pieces
1/2 cup/2 oz. grated Parmigiano
8 oz. mozzarella, grated, divided
Directions
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add 1/4 cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
Place half the noodles along the bottom of a 9” x 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).
QUICK AND EASY LASAGNA
Okay, you've just gotten home from work or a day of running errands. You're hungry and want dinner as quick and easy as possible, but at the same time, something a little more filling than sandwiches. This lasagna fills the bill, as well as your family.
My youngest son came up with this a while back. He wanted lasagna, but without the long wait time that my full-fledged Vegetarian Lasagna takes, as well as without the onions. (He's not big into onions. But we all have our food preferences!) His version of lasagna if quick, fast, and very satisfying.
16 ounce box of lasagna noodles
Jarred Spaghetti Sauce (1 45-ounce jar or 2 23.5 ounce jars; see note)
12-ounce package of Veggie Ground Crumbles (see note)
8-ounce package of Shredded Cheese (see note)
Taco seasoning pack (optional)
15-ounce can Manwich Sloppy Joe Sauce (optional)
Start a pot of water for the lasagna noodles. Once the water starts to boil, add the lasagna noodles and back the heat down just a little so that the water doesn't boil over. (If you drop it to medium heat, you've gone too far.) Cook according to the package instructions.
While the water starts to heat, take another large pot and add the jarred spaghetti sauce, veggie ground crumbles, and the taco seasonings (if adding) and sloppy joe sauce (if adding). Stir together, then start heating on low-medium heat, stirring occasionally. If this starts bubbling, stir and back the heat down a little.
As soon as the noodles are done cooking, carefully drain through a colander and rinse the noodles in cool water.
To assemble:
Preheat oven to 350 degrees. In a 9” X 13” pan, place half the cooked noodles length-wise. You should have three layers across, and use 9 noodles (3 noodles high). Add half of the spaghetti sauce mixture over the noodles, spreading this fairly evenly. Top with half of the shredded cheese. Repeat the process with the remaining noodles, sauce, and cheese.
Bake at 350 degrees for 15 minutes, remove from oven, and let rest for a minute or two.
Dig in!
Note: With the spaghetti sauce, we tend to use either Prego Heart Smart Traditional or Ragu Traditional, whichever is on sale, but you can use whatever brand you like. Also, we usually put in the larger 45-ounce size sauce, but if you have two of the 23 – 24-ounce size jars (or they're on sale), use them.
With the veggie crumbles, we lean towards Boca's Veggie Ground Crumbles, but you can go with your favorite 12-ounce bag of frozen veggie ground crumbles.
With the shredded cheese, we tend to use shredded cheddar, but have used several other blends of shredded cheese. You can also shred a block of cheddar cheese, if that's your preference, but the bagged shredded cheese saves a little time.
HEARTY LASAGNA
This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.
This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.
Ingredients
1 12-oz. box dried lasagna sheets
2 Tbsp. extra virgin olive oil
3 cloves garlic, chopped
1 lb. ground beef (or sausage or both)
6 cups tomato sauce
1 6 oz. can tomato paste
1/4 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp. dried oregano
15 oz. ricotta cheese
8 oz. low-moisture, part-skim mozzarella, shredded
8 oz. fresh mozzarella, sliced
1/2 cup grated Romano cheese
Instructions
Preheat oven to 350°F. Cook lasagna sheets according to package instructions. Drain and set aside in a single layer on parchment paper. In large saucepan, heat oil over medium-high heat. Add garlic and cook, stirring, for 1 minute or until golden. Add meat and cook, stirring, for 5 minutes or until browned. Add tomato sauce, tomato paste, and herbs, and stir to combine. Reduce heat to low, and simmer sauce for 15 minutes to thicken. Spoon 1/4 of sauce onto the bottom of a 13" x 3" x 9" pan. Top with single layer of pasta sheets, followed by 1/3 of remaining sauce, making sure sheets are well covered. Layer with 1/3 each of ricotta and shredded mozzarella. Repeat twice, for 3 layers total. Top with fresh mozzarella and Romano. Bake for 45 minutes or until golden and bubbling. Rest for 15 minutes before serving. Makes 6 to 8 servings.
Nutrition Information: Calories per serving (for 6): 809;Protein: 56 g; Carbs: 71 g; Fiber: 7 g; Sugar: 6 g; Total fat: 35 g; Saturated fat: 17 g; Sodium: 825 mg
EGGPLANT LASAGNA
This recipe begins, “An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.”
Yield: 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1320
View recipe with photo: http://diabeticgourmet.com/recipes/html/1320.shtml
Ingredients
Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt’s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese
Directions
Heat oven to 350F.
Spray 8-by-8-inch glass baking dish with cooking spray.
In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
Nutritional Information Per Serving: Calories: 318; Protein: 22 g; Fat: 19 g; Sodium: 363 mg; Cholesterol: 72 mg; Saturated Fat: 7 g; Dietary Fiber: 3 g ; Carbohydrates: 13 g
SUMMER VEGETABLE SKILLET LASAGNA
This comes from Oh My Veggies. If you haven’t signed up for Oh My Veggies’s emailing list, you might want to seriously consider it. Yummy vegetarian recipes, giveaways, and more.
To view this online, click here.
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Yield: about 4 servings.
Ingredients:
1 1/2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped
1 cup fresh corn kernels (from about 1 to 2 ears of corn)
3 1/2 ounces fresh green beans, trimmed and cut in half (about 1 cup)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
8 ounces uncooked regular lasagna noodles, broken into thirds
1 (28-ounce) can fire-roasted diced tomatoes
1/2 cup low-sodium vegetable broth
1/2 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
Chopped or chiffonade fresh basil, for garnish
Instructions:
Add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn, green beans, dried basil, dried parsley, salt and red pepper flakes and cook for 2 to 3 minutes, until the vegetables all start to soften.
Add the broken lasagna noodles on top of the vegetables in the skillet, then pour the tomatoes and broth over the top of the noodles. Increase the heat and bring the liquid almost to a boil. Cover, reduce the heat and simmer fairly vigorously for 20-22 minutes, stirring occasionally (and more frequently toward the end of the cooking time), until the pasta is tender. Turn the heat down to low.
Drop the ricotta in small spoonfuls over the top of the pasta, then sprinkle with the mozzarella cheese. Re-cover and let cook for 3 to 4 minutes, until the cheese is melted. Turn off the heat. Let rest uncovered for at least 10 minutes, then garnish with the fresh basil before serving.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
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6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
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