Lasagna

I love lasagna. What's not to love? Layers of pasta, sauce and cheese (for most recipes). Yum! Today's offerings include Easy Whole Wheat Vegetarian Spinach Lasagna and Crockpot Lasagna. Enjoy!

ENGINE 2 DIET VEGAN LASAGNA

This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Vegetable lasagna ​​is always a good meal choice for a vegan. And if you've heard about the heart-healthy and cholesterol-lowering Engine 2 Diet and want to try an approved recipe, this vegan lasagna is a good place to start.

“From Rip Esselstyn's The Engine 2 Diet, ‘Raise the Roof’ sweet potato vegan lasagna replaces the high fat and cholesterol of cheese and beef with whole-grain noodles, tofu, and antioxidant-rich vegetables including mushrooms, broccoli, bell peppers, and corn crowned with a crunchy good-fat cashew topping. It's so delicious, he says, he served it at his own wedding.

“As if that's enough to be happy about, the lasagna noodles cook in the oven so there is no need to boil them first—what a time saver.”

Prep Time: 15 minutes; Cook Time: 60 minutes; Total Time: 75 minutes; Yield: 10 to 12 minutes.

To view this online, click here.

Ingredients

1 onion (chopped)

1 head garlic (small, all cloves chopped or pressed)

8 ounces mushrooms (sliced)

1 head broccoli (chopped)

2 carrots (peeled and chopped)

2 red bell peppers (seeded and chopped)

1 can corn (rinsed and drained)

1 package silken lite tofu

1/2 teaspoon cayenne pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon rosemary

2 (24-ounce) jars pasta sauce

2 (13.25-ounce) boxes whole-grain lasagna noodles (uncooked)

16 ounces frozen spinach (thawed and drained)

2 sweet potatoes (cooked and mashed)

6 Roma tomatoes (sliced thin)

1 cup raw cashews (ground)

Directions

Prepare the FillingHeat oven to 400 F.

Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan without any oil.

Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon and leave the mushroom liquid in the pan.

Add the broccoli and carrots to the pan and sauté for 5 minutes, remove, and add them to the bowl containing the onion, garlic, and mushrooms, leaving any liquid in the pan.

Add the peppers and corn, and sauté until the peppers are just beginning to soften. Add them and any liquid to the vegetable bowl.

Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl.

Add cayenne pepper, oregano, basil, and rosemary to the vegetable bowl and combine thoroughly.

Assemble the Lasagna

Cover the bottom of a 9-by-13-inch casserole with pasta sauce. Add a single layer of uncooked noodles (do not overlap) and cover completely with a generous portion of sauce.

Spread the vegetable-tofu mixture over the sauced noodles. Cover with a second layer of noodles and another generous portion of sauce.

Add a layer of thawed and drained spinach followed by a layer of mashed sweet potatoes. Top with another generous portion of sauce, a final layer of noodles, and the remainder of the sauce.

Cover the lasagna with thinly sliced Roma tomatoes.

Bake and Serve

Cover with foil and bake in the heated oven for 45 minutes. Remove the foil, sprinkle with the ground cashews, and return to the oven for 15 minutes.

Remove from oven and let the lasagna sit for 15 minutes before serving.

More About the Engine 2 Diet

Jolinda wrote, “Rip Esselstyn developed the Engine 2 Diet, he says, to help a person rid their diet of what he considers junk (meat, dairy, refined and processed foods) while still enjoying tasty, nutritious, whole plant-based foods.

“His vegan diet with a twist (no vegetable oils) theory is that plant-based foods and unrefined grains are superior to animal products.

“His regimen includes fitness ideas and recipes like Engine 2 Diet black bean and hummus wrap sandwich and Rip's oil-free, tahini-free almost fat-free hummus.

EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA

This also comes from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!

“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.

“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”

Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings

To view this online, click here.

Ingredients

1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)

1 9-ounce package frozen raw spinach (well thawed and drained)

1/2 cup grated Parmesan cheese

3 eggs

3 cups low-fat cottage cheese

3 cups pre-made or store-bought pasta sauce

3 cups grated low-moisture part skim mozzarella cheese

Directions

Pre-heat the oven to 325 degrees F.

In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.

Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.

Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.

Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.

Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.

Allow to sit for 10 to 15 minutes before serving.

Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein

CLASSIC LASAGNA

This is from FamilyTime, and begins, “It's all about the layering when you make lasagna and is so easy when you start with a sauce already made and delicious.”

Serves: 12 servings (about 1 1/2 cups each); Prep Time: 30 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

3 cups ricotta cheese

12 ounces shredded mozzarella cheese (about 3 cups)

3/4 cup grated parmesan cheese

2 eggs

1 pound ground beef

1 jar (45 ounces) Prego® Three Cheese Italian Sauce

12 lasagna noodle, cooked and drained

Directions

Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside.

In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan.

Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese.

Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes.

Tip: To freeze, prepare lasagna but do not bake. Cover tightly with foil and freeze. Bake frozen lasagna uncovered at 350°F. for 1 hour 15 minutes or until hot. Or, refrigerate 24 hours to thaw. Bake thawed lasagna uncovered at 350°F. for 50 minutes or until hot. Let stand for 10 minutes.

LASAGNA ROLLS

This comes from Giada De Laurentiis of the Food Network show Everyday Italian.

Total: 1 hr 25 min; Prep: 25 min; Inactive: 10 min; Cook: 50 min; Yield: 6 servings; Level: Intermediate

To view this online, click here.

Ingredients

Sauce:

2 tablespoons unsalted butter

4 teaspoons all-purpose flour

1 1/4 cups whole milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Pinch ground nutmeg

Lasagna:

1 (15-ounce) container whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 cup plus 2 tablespoons grated Parmesan

3 ounces thinly sliced prosciutto, chopped

1 large egg, beaten to blend

3/4 teaspoon salt, plus more for salting water

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons olive oil

12 uncooked lasagna noodles

2 cups marinara sauce

1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

CROCKPOT LASAGNA

This is from mydailymoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

For 8 people. Ready in 4 1/4 hours.

To view this online, click here.

Ingredients

1 pounds lean ground beef

1 onion, chopped

2 garlic cloves, smashed

3 1/2 cups tomato sauce

3/4 cups tomato paste

1 1/2 teaspoons salt

1 teaspoons dried oregano

1 1/2 cups cottage cheese

1/2 cups grated Parmesan cheese

12 ounces lasagna pasta, uncooked

16 ounces shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

HERBED TOFU LASAGNA WITH ZUCCHINI

This also comes from the April 2006 issue of Vegetarian Times. It begins, “Simple, fresh flavors and an innovative way with tofu—it's blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you'll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil.” Serves 10.

To view this online, go to http://www.vegetariantimes.com/recipe/herbed-tofu-lasagna-with-zucchini/.

2 14-oz. pkg. firm tofu, well drained

1/2 cup chopped fresh basil

1/3 cup chopped fresh Italian parsley

1/3 cup pine nuts, toasted

2 cloves garlic, peeled

2 Tbs. lemon juice

1 tsp. salt

1/2 tsp. red pepper flakes

1/4 tsp. sugar

1 Tbs. olive oil

4 medium-size zucchini, cut into 1/2-inch slices (about 3 cups)

5 cups marinara sauce

16 no-cook lasagna noodles (9 oz.)

Preheat oven to 350°F. Coat 13×9-inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1/2 cup sauce. Finish with another layer of noodles and remaining sauce.

Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

nutritional information Per SERVING: Calories: 314; Protein: 18 g; Total Fat: 12 g; Saturated Fat: 1 g; Carbohydrates: 36 g; Sodium: 617 mg; Fiber: 6 g; Sugar: 10 g; Vegan

CROCKPOT LASAGNA

This comes from MyDailyMoment.com, and begins, “Most people don't associate lasagna and healthy eating together, but that's exactly what you get with this dynamic dish. A meat and cheese lover's dream, use your noodle and enjoy this slow-cooked staple that's sure to become your go-to dish when you have a hankering for something Italian.”

Serving: for 8 people; Time:Ready in 4 1/4 hours.

To view this online, click here.

Ingredients

1 pound lean ground beef

1 onion, chopped

2 garlic cloves, smashed

3 1/2 cups tomato sauce

3/4 cup tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 1/2 cups cottage cheese

1/2 cup grated Parmesan cheese

12 ounces lasagna pasta, uncooked

16 ounces shredded mozzarella cheese

Directions

Brown ground beef, onion and garlic in fry pan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.