Individual Vegetable Lasagnas Recipes

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INDIVIDUAL LASAGNAS

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 5 individual lasagnas

Number Of Ingredients 18



Individual Lasagnas image

Steps:

  • Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
  • Mix the ricotta together with the salt and the pepper until evenly distributed.
  • Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
  • Preheat oven to 375 degrees F.
  • To assemble the lasagnas:
  • Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
  • Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.

1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
2 teaspoons dried oregano
2 teaspoons sugar
Few pinches salt
Few dashes red chili flakes
10 grinds fresh black pepper
1 small bunch fresh parsley, leaves coarsely chopped
2 cups ricotta
Few pinches salt
About 20 grinds black pepper
1/3 cup olive oil
Salt
1 large zuchinni, sliced into 1/8-inch thick rounds
1 large summer squash, sliced into 1/8-inch thick rounds
1 small eggplant, sliced into 1/8-inch thick rounds
1 package uncooked lasagna noodles
8 ounces shredded mozzarella

INDIVIDUAL VEGETABLE LASAGNAS

I liked these as they were single servings and so colorful. The recipe includes a sauce recipe as well, but feel free to sub your favorite pasta sauce to speed things up. Recipe courtesy Giada De Laurentiis on Everyday Italian.

Provided by Susie D

Categories     Cheese

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 23



Individual Vegetable Lasagnas image

Steps:

  • Preheat oven to 375 degrees F.
  • In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
  • Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
  • For the tomato sauce:.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Nutrition Facts : Calories 898.1, Fat 39.2, SaturatedFat 15.3, Cholesterol 66.8, Sodium 1425.8, Carbohydrate 104.2, Fiber 15, Sugar 17.8, Protein 38.3

3 tablespoons extra virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 lb lasagna sheet, fresh plain
1 1/2 cups canned white beans, rinsed and drained
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, freshly grated
3 tablespoons unsalted butter, halved
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 cup extra virgin olive oil
1 small onion, chopped
2 garlic cloves, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32 ounce) cans crushed tomatoes
2 bay leaves
4 tablespoons unsalted butter (optional)
salt & freshly ground black pepper

VEGETABLE LASAGNA

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 17



Vegetable Lasagna image

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare tomato sauce: Heat 2 tablespoons olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant, about 1 minute. Add dried oregano, basil, and parsley and stir. Add crushed tomatoes and salt and simmer until thickened, about 15 minutes.
  • Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place zucchini on a sheet pan and brush with olive oil mixture. Bake until soft, about 5 minutes. Remove from the oven and set aside. Marinate the eggplant and yellow squash in the remaining olive oil mixture for a few minutes.
  • Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add 2 cloves minced garlic and saute until fragrant. Add sliced button mushrooms and saute until tender. Set aside. Meanwhile, place marinated vegetables in a roasting pan and roast in the oven for 10 minutes.
  • Line the bottom of a casserole dish with the baked zucchini slices. Add half of the eggplant and squash mixture. Top with half of the tomato sauce and then spread the ricotta cheese over. Arrange portobello slices over top and then sprinkle with half of the mozzarella. Top with the sauteed mushroom mixture. Top with remaining eggplant and squash mixture. Spread remaining tomato sauce over top. Sprinkle with remaining mozzarella and all of the Parmesan. Bake until the cheese is melted and brown, about 40 minutes. Let stand for 5 minutes before cutting into and serving.

Nutrition Facts : Calories 338 calorie, Fat 24 grams, SaturatedFat 6 grams, Carbohydrate 20 grams, Fiber 6 grams

2 tablespoons olive oil, plus 1/4 cup, plus 2 tablespoons
1 medium onion, finely chopped
4 cloves garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
24 ounces canned crushed tomatoes
1/4 teaspoon salt
1/2 teaspoon dried thyme
2 medium zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup button mushrooms, sliced 1/4-inch thick
2 portobello mushroom, sliced 1/4-inch thick
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup grated Parmesan

INDIVIDUAL VEGETARIAN LASAGNAS

Categories     Cookies     Sauce     Bake     Vegetarian     Summer     Boil

Yield 6 main-course servings

Number Of Ingredients 16



Individual Vegetarian Lasagnas image

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the vegetable oil, then the lasagna sheets, and cook until almost al dente, about 4 minutes. Drain and gently rinse the lasagna sheets under cold water to stop them from cooking and to help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
  • In a large skillet, heat the olive oil over a medium flame. Add the onion and sauté until soft, about 5 minutes. Add the carrot and sauté for 3 minutes. Add the zucchini and summer squash and sauté for 5 minutes. Add the asparagus and sauté for 2 minutes. Season the vegetable mixture with 1/2 teaspoon each of salt and pepper. Remove from the heat and let cool.
  • Using a 6-inch-diameter cookie cutter, cut the cooled lasagna sheets into 18 circles. Coat the bottom of each of six 6-inch gratin dishes with 1 teaspoon of marinara sauce. Place 1 pasta circle over the bottom of each dish. In a medium bowl, toss the beans with 1/4 teaspoon each of salt and pepper. Arrange the beans and then the spinach over the pasta circles in the dishes, dividing equally. Top each with another pasta circle, pressing gently to compact slightly. Spoon the sautéed vegetables over the lasagnas, dividing equally, then top each with 1 tablespoon of marinara sauce. Place a third pasta circle atop each and spread each with 1 tablespoon of marinara sauce. Sprinkle with the mozzarella and Parmesan cheese, and dot with the butter. Line a baking sheet with foil and place the dishes on the prepared baking sheet. (The lasagnas can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Remove the plastic wrap before baking.)
  • Bake the lasagnas until brown on top and the sauce bubbles, about 20 minutes.

Salt
2 tablespoons vegetable oil
1 pound fresh lasagna sheets
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 large carrot, peeled and finely chopped
1 large zucchini, finely chopped
1 large yellow summer squash, finely chopped
1 bunch of asparagus, steamed and cut into 1/4-inch slices
3/4 teaspoon freshly ground black pepper, plus more to taste
1 1/2 cups Marinara Sauce (page 59), or 2 cups for a large lasagna
1 (16-ounce) can white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter, cut into pieces

HEARTY VEGETABLE LASAGNA

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Provided by Sue

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 12

Number Of Ingredients 12



Hearty Vegetable Lasagna image

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.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 49.6 g, Cholesterol 76.9 mg, Fat 19.5 g, Fiber 5.2 g, Protein 23.2 g, SaturatedFat 8.8 g, Sodium 843.2 mg, Sugar 13.8 g

1 (16 ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese

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