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- Pasta bakes
- Vegetable lasagne
Lasagne doesn't always mean meat! This vegetable lasagne recipe is a must-try for vegetarians and is incredibly tasty and light!
8 people made this
- 150g broccoli florets
- 375g lasagne sheets
- 1 carrot
- 1 aubergine
- 2 potatoes
- 2 red peppers
- 1 courgette
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic, halved
- 200g mushrooms, sliced
- 1 pinch salt
- 2 onions, chopped
- 2 leeks, sliced
- 1 stick celery, minced
- 150g cherry or Pachino tomatoes, chopped
- salt and freshly ground black pepper to taste
- 3 tubs bechamel sauce
- 100g Parmesan cheese, grated
MethodPrep:30min ›Cook:1hr ›Extra time:10min cooling › Ready in:1hr40min
- Preheat the oven to 180 C / Gas 4.
- Bring a pan of salted water to the boil, and cook broccoli until tender with a bite, about 10 minutes. Drain and chop.
- Bring another large pan of water to the boil, and cook the lasagne sheets according to the packet instructions. Drain.
- Meanwhile, wash and cut the carrot, aubergine, potatoes, red peppers and courgette into Julienne style strips.
- Heat 1 tablespoon of the oil in a frying pan. Cook and stir the garlic just until fragrant, about 1 minute. Stir in mushrooms, courgettes and salt. Set aside.
- Heat the remaining 2 tablespoons oil in another frying pan. Add onions, leeks and celery and cook and stir for 10 minutes. Stir in the mushroom mixture, chopped broccoli, and all of the remaining vegetables and cook until heated through, about 5 minutes. Season with salt and pepper.
- Stir the bechamel sauce into the vegetables.
- Grease a glass baking dish with oil, add 1/3 of the vegetables and sprinkle with Parmesan cheese. Add a layer of lasagne sheets.
- Continue layering until you run out of ingredients, ending with bechamel and Parmesan.
- Bake in the preheated oven for 1 hour. Let it rest for at least 10 minutes before slicing and serving.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
Rich and creamy change from the usual lasagne. I omitted the leeks (i didn't have any) and I added a scraping of nutmeg to the bechamel. Thanks so much for sharing this yummy recipe!-24 Sep 2012
Very tasty! However, how much is '3 tubs' of bechamel sauce?! All the other ingredients have precise measurements. I estimated and (as a non-expert cook!) I think I probably used too little. Also, remember to save some for step 9 rather than using it all in step 7. So the end product wasn't quite what I'd hoped for but still good.-01 Feb 2018
Vegetable lasagneServe this vegetable lasagne with a simple rocket salad. Photo: Murdoch Books Dietary Vegetarian
You don't have to be a vegetarian to love this version of lasagne. The vegetable layers can be varied, depending on what is available. Use slices of sweet potato instead of pumpkin, a layer of sautéed mushrooms rather than spinach and leeks, or add pesto to the tomato sauce in place of fresh basil.
Preheat the oven to 200ºC/gas mark 6. Put half the oil in a large bowl and add the courgettes, aubergine and peppers. Season and toss the vegetables to coat in the oil. Transfer to a large roasting tin and roast for 30 minutes until tender, turning once.
Meanwhile, heat the rest of the olive oil in a large deep saucepan and fry the onion and garlic over a low heat for 10 minutes, stirring frequently, until very soft but not brown. Add the chopped tomatoes and 200ml water. Bring to the boil, then reduce the heat and simmer gently for 10-15 minutes, stirring occasionally until thickened.
Stir the spinach into the hot tomato sauce until just wilted. Remove from the heat and add the roasted vegetables and beans. Season to taste. Reserve half the mixture for later use, or freeze. Reduce the oven temperature to 180ºC/gas mark 4.
To assemble, spread one-quarter of the white lasagne sauce in the base of a 2-litre ovenproof dish. Top with a single layer of lasagne sheets, cutting them to fit if necessary. Spoon over half the vegetable sauce, followed by another quarter of the white sauce. Repeat the layers of lasagne sheets, vegetable sauce and white sauce once more, then top with a final layer of lasagne sheets.
Spread the remaining white sauce over the top of the lasagne sheets. Sprinkle the cheese over the top. Bake in the preheated oven for 35-40 minutes or until golden and bubbling.
Easy Roasted Vegetable Lasagna
Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
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.
Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
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.
Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
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.
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.
Summer vegetable lasagne recipe
Heat the vegetable oil in a large frying pan and add the green beans, courgette, red onion and peppers. Cook over a medium-high heat, stirring often, until the vegetables are softened – about 4-5 minutes. Add the cherry tomatoes and stir in the tomato sauce for lasagne with roasted onion and garlic.
Tip half the vegetable mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange 3 lasagne sheets on top, then spread half the creamy sauce for lasagne over them. Repeat the layers, then sprinkle the grated mozzarella cheese evenly over the surface.
Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve, garnished with a few basil leaves.
Ina Garten's Roasted Vegetable Lasagna
- Calories 652
- Fat 41.6 g (64.0%)
- Saturated 17.6 g (87.9%)
- Carbs 39.1 g (13.0%)
- Fiber 5.9 g (23.7%)
- Sugars 11.0 g
- Protein 31.5 g (62.9%)
- Sodium 1079.8 mg (45.0%)
eggplant, unpeeled, sliced lengthwise 1/4-inch thick
zucchini, unpeeled, sliced lengthwise 1/4-inch thick
Kosher salt and freshly ground black pepper
lasagna noodles, such as De Cecco
creamy garlic-and-herb goat cheese, at room temperature
extra-large eggs, lightly beaten
chopped fresh basil leaves, lightly packed
freshly grated Parmesan cheese, divided
good bottled marinara sauce, such as Rao's (40 ounces)
lightly salted fresh mozzarella, very thinly sliced
Preheat the oven to 375°F. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350°F.
Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140°F. One at a time, place the noodles in the water and soak them for 15 minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
Spread 1 cup of the marinara in a 9×13×2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.
Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.
→ Buy the Book! Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten
Reprinted from Make it Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House, LLC
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories.
Lasagne, also lasagna, is both a form of pasta in sheets (often rippled in North America, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning "Lasagne in the oven") made with alternate layers of pasta, cheese, and ragù (a meat sauce). While it is traditionally believed to have originated in Italy, then evidence has come to light suggesting that a very similar meal known as "loseyns" (pronounced 'lasan') was eaten in the court of King Richard II in the 14th Century. The recipe was also featured in the first cookbook ever written in England. However, the claim is just far from universally accepted, the Italian Embassy in London particularly speaking out against it for Italy. Lasagne is the best food. “ Lasagna is a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meats, vegetables and cheese, and sometimes topped with melted grated mozzarella cheese. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). This recipe was later evolved into the traditional lasagna of Naples ‘lasagne di carnevale’ which is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta or mozzarella cheese and Neapolitan Ragù. The largest lasagne is 4,865 kg (10,725 lb 7 oz) and was created by Magillo Restaurant and Macro Supermarket (both Poland), in Wieliczka, Poland, on 20 June 2012. The attempt was made during the 2012 UEFA European Football Championship in Poland and was made in the city where the national Italian team were staying. Around 5,000 people attended the making of the lasagne. Makro supermarket supported the attempt. The most expensive lasagna in the world is served in Las Vegas in Portofino at the Mirage. It is the “Diamond and Gold” lasagna for $100 a slice. The lasagna is made of the layers of pasta stuffed with porcini mushrooms, Iberico ham and Prosciutto di Parma as well as 24-month-aged Parmigiano-Reggiano, buffalo mozzarella and Kobe Bolognese spread between each layer. A “foi alfredo” sauce — an Alfredo sauce infused with foie gras — tops the dish. On top, White Diamond truffles shaved table side and for kicks and giggles, 23-karat gold flakes. In the United States, July 29th is celebrated as National Lasagna Day. The Carnival lasagna is a very rich Neapolitan dish served on Fat Thursday. You can fill them with meatballs, sausages, ricotta cheese, mozzarella, and eggs. Lasagne is a type of pasta-based dish typically made using a mixture of layered pasta and sauces, and is generally served hot as the primary component of a main meal.‘Lasagne’ is technically the plural term for ‘lasagna’, although both terms are not always used grammatically correctly. The ingredients of lasagne commonly include meat, cheese, vegetables, and pasta, and the dish typically includes a tomato based sauce.Lasagne possibly has its origins in Ancient Greece and Rome, as a flatbread, although the Italians in Naples are believed to have first produced the modern style dish in the medieval period.Classic Italian versions of lasagne generally consist of the traditional sauces, béchamel – a white sauce, and ragù – a meat and vegetable sauce, along with Parmesan cheese (Parmigiano-Reggiano). Large sheets of rectangular shaped pasta, that are generally flat or sometimes corrugated, are most commonly used in the making of lasagne. The term ‘lasagne’ is thought to have originated from either the Latin or Greek languages, most likely from the words ‘lasanum’ or ‘laganon’, the former meaning ‘pot’ in Latin, while the latter meaning ‘cut strips of pasta’ in Greek. Lasagne is typically made by layering sheets of pasta between layers of cooked sauce topped with grated cheese and then baked in an oven. The first recipe book to feature a modern lasagna recipe, believed to have been written by an Italian and named the Liber de Coquina, ‘the book of cookery’, was published in the 1300s. The meat sauce used in lasagne often contains minced beef or other ground meat, although vegetarian versions are not uncommon, with layers of vegetables used as a meat sauce substitute. All of us know that lasagna is a food. But the term is actually used to refer to the pot to make the dish. Many people believe that lasagna word comes from Greek language. It is from lasanon which means pot. The types of lasagna in Italy are determined by the area. If you come to northern Italy, you can find that lasagna is cooked with flat noodles. In southern Italy, people use the rippled noodles. The people in the US like to have their lasagna in rippled noodles. You may not know this, but technically, Lasagna did not originate in Italy as you may expect. It’s origin can be traced way back to Ancient Greece. The name Lasagna, or “Lasagne” is derived from the Greek word ‘Laganon’ the first known form of pasta. Laganon was not a traditional lasagna as we know it with traditional Italian ingredients, but it was composed of layers of pasta and sauce. So it basically got its name from the method in which it was made, not for its ingredients.Fast-forward a few centuries…Many countries have debated for years who came up with the first lasagna recipe. Of course, Italy claims they were the first, but really should be credited for perfecting the layers and layers of deliciousness that is lasagna. In fact, researchers in Britain found a cookbook with a lasagna recipe that dates back to the 1390’s, staking their claim to the first lasagna. To recap, the name can be traced back to Ancient Greece, the first recipe to Britain and generations of perfecting the dish to Italy! Regardless of who can claim the lasagna fame, we are grateful to whomever is responsible for passing this recipe on through the centuries! While many of us associate lasagna pasta with Italy, there are others who would attest that lasagna originated in Greece or England. However, most reports seem to indicate that this pasta dish - as we now know it - made its first appearance in the Italian city of Naples during the Middle Ages. There may be a couple of reasons for the confusion: First, the word "lasagna" (or "lasagne") was derived from the word "Laganon," which is a Greek word that described the first known pasta. (The Romans appropriated the word to form the word "lasanum" or "lasanon," which was used to describe a cooking pot.) In Italian, the word "lasagne" is used to refer to lasagna pasta in its plural form. Second, a British version of lasagna may date as far back as the 1390s, and this recipe is largely considered to be the first actual version of lasagna. Regardless of where the flat, broad pasta may have had its origins, there can be no doubt that it was perfected by the Italians. One Italian recipe from the 16th century seemed to be more of a desert than a savory entrée. The recipe featured cinnamon and sugar, resulting in a final product that was probably a delightfully sweet version of the pasta dish. Today, we feast on the perfect, savory blend of tomato sauce, various cheeses, and flat noodles that, when combined, become a warm, inviting dish of lasagna. Lasagne originated in Italy during the Middle Ages and have traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery). It bore only a slight resemblance to the later traditional form of lasagne, featuring a fermented dough flattened into thin sheets (lasagne), boiled, sprinkled with cheese and spices, and then eaten with a small pointed stick. Recipes written in the century following the Liber de Coquina recommended boiling the pasta in chicken broth and dressing it with cheese and chicken fat. In a recipe adapted for the Lenten fast, walnuts were recommended. The traditional lasagne of Naples, lasagne di carnevale, are layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù, a meat sauce. Lasagne al forno, layered with a thicker ragù and Béchamel sauce, and corresponding to the most common version of the dish outside Italy, are traditionally associated with the Emilia-Romagna region of Italy. In other regions, lasagne can be made with various combinations of ricotta or mozzarella cheese, tomato sauce, meats (e.g., ground beef, pork or chicken), and vegetables (e.g., spinach, zucchini, olives, mushrooms), and the dish is typically flavoured with wine, garlic, onion, and oregano. In all cases, the lasagne are oven-baked (al forno).Traditionally, pasta dough prepared in Southern Italy used semolina and water in the northern regions, where semolina was not available, flour and eggs were used. In modern Italy, since the only type of wheat allowed for commercially sold pasta is durum wheat, commercial lasagne are made of semolina from durum wheat. In the northern Italian region of Emilia-Romagna, and especially in its capital, Bologna, layers of lasagne are traditionally green (the color is obtained by mixing spinach or other vegetables in the dough) and served with ragù (a thick sauce made from onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), bechamel and Parmigiano-Reggiano cheese.
This flat, rectangular pasta resembles the small, corrugated sheet. It is boiled, used in layers with fillings of many kinds in between. This is unique and can be baked.
Roasted Vegetable Lasagna
Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees.
Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.
Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Homemade baby food recipe | Vegetable lasagna
I call this homemade baby food recipe “vegetable lasagna” because even though it’s a puree, it has the lasagna flavor that kids – and babies love. The addition of tomato paste adds a healthy dose of the powerful antioxidants lycopene and vitamin C. Plus, you can pack your vegetable lasagna full of healthy veggies, even the ones that baby usually doesn’t like. I like to add any combination of eggplant, carrots, celery, kale, spinach and zucchini to the mix, depending on what’s available. You can also add garlic, oregano and basil. Don’t skimp on the flavor, because even baby gets bored of bland food.
You can prepare this recipe differently according to your baby’s age. For younger babies, cook everything until it is soft, then puree until very smooth. For older babies who are accustomed to more texture, puree for less time. I don’t recommend this recipe for a finger food, because the tomato sauce is super messy. I learned this the hard way! As I’ve mentioned in past baby food recipes, I like to use my Cuisinart mini prep for this task. While it isn’t the best for a really smooth puree, I like that it takes up little counter space and is simple to clean. To get a fine puree, you can take the additional step of passing the puree through a mesh strainer.
Use your favorite pasta in this dish. It really doesn’t matter what shape, because you are blending it. You can use whole wheat or rice pasta. I used some organic cheese raviolis, which added a little extra flavor.
Roasted Vegetable Lasagna
Spray a shallow roasting pan with cooking spray. Note: You may need two roasting pans so vegetables aren't overlapping. Spread mushrooms, zucchini, yellow squash, bell pepper and onion covering the pan(s) in a single layer.
In a small dish, combine vinegar, oil, garlic and rosemary brush evenly over vegetables. Bake vegetables for 15 minutes and toss. Continue baking 8 to 10 minutes longer or until vegetables are browned and tender.
Spoon 1 cup spaghetti sauce over the bottom of a 13 x 9- inch baking dish or lasagna pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 cut and placed width-wise) over the sauce. Cover lasagne with 1 cup sauce.
In a medium bowl, combine ricotta cheese, spinach, egg white, black pepper and red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce arrange half of the roasted vegetables between spoonfuls of cheese mixture.
Sprinkle 1 cup mozzarella cheese and 1/4 cup parmesan cheese over the top.
Arrange another 4 pieces of lasagne (in the same manner) over shredded cheeses, pressing lightly top with 1 cup sauce.
Spoon remaining cheese mixture, roasted vegetables over the sauce and sprinkle 1 cup mozzarella and 1/4 cup parmesan over the top.
Arrange remaining 4 pieces of lasagne over the top in the same manner and top with 1 cup spaghetti sauce.
Reduce oven temperature to 375 degrees F.
Cover lasagne with foil bake 45 minutes. Uncover sprinkle with 2 cups mozzarella and 3/4 cup Parmesan cheese continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
&ldquoExcellent recipe! The ricotta filling is very flavorful and I loved all of the fresh roasted vegetables -- especially the mushrooms!&rdquo
Roasted Vegetable Lasagne
1 Prepare lasagne according to package directions. While lasagne is cooking, heat oven to 425-o F.
2 Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary brush evenly over vegetables
3 Bake vegetables 15 minutes toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.
4 Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce.
5 Cover lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes
6 Drop half the cheese mixture by spoonfuls over sauce arrange half of the roasted vegetables between spoonfuls of cheese mixture
7 Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly top with 1 cup sauce.
8 Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.
9 Reduce oven temperature to 375-o F. Cover lasagne with foil bake 45 minutes. Uncover sprinkle with mozzarella and Parmesan cheese continue baking, uncovered, 5 minutes or until cheese is melted.