Veggie Lasagna


1 pound fresh mushrooms, sliced
2 cups frozen onion and pepper blend
2 cups frozen chopped broccoli
1 Tablespoon chopped garlic
1 Tablespoon dried basil
16-ounce package of lasagna noodles
2 26 ounce jars pasta sauce
30 ounces ricotta cheese (skim okay)
4 cups shredded mozzarella cheese
2 eggs

Preheat oven to 350 degrees.

* Microwave mushrooms, drain.
* Microwave onion and pepper blend, drain.
* Microwave broc, drain.

* Put onion and pepper blend in cusinart, pulse until chopped. Add broc, garlic and basic, pulse briefly the entire veggie mixture. Put veggie mixture in bowl with mushrooms, mix well.

* Rinse cuisinart, put in eggs, 2 cups of the mozzarella and all of the ricotta. Mix this ricotta mixture well.

* Put 2 cups of pasta sauce in the pan, layer one-third of the uncooked noodles, then layer half of the veggies, then half the ricotta mixture, one third of the remaining sauce. For second layer, use noodles, rest of veggies, rest of ricotta mixture. For third and final layer, use all noodles and all sauce.

* Bake uncovered for 30 minutes

* For final 20 minutes, spread rest of mozzarella cheese over top, sprinkle on extra basil, return to oven.

Anonymous wrote:

Anonymous wrote:I had never made lasagna in my life but I stumbled across this recipe and have made it so many times. It is SO good and super easy but it's best if you have a food processor to do the zucchini and carrots. I didn't the first time I made it and it took me over an hour to shred everything by hand. Then I bought a food processor.

http://www.raisehealthyeaters.com/2010/04/family-dinners-slow-cooker-veggie-lasagna/

I just tried this recipe the other night and I have to agree- so good!

What a great website!

do you care for eggplant? i've made an eggplant lasagna that was really good. I slice the eggplant about half and inch wide, douse it in olive oil, salt and pepper and roast it in the oven on 375 for about 25 minutes or so, you will need to flip it halfway through, so that it's sort of brown and crispy on each side. The just use your regular lasagna recipe and replace meat with the eggplant instead.

Anonymous wrote:I had never made lasagna in my life but I stumbled across this recipe and have made it so many times. It is SO good and super easy but it's best if you have a food processor to do the zucchini and carrots. I didn't the first time I made it and it took me over an hour to shred everything by hand. Then I bought a food processor.

http://www.raisehealthyeaters.com/2010/04/family-dinners-slow-cooker-veggie-lasagna/

I just tried this recipe the other night and I have to agree- so good!

Thanks everyone again! OP here and I made the spinach lasagna recipe posted - super easy and so delicious. I did squeeze out the spinach with my hands which kept it from being soupy.

I will try the shredded zucchini - great tip and great that you can get it already shredded at Whole Foods - and maybe saute some mushrooms as well to add to it.

This forum has been so helpful at building my skills. Up next - a chili recipe and also may tackle quiche (with premade crust for now).

Any other good recipes or suggestions would be appreciated!

I've been making a version of the veggie lasagna recipe posted above and added shredded zucchini to the ricotta/spinach mixture -- and just want to add that you can buy shredded zucchini at Whole Foods! You can also buy shredded carrots at most grocery stores. Pre-cut veggies are definitely the way to go!

You can also use whole wheat lasagna noodles for a more nutritious result, still without pre-boiling. Just add the water around the edges of the layered lasagna and seal the pan tightly with foil when you bake. So easy!

I had never made lasagna in my life but I stumbled across this recipe and have made it so many times. It is SO good and super easy but it's best if you have a food processor to do the zucchini and carrots. I didn't the first time I made it and it took me over an hour to shred everything by hand. Then I bought a food processor.

http://www.raisehealthyeaters.com/2010/04/family-dinners-slow-cooker-veggie-lasagna/

I posted the recipe people have been commenting on. I don't use no-bake noodles, just the regular ones (whole wheat when I can find them). You do need to drain the spinach but I don't worry too much about getting it completely dry, and then I leave out the 1/4 cup of water.

Anonymous wrote:

Anonymous wrote:
I've been making this a lot recently, it really is Extra Easy Spinach Lasagna as the names says. I've tried several modifications and they were all good too.

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25326

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodles
1/4 cup water
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
RECIPE TIPS
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

This looks incredible! Thank you.

To the other poster, I'd be up for the white sauce recipe if it isn't too heavy. I'm not a huge cream sauce fan but DH would dig it.

This sounds really similar to a spinach lasagna recipe I make-- I just wanted to say that in terms of frozen spinach, "thawed and well drained" means rung out with towels! Really squeeze out that water or you'll have a soupy result!

No bake noodles are a must--takes way too long and can be very frustrating otherwise.

OP, as the recipe above indicates, lasagna is super easy, especially if you are using no-bake noodles and jarred spaghetti sauce. In a pan, layer the sauce, noodles, ricotta cheese, mozzarella, repeat. I put parmesan on the very top. With that basic recipe, you can add any veggies you like-- spinach, mushrooms, eggplant, zucchini... the possibilities are endless. I made a butternut squash lasagna the other night and it was delicious. Have fun.

Anonymous wrote:
I've been making this a lot recently, it really is Extra Easy Spinach Lasagna as the names says. I've tried several modifications and they were all good too.

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25326

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodles
1/4 cup water
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
RECIPE TIPS
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

This looks incredible! Thank you.

To the other poster, I'd be up for the white sauce recipe if it isn't too heavy. I'm not a huge cream sauce fan but DH would dig it.

I've been making this a lot recently, it really is Extra Easy Spinach Lasagna as the names says. I've tried several modifications and they were all good too.

http://www.campbellskitchen.com/RecipeDetail.aspx?recipeId=25326

1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
8 ounces shredded mozzarella cheese (about 2 cups)
1 jar (24 ounces) Prego® Fresh Mushroom Italian Sauce
6 uncooked lasagna noodles
1/4 cup water
Stir the ricotta cheese, spinach and 1 cup mozzarella cheese in a medium bowl.
Spread 1 cup sauce in a 2-quart shallow baking dish. Top with 3 lasagna noodles and half the spinach mixture. Repeat the layers. Top with the remaining sauce. Slowly pour water around the inside edges of the baking dish. Cover.
Bake at 400°F. for 40 minutes. Uncover the dish. Sprinkle with the remaining mozzarella cheese. Bake for 10 minutes or until it's hot and bubbling. Let stand for 10 minutes.
RECIPE TIPS
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

Does a spinach/mushroom lasgana with white sauce (not red) sound appealing? If so, I have a very easy recipe. But I know a lot of people don't like white sauces....

I'm slowly building my cooking skills and after gaining confidence with a few chicken-based crock pot recipes, and tackling a stir fry last night, I'm ready to take on one of my faves, a vegetable lasagna. Is there a fairly simple recipe you can share or any tips? I would be up for other vegetarian recipes as well since I have so many chicken ones.