Cookbook

Veggie Lasagna *PIC*

Veggie Lasagna

finecooking.com
Ingredients:

2 Tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup diced zucchini
8 ounces sliced mushrooms
2 (26-ounce) jars spaghetti sauce or 6 cups homemade spaghetti sauce
kosher salt and black pepper to taste
15 ounces part-skim ricotta cheese
2 large eggs, lightly beaten
1 cup shredded asiago cheese
12 oven-ready lasagna noodles
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Instructions:

Preheat oven to 375ºF.
Heat olive oil in a large (12- or 14-inch) skillet over medium heat.
Add onions, garlic and peppers.
Sauté several minutes until vegetables start to soften.
Add zucchini and mushrooms.
Sauté 2-3 more minutes until the vegetables have released most of their water.
Stir in spaghetti sauce.
Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes.
Taste and adjust seasonings.
In a medium bowl, mix ricotta cheese, eggs and asiago cheese together.
Set aside.
Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan.
Top with four lasagna noodles, going crosswise.
It's okay if they overlap.
Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.
Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce with the remaining lasagna noodles and remaining spaghetti sauce.
Sprinkle the remaining mozzarella over the spaghetti sauce.
Cover with aluminum foil, and bake 30 minutes.
Remove foil, and bake another 10-20 minutes until golden and bubbly.
Let rest 15 minutes before cutting.

Posted by Sass

TOFU, VEGETARIAN & VEGAN #5

Cashew Cream :rectnt
Healthy "Hamburgers"
LuAnn's Oat-Sage Breakfast Patties/Vegetarian Burgers :rectnt
Vegan (No egg or dairy) Pound Cake :rectnt *PIC*
Vegan Taco Bake Recipe
Artichoke & Cheese Puff
Baked Apple and Carrot Vegan Casserole
Banana Pancakes - Vegan
Barbequed Saurkraut
Bittersweet Chocolate Tofu Mousse a l'orange
Broccoli Tofu Pie
Cajun Skillet Bean Vegan Casserole
Chickpeas - LuAnn's Chick(pea) Nuggets :rectnt *PIC*
Chocolate Mousse (Tofu)
Cinnamon-Raisin Oatmeal (Vegan Kickstart - Day #1
Coconut Whipped Cream :rectnt
Creamy Vegetarian Shepherd's Pie
Cucumber Raita :rectnt
Curried Grilled Tofu Cutlets
Curried Okra With Tomatoes :rectnt *PIC*
Curried Tempeh Cutlets :veg :photo
Curry Croquettes - Vegan
Delicious Impromptu Stir-Fry :rectnt
Easy-Peasy Vegetarian Chili
Eggplant Casserole - Melanzane :rectnt
Eggs Benedict--Vegan
Feta Tabbouleh with Aubergines (Eggplant) *PIC*
Homemade Vegan Boursin Cheese
Kitchen Diva’s De’liteful Vegetarian Lasagna *PIC*
Lactose-Free Veggie-Stuffed Shells *PIC*
Lentil Shepherd's Pie
LuAnn's "Veggie Chicken" Tetrazzini (could sub real chicken) :rectnt
LuAnn's Creamy Black Bean and Spinach Burritos with Poblano Peppers :rectnt
LuAnn's Indian Burritos... :rectnt
LuAnn's Indian-spiced Dal :rectnt
LuAnn's Lentil Potpie :rectnt
LuAnn's Low Fat Non-dairy Corn Chowder :rectnt
LuAnn's Tofu Ricotta :rectnt
LuAnn's Vegan Creamy White Chili :rectnt
LuAnn's Vegetable Korma :rectnt
Middle Eastern Chickpea Burgers
Momma Law's Scrambled Tofu *PIC*
Mushroom and Spinach Galette *PIC*
Pesto with Arugula : Vegetarian*
Pie Crust - The Perfect Vegan Pie Crust
Pierogi Lasagna (Meatless)
Pumpkin Pie Filling
Pushpa's Potato Chutney :rectnt
Quinoa Cakes with Eggplant-Tomato Ragu *PIC*
Rice and Beans Con Queso :rectnt
Soybean Chili :rectnt
Spicy Tofu Scramble
Sweet Mango Chutney Sauce :rectnt
Tofu with Snow Peas :rectnt
Tofu/Tempeh Chunks & Cutlets :veg :photo
Tuesday Night is Nut Loaf! :rectnt
Vegan Bread
Vegan Whipped “Cream”
Vegetable Tacos with Chipotle Sour Cream and Smoky Black Beans *PIC*
Vegetable Tempura :rectnt
Vegetable Tempura Dip
Vegetarian Chickpea Burgers
Vegetarian Stroganoff :rectnt *LINK*
Vegetarian “Chicken” Salad
Veggie Burrito Bowls (Vegetarian) :rectnt *PIC*
Veggie Lasagna *PIC*
Walnut and Rice Nutroast with Mashed Potato Crust :rectnt
Yummy Vegetarian Pot Pie