Monday, June 24, 2013

That Yummy Veggie Lasagna



This yummy lasagna is meat free and delicious, perfect to share with a vegetarian new mother. I used my food processor to speed the process of cutting the carrots and zucchini. I also used it to grate cheese, put the cheese in the freezer for 15 minutes for easier grating. I won't lie--this recipe took almost an hour to get it ready for the oven. It also cooks an hour and then needs to sit. Allow plenty of time. This one dish meal is delicious! Please try it. Inspiration for this recipe came from a Pampered Chef Stoneware Sensations Cookbook. I believe it is out of print.


Lasagna Primavera – We just call it That Yummy Vegetable Lasagna
2 cups carrots, thinly sliced
2 cups small zucchini, sliced
8 ounces mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, pressed
¾ teaspoon Italian Seasoning
¼ teaspoon ground black pepper
1 can (14 ½ ounces) Italian seasoned diced tomatoes, drained
1 container (15 ounces) part skim ricotta cheese
1 egg
1/2 teaspoon salt
1/4 cup diced parsley
1 ounce fresh Parmesan cheese, grated, about ¼ cup
1 jar (16 ounces) white Alfredo pasta sauce
¾ cup milk
10 uncooked lasagna noodles (about 8 ounces)
3 cups (12 ounces) shredded mozzarella cheese

Preheat oven to 350 F.  Heat oil in large skillet or pan over medium heat.  Press garlic into oil.  Add sliced carrots, zucchini, mushrooms, Italian Seasoning and black pepper; cook, stirring occasionally, until vegetables are crisp-tender, about 7 minutes.  Remove skillet from heat.  Add drained tomatoes to vegetables; set aside.  In another bowl combine ricotta cheese, egg, salt.  fresh parsley and grated Parmesan.  In yet another bowl, (we love dirty dishes!!) combine Alfredo sauce and milk.

To assemble lasagna, spread ¾ cup of Alfredo sauce mixture over bottom of 9 x 13 pan.  Top with half of uncooked noodles in single layer (place 4 noodles lengthwise and 1 noodle crosswise, breaking noodles to fit).  The recipe actually says that…as if we couldn’t have figured it out on our own.  Press noodles into sauce.  Spread half of ricotta mixture over noodles. I had  a genius idea. I spooned the ricotta mixture in a large zip lock bag, cut a 1/2 inch slice off one corner. It was so easy to 'pipe' the ricotta cheese on the noodles. I was impressed with myself.  Top with half of vegetable mixture.  Sprinkle with half of mozzarella cheese.  Repeat layers, starting with ¾ cup sauce.  After layering, pour remaining sauce over top of lasagna.  Cover.  Bake 50 minutes.  Uncover, carefully, it says, and continue baking 10 minutes.  Remove from oven; let stand 15 minutes.  
Printable Recipe

7 comments:

mireia badia said...

Looks great!!!

Cakelaw said...

Ooooh, I am all for yummy vege lasagne.

Deb@CookingOnTheFrontBurner said...

I'm loving this meatless lasagna... thanks for sharing... pinned!

Krista Low said...

I am trying to incorporate more meatless meals at my house and this one looks great. My kiddos might turn up their noses but I know me and my husband would devour this one! Love it :) Just pinned. Krista @ A Handful of Everything

Andrea_TheKitchenLioness said...

Cindy, how wonderful that you posted a vegetable version of Lasagna, I always try to cook vegetarian meals at least twice a week and I am constantly looking for new recipe ideas that the whole family will enjoy - your recipe looks like it would be perfect for one of our "meatless" days.

Sue said...

This definitely looks delicious! I always love a new lasagna recipe:)

Jenn "Rook No. 17" said...

Cindy, my mouth is watering! Your veggie lasagna looks absolutely perfect.

Always a delicious place to visit!

Jenn