It's Wednesday, time for the middle-of-the-week blahs. What better to perk things up just right than with yummy homemade Lasagna. Check out the Simple Vegetarian Spinach Lasagna, the Lasagna Primavera, and the rest of today's yumminess. Enjoy!
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. Also, if you haven't already signed up for The New York Times cooking enewsletter, you might want to consider doing so.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1-1/2 cups)
1/2 cup fresh or frozen corn kernels
1-1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 1-1/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
LASAGNA PRIMAVERA
This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1 1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1-1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3-3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
Showing posts with label White Lasagna. Show all posts
Showing posts with label White Lasagna. Show all posts
Wednesday, June 3, 2026
Monday, September 8, 2025
Lasagna
It's Monday, time to get the week started. What better to start the week off just right than with yummy homemade Lasagna. Check out the Simple Vegetarian Spinach Lasagna, the Lasagna Primavera, and the rest of today's yumminess. Enjoy!
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. Also, if you haven't already signed up for The New York Times cooking enewsletter, you might want to consider doing so.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1-1/2 cups)
1/2 cup fresh or frozen corn kernels
1-1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 1-1/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
LASAGNA PRIMAVERA
This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1 1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1-1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3-3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. Also, if you haven't already signed up for The New York Times cooking enewsletter, you might want to consider doing so.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
SIMPLE VEGETARIAN SPINACH LASAGNA
This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“
Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)
To view this online, click here.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
Ingredients
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1-1/2 cups)
1/2 cup fresh or frozen corn kernels
1-1/2 cups grated Monterey Jack or pepper Jack cheese
Directions
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 1-1/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
LASAGNA PRIMAVERA
This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1 1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1-1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3-3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
Wednesday, September 4, 2024
Lasagna
If you love Lasagna as much as I do, today's post is sure to please. Check out the Lasagna Primavera, the Easy Whole Wheat Vegetarian Spinach Lasagna, and the rest of today's yummy post. Enjoy!
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this yummy recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. While you're there, if you haven't signed up for The New York Times cooking enewletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
LASAGNA PRIMAVERA
This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1-1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1-1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3-3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
WEEKNIGHT SPINACH AND RICOTTA LASAGNA
This is from Hetty Lui McKinnon at The New York Times cooking enewsletter. For this yummy recipe, Hetty wrote, "While it is hard to beat the perfection of a meticulously layered lasagna, this cheater’s version delivers all the comforting vibes with minimal effort. This weeknight dish requires no chopping; just mixing and baking. Choose ease, with oven-ready lasagna sheets, as they don’t require preboiling and will cook quicker than the regular ones. (Fresh lasagna sheets will certainly work, too, with the same cooking time.) Don’t drain the thawed spinach, as the extra moisture will help keep this dish moist and saucy. The easiest way to thaw spinach is to leave it overnight in the fridge; it can also be defrosted quickly in the microwave."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1-1/4 hours; Yield: 4 to 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025023-weeknight-spinach-and-ricotta-lasagna. While you're there, if you haven't signed up for The New York Times cooking enewletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
9 ounces (dry) no-boil, oven-ready lasagna sheets
1 (10-ounce) package frozen chopped spinach, thawed (undrained)
15 ounces whole-milk ricotta
1 (24-ounce) jar pasta sauce, such as vodka or marinara
2 cups vegetable stock
1/2 to 1 teaspoon crushed red pepper
1 cup grated low-moisture mozzarella
Extra-virgin olive oil
Handful of torn soft herbs, such as oregano, basil, or parsley, to serve
Preparation
Heat the oven to 400 degrees.
Break up each lasagna sheet into 5 to 6 pieces and place them in a large bowl. (They can be a mixture of large and small; you can expect irregularity.) Add the spinach and half the ricotta, and fold through to coat the broken pasta sheets. Add the pasta sauce, stock and crushed red pepper; stir to combine.
Transfer the mixture to a large, 8-by-12-inch baking dish, distributing the pasta evenly and pressing it down until submerged in the sauce. Top with the mozzarella and drizzle with olive oil.
Cover with foil, tenting it to prevent it from sticking to the top, place on a baking sheet (to catch any drips) and bake for 20 minutes.
Remove the foil, increase heat to 425 degrees and bake until most of the liquid has been absorbed and the cheesy top is golden, 20 to 25 minutes.
Top with remaining ricotta and drizzle with olive oil. Like traditional lasagna, this dish is best rested for 10 minutes before eating (if you can wait!). When ready to serve, top with soft herbs.
LASAGNA PRIMAVERA
This recipe is from FamilyTime's newsletter. It starts off, "Using oven-ready lasagna noodles makes this recipe simple to prepare...and layering vegetables into the lasagna is a brilliant way to add flavor and lighten up this delicious dish." Prep. time: 40 minutes; Cooking time: 45 minutes; Serves: 8 servings (about 1-1/2 cups each); Source: Campbell's Recipes To view this recipe online, click here.
Ingredients
4 tablespoons light butter
2 tablespoons all-purpose flour
1-1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini, or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3-3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1-1/2 cups)
1/2 pound asparagus, trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles, (no boil)
Directions
Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture is golden. Gradually stir in the milk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.
Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Layer 1/2 cup Italian sauce, 4 lasagna noodles, 3/4 cup Italian sauce, one-third of the milk mixture and half the vegetable mixture in a 3-quart shallow baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture. Cover the baking dish loosely with foil.
Bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.
TOFU-SPINACH LASAGNA
This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.
Ingredients
1/2 lb. lasagna noodles
2 10-oz. packages frozen chopped spinach, thawed and drained
1 lb. soft tofu
1 lb. firm tofu
1 Tbsp. sugar
1/4 cup soy milk
1/2 tsp. garlic powder
2 Tbsp. lemon juice
3 tsp. minced fresh basil
2 tsp. salt
4 cups tomato sauce
Instructions
Cook the lasagna noodles according to the package directions. Drain and set aside.
Preheat the oven to 350 degrees F.
Squeeze the spinach as dry as possible and set aside.
Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.
Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
EASY WHOLE WHEAT VEGETARIAN SPINACH LASAGNA
This is from Jolinda Hackett on The Spruce Eats. Jolinda wrote, “Easy whole wheat vegetarian lasagna with spinach baked in the oven with three kinds of cheeses. What's not to love? This is the perfect classic spinach lasagna recipe for the whole family!
“Make your vegetarian lasagna just a bit healthier by using this recipe, which calls for whole wheat lasagna noodles and spinach. Even though it uses whole wheat noodles, this Italian spinach lasagna is incredibly rich and creamy as it uses plenty of mozzarella, Parmesan, and low-fat cottage cheese. Of course, you don't have to use whole wheat lasagna noodles if you prefer the regular kind.
“This spinach lasagna recipe is courtesy of the Wheat Foods Council.”
Prep Time: 15 minutes; Cook Time: 75 minutes; Total Time: 90 minutes; Yield: 10 servings
To view this online, click here.
Ingredients
1 8-ounce package whole wheat lasagne noodles, cooked slightly (al dente)
1 9-ounce package frozen raw spinach (well thawed and drained)
1/2 cup grated Parmesan cheese
3 eggs
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Directions
Pre-heat the oven to 325 degrees F.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese. Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once you've layered everything, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving.
Nutritional Guidelines (per serving): 282 Calories; 12g Fat; 23g Carbs; 19g Protein
ENGINE 2 DIET VEGETARIAN LASAGNA
This was on a long-forgotten email list. But it comes originally from a cookbook titled The Engine 2 Diet: The Texas Firefighter's 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds. Personally, I'm considering picking up a copy for myself. Check it out!
Ingredients:
1 onion, chopped
1 small head of garlic, all cloves chopped or pressed
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 can corn, rinsed and drained
1 package Silken Lite tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 jars pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground
Preparation:
Pre-heat oven to 400 degrees. Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the silken tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.
Makes 10 – 12 servings of sweet potato lasagna.
Monday, July 1, 2024
Pasta
It's Monday, time to get the work week started. I hope your weekend was decent. Ours was, well, interesting. (I'll leave it at that, except to mention that there was a major cleaning involved...)
Since I wanted to start the week off with comfort food, I picked pasta. It's always been one of my favorite food groups. Check out the Baked Ziti, the White Lasagna, and the rest of today's offerings. Enjoy!
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
This is in my e-cookbook Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Okay, once you've looked at the ingredients, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Ingredients
16 ounce box of ziti
44-46 ounce jar of spaghetti sauce
3/4 - 1 jar-full of water
2 C shredded cheese
Directions
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
LEMON-GARLIC LINGUINE
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. A hit of lemon juice at the very end keeps it punchy. Linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on-hand, feel free to swap it in."
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025371-lemon-garlic-linguine. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter. Why? First off, it makes it easier to view the recipes without worrying about a paywall. Then there's the fact that they have loads of fantastic recipes, great guides, and more. Well worth the price of admission.
Ingredients
Salt
1 pound linguine
8 tablespoons unsalted butter
3 garlic cloves, peeled
1 large lemon
Black pepper
Grated Parmesan, crushed red pepper, parsley or a combination, for garnish (optional)
Preparation
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then strain the noodles.
Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot to taste, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, more lemon zest (if any remains), crushed red pepper and/or parsley as you like.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
PASTA WITH SPINACH, CHICKPEAS AND FETA
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.
Ingredients
8 oz. uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 19-oz. can chickpeas, drained and rinsed
2 cloves garlic, minced
Preparation
Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
EGGPLANT PASTA
This is from Alands18 at AllRecipes. Prep Time: 15 minutes; Cook Time: 40 minutes; Total: 55 minutes; Makes 8 servings
To view this online, go to https://www.allrecipes.com/recipe/240955/eggplant-pasta/.
Ingredients
1/4 cup olive oil
2 cloves garlic, minced
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can plum tomatoes with juice, chopped
1 (16 ounce) package rigatoni pasta
Directions
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Pour sauce over pasta.
Since I wanted to start the week off with comfort food, I picked pasta. It's always been one of my favorite food groups. Check out the Baked Ziti, the White Lasagna, and the rest of today's offerings. Enjoy!
ANGEL HAIR PASTA
I had something similar to this at a local Italian restaurant several times, and decided to try making it. A hint for making this: wait until all the veggies have been cut up, then start the water boiling for the angel hair pasta. The veggies should be cooked for 2-4 minutes, and the pasta cooked for 2 minutes before the pasta is drained and then allowed to finish cooking for another 2 minutes with the veggies. Timing is important—unless you like disgustingly soggy pasta.
This is in my e-cookbook Off the Wall Cooking.
Ingredients
1/2 C water
2 T balsamic vinegar
1 onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1/2 green pepper, diced
1 T oregano
1 lb. angel hair pasta
Directions
Cut up veggies while heating the pasta water. DO NOT PUT PASTA INTO WATER UNTIL THE VEGGIES BEGIN COOKING. (There. I said it.) In veggie pot, heat 1/2 C water & balsamic vinegar until it begins to bubble; add onion, garlic, pepper & oregano and stir once or twice. NOW ADD PASTA TO POT OF BOILING PASTA WATER. (Boy, what a bossy broad.) Simmer veggies on low-medium heat for 2-4 minutes, covered. Cook pasta for only 2 minutes, then drain in colander. As soon as pasta is drained, remove cover from veggies, dump pasta into veggie pot, and cook for another 2 minutes, stirring several times. Remove from heat. DIG IN!!! (Now, isn’t that good?)
BAKED ZITI
Let's face it: we've all had days when we want something hot and yummy, but with a minimum amount of effort. What to fix on these days? Baked Ziti fits the bill. And if you're like me, chances are you have all the makings in your cupboard and fridge.
Okay, once you've looked at the ingredients, I can hear you asking, "What brand of spaghetti sauce? What type of sauce? And the cheese...Cheddar? Mozzarella? Can it be the stuff already shredded and in a bag or does it have to be a block of cheese that I grate and measure?" Here's the good part: Use what you have, which, chances are, are what you like. It doesn't matter what brand of spaghetti sauce or kind of cheese.
Ingredients
16 ounce box of ziti
44-46 ounce jar of spaghetti sauce
3/4 - 1 jar-full of water
2 C shredded cheese
Directions
Pre-heat oven to 350 degrees F.
Take a 9 X 13 inch baking pan. Dump the dried ziti into the pan. (No, no, do NOT cook the ziti first. Dump the ziti uncooked straight from the box.) Pour the spaghetti sauce into the pan and add one jar-full of water into the pan. Stir to mix. Add most of the shredded cheese, reserving 1/4-1/2 cup of cheese. Stir again to mix. Bake in pre-heated oven for 30 minutes. Top with remaining cheese and bake for another 5 minutes for a total time of 35 minutes.
Serve with a salad and possibly garlic bread and possibly a peanut butter pie for dessert
See? Simple, hot, good and with at minimum amount of energy. What could be better for an after-work dinner?
Note: My younger two and I have called this recipe Talking Pasta for a few years. I can almost hear you thinking Huh? Talking pasta? Years ago, one of the name brands of spaghetti/pasta sauce had one line of sauce that was marketed for baked ziti. Their commercials showed cartoon ziti that talked about how good the sauce was in baked ziti; hence, Talking Pasta. Call it that, or Baked Ziti; either way, it's yummy, quick, and easy! Enjoy!
LEMON-GARLIC LINGUINE
This yumminess is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. A hit of lemon juice at the very end keeps it punchy. Linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on-hand, feel free to swap it in."
Prep Time: 5 minutes; Cook Time: 25 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025371-lemon-garlic-linguine. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter. Why? First off, it makes it easier to view the recipes without worrying about a paywall. Then there's the fact that they have loads of fantastic recipes, great guides, and more. Well worth the price of admission.
Ingredients
Salt
1 pound linguine
8 tablespoons unsalted butter
3 garlic cloves, peeled
1 large lemon
Black pepper
Grated Parmesan, crushed red pepper, parsley or a combination, for garnish (optional)
Preparation
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 2 cups pasta water, then strain the noodles.
Dry the pot, then return to low heat and add the butter. While the butter melts, grate the garlic over the butter. Stir until the garlic is fragrant, 1 to 2 minutes. Finely grate the zest of the lemon into the pot to taste, and add a few grinds of black pepper. When the pepper is sizzling, add 1 cup pasta water and the cooked pasta. Increase heat to medium-high and toss vigorously. As the liquid in the pot evaporates, add another few tablespoons of pasta water. Repeat, tossing vigorously and adding pasta water, until the pasta is glossed in a thick sauce, 1 to 2 minutes.
Remove from heat, squeeze in the juice of the whole lemon, and toss to combine. Season to taste with salt and pepper. Optionally, top with Parmesan, more lemon zest (if any remains), crushed red pepper and/or parsley as you like.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Prep Time: 1 hour; Cook Time: 2 hours 15 minutes; Total Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This was featured in "Turn Your Pasta Primavera Into a Lasagna," and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Besides not having to run into any paywalls, you'll have access to great recipes, guides, and more.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
PASTA WITH SPINACH, CHICKPEAS AND FETA
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This quick and easy pasta dish offers a way to add not only calcium to your diet, but also protein and vitamins A and C." Time: 30 minutes or less; Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/pasta-with-spinach-chickpeas-and-feta/.
Ingredients
8 oz. uncooked spiral-shaped pasta
4 cups coarsely chopped fresh spinach leaves
1/3 cup crumbled feta cheese
1 Tbs. olive oil
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 19-oz. can chickpeas, drained and rinsed
2 cloves garlic, minced
Preparation
Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, or until al dente, about 10 minutes. Meanwhile, combine all other ingredients.
When pasta is done, drain, and transfer to large bowl. Add remaining ingredients, and toss well. Serve right away.
EGGPLANT PASTA
This is from Alands18 at AllRecipes. Prep Time: 15 minutes; Cook Time: 40 minutes; Total: 55 minutes; Makes 8 servings
To view this online, go to https://www.allrecipes.com/recipe/240955/eggplant-pasta/.
Ingredients
1/4 cup olive oil
2 cloves garlic, minced
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can plum tomatoes with juice, chopped
1 (16 ounce) package rigatoni pasta
Directions
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Pour sauce over pasta.
Monday, April 1, 2024
Lasagna
Happy Monday! Hope your weekend (and whichever holiday you celebrate - and there are a few this time of year, besides Easter) was good, and memoriable (in a good way, of course). But now it's time to get on with the every day living, which, of course, means every day food.
Lasagna has long been one of my favorite foods, to the point where I consider it a comfort food.
To that end, I'm starting the week off with six yummy vegetarian lasagna recipes, including two spinach lasagnas, along with Slow-Cooker Vegetable Lasagna and White Lasagna (and two more, for a total of six). Enjoy!
EXTRA-EASY SPINACH LASAGNA
This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”
Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes
View this online here.
Ingredients
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 noodle
1/4 cup water
Directions
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.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium, for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking e-newsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This recipe was featured in "Turn Your Pasta Primavera Into a Lasagna", and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
SLOW-COOKER VEGETABLE LASAGNA
This is from Eating Well. It begins, "This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Servings: 8; Yield: 8 cups
To view this online, go to https://www.eatingwell.com/recipe/269112/slow-cooker-vegetable-lasagna/.
Ingredients
1 large red bell pepper, chopped
4 ounces cremini mushrooms (about 3 large), chopped
2 cups packed baby spinach, coarsely chopped
1 (24 ounce) jar low-sodium red pasta sauce, any flavor
1 (15 ounce) can no-sodium-added diced tomatoes, undrained
15 ounces part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese, divided
8 ounces oven-ready lasagna noodles (about 9 total)
2 cups shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil
Directions
Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
Cover and cook on Low for 5 hours.
Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.
Tips
Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
Equipment: 6-qt. slow cooker
VEGGIE LASAGNA
This is from Christine Tolisano at AllRecipes. The recipe begins, "A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!"
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 1 hour 10 minutes; Yield: 8 to 10 servings
To view this online, go to https://www.allrecipes.com/recipe/25359/veggie-lasagna/.
Ingredients
1 (12 ounce) package lasagna noodles
2 eggs, beaten
1 (15 ounce) container part-skim ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 (1 ounce) package herb and garlic soup mix
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10 ounce) package frozen sliced carrots
1 (10 ounce) package frozen corn kernels
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Lasagna has long been one of my favorite foods, to the point where I consider it a comfort food.
To that end, I'm starting the week off with six yummy vegetarian lasagna recipes, including two spinach lasagnas, along with Slow-Cooker Vegetable Lasagna and White Lasagna (and two more, for a total of six). Enjoy!
EXTRA-EASY SPINACH LASAGNA
This is from FamilyTime, and begins, “No need to cook the lasagna noodles...just layer them right in the pan with the cheeses, spinach and tomato-mushroom sauce.”
Serves: 8 servings (1 cup each); Prep Time: 20 minutes; Cook Time: 50 minutes
View this online here.
Ingredients
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 noodle
1/4 cup water
Directions
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.
Tip: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shata Retelny, RDN, at VeryWellFit. She wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium, for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Preparation
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
BROCCOLI RABE LASAGNA
This comes from David Tanis, also in The New York Times cooking e-newsletter. David wrote, “Broccoli rabe (sometimes spelled raab, or known as rapini greens) is one of the most delicious members of the mustard green family. The leaves, tender stems and broccoli-like buds have a distinctive pleasant bitterness when cooked. For this vegetarian lasagna, some of the cooked greens are puréed to make a garlicky pesto and the rest is coarsely chopped and added to the layers.” Time: 1 hour 30 minutes; makes 6 servings.
To view this online, click here.
Ingredients
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups half-and-half, heated, plus a little more if necessary
Salt and pepper
Pinch of cayenne
Grated nutmeg, to taste
For the Lasagna:
1 pound dry lasagna noodles
Salt and pepper
2 bunches broccoli rabe, about 2 pounds
4 garlic cloves, minced
1/2 cup extra-virgin olive oil
1 pound ricotta cheese
1/2 teaspoon grated lemon zest
4 tablespoons butter
4 ounces grated Parmesan, about 2 cups, or a combination of Parmesan and pecorino
Preparation
Make the béchamel: Melt butter in a small saucepan. Whisk in flour and cook for a minute over medium heat without browning. Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce. Turn heat to low. Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg. Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm. Thin if necessary with a little more half-and-half.
Bring a large pot of well-salted water to the boil. Add lasagna noodles and cook for 5 minutes. Lift noodles from water with a spider and rinse well in a bowl of cold water. Drain and lay noodles flat on a kitchen towel.
Using the same cooking water, blanch the greens for 1 minute, until just wilted. Rinse greens with cool water, squeeze dry and chop them roughly. Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and purée to make a pesto. Season with salt and pepper to taste and transfer to a small bowl.
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste. Heat oven to 375 degrees. Organize to have all ingredients within easy reach for assembling lasagna. Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish. Spoon a quarter of the béchamel over noodles, then dot with a third of the ricotta. Complete layer with chopped greens, a drizzle of pesto and some grated cheese. Continue layering, finishing with a layer of pasta. Spread the last of the béchamel on top and sprinkle with Parmesan. (There should be 4 layers of pasta and 3 layers of filling.)
Dot with remaining butter and bake, covered with foil, for 20 minutes. Uncover and bake for 20 minutes more, until nicely browned and bubbling. Let lasagna rest 10 minutes before serving.
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking e-newsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This recipe was featured in "Turn Your Pasta Primavera Into a Lasagna", and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
SLOW-COOKER VEGETABLE LASAGNA
This is from Eating Well. It begins, "This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Servings: 8; Yield: 8 cups
To view this online, go to https://www.eatingwell.com/recipe/269112/slow-cooker-vegetable-lasagna/.
Ingredients
1 large red bell pepper, chopped
4 ounces cremini mushrooms (about 3 large), chopped
2 cups packed baby spinach, coarsely chopped
1 (24 ounce) jar low-sodium red pasta sauce, any flavor
1 (15 ounce) can no-sodium-added diced tomatoes, undrained
15 ounces part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese, divided
8 ounces oven-ready lasagna noodles (about 9 total)
2 cups shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil
Directions
Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
Cover and cook on Low for 5 hours.
Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.
Tips
Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
Equipment: 6-qt. slow cooker
VEGGIE LASAGNA
This is from Christine Tolisano at AllRecipes. The recipe begins, "A delicious variation on the traditional red sauce lasagna and a great way to get the kids to eat their veggies!"
Prep Time: 30 minutes; Cook Time: 40 minutes; Total Time: 1 hour 10 minutes; Yield: 8 to 10 servings
To view this online, go to https://www.allrecipes.com/recipe/25359/veggie-lasagna/.
Ingredients
1 (12 ounce) package lasagna noodles
2 eggs, beaten
1 (15 ounce) container part-skim ricotta cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese
1 cup sour cream
1 (1 ounce) package herb and garlic soup mix
1 (10 ounce) package chopped frozen broccoli, thawed
1 (10 ounce) package frozen sliced carrots
1 (10 ounce) package frozen corn kernels
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl combine eggs, ricotta cheese, mushroom soup, Cheddar cheese, Parmesan cheese, sour cream and soup mix.
In prepared dish layer noodles, cheese mixture, broccoli, carrots and corn. Repeat layers with remaining ingredients, ending with cheese.
Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes.
Monday, September 18, 2023
Lasagna
I've loved Lasagna as long as I can remember. So, to make the beginning of the week a little easier, here are six vegetarian lasagna recipes to help you through the day, including Simple Vegetarian Spinach Lasagna and White Lasagna. Enjoy!
VEGETABLE RAGU ZUCCHINI LASAGNA
This is from Betty Crocker, and begins, "This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini 'noodles.'"
Prep 30 min, Total 1 hr 15 min; Servings 6
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired
Directions
In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Tips from the Betty Crocker Kitchens
tip 1
You want the sauce to be thick and not at all watery.
tip 2
To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Directions
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
GARDEN-STYLE LASAGNA
This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."
Makes 12 servings
To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.
Ingredients
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2-1/4 ounces)
3-1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1-1/2 cups), half of vegetable mixture (about 2-1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
Ingredients
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Directions
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking e-newsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This recipe was featured in "Turn Your Pasta Primavera Into a Lasagna", and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
SLOW-COOKER VEGETABLE LASAGNA
This is from Eating Well. It begins, "This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Servings: 8; Yield: 8 cups
To view this online, go to https://www.eatingwell.com/recipe/269112/slow-cooker-vegetable-lasagna/.
Ingredients
1 large red bell pepper, chopped
4 ounces cremini mushrooms (about 3 large), chopped
2 cups packed baby spinach, coarsely chopped
1 (24 ounce) jar low-sodium red pasta sauce, any flavor
1 (15 ounce) can no-sodium-added diced tomatoes, undrained
15 ounces part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese, divided
8 ounces oven-ready lasagna noodles (about 9 total)
2 cups shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil
Directions
Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
Cover and cook on Low for 5 hours.
Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.
Tips
Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
Equipment: 6-qt. slow cooker
VEGETABLE RAGU ZUCCHINI LASAGNA
This is from Betty Crocker, and begins, "This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini 'noodles.'"
Prep 30 min, Total 1 hr 15 min; Servings 6
To view this online, click here.
Ingredients
2 tablespoons olive oil
2 cloves garlic, finely chopped or grated
1/2 of a small white onion, chopped
1 red bell pepper, chopped
4 cups fresh spinach
1 jar Muir Glen™ organic pasta sauce (any variety)
Salt and pepper, to taste
Pinch of crushed red pepper flakes
3 medium zucchini
1 container (15 oz) ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
4 cups shredded fresh mozzarella cheese (16 oz)
Fresh basil, as desired
Directions
In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.
Tips from the Betty Crocker Kitchens
tip 1
You want the sauce to be thick and not at all watery.
tip 2
To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.
SIMPLE VEGETARIAN SPINACH LASAGNA
This is from Vicki Shanta Retelny, RDN on the VeryWellFit site. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.
“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.”
Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Servings: 9 (1 cup each)
To view this online, go to https://www.verywellfit.com/vegetarian-spinach-lasagna-4144632.
Ingredients
1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves
Directions
Preheat the oven the 350F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.
Ingredient Variations and Substitutions
Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.
If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.
Cooking and Serving Tips
To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.
This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.
GARDEN-STYLE LASAGNA
This recipe is by Cooking Light and posted on MyRecipes. It begins, "Vegetable lasagna is a crowd-pleaser and a classic make-ahead dish. You can use precut onions, matchstick-cut carrots, and broccoli, in addition to precooked noodles, to speed up preparation. If you make it ahead, let it cool completely, then cover and chill. The next day, heat single servings in the microwave. Freeze leftovers for dinner."
Makes 12 servings
To view this online, go to https://www.myrecipes.com/recipe/garden-style-lasagna.
Ingredients
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 ounces)
2 cups chopped yellow squash (about 8 ounces)
2 cups thinly sliced carrot (about 8 ounces)
2 cups chopped broccoli (about 6 ounces)
1 teaspoon salt, divided
1/2 cup all-purpose flour (about 2-1/4 ounces)
3-1/2 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-ounce) package frozen chopped spinach, thawed and drained
1-1/2 cups 1% low-fat cottage cheese
2 cups (8 ounces) preshredded part-skim mozzarella cheese, divided
12 precooked lasagna noodles, divided
Directions
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.
Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 teaspoon salt; toss well to combine.
Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1-1/2 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1-1/2 cups), half of vegetable mixture (about 2-1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.
SPINACH LASAGNA
This comes from the January 2008 issue of Vegetarian Times, and begins, "'Many people don't know that the crock inside a slow cooker is ovenproof and you can transfer a dish like lasagna into the oven (up to 400°F) for 10 minutes to brown the top,' says Golino. Just be sure the pot is hot, to avoid drastic temperature changes that can cause it to crack." Serves 8.
To view this online, click here.
Ingredients
1 medium onion, quartered
1 cup fresh basil leaves
1 Tbs. dried oregano
2 cloves garlic, peeled, plus 1 clove minced (1 tsp.), divided
1 8-oz. pkg. tempeh, cut into chunks
1 28-oz. can chopped fire-roasted tomatoes
2 Tbs. olive oil, plus more for oiling slow cooker
1 tsp. salt
1/2 tsp. ground black pepper
2 10-oz. pkgs. frozen spinach, thawed and drained
8 oven-ready lasagna noodles
1 16-oz. jar roasted red peppers, rinsed and drained
1 16-oz. container low-fat ricotta cheese, divided
1 cup grated Swiss cheese, divided
Directions
Place onion, basil, oregano, and 2 whole garlic cloves in food processor; pulse 6 times, or until onion and garlic are chopped. Add tempeh, and pulse until tempeh is ground. Add tomatoes, oil, salt, and pepper; pulse until chunky sauce forms.
Combine spinach and minced garlic in bowl, and season with salt and pepper.
Coat bottom and sides of 4-quart slow cooker with oil. Spread 1 cup tomato sauce over bottom, and cover with layer of lasagna noodles, breaking them in pieces to fit around edges. Spread 3/4 cup spinach mixture over top. Place 1 layer roasted red peppers over spinach, and top with 3/4 cup ricotta. Spread 1 cup tomato sauce over ricotta. Sprinkle with 1/3 cup Swiss cheese. Repeat, layering noodles, spinach, peppers, ricotta, Swiss cheese, and tomato sauce. Top with 1 more layer noodles and remaining spinach, tomato sauce, ricotta, and Swiss cheese.
Cook 4 hours on high or 6 hours on low. Let stand uncovered 10 minutes before serving.
nutritional information Per SERVING: Calories: 322; Protein: 22 g; Total Fat: 14 g; Saturated Fat: 5.5 g; Carbohydrates: 32 g; Cholesterol: 31 mg; Sodium: 762 mg; Fiber: 6 g; Sugar: 8 g
WHITE LASAGNA
This is from Melissa Clark in The New York Times cooking e-newsletter. For this recipe, Melissa wrote, "Made without any Bolognese or tomato sauce, a white lasagna is a celebration of pasta and vegetables bound together by a creamy béchamel. This version, brimming with herbs, spinach, asparagus and peas, is an ode to spring, like a baked pasta primavera in its richest form. Serve it in small squares as a first or pasta course, as it’s served in Italy, or in more substantial slabs as a meatless main course. It’s a bit of a project, so if you want to work ahead, you can make the béchamel up to a week in advance and store it in the refrigerator. The baked lasagna can also be made ahead and refrigerated for up to two days. Reheat, covered, in a 350-degree oven for 30 to 45 minutes."
Time: 3 hours 15 minutes; Yield: 6 main course or 12 appetizer or side-dish servings
This recipe was featured in "Turn Your Pasta Primavera Into a Lasagna", and can be viewed online at https://cooking.nytimes.com/recipes/1024166-white-lasagna.
Ingredients
For the Béchamel
4 tablespoons unsalted butter, plus more for greasing the pan
1/3 cup all-purpose flour
4 cups whole milk, plus more if needed
1 teaspoon fine sea or table salt, plus more to taste
1/4 teaspoon freshly grated nutmeg
1 bay leaf
1/2 cup grated Parmesan
2 garlic cloves, finely grated or minced
For the Filling
3 tablespoons extra-virgin olive oil
1 bunch asparagus, ends trimmed, cut into 3/4-inch pieces
Fine sea or table salt and freshly ground black pepper
1/2 cup frozen peas (no need to thaw)
1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
2 leeks, white and light green parts, cleaned and thinly sliced
1 teaspoon fennel seeds
1/4 teaspoon red-pepper flakes
8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped
1 lemon, zested and juiced
32 ounces whole-milk ricotta (about 4 cups)
1-1/2 cups grated Parmesan
3/4 cup grated Pecorino Romano
12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
8 ounces whole-milk mozzarella, thinly sliced
Preparation
Heat oven to 400 degrees. Grease a 9-by-13-inch baking pan with a little butter.
Prepare the béchamel: In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk until combined. Cook for 4 to 5 minutes, or until pale golden. Slowly whisk in the milk, a little at a time, so that the sauce does not clump. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed.
While the béchamel is cooking, start preparing the filling: Place a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 4 minutes. Season with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons herbs.
Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
Add mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer. Ladle a little more béchamel on top of the noodles, covering the surface. Add half of the ricotta mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture. Top with the sliced mozzarella. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel. Sprinkle with remaining 1/2 cup Parmesan.
Cover the pan with foil and place on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then remove foil. Bake for another 30 to 40 minutes, or until golden brown and bubbling on top. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.) Let sit for 20 to 30 minutes before serving.
SLOW-COOKER VEGETABLE LASAGNA
This is from Eating Well. It begins, "This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. Prep it in the morning and let your crock pot do the work."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Servings: 8; Yield: 8 cups
To view this online, go to https://www.eatingwell.com/recipe/269112/slow-cooker-vegetable-lasagna/.
Ingredients
1 large red bell pepper, chopped
4 ounces cremini mushrooms (about 3 large), chopped
2 cups packed baby spinach, coarsely chopped
1 (24 ounce) jar low-sodium red pasta sauce, any flavor
1 (15 ounce) can no-sodium-added diced tomatoes, undrained
15 ounces part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese, divided
8 ounces oven-ready lasagna noodles (about 9 total)
2 cups shredded part-skim mozzarella cheese
1/4 cup chopped fresh basil
Directions
Combine bell pepper, mushrooms, and spinach in a medium bowl. Combine pasta sauce, tomatoes, ricotta, and 1/2 cup Parmesan in a large bowl.
Spread 1 cup of the sauce mixture in a 6-qt. slow cooker. Place 3 noodles over the sauce, breaking them as needed to fit in one layer. Spread another 1 cup sauce over the pasta. Layer on one-third of the vegetable mixture, 3 more noodles, and 1 cup sauce. Sprinkle with 1/2 cup mozzarella. Continue layering one-third of the vegetables, 1 cup sauce, 1/2 cup mozzarella, and the remaining noodles. Top with a final layer of the remaining vegetables, the remaining sauce, and the remaining 1 cup mozzarella.
Cover and cook on Low for 5 hours.
Turn off and unplug the slow cooker. Let the lasagna stand, covered, for 1 hour (see Tip). Serve topped with the remaining 1/4 cup Parmesan and basil.
Tips
Tip: To prevent condensation building up on the underside of the lid during the 1-hour rest time, place a paper towel under the lid during the rest time.
Equipment: 6-qt. slow cooker
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