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- Pasta bakes
- Cheese pasta bakes
A hearty vegetarian lasagne, which is not only easy to make, but also tastes fantastic. Lasagne sheets are layered with a creamy tomato sauce, mozzarella, Cheddar and Parmesan, then baked to perfection.
136 people made this
- 450g lasagne sheets
- 750g tomato based pasta sauce
- 450g cottage cheese
- 225g grated mozzarella cheese
- 225g grated Cheddar cheese
- 80g grated Parmesan cheese
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- Preheat oven to 190 C / Gas 5.
- Bring a large pot of lightly salted water to the boil. Add lasagne sheets and cook for 8 to 10 minutes or until al dente; drain.
- In a liquidiser, blend pasta sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 20x30cm baking dish.
- Place a layer of lasagne over the top and sprinkle a portion of mozzarella, Cheddar and Parmesan over the top. Repeat layering of sauce, lasagne and cheeses; finish with the cheese layer.
- Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.
Pre-boiling of lasagne sheets
Can be omitted if you have ready-to-bake lasagne sheets.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(141)
Reviews in English (107)
This is a simple and easy to follow recipe. However, it is impossible to make a lasagna that big with only one can of pasta sauce. Definitely use two! I used low-fat ricotta instead of cottage cheese and didn't mix it into the sauce. Add onions/vegetables/spices for extra texture/flavor.-30 Dec 2004
by William Bumphrey
Very tasty and super easy!! I modified the recipe a bit by getting the "oven ready" lasagna that doesn't need pre-boiling. I added an extra 1/2 cup water to the sauce to make sure the noodle cooked correctly, then set it on 425, put a double-wrap of tight foil, and baked it for 60 minutes. After baking, allow it to sit still wrapped in foil for an additional 10 minutes. Overall prep time is almost the same, but less pots and pans to wash!! :-)-27 Nov 2006
I gave this five stars because it was pretty inexpensive and very easy to make. I used cottage cheese as the recipe called for, but it did make the sauce a little sweeter than I prefer. I also used two jars of pasta sauce as other reviewers said there wasn't enough sauce using one jar, and I was glad I used two. I also did not blend the cottage cheese with the pasta sauce since I like the chunkier sauces and the sauce I used had vegetables in it. Overall it made a fine meal and I will make it again.-06 Feb 2007
Who doesn't love a rich and delicious lasagne? This is a deli-style favourite.
This is your classic, deli style lasagne with a rich, beef mince filling and a deliciously creamy béchamel sauce.
It's not the speediest lasagne. You'll need to set aside a couple of hours to prepare and cook the sauce, but you will be well rewarded.
If you're looking for a cheat's lasagne, one that uses a pre made sauce, we have you covered. In fact we have a whole host of other lasagne options from a Mexican-style lasagne to a vegetarian version.
1 large onion, finely chopped
1 stick celery, finely diced
1 large carrot, peeled and finely diced
400g tin chopped tomatoes
about 9 sheets dried egg lasagne (enough for 3 layers of pasta)
Gently heat the oil in a large frying pan with a lid. Fry the onion with a pinch of salt, covered, for 10min, until softened, stirring halfway through. Increase heat slightly add celery and carrot and cook, covered, for 10min until softened. Add garlic, tomato purée and oregano cook for 1min.
Season mince, break up and add to the pan, stirring until evenly browned.
Add the wine, increase heat and reduce by half. Pour in chopped tomatoes. Rinse tin out with hot beef stock and add to the pan. Reduce heat and simmer, covered, for 1hr, stirring occasionally. Remove the lid for a final 30min to reduce the sauce.
Heat oven to 180°C (160°C fan) mark 4. Lightly bruise garlic and bay leaf.
For the béchamel, melt the butter in a large, non-stick pan, and then add flour, stirringwith a wooden spoon to make a smooth, thick paste. Cook, stirring, for 2min. Remove from heat and gradually whisk in milk until smooth. Add garlic and bay leaf. Return to heat, bring to boil and simmer,
stirring, for about 5min until sauce has thickened and coats the back of the spoon. Off the heat, remove garlic and bay leaf and set aside.
In a large pan of salted, boiling water, cook pasta for 1min in batches to avoid sticking. Set aside to dry on an oiled plate.
Spread a third of the meat over the base of a 1.6 litre (2¾ pint) baking dish about 25.5 x 25.5cm (10 x 10in). Spoon over a quarter of the béchamel, sprinkle with 2tbsp Parmesan and place 3 sheets of pasta over in a single layer. Repeat twice. Top with the rest of the béchamel, then sprinkle over remaining cheese. Season with finely ground black pepper. Bake for 35min, until golden.
Often cooked with too much sauce, lasagne should be a sliceable pasta bake. We've used blanched dried pasta but you can use fresh egg pasta - just don't precook it.
For sliceable squares of lasagne, remove from oven and cool for 20min. Any residual moisture will soak into the pasta.
Four Cheese Sweet Potato Lasagna
This is not an ordinary sweet potato dish, nor is it an ordinary lasagna. It&rsquos a combination of sweet potatoes, four cheeses, shallots, and thyme. I baked this in a cast iron pan because I wanted to be able to cut this into wedges and serve as a side dish, but you can bake it in a regular lasagna pan.
Sweet Potato Lasagna has made it&rsquos way to this site before. This post made with homemade buckwheat noodles gets so much traffic that I decided to do bring you a optional ricotta and goat cheese version. This might just top that first version, because it&rsquos a little creamier and the tang of the goat cheese is very complimentary to sweet potatoes.
This was so good, I was asked permission to have it published in the cookbook, Southern Cooking for Company.
Four Cheese Sweet Potato Lasagna is unique Fall expression of something Southern, something Italian.
Chipotle-honey glazed lamb shoulder with layered potatoes
Thomasina Miers’ chipotle-honey glazed lamb shoulder with layered potatoes: ‘Warm, inviting smells will waft through your kitchen.’ Photograph: Louise Hagger for the Guardian. Food styling: Emily Kydd
If ever there was a reason for buying a mandoline, this is it: preparing these potatoes takes minutes with a mandoline, and much longer without. When the lamb comes out of the oven, warm, inviting smells will waft through your kitchen. Serves six.
2 dried chipotle chillies
2 tsp red-wine vinegar
2 tbsp honey
Salt and freshly ground black pepper
1 lamb shoulder, around 1.75kg, bone in, fat trimmed
For the layered potatoes
1kg floury potatoes, such as maris piper or king edward
2 large onions, peeled and finely sliced
2 stems fresh rosemary, leaves stripped and finely chopped
2 cloves garlic, peeled and finely chopped
6 anchovy fillets, finely chopped
½ bottle white wine (ie, 37.5cl)
500ml chicken stock
Heat the oven to 160C/320F/gas mark 3. Steep the chillies in boiling water for 15 minutes, then drain, deseed and blitz in a food processor with the vinegar, honey and plenty of salt and pepper. Rub the resulting paste into the lamb shoulder.
Cut the potatoes into very thin slices (a mandoline is best, but the slicing attachment on a food processor will also do). Layer the potatoes with the sliced onions, rosemary, garlic and anchovies in a deep roasting tin that’s large enough for the lamb, seasoning each layer with plenty of salt and pepper.
Pour over the wine and chicken stock, lay the lamb on top and roast for an hour. Turn down the oven to 150C/300F/gas mark 2 and roast for a further two to three hours, until the lamb is tender enough to pull apart with two forks.
Transfer the meat to a carving board, and shred or carve it as you like. Serve with the potatoes and some greens on the side.
I’ve used the vegetables that I think go best in a lasagna – red bell peppers, mushrooms and zucchini. The easiest and fastest way to prepare them is by pan roasting them in some oil with onions and garlic. But you can also roast them in the oven. We also have spinach in the recipe that goes in the spinach ricotta layer. So you really have a ton of veggies that go here!
I always buy the no cook lasagna sheets (I use Barilla’s lasagna sheets). The advantage with them is that you don’t need to pre-boil them before using them. They are much easier to handle and cook as the lasagna cooks. You can also use fresh lasagna sheets if you can get your hands on them.
Cheese Ravioli Lasagna with Ground Beef
Welcome to the Favorite Family Recipes Blog Hop! This is my first month participating in the challenge and I’m delighted to be joining some talented bloggers for this month’s challenge! For my favorite family recipe, I’m sharing a super fast and easy Cheese Ravioli Lasagna. To find more favorite family recipes, visit the links below too!
Cheese Ravioli Lasagna with Ground Beef
The first time I saw this recipe was on Pinterest a few years ago. Since then, I’ve tweaked it to my family’s liking and it’s now become a favorite family recipe that I serve with garlic bread.
What I love about this cheese ravioli lasagna is that it’s quick and easy to make. It’s perfect for busy weeknights and is even freezer friendly! It’s basically layering pasta sauce, frozen cheese ravioli, chopped spinach, ground beef and onions, and cheese. So easy!
Another reason I love this cheese ravioli recipe is that the ingredients can easily be swapped out to satisfy your family’s taste. For example, the ground beef can be left out entirely and more veggies can be added for a meatless meal. If you have carnivores in the house (that’s us), ground beef can be swapped out for Italian sausage and various cheeses can be added for a change in flavor. Whatever you decide, this cheese ravioli lasagna will quickly become a favorite family meal!
Today I give you one of the best lasagnas I have ever had. The best vegetarian one for sure!! You might think I am turning into a veggie head but I am not, don&rsquot worry I love meat too much!! In saying that though there are lots of dishes that really don&rsquot need it and you don&rsquot miss it.
This is one of them, rich, creamy, and full of flavor that no meat is required. I guess you could add chicken in here but why. You certainly don&rsquot need it. I think it would hinder it more than anything.
This is a great dish to serve the company as I just did with a big Italian salad, oh so yummy. I hope you enjoy it as much as we have and we have made it many times.
I love pesto for so many reasons—it&aposs full of bold flavors, rich with antioxidants, and it doesn&apost hurt that you can make it with just about any type of herb or dark green you happen to have on hand.
This three-cheese lasagne is chock full of a homemade pesto you can whip together with your food processor. And then it gets even better. Elizabeth layers in spinach and kale along with mushrooms to create a luxurious vegetarian lasagne. Yes, it takes a little more time than some other recipes, but it&aposs time well-spent.
Roasted Butternut Squash Spinach Lasagne
I made this for a potluck and it was a big hit. It isn't the prettiest lasagna but it has a very rich taste. A great vegetarian option for a hearty dish. I assembled it a day ahead and baked it before the potluck.
Can I give this 0 or negative forks? I've never thrown a dish away, but I did this one. I've also never cooked with radicchio before(and probably won't again). Radicchio is incredibly bitter and has a bad aftertaste, IMO. Two medium heads or 1.5 pounds of radicchio is way to much for this dish IMO. It just makes it bitter. My wife and I are foodies and good cooks. I wondered as I was putting it together if the radicchio would overpower it. I've seen several articles on how to combat the bitter taste of radicchio. It did. I made this because I love bechamel sauce and mushrooms. This seemed like a pretty awsome dish. What can go wrong with Muchrooms, bechamel sauce, cheese and lasagna noodles. I'll tell you what can go wrong, radicchio! Here are some tips that could possibly make this dish eatable(lol it could be good). * add more mushroom and take the radicchio out altogether * Soak the radicchio in a water bath before adding it to the dish to take teh bitterness out(http://www.miamiherald.com/living/food-drink/recipes/article1980516.html)
My husband and I just made this dish tonight (with a few adjustments) and very much enjoyed it. We skipped the radicchio and since we didn't have a food processor handy, didn't add the mushrooms to the roux. Instead of parsley, we used rosemary and bay leaves and the juice and pulp of a whole lemon. Finally, we subbed smoked scamorza for the smoked mozzerella. Since I'm lactose intolerant, I was very fearful that the dish was going to be too creamy, however, it came out just right.
Great recipe and tasty but very ugly! I took it for leftovers the next day. and everyone cringed but it was good! Maybe a little bitter (dont eat cold) but I thought the smoked mozz with the radicchio was great! Make it with real lasagne noodles tho, dont know why they say no-boil.
This is an unusual take on lasagne that is a definite crowd pleaser. The combo of the smoked mozzarella and radicchio is awesome! Whenever I make this I use 1.5 times the amount of cheese and mushrooms. The radicchio mellows out during cooking, but it is definitely going to taste like the combination of ingredients, so if you don't like these flavors, don't make it.
This is quite possibly the most disappointing and awful tasting recipe I have ever made. It sounded delicious and intriguing I love radicchio, mushrooms, and smoked cheese, but this was just terrible. Inedible, actually. The no bake lasagna noodles were disgusting and the overall taste was overwhelmingly mushroom--not in a good way--and smokey. What happened to the lovely bitter taste of the radicchio? It tasted like smokey dirt. Ugh
My husband loved it and asked for seconds, it was a bit too strong for me though. Call it a draw, if I made it again, Iɽ probably use regular mozzarella only.
This was a huge hit at a recent dinner party. Even the non-vegetarians went back for more. The prep took a couple of hours, but it was nice to be able to assemble everything the day before.
I used four layers (12 lasagne noodles) instead of 9, other than thatI made this pretty much as described. I cannot imagine that someone had a problem with the radicchio- it pretty much disappears after it cooks down. You could probably use grass from the front lawn and no one would notice. It's pretty good. The smoked mozzarella I used gave off a lot of oil, sick your cheese carefully. I pot some parmesan and romano on top, and then broiled the whole thing at the end to brown and bubble the cheese. Don't skimp on the radicchio filling or the mushrooms-next time I will add a few more sliced mushrooms to the mix.
Was skeptical that all these strong tastes would blend, but the lasagne was a big success. I used a mix of white and cremini mushrooms. Also made the sauce a day ahead of the lasagne and then kept the finished lasagne in the frig for a day before serving. My guests loved it. My only negative comment is that the dish doesn't look very appetizing -- kind of brown/black/gray. Definitely not for kids or unsophisticated diners. But yummy!
this is really good. it takes a while to prepare. i use romano instead of mozzarella, exotic mushrooms instead of white, 3 times more garlic, added oregano and onion. made it a few times. excellent.
I hae to say, I think that this recipe is getting a bum rap here. I have made it at least 10 times for just my family, for small dinners and for large crowds. Everyone always loves it. The thing is, you don't have to use the raddichio if you dont like that flavor. Because it can be expensive, I have substituted arugula, spinach, chard all work great.
I make this dish for guests when I want to do something a little unusual, and it's always a hit. One colleague asked for the recipe for his wife and went straight home and made it. I don't find it too bitter maybe one reviewer got an unusal batch of raddichio. Also, I don't see how it could take 7 hoursl although I do use a food processor
Unless you're using a food processor, I would set aside about 7 hours to make this thing. It's pretty good after 7 hours of labor, though. I substituted grated parmesan for the gouda and it worked well. Also added white wine to one of the mushroom mixtures. Also didn't mince but chopped the mushrooms, using portobella, crimini and button.
OK, everything I've ever made from this web site that has a 4 fork rating is usually fabulous. This recipe was the first bomb, however. It has way too much raddichio. Cut it in half, at least! I took this to a party and only 1 row was eaten. It is way too bitter. Avoid this one!
I made this dish for a dinner with my boyfriend, and was quite pleased with the results. I wasn't sure when I saw the murky grey mushroom sauce, and I forgot the lemon juice, but it turned out great and with a wonderful flavor. I'll definitely make it again, perhaps next time for a larger gathering of people, though I don't mind eathing the leftovers!
Brought this to a potluck dinner, and I have to say, it didn't look very appetizing--sickly gray color referenced by earlier cook didn't bake out. However, the intrepid guests devoured it and really liked it. I didn't even get a taste. Also, I couldn't find the smoked mozzarella, so I substituted smoked Gouda--worked out fine.
I made this several years ago and everyone raved about it.I was so happy to find it again, although I had to scroll thru hundreds of recipes to find it since it didn't come up under "Lasagne". Anyway, I'm making it again tonight and I know it will be a big hit with my guests.
Absolutely wonderful!I have made this dish three times now and my guests always rave. But, i do not mke the mushroom sauce. I saute all the vegtables (including the mushrooms)with lemon zest and garlic and then use tomato sauce in place of the mushroom sauce. YUM!
Interesting and different recipe. All the mushrooms and the radicchio, along with the smoked mozzerella, give it a very deep, earthy flavor. I would make this again when I have vegetarian friends over for dinner. Don't be put off when you're cooking the radicchio as it turns a sort of ugly gray-brown color the finished dish looks better.
Lasagne Cupcakes Recipe
We are big football fans in this house and we actually root for a few teams. I’ll share a little secret if you promise that it won’t affect our relationship. Ok, good. I am a lifelong NY Giants fan and my husband is a diehard Pittsburgh Steelers fan. So you might guess that we both had a pretty fun season since both our teams made it to the playoffs. But no matter how far your team goes, unless there’s a Super Bowl ring at the end of that journey, it always ends in disappointment. I am not trying to be negative, but it’s not “an honor to be nominated,” if you know what I mean.
So we’re both pretty bummed out that our teams have been ousted, but life goes on and the Super Bowl is happening without the Giants and the Steelers. By next Sunday, however, we should be out of our funk and in the mood to host a few friends to watch the big game. Truth be told, if the Steelers had made it to the Super Bowl, there would be no invitations to come to my house. My husband can only watch important games without any distractions (which include other human beings) because he needs to FOCUS!
And I need to focus too, on what to EAT. I mean, we cannot sit in front of a television for four hours without proper fortification. And the last thing I need is to sit for four hours with 3 bowls of chips, wings, and pizza in front of me. No, thanks! Personally, I love a big platter of crudites with some yummy, healthy dips, some sweet potato nachos and a big pot of veggie chili on the stove. But I have something FABULOUS for you today and your friends and kids will go bonkers for them.
Look at these little mini lasagne, which I will refer to as Lasagne Cupcakes. I have made them multiple times for friends and family and they are always a huge hit. They are basically individual lasagne cooked in a muffin tin. Use this technique to make a mini version of your favorite lasagne or go basic like I am showing here. I originally taught these in my December classes last year as a party food, since any time I made them for my friends, people would pick them up and eat them out of hand. So fun! So don’t you think these would be great for a game day spread? Yep.
You can assemble them the night before and then bake them the next day. They only take 18 minutes! I was also thinking these could be a great last-minute dinner for the kiddos since they can be assembled really fast. The secret ingredient is…WONTON WRAPPERS! Because wonton wrappers are basically fresh pasta, right? They already come cut the perfect size, so you don’t have to do anything to them. I found wonton wrappers in the refrigerator section of the supermarket near the tofu and tempeh.
You can add browned ground turkey or roasted vegetables to any of the layers to change the flavor profile. I also think you could use a round slice of roasted zucchini or a small eggplant instead of the middle layer of lasagne. If you are gluten-free or dairy-free, don’t fret. I used Kite Hill almond milk ricotta and dropped the other diary and they turned out great! I also know that Tinkyada makes a gluten-free lasagne noodle that you can boil, so you can adapt this recipe to be gluten-free with an extra step.
I also think these lasagne cupcakes are great at room temperature. So if you’re worried about leaving these on a buffet for more than a few minutes, don’t! Everyone will love them and you’ll score points for making such a delicious snack or meal!
Best Vegetarian Lasagna
This vegetarian lasagna recipe is my favorite dish to make for family and friends! Filled with savory roasted vegetables, it's healthy and delicious.
Vegetarian lasagna was the first big dinner that I learned to make. Even way back in college, veggie lasagna would always be the main event when I made a meal for a group. Nowadays, I still make it anytime I’m serving a crowd, and I love it as a Sunday supper because I can put that day’s farmers market haul to good use. It’s easy, foolproof, and fun to make, and who doesn’t love to share stories at the table over red sauce and pasta?!
I’m not sure why it took me so long to get a great vegetarian lasagna recipe on the site, but now that it’s here, we’re obsessed! This veggie lasagna recipe is savory and satisfying, filled with loads of roasted veggies, a creamy tofu-basil ricotta, noodles, and plenty of marinara sauce. I think you’re going to love it!
Vegetarian Lasagna Recipe Components
My veggie lasagna recipe includes these essential components:
- Roasted vegetables – The caramelized roasted veggies really amp up the flavor in this hearty vegetarian dish. The vegetables cook down as they roast, so a LOT of them can fit in this recipe. I start with over 5 cups of chopped vegetables, and I sprinkle in some chopped kale for good measure! Feel free to swap in whatever veggies you have on hand. I used mushrooms, zucchini, cherry tomatoes, fennel, and carrots, but yellow squash, broccoli, eggplant, and/or bell pepper would also be delicious.
- Tofu-basil ricotta – This dairy-free substitute for ricotta cheese is so yummy that no one will know that they’re eating tofu – promise! I layer the ricotta mixture in between the lasagna noodles, and I top the whole thing with grated mozzarella. Of course, a sprinkle of Parmesan cheese would be fantastic here as well.
- Lasagna noodles – Don’t use no-boil lasagna noodles in this recipe. Because the veggies are cooked ahead of time and the tofu mixture takes the place of cheese, there’s no need to bake this dish for as long as you would a traditional lasagna recipe. As a result, no-boil noodles won’t cook through.
- Marinara sauce – I like to make mine from scratch or use jarred Bertolli® Organic Fire Roasted Garlic Marinara. Yum!
How to Make Vegetarian Lasagna
Making this vegetarian lasagna is easy! Here’s what you need to do:
First, roast the vegetables. Toss them with olive oil, salt, and pepper, and bake until they’re golden brown and tender.
While the vegetables roast, make the tofu ricotta. Crumble the tofu into a food processor along with the nutritional yeast, lemon zest and juice, red pepper flakes, oregano, olive oil, garlic, salt, and pepper. Process until creamy, and then pulse in a big handful of fresh basil leaves.
Then, cook the noodles in a large pot of salted boiling water until they’re al dente.
When these components are ready, layer everything together! Spread a layer of tomato sauce at the bottom of a large baking dish. Top it with a layer of noodles, followed by the ricotta mixture, roasted vegetables, chopped kale, and more sauce. Repeat the layers, finishing with a final layer of noodles and sauce. Sprinkle the whole thing with grated mozzarella cheese, and bake!
Bake the lasagna until the cheese on top is browned and bubbling, 25 to 30 minutes. Check the lasagna halfway through the cooking time. If the cheese is too brown, cover it with foil and bake it for the remaining time.
Then, remove it from the oven and let it rest for 20 minutes before slicing and serving. Enjoy!
What to Serve with Veggie Lasagna
This vegetarian lasagna is delicious on its own, but it also pairs well with all sorts of healthy side dishes. Serve it with a Caesar, kale, or green salad or a veggie side dish like roasted Brussels sprouts, roasted cauliflower, or lemon green beans. It would also be fantastic with a slice of homemade focaccia bread.
Store any leftovers in the fridge for up to 4 days, or freeze them for up to a month! I like to freeze individual slices for quick lunches during the week.
More Favorite Pasta Recipes
If you love this vegetarian lasagna, try one of these favorite pasta recipes next: