Vegetable Lasagna Recipe || Easy and Healthy

Easy of Vegetable Lasagna Recipe

This section provides you some easy preparing vegetable lasagna recipes. I do not take this Italian lasagne pasta too much, but as my experience, the following easy recipes taste will be more delight when you refrigerate it for some few hours before it is served.

The first variation recipe is Mixed Veggie Lasagna recipe. If you love specified veggie, you can change the vegetable as you wish.

Veggies contain many beneficial nutrients for our health. If you interested to find out more click here to review brief and excellent article about artichoke benefit and asparagus benefit.

Mixed Veggie Lasagna

3 cups chunky style Spaghetti Sauce
2 medium zucchinis, shredded
l medium carrot, shredded
6 lasagna noodles (uncooked)
l cup ricotta (or cottage cheese)
l/4 cup parmesan cheese, grated
l teasp dried oregano
2 cups mozzarello cheese, shredded

Mix spaghetti sauce, raw zucchini and carrots.

Spread 1 cup of mixture in bottom of ungreased llx7xl l/2 baking dish. Top with 3 uncooked noodles.

Mix ricotta with parmesan and oregano and spread over noodles. Spread l cup sauce mixture on top. Top with remaining noodles, then remaining sauce and mozzarella.

Bake uncovered in preheated oven at 350 degrees till hot and bubbly (about 45 minutes).

Let stand 15 minutes before serving

If you really like lasagna, or pasta in general word, you can also prepare it with salad to maximize the fresh taste of the veggies. Click here to review how to match this special ingredient of Italiano food with another cooking method.

The next recipe on this vegetable lasagna recipes section is Eggplant-Tomato Lasagne. If you love eggplant, this could be your another favorite vegetable lasagna recipes :-)

The special thing on the following vegetable lasagna recipes is lemon juice addition. It brings the fresh aroma into it.

However, if you can not take its sour taste for some reason, then you can just leave it since some thick tomato sauce have been already taste bit sour.

Eggplant-Tomato Lasagne

2 tablespoons lemon juice
1 tablespoon olive oil
1 medium-size eggplant (about 1 pound) unpeeled, halved lengthwise and sliced 1/4 inch thick
2 cans (8 ounces each) low-sodium tomato sauce
1 can (14 1/2 ounces) low-sodium tomatoes, drained and chopped
2 cloves garlic, minced
1/4 teaspoon each red pepper flakes, dried oregano, and dried basil, crumbled
1/3 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese (about 1 ounce)

Preheat broiler. In a small bowl, combine the lemon juice and olive oil. Brush the eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet

Broil 5 to 6 inches from the heat for 2 1/2 minutes on each side until golden brown.

Reduce oven temperature to 350 degrees. In a medium-size bowl, mix together the tomato sauce, tomatoes, garlic, red pepper flakes, oregano, and basil.

In a small bowl, combine the bread crumbs and Parmesan cheese.

Spoon 1/3 of the tomato sauce into a deep flameproof 1 1/2-quart casserole, sprinkle with 1/3 of the bread crumb mixture, and cover with a layer of eggplant.

Spread 1/2 of the ricotta cheese over the eggplant and continue to layer in the same order, ending with tomato sauce.

Scatter the mozzarella cheese over the top and bake for 45 minutes or until bubbling.

Increase the heat to broil and place the casserole 5 to 6 inches from the heat. Broil for 1 minute or until the casserole is golden.

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