Best Vegetarian Lasagna Recipe

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Ingredients cooking spray 1 ½ large zucchinis, thinly sliced lengthwise 1 tablespoon olive oil 1 pound ground beef 1 ½ cups low-carb

Ratings: 125Calories: 424 per serving1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
2. Pat dry zucchini slices with a paper towel to get rid of excess moisture.
3. Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
4. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.

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Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in the

Rating: 4.8/5(122)
Calories: 120 per servingCategory: Dinner1. Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
2. Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
3. Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
4. While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.

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9×13 inch lasagna pan (or slow cooker) 2 large sheet pans cutting board chef's knife medium saute pan or skillet measuring cups and spoons …

Rating: 4.9/5(9)
Total Time: 1 hr 30 minsCategory: DinnerCalories: 347 per serving1. Cut off a thin slice from the bottom and cut off the top of the eggplant. (I angle the knife under the leaves and cut them off, exposing more of the eggplant to decrease waste before cutting.) Place the eggplant standing up on the cutting board, holding the top with the fingers of one hand. Carefully cut the eggplant from top to base with a slight sawing motion, starting at the side of the eggplant. You want 8 slices about 1/4 inch thick.
2. While the eggplant cooks, place the mushrooms in a food processor fitted with a metal blade and chop until roughly the size of peas. There will be bigger and smaller pieces. (Or chop by hand.)
3. While the sauce simmers, scoop the ricotta cheese into a 4 cup bowl. Add the egg and stir with a fork to combine. Stir in 1 ½ cup of mozzarella cheese and ⅓ cup parmesan cheese.
4. Spread 1/2 cup sauce in the bottom of the lasagna pan, then add 4 slices of eggplant. Spread the half the ricotta cheese mixture over the eggplant. Spoon and spread half the mushroom ragu over the ricotta cheese. Repeat the layers and top with remaining mozzarella and Parmesan cheese.

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Low-Carb Turkey Pot Pie FrancesAronhalt coconut flour, baking soda, turkey, water, salt, salt, corn starch and 7 more Low Carb Sausage & Spinach Lasagna Casserole Johnsonville Sausage

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When it comes to making low-carb lasagna (or at least lower carb lasagna), you have a few different options. Samantha Cassetty, RD, nutrition and weight-loss expert, recommends swapping in zucchini for pasta. It's not a one …

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For regular meat-based Lasagna, skip the spinach and use 500 g/ 1.1 lb ground beef or turkey cooked on a tablespoon of ghee and flavoured with the marinara sauce. Using Eggplants? Keep the Skin on! If you want to get the …

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1 h 10 min. Step 1. Preheat an oven to 425 F. Spray a 9” x 13” pan with nonstick cooking spray. Slice a yellow squash into ¼” slices. Step 2. Add ½ cup of tomato sauce to the bottom of the pan. Step 3. Add in the first

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1 (8-oz.) block cream cheese 3 large eggs 2 c. shredded mozzarella 1/2 c. freshly grated Parmesan Kosher salt Freshly ground black pepper For the filling 1 tbsp. extra-virgin olive oil 1/2 medium

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Low Carb Lasagna Skillet Lasagna Two Sleevers. marinara sauce, garlic, garlic, kosher salt, garlic powder, red onion and 10 more.

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Step 1- Prepare the lasagna noodles Start by adding the cream cheese, mozzarella, and parmesan cheeses and microwave in 30 second spurts until the mozzarella has mostly melted. Whisk in the eggs until a thick and …

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Crock Pot Low Carb Lasagna 4.63 from 37 votes Crock Pot Low Carb Lasagna made with zucchini and eggplant in place of pasta. Healthy, gluten free, and your slow cooker does all the …

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Satisfy your craving for Italian with this amazing low-carb EASY Vegetarian Zucchini Lasagna. It's comfort food minus the carbs! Prep Time: 15 mins Cook Time: 35 mins …

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Drain excess fat from pan. Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener. Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed. …

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Preheat the oven to 375°F (190°C). Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick. Sprinkle the eggplant slices with sea salt on both

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Cook Your Veggies and Sauce: In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through. Add pasta …

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Tips for the best-ever lasagna. One of the most comforting meals to grace our plates – and famously the favorite meal of cartoon cat, Garfield – everyone has their own way …

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3. All Of Dunkin' Donuts' Iced Coffee Flavors, Ranked. 4. These Vegetables Have The Lowest Carb Counts. 5. Starbucks Introduces New Pistachio Cream Cold Brew. Holidays. …

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Frequently Asked Questions

How do you make vegetable lasagna?

Method

  • Preheat the oven to 200C/180C Fan/Gas 6. ...
  • Roast for 30 minutes, or until softened and lightly browned.
  • While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
  • Add the chilli and garlic and cook for a few seconds more. ...

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What is the best lasagna recipe?

  • Cook the lasagna pasta. ...
  • In a 3-quart saucepan over medium-high heat, add in ground sausage and ground beef. ...
  • Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. ...
  • Make the cheese filling. ...

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How to make vegetarian lasagna step by step?

  • Sauté: In a large skillet over medium high heat add the olive oil. ...
  • Simmer: Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and basil. ...
  • Cook: In a large pot bring water to a boil. ...
  • Stir: In a medium bowl combine the ricotta cheese, parmesan and egg. ...

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What vegetables are in lasagna?

  • 1 (16 ounce) package lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • ¾ cup chopped green bell pepper
  • ¾ cup chopped onion
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 (26 ounce) jars pasta sauce
  • 1 teaspoon dried basil
  • 1 (15 ounce) container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese

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