Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna
Vegetable lasagna with tender zucchini, yellow squash and roasted red peppers in a light tomato sauce and assembled with noodles and cheese. Easily adaptable vegetable lasagna recipe. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
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Homemade Lasagna Roll Ups Recipe | Homemade Lasagna Recipe
Angela Kay has done it again. This time an amazing twist on a traditional lasagna using her home canned pasta sauce. These homemade lasagna roll ups take less time to bake than a traditional lasagna and are easier to portion out than a traditional lasagna, while still tasting like a wonderful lasagna.
Ingredients:
Pasta Sauce of your choice
lasagna noodles
1/2 pound of Italian sausage
1 cup chopped fresh spinach
1 (16oz) container whole milk ricotta cheese
2 cups mozzarella cheese, divided
1/2 cup Parmesan cheese
salt, pepper, and granulated garlic to taste
1 teaspoon dried parsley
Email us: ArtOfCreationHomestead@gmail.com
homemade lasagna roll ups recipe
homemade lasagna recipe
Low-Calorie Spinach Lasagna Recipe : Healthy Dining
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Low-calorie spinach lasagna uses four cups of fresh spinach, among other items. Get a low-calorie spinach lasagna recipe with help from an experienced culinary professional in this free video clip.
Expert: Lee Samatowic
Contact: sanavitale.com
Bio: Dr. Lee Samatowic's interest in natural foods and health started at the early age of 15, when she negotiated for a juicer.
Filmmaker: Jeff Goodey
Series Description: Just because you want to eat as healthily as possible doesn't mean that you have to sacrifice taste. Get tips on healthy dining with help from an experienced culinary professional in this free video series.
Spinach Lasagna Roll-Up Recipe (Gluten Free Option)
These spinach lasagna roll-ups are the perfect meatless meal. They are filling, which is important around here :), easy to prepare and something the whole family is sure to enjoy.
Spinach Lasagna Roll-Ups
10 ounce box lasagna noodles (10-12 noodles)
3-4 cups coarsely chopped spinach
2-3 Tablespoons coarsely chopped fresh basil
¼-1/2 cup finely chopped red bell pepper
2-3 cloves garlic, minced
¼ cup chopped onion
16 ounce container cottage cheese
1 egg
2 cups shredded mozzarella, divided
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon pepper
2-3 cups marinara
*If making gluten free, use brown rice lasagna noodles and make sure the cottage cheese is gluten free. I like Daisy brand cottage cheese because it is all natural and gluten free. Most marinara sauces are gluten free, but you might want to check that, too.
Preheat oven to 375 degrees.
Cook lasagna noodles according to package.
In a large bowl, mix spinach, basil, cottage cheese, egg, red bell pepper, onion, garlic, 1 cup shredded mozzarella, dried basil, salt and pepper.
Prepare baking dish by spaying with cooking spray or olive oil, if preferred. Spread about ½ cup of marinara on the bottom of the baking dish.
Once the lasagna noodles are done cooking, drain them and rinse them in cold water.
Lay each lasagna noodle flat on a plate or platter. Spread about 2-3 Tablespoons of filling onto each noodle. Roll up and place in prepared baking dish. Continue with all of your lasagna noodles. Spoon marinara over lasagna roll-ups. Bake for 20 minutes. Sprinkle 1 cup of mozzarella cheese over top and bake for an additional 15-20 minutes. Top with additional fresh or dried basil.
This recipe makes 10-12 lasagna roll-ups.
Butternut Squash Lasagna Roll-Ups | Forks Over Knives
Butternut Squash Lasagna Roll-Ups - Click SHOW MORE for the Full Recipe
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INGREDIENTS:
5 cups 1-inch cubes butternut squash
12 whole wheat or brown rice lasagna noodles
3 cups cooked or canned navy beans
4 teaspoons sweet white miso
4 teaspoons well-stirred tahini
4 garlic cloves, minced
2 tablespoons nutritional yeast
1½ teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon dried parsley
Pinch red pepper flakes
½ teaspoon salt
2 tablespoons lemon juice
1 packed cup baby spinach, chopped
2½ cups marinara sauce
Fresh parsley for garnish (optional)
DIRECTIONS:
-Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and spread the squash cubes out in a single layer. Roast in the oven for 25 minutes, flip and roast for another 10 minutes, or until squash is tender and easily pierced with a fork.
-Meanwhile, bring a large pot of water to a boil. Cook the lasagna noodles according to package directions, but undercook by 1 to 2 minutes. Fill a large bowl with cold water. Drain the noodles, being careful not to tear them, and transfer them to the bowl of water to cool.
-Remove the roasted butternut squash from the oven and reduce the oven temperature to 375ºF. In the bowl of a food processor, combine the squash, beans, miso, tahini, garlic, nutritional yeast, basil, oregano, onion powder, dried parsley, red pepper flakes, salt, and lemon juice; process until well combined but not completely smooth. Add the chopped spinach, and pulse until just combined.
-Spread 1½ cups of marinara sauce over the bottom of a 9x13-inch casserole dish. Drain the lasagna noodles and pat dry. Lay the noodles flat on a clean cutting board, and spread 1/3 cup of butternut filling down the center of each noodle, leaving 1 inch at each end. Keep the filling away from the sides of the noodle, as the filling will spread once rolled. Take one end of the noodle and start rolling it, gently lifting as you roll so the filling isn’t pushed out. Lay the lasagne roll seam-side-down in the casserole dish.
-Repeat with remaining lasagna noodles and butternut filling. Keep a little space between the lasagna rolls to make it easier to remove them from the dish. Cover the lasagna rolls with the remaining marinara sauces.
-Bake, covered, at 375ºF for 25 to 30 minutes. Remove from the oven and let sit for 5 minutes before serving. Serve garnished with fresh parsley.
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This Seafood Lasagna Deserves To Be On Your Dinner Table
Looking for your next delicious dinner recipe? I've got you covered! Give this decadent Seafood Lasagna a try! Let's #makeithappen
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PRINTABLE RECIPE:
Shopping List:
Ricotta Mixture:
8 oz sour cream
8 oz whole fat ricotta
1 tbsp garlic paste
1 cup parmesan
1/2 cup fresh chopped parsley
AP Seasoning
red pepper flakes
1 egg
salt & black pepper
Seafood Blend:
4 oz lobster meat chopped (or bay scallops, crawfish, etc)
8 oz XL raw shrimp - peeled and deveined
1 lb lump or claw crab meat
2 tbsp butter (to cook shrimp)
Lemon bae
Sauce:
2 tbsp butter
2 tbsp flour
2 tbsp better than bouillon lobster base
2 cups heavy cream
1/4 cup chicken stock (you can use seafood stock if you don't have lobster base)
1 cup shredded parmesan
cajun seasoning
Directions:
Preheat oven to 375 degrees.
Start by making your ricotta mixture. Mix all of the above ingredients in a mixing bowl and season to taste - set aside until needed later. Next, Prep your seafood (clean, peel, etc). You can use just crab and shrimp if you want or feel free to add whatever you prefer. I like to use crawfish or bay scallops in place of the lobster sometimes. Melt butter in pan and add all seafood except the crab meat. Partially cook your shrimp and lobster (or scallops/crawfish) and season lightly with cajun seasoning. Add to a large mixing bowl with crab meat and mix. Season to taste and set aside.
Next, start on your sauce by making a roux. Add butter and lobster base (optional). Once butter has melted, add flour and mix until it forms a paste consistency. Next, add in your stock and heavy cream. Bring to a boil and then reduce to a simmer. Remove from heat and mix in your cheese a little at a time, being careful to ensure sauce is nice and smooth. Season to taste as needed.
Boil your water and add salt or lobster base to infuse flavor into the noodles. Boil lasagna noodles to package instructions. Once noodles are done, begin assembling your lasagna. First, add a thin layer of cream sauce and then noodles - then ricotta mixture - seafood - cheese - sauce - repeat. Repeat until your dish is full. I used a 13x9.5 inch dish that was 3 qts. Top with one last layer of seafood and cheese and bake for 30-40 minutes or until brown and bubbly. Remove from the oven and rest for at least 20-30 minutes before cutting into it.