Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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Mediterranean aubergine bake, or no carb veggie lasagne!
My Keith Floyd tribute for my Mediterranean Aubergine bake.
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Low-Carb Vegetarian Greek Lasagna: Eggplant with Spinach & Feta. To Die For!
Get the exact recipe here:
Ingredients
3-4 large eggplants, sliced lengthwise 1/2-inch thick
olive oil for frying
salt
1 cup of shredded mozzarella cheese
1 (24-0z/ 680g) marinara sauce
5 oz/140g harissa sauce
For the Filling:
1 pound (500g) spinach leaves, roughly chopped
2-3 tablespoons olive oil
1/2 of a medium onion, finely chopped
2 garlic cloves, grated
8 ounces (226g) cream cheese, softened
8 oz (230g) feta cheese, crumbled
1 teaspoon dried dill
salt, to taste
freshly cracked black pepper, to taste
a pinch of crushed red pepper flakes
Instructions
Preheat the oven to 425 °F, 220 °C.
Season the eggplant slices liberally with salt and place them all together in a colander for 20-30 minutes or while the filling is prepared.
Prepare the Filling:
In a skillet that is heating over medium heat, add the onion and olive oil with a pinch of salt. Cook until soft and golden, about 8 minutes.
Add the garlic and warm through until fragrant.
Add the spinach in 2-3 batches. Season each batch of spinach with salt and pepper, to taste.
Remove the skillet from the heat and add the dill, red pepper flakes, and cream cheese. Mix together. Add the crumbled feta and mix together. Taste and adjust seasoning if needed. Set aside.
Prepare the Eggplant Slices:
Rinse the eggplant slices using cold water and dry them using a kitchen towel or paper towels. be sure to dry them well. Alternatively skip the rinse and just blot them dry using paper towels.
You may pan fry the eggplant (my favorite way) or bake them.
To bake the slices, place the eggplant slices in a 2-3 baking trays and brush the slices with olive oil. Season lightly with salt and roast in a preheated 425°F oven until tender. About 25-30 minutes.
To pan-fry the slices, heat a large cast-iron skillet over medium-high heat and add a layer of olive oil to the pan. Fry the slices for 2-3 minutes on each side or until they are tender and golden. Transfer the slices to a pan that has ben lined with paper towels to absorb the excess oil.
Assemble the Lasagna:
Combine the marinara sauce with the Harissa and mix it together. For a smooth sauce, blend iit in a food processor or blender until smooth.
Spread half of the sauce in the bottom of a 9 by 13-inch baking pan.
Place a layer of eggplant slices over the sauce.
Dollop half of the spinach filling over the eggplant and spread it.
Top with another layer of eggplants and then the remaining filling.
Add the remaining eggplant slices on top and then pour the remaining sauce.
Sprinkle the mozzarella cheese on top.
Bake on the center rack of the oven for about 45 minutes.
Allow the lasagna to set for 30 minutes and then serve. Kali Orexi!
Notes
Substitutes: Feel free to substitute 4-5 large zucchini for the eggplant. Also, more veggies can be added to the filling: mushrooms, asparagus, cauliflower.
Freezer Instructions: Assemble the lasagna and wrap tightly in plastic wrap. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator and bake.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Slimming World lasagne recipe - 1 Syn
To find out more about losing weight with Slimming World go to
Serves 4
Syns per serving - 1 syn
low-calorie cooking spray
500g lean beef mince (5% fat or less)
1 red pepper, deseeded and cut into small chunks
1 courgette, cut into small chunks
1 onion, finely chopped
4 garlic cloves, crushed
400g can chopped tomatoes
400g passata
2 tsp dried mixed herbs
500g fat-free natural yogurt
2 eggs, lightly beaten
a pinch of nutmeg
12-15 dried lasagne sheets (depending on the size and shape of your dish)
4 level tbsp freshly grated Parmesan
Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the beef and stir-fry for 3-4 minutes, breaking up any lumps with a spoon. Drain off any fat in the pan, then add the red pepper, courgette, onion and garlic and stir-fry for 6-8 minutes. Add the tomatoes, passata and dried herbs, season lightly and reduce the heat to medium. Cook for 12-15 minutes, stirring often. Meanwhile, mix the yogurt, eggs and nutmeg until smooth. Season lightly and set aside. Preheat your oven to 200°C/fan 180°C/gas 6. Spoon one-third of the beef mixture into an ovenproof dish and spread it out to cover the base evenly. Top with 4-5 lasagne sheets, snapping them to fit any awkward spaces. Repeat the layers twice more then top with the yogurt mixture. Sprinkle the Parmesan evenly on top and bake for 30 minutes or until the top is golden and the pasta is soft.
Vegetarian Lasagna Recipe in 60 Seconds
Vegetarian Lasagna Recipe!
#shorts #thepastaqueen