VEGETABLE LASAGNA! UNIQUE! | Homemade Lasagne Bark, Vegetables and Bechamel sauce!
The best handmade lasagne from the vegetables. Very tasty and homemade lasagne bark will kick you off your feet.
The best thing is that you can put any vegetables that you have at home.
Try it! it's very simple, you will not regret it.
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The Perfect Summer Vegetable Lasagna Recipe
Summer has arrived, which means it's time for an abundance of summer veggies. Gardens are filled with zucchini, squash, chard, carrots, peppers, and more. Local farmer's markets provide the freshest produce if you don't have access to a garden. And I know I'm always looking for new recipes that use some of these ingredients. This vegetarian lasagna does just that.
Find the entire recipe here:
QUICK & EASY STOVETOP SKILLET LASAGNA | LESS THAN 30 MINUTES | EASY WEEKNIGHT RECIPE TUTORIAL
So you love lasagna but hate the amount of time it takes to complete the dish? Well guess what? You're going to LOVE my stovetop lasagna recipe! It's super easy, doesn't require a lot of ingredients, and the BEST part? It's done in less than 30 minutes max! Check it out! #skilletlasagna #easyrecipes #lasagna
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 5 Mins. Cook Time: 20 Mins.
- 1 Lb or More Ground Beef
- 8 to 10 Lasagna Sheets (Do NOT purchase the oven ready kind.)
- 1 Shallot Diced
- 2 Tbsp Seasoned Salt
- 1 Tsp Black Pepper
- Mozzarella and/or Provolone Cheese Shredded or slices
- Parmesan Cheese (Garnish)
SAUCE:
- 2 Tbsp Olive Oil
- 1 to 2 Diced Shallots
- 2 Tbsp Minced Garlic
- One 28oz Can Crushed Tomatoes
- Water or Beef Broth (Fill the 28oz can halfway)
- 1 to 2 Tbsp Seasoned Salt
- 1 Tsp Black Pepper
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/4 Cup Granulated Sugar
- 1 Tbsp Italian Seasoning (Added off camera)
- 1 Tsp Crushed Red Pepper (Optional)
- Fresh Oregano (Optional)
Summer Vegetable Lasagna
Hello there, summer lasagna! This is a delicious fresh twist on the traditional lasagna. Filled with peas, beans, green asparagus, mint and goatcheese.
SUMMER LASAGNA
1,5 dl of olive oil
3 dl of vegetable stock
9 sheets of lasagna
200 grams of (soft) goat cheese
250 ml of (plantbased) cooking creme
1 bowl of peas
1 bowl of beans
1 bundle of green asparagus
1 bundle of spring onion
1 bundle of mint
1 bundle of koriander
salt, pepper to taste
optional: grated (smoked) cheese, asparagus tops, spring onion & thyme.
Bake on 200 degrees for 22 minutes.
For cooking instructions, see video. Bon appetit!
Zucchini Lasagna Recipe | Grain Free Recipe
This Zucchini Lasagna is a delicious grain free recipe, perfect for using up all those summer squash that the garden is overflowing with. Click SHOW MORE for sources.
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Healthy Quinoa Nachos Without Chips-
Healthy One Pot Meal- Sourdough Skillet-
Easy Healthy Meal Ideas for Family-
Printable Recipe:
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Zucchini Lasagna
'Tis the season for gardens which overfloweth with cucumbers, zinnias, and a whole lot of summer squash. I don't know how the conditions are in your neck of the woods, but as for the backyard of the farmhouse, zucchini have no trouble thriving.
Usually somewhere around January my memory of the summer abundance has wiped away, and I throw a couple squash in my grocery cart. When this happens, I know I will be shuddering at the thought of actually paying money for such a vegetable when summer rolls around.
Just a couple of plants will have you swimming in zucchini all summer long.
What's a girl to do?
Well, I have a few favorites. Zucchini and cheese, which is like macaroni and cheese, except with shredded zuch instead of noodles.
Squash-y eggs. You guessed it. That's sautéed squash with breakfast.
Zucchini bread. The kids talk me into this at least a couple times every summer.
And, last but not least, zucchini lasagna. Grain free, cheesy, and enjoyed by even the pickiest of children.
Zucchini Lasagna Recipe Ingredients
2 lbs ground beef
2 tablespoons coconut oil
8 ounces mushrooms, sliced
1 medium onion, diced
2 medium zucchini, cut in long 1/4 slices
12 ounces mozzarella cheese, shredded
8 ounces parmesan cheese, grated
2 cups cottage cheese
1 tsp salt
24 ounces pasta sauce
2 tbs fresh basil
Zucchini Lasagna Recipe Instructions
Preheat the oven to 400 degrees.
In a large cast iron skillet, brown the ground beef.
In another skillet, sauté the onion and mushrooms in the coconut oil, until soft.
Meanwhile, shred the mozzarella cheese and set aside.
Grate the parmesan cheese.
Combine grated parmesan cheese, cottage cheese and eggs.
Combine cooked onions and mushrooms, browned ground beef and pasta sauce.
Assemble the lasagna with a layer of pasta sauce, sliced zucchini, more pasta sauce, half the cottage cheese mixture, half the shredded cheese and then repeat.
Bake for about 30 minutes, or until cooked through.
Sprinkle with chopped basil.
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