vegetarian lasagna recipes

[Connie of Trenton]

Please share your favorite vegetarian lasagna recipes. Thanks!

 

[Twigs]

Made this one recently, there are a lot of steps, but it is soooooo good, the salad at the end compliments it really well.

Eggplant Lasagne with Parsley Pesto

For Bechamel
1 clove garlic minced
3 T. unsalted butter
5 T. flour
5 c. milk
1 bay leaf
1 tsp. salt
1/8 tsp white pepper

For Pesto and Ricotta mixture
1 1/3 c. hazelnuts (5 1/2 oz) toasted, loose skins rubbed off in a kitchen towel
4 c. loosely packed fresh flat-leaf parsley leaves (from 3/4 lb) I used curly parsley
3 oz. finely grated parmigiano-reggiano cheese ( 1 1/2c.)
2/3 c. plus 1/4 c. olive oil
2 garlic cloves, finely chopped
2 tsp. salt
1 1/4 tsp pepper
1 lg. egg
1 (15oz) container whole-milk ricotta cheese

For Lasagne
4 lb. med eggplants (4), cut crosswise into 1/3" slices
(I peeled them too)
6 T. olive oil
1 tsp. salt
1/4 tsp pepper
9 (7x3 1/2") oven ready lasagne noodles (sometimes called no-boil)
1 1/2 oz. finely grated parmegian-reggiano cheese

Bechemel
Cook garlic in butter in a 3 qt. heavy saucepan over mod. low heat, stirring, 1 min. Add flour and cook roux, whisking 3 min. Add milk in a stream, whisking. Add bay leaf and bring to a boil over mod high heat, whisking constantly, then reduce heat and simmer, whisking occaisionally, until liquid is reduced to about 4 c. about 10 min. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

Pesto and Ricotta mixture
Coarsely chop 1/3 c. hazelnuts and reserve for sprinkling over lasagne.
-Puree parsley, grated cheese, 2/3 c. oil, garlic, 1 tsp salt, 1 tsp pepper and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 min.
-Whisk egg in a bowl, then stir in ricotta, 1 c. parsley pesto, remaining tsp salt, and remainging 1/4 tsp pepper until combined well.
-Stir together 1/4 c. pesto and remaining 1/4 c. oil in a small bowl for drizzling over lasagne.

Roast Eggplant for Lasagne
Put oven racks in upper and lower 1/3's of the oven and preheat to 450 degrees. Oil 2 large baking sheets.
-Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway thru baking and turning slices over once. until tender, 20-25 min. total.

Assemble Lasagne
Put oven rack in middle position, and reduce temp to 425 degres. Lightly oil a 13 x 9 " glass or ceramic baking dish (3qt.) and line a larger shallow pan with foil.
-Spread 1c. bechamel in baking dish and cover with 3 pasta sheets, leaving spaces between the sheets. Drop 1c. ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of bechamel, pasta, ricotta, and eggplant. Spread with 1 c. Bechamel and cover with remaining 3 pasta sheets. Spread remainign c. ricotta mixture over pasta, then spread ricotta with remaing cup bechamel and top with remaining eggplant in 1 layer (you may have a few slice left over). Sprinkle grated cheese over eggplant and scatter with reserved chopped hazelnuts.
-Tighty cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 min. Remove foil and bake until golden and bubbling, 10 - 15 min. more. Let lasagne stand 15-20 min. beofre serving.
-Serve lasagne drizzled with pesto.

Cooks Notes
-Lasagne can be assembled 2 hrs ahead and chilled, covered. Bring to room temp before baking.
-Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temp 1 hour, then heat in preheated 350 degree oven until hot, 30-40 min.
-Makes 8 servings.


Escarole, Fennel, and Orange Salad

2 naval oranges (1 lb total)
2 med fennel bulbs, stalks discarded and bulbs halved lengthwise
1 1/2 T. white wine vinegar
1/2 tsp salt
1/4 tsp. pepper
1/4 c. olive oil
2 heads escarole (2 lbs total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite sized pieces.

-Finely grate enough zest from 1 orange to measure 1 T. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2 " pieces.
-Cut out and discard core of each fennel bulb, then cut bulbs crosswise into slices
-Whisk together vinegar, zest, salt, and pepper in a sm. bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
-Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

Cooks Notes
-Orange segments can be cut 2 hours ahead and chilled, covered
-Escarole can be washed and torn 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
-Makes 8 first course servings

 

[MazdaUK]

There's a gorgeous one with spinach, cherry tomatoes and pesto on www.bbcgoodfood.co.uk I always make two and freeze one

 

[weregoingtodw]

I just grab the boxed one from Trader Joe's! I know, I know... but it's quick & easy.