- Pasta bakes
- Vegetable lasagne
This is a tasty lasagne that I developed to help use up the abundance of tomatoes and courgette from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky mates ate it!
184 people made this
- 1 medium courgette, halved lengthways and sliced
- 120g fresh spinach
- 2 portobello mushrooms, sliced
- 3 cloves garlic, minced
- 50g chopped red onion
- 120g mozzarella cheese, divided
- 120g crumbled feta cheese
- 3 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 4 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 250g fresh lasagne sheets
- 9 plum tomatoes, thinly sliced
MethodPrep:20min ›Cook:45min ›Ready in:1hr5min
- Preheat the oven to 180 C / gas 4. Lightly coat a 23cm baking dish with some olive oil.
- In a large bowl, toss together the courgette, mushrooms, spinach, garlic, red onion, 1/2 of the mozzarella and all of the feta. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
- Place a layer of lasagne sheets into the bottom of the prepared dish. Make a layer of tomato slices over the lasagne sheets. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of lasagne sheets. Start with another layer of tomatoes on top of the lasagne sheets, and repeat layering until the dish is heaping, ending with the vegetable mixture. Sprinkle remaining mozzarella cheese on the top.
- Bake for 35 to 45 minutes in the preheated oven, until lasagne sheets and vegetables are tender. Let stand for a few minutes to set, then slice and serve.
Reviews & ratingsAverage global rating:(191)
Reviews in English (155)
Fantastic dish! The aroma from the kitchen while this was baking was incredible. Don't be afraid to use the vinegar--as long as you're using Balsamic, it won't have a "vinegary" taste!! I added an extra clove of garlic (because we LOVE garlic) and didn't use feta since I didn't have any (just added extra mozzarella). Be sure to let the lasagna rest for at least 25 minutes when you take it out of the oven or else you'll end up with a watery mess. Letting it rest allows the cheese to firm up enough to hold the lasagna together, and allows the veggies and pasta to absorb the juices.-07 Aug 2007
This was so so good! I was really worried about having lots of extra liquid, but that didnt happen at all. I used about 2 cups of mozzarella cheese and 1 cup of feta. I seeded the tomatoes before I put them in which might be why I didnt have lots of excess liquid. Also, don't put the cheese on top of the lasagna right away, but wait until the last ten minutes. I let it bake for 35 min then added the top cheese layer and left it for 10 more min.-30 Jun 2007
Olive Garden Lasagna Classico Recipe
Packed with layers of savory meat sauce, gooey cheese and tender Lasagna noodles, Olive Garden’s Lasagna Classico pure comfort food.
It is one of the bestselling items on their menu – They sell more than 50,000 orders EVERYDAY!
It is surprisingly easy and totally straight-forward to make at home. Great for a dinner party, a crowd of hungry kids or just a weeknight (make it the night before, store in the refrigerator and reheat for an easy dinner.) Don’t worry if there are leftovers – it tastes wonderful the next day.
Watch the video to learn how to make it, and then get cooking.
Oh, and Alton has “transcribed” (that’s what he calls it!) the recipe from the video for you. It took him almost an hour and he had to take a nap afterwards. But…He did it and the complete ingredients and directions are below the video. Promise.
Why this hearty vegetable lasagna is a winner
This vegetarian lasagna recipe is an excellent choice because:
- It's so easy, simple and comforting.
- It's perfect for days when you want to have a meal packed with veggies that also qualifies as comfort food.
- Vegetarian lasagna is full of nutrients and can be modified easily with your favorite vegetables.
- You can make this dish vegan, gluten free and dairy free if needed.
- It's also a great addition to your dinner table for when you have vegetarian guests.
How to Make It
Preheat oven to 375°F. Stir together ricotta, eggs, 1/4 cup basil, 2 teaspoons garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Remove and discard seeds from one-third of the tomato slices. (If tomatoes are particular seedy or juicy, remove seeds from one-half of the tomatoes.) Combine all tomato slices, 1/4 cup oil, vinegar, remaining 2 teaspoons garlic, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl toss gently to combine.
Coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Arrange one-third of the tomato slices in a single layer on bottom of baking dish top with 3 lasagna noodles. Spread ricotta mixture evenly over noodles top with 3 lasagna noodles. Arrange one-third of the tomato slices in a single layer over noodles, and top with remaining 3 noodles. Arrange remaining tomatoes over top, shingling if necessary. Pour any tomato juices from bowl evenly over lasagna. Cover baking dish with foil, and bake at 375°F for 15 minutes.
Meanwhile, place bread in a food processor pulse until coarse crumbs form, 4 to 5 times. Heat remaining 2 tablespoons oil in a large skillet over medium. Add breadcrumbs cook, stirring often, until toasted, 3 to 4 minutes. Transfer to a medium bowl cool 5 minutes. Add cheese and remaining 1/4 cup basil toss.
Remove lasagna from oven remove foil. Sprinkle breadcrumb mixture over lasagna. Return dish to oven bake at 375°F until top is browned, about 10 minutes.
- 4 cups (32 ounces) whole-milk ricotta cheese
- 2 large eggs
- Salt and fresh ground pepper
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
- 6 cups store-bought or homemade Easy Chunky Tomato Sauce
- 12 no-boil lasagna noodles (8 ounces)
- 1 pound fontina cheese (4 cups), shredded
Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
Cover with aluminum foil. Bake 30 minutes. Remove foil continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
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. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
Spoon a third of the vegetable mixture over the base of a 2½ –3 litre/4½–5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don’t worry if it doesn’t cover evenly) and a second layer of lasagne.
Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
A tasty, light lasagne that can be adapted for vegetarians using Quorn mince.
courgettes, thinly sliced lengthways
large aubergine, thinly sliced lengthways
garlic cloves, finely chopped
(14oz) extra lean beef mince
(7oz) mushrooms, roughly chopped
Few dashes Worcestershire Sauce
1 x 125 g (4oz) ball light mozzarella cheese, thinly sliced
Preheat grill to high. Lay courgette and aubergine slices in a single layer on baking trays. Season with salt, then grill (in batches if necessary) until cooked through - about 2-3min on each side. Set aside on kitchen paper to remove excess moisture.
Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan over low heat fry onion until soft, about 10min. Turn up heat add garlic and mince. Fry for 5min, stirring frequently, then add the mushrooms and cook for a further 5min.
Add the tomatoes, tomato purée, herbs and Worcestershire Sauce. Season well. Bring to boil simmer for 15min, stirring occasionally. Check seasoning, remove from heat and set aside.
Meanwhile, make white sauce. Put cornflour in a medium pan, whisk in milk and season well. Bring to boil, whisking constantly, and bubble for a few minutes (mixture will need to boil to thicken). Check seasoning.
Spoon half mince mixture into a large ovenproof dish top with half veg in an even layer. Next spoon on half white sauce then half the mozzarella. Repeat with remaining mince, veg, sauce and mozzarella. 6 Cook in oven for 40-45min or until piping hot and golden. Serve immediately with a crisp green salad.
Veggie lasagna with plenty of cheesy wonderfulness. I used a tomato sauce base for this one.
whole red bell pepper, diced
weight white mushrooms, chopped
whole squash (yellow or zucchini), diced
can (28-ounce) whole tomatoes
fresh parsley, chopped (more to taste)
kosher salt (more to taste)
Freshly ground black pepper
thinly sliced mozzarella cheese
Extra Parmesan cheese, for sprinkling
- Preheat oven to 350 degrees.
- Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
- Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
- In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
- To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
- Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
- Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
- Serve with crusty French bread.
I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined&hellipit was fate. And I can&rsquot explain my hankering at all. I simply woke up, got out of bed, and followed the light.
I made vegetable lasagna in high school once. I can&rsquot remember the exact measurements, but instead of something like four tablespoons of parsley, I did something like four cups of parsley. So really, it was Parsley Lasagna, and it was a long time before I could eat parsley after that. It was also a long time before anyone could eat my cooking after that. It was also a long time before I could wear sandals after that, as I was deep in the throes of Ballet Toes during that period of my life, and my feet weren&rsquot suitable for public viewing.
Not that my toes had anything whatsoever to do with my vegetable lasagna mishap, but it&rsquos 6:00 in the morning as I type this and sometimes synapses fire that shouldn&rsquot.
Yesterday I tweeted that I couldn&rsquot decide between a tomato sauce and a Béchamel/white sauce for my vegetable lasagna, as both are common and delicious in an entirely different way. The responses were split down the middle, which gave me confidence that no matter what direction I headed, I couldn&rsquot go wrong. But then a few folks threw a wrench in my thinking and said, &ldquoUse both.&rdquo Yum.
In the end, I was in the mood for tang and stuck with just tomato. But next time, I think I&rsquoll do the Béchamel on one layer/tomato on another layer approach.
See? I hardly finish one meal when I&rsquom thinking about the next one. It&rsquos a little problem I have.
Every one of my friends who has made this Vegetable Bake is a witness at how easy and delicious this is.
You see, it is a great way to use up all the vegetables slowly dying in the veggie drawer, plus because you are adding yummies, it’s a good way to get kids to eat their veggies!
More Reading: Frugal Vegetarian Lasagne
Preheat the oven to 180 degrees.
Lightly grease a 1.5 litres rectangular baking tray.
Melt the butter in the microwave and add the herbs to the butter.
Place all the vegetables in a bowl and pour the butter mixture over the veggies.
Stir well so all the veggies are coated.
Layer the vegetables in the baking tray (you can do one veggie at a time if you like or just layer them any way).
Pour over the canned tomatoes and season well.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, add the cheese and bake for a further 15 minutes or until golden and the vegetables are well cooked.
Now enjoy your Super Easy Vegetable Bake!
Jody Allen Founder/Chief Content Editor Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age . Read More had Jody harbouring dreams of being a published author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan Jody's voice is a sure fire winner when you need to talk to Mums. Read Less
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