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3 Meatless Lasagna Recipes

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It's no wonder lasagna is a dinner staple. Hearty and filling, it's also a great meal to prepare ahead of time for busy weeks. Simply assemble it in the pan and store in the fridge until you're ready to cook it. You can even make a few batches of lasagna and freeze them at once for later use. 

If you have picky eaters or vegetarians in your family or simply want variety in your lasagna, try these three delicious, meat-free recipes:

1. Spinach and Feta Lasagna 
Ricotta cheese is the classic pick for lasagna, but this recipe incorporates creamy feta to put a fresh new spin on the dish. Add in spinach and mushrooms and you've got yourself an easy-to-make dinner bursting with Mediterranean-inspired flavor. 

Ingredients:

  • 1 box lasagna noodles, cooked according to package 
  • 1 cup crumbled feta cheese
  • 1/4 cup ricotta cheese 
  • 2 tablespoons dried rosemary
  • 2 cups spinach leaves 
  • 2 cups sliced mushrooms
  • Additional feta cheese 
  • Olive oil 

Directions
Heat oven to 350 degrees. Arrange the bottom layer of noodles in the baking dish. Combine the feta cheese, ricotta cheese, rosemary and spinach in the Food Processor Attachment of the Oster® Oskar™ 2-in-1 Salad Prep & Food Processor Attachment. Spoon a thin layer of the mixture on top of the bottom layer of noodles, then arrange the mushroom slices on top. Add a second layer of noodles, spread more of the spinach mixture and top with mushrooms; repeat until the dish is filled. Drizzle the top of the lasagna with olive oil, sprinkle additional feta cheese on top then bake for 40-45 minutes. 

lasagnaTry creamy spinach and feta lasagna.

2. Cauliflower Alfredo Lasagna
Cauliflower and Alfredo sauce is a winning combination - the white cauliflower blends seamlessly into the sauce, adding some extra nutrients to the dish. You can create your own sauce in the Oster® Heritage Blend™ Kitchen Center Blender in just minutes to make a delicious, homemade Italian meal your whole family will love. 

Ingredients:

  • 1 box lasagna noodles, cooked according to package 
  • 2 cups ricotta cheese 
  • 1 cup parmesan cheese, grated 
  • 2 cups cauliflower florets
  • 1 garlic clove, minced 
  • 3 tablespoons olive oil 
  • 2 tablespoons butter
  • 1 1/2 cups heavy cream 
  • 1 teaspoon salt 
  • 2 teaspoons black pepper
  • Additional grated parmesan cheese

Directions
Heat oven to 350 degrees. Arrange the bottom layer of noodles in the baking dish and spread a thin layer of ricotta cheese on top. Add the parmesan cheese, cauliflower florets, garlic, olive oil, butter, heavy cream, salt and black pepper to the Oster® Heritage Blend™ Kitchen Center Blender and blend until smooth. Pour a thin layer of the sauce over the bottom layer of noodles and ricotta. Cover with the next layer of noodles and repeat the process until the dish is filled. Sprinkle the additional parmesan cheese over the top of the lasagna and bake for 40-45 minutes. 

lasagnaTry adding zucchini to lasagna. 

3. Rustic Zucchini and Eggplant Lasagna
Eggplant replaces meat in this rustic lasagna. Zucchini and mozzarella cheese round out the meal to create a satisfying dinner that's perfect for both busy weeknights and leisurely weekends. 

Ingredients:

  • 1 package lasagna noodles, cooked according to package
  • 1 cup ricotta cheese 
  • 8 ounces mozzarella cheese, sliced
  • 1 large eggplant 
  • 2 large zucchinis
  • 1/4 cup fresh oregano, minced 
  • 2 teaspoons garlic salt 
  • 2 teaspoons black pepper
  • Olive oil 
  • Additional mozzarella cheese slices

Directions
Heat oven to 350 degrees. Arrange the bottom layer of noodles in the baking dish and spread a thin layer of ricotta cheese on top, followed by a thin layer of mozzarella slices and a sprinkling of oregano. Slice the eggplant and zucchinis into a large bowl using the Food Processor Attachment of the Oster® Oskar™ 2-in-1 Salad Prep & Food Processor Attachment. Layer some of the eggplant and zucchini slices on top of the bottom layer of noodles. Place another layer of noodles on top and repeat the process: Ricotta, mozzarella, oregano, eggplant and zucchini slices. Once the dish is filled, spread additional mozzarella slices on top and drizzle with olive oil. Bake for 40-45 minutes, let cool slightly and serve. 

 
 
 

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